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Summer doesn't start until you have had strawberries and fizz at the Sea Side Restaurant & Bar

Stunning Cornish strawberries and local clotted cream served with a glass of the Pinot Noir Sparkling Rosé from Polgoon, at the Sea Side Restaurant & Bar.

4 · 7 · 16

Mighty Camel Estuary Mussels

Mussels from Rock, less than three miles away, are the latest hero on head chef David William's Celebrate the Seasons lunch menu at Sea Side.

16 · 6 · 16

Celebrate the Seasons

St Enodoc, Cornwall grown asparagus is the local ingredient of the moment and there's plenty of it at St Moritz Hotel

2 · 6 · 16

Tomato Gazpacho

Here's a simplified dish from the St Moritz kitchen for you to make at home

6 · 10 · 15

petit four recipe - blackberry fruit pastilles

Here is a super-seasonal petit four recipe that our kitchen is using at the mom

2 · 9 · 15

Salt beef hash browns with herb crusted hen's egg

Salt beef hash browns with herb crusted hen's egg. Jamie Porter brunch recipe

25 · 8 · 15

After Eight Cocktail Recipe

The ultimate after dinner treat... Here's our After Eight cocktail recipe to try at home

2 · 8 · 15

Wild Black Bream with Scallop and Lobster Ravioli Recipe

Bream with scallop & lobster ravioli, ratatoulli, vanilla, recipe from Head Chef Jamie Porter

31 · 7 · 15

Our Backyard

We scout the whole of Cornwall for the freshest food. Take a tour of our bountiful backyard and discover where your dinner comes from

29 · 6 · 15

Raspberry Mojito Recipe

It's the Month of Love at the St Moritz Hotel! Here's our Raspberry Mojito recipe to give a go at home

3 · 2 · 15

Padstow Line Caught Mackerel Recipe

Impress your friends with Padstow line caught Mackerel, homemade Spinach Taglierini, Confit Squid, Pickled Dulce Seaweed, Sweetcorn and Chorizo!

15 · 1 · 15

Jamie Porter's Stone Bass Recipe

Wow your friends at a dinner party with head chef, Jamie Porter's stone bass recipe!

25 · 6 · 14

Sous Chef Andi's Sausage Recipe

It's British Sausage Week! To celebrate, we thought we would give you a few facts about our succulent sizzlers

14 · 11 · 06

Wild Black Bream with Scallop and Lobster Ravioli Recipe

Wild Black bream From “Karen of Ladram PW3”, scallop & lobster ravioli, ratatoulli, vanilla

Serves 6-8 people

3 Whole Wild black bream

Wild black bream is at its best in June & July and my dad has lots of it then so we get it all from him. I would suggest speaking to a good fish supplier and they should be able to fillet and skin it for you.

8 Scallops

At the restaurant we get our scallops in whole which is the best way as they are alive and keep them very fresh. If you cannot source them you can buy scallops already out of the shell from a good fish monger. To prep the scallops, simply cut away the roe and the sinew  and plunge into ice water for 10 second moving them around to clean off any sand or grit.  Lay them up against each other on a tray with a towel so they firm up and hold a good shape.

Pasta

500g 00 flour

4 eggs          

1 egg yolk

50g olive oil

20g salt

Vanilla sauce

6 vanilla pods

2 litre of fish stock

1 bottle of vermouth

1 shallot

50g chardonnay vinegar

50g unsalted butter

Scallop and Lobster Mousse 

250g scallop roe from the scallops

250g lobster blanched meat

500g double cream

1 egg white

A pinch of cayenne pepper

Salt to taste

1 tablespoon of lemon juice

Pasta

Blitz the flour in a food processer with the salt. Slowly add the eggs one by one, then add the olive oil. Pour out the dough on a well floured surface and knead like a bread dough for 5 minutes. The dough should be nice and smooth (not too wet and not too dry!) Wrap the dough in cling film and rest for at least 2 hours. 

Vanilla sauce

Blitz the vanilla pods with the wine and fish stock until very fine. Transfer to a pan with a whole peeled shallot then reduce the liquid down until it’s about 100ml. Pass it through fine sieve. All you need to do now is whisk in the butter and vinegar last minute to finish the sauce when plating.

Scallop and Lobster Mousse 

To get the lobster meat, insert a large knife into the top of the head of the lobster. There is a natural cross on the head I use as an indication where to insert. Blanch the lobster in boiling water for 30 seconds and then plunge into ice water. Then twist the head off and keep in your fridge or freezer for soup! Crack the body by pushing against a table on its side until it cracks. The shell will peel away easily.

Put the scallop roe and the lobster in a food process until they make a fine paste. Then pass it through a fine sieve.  Whip the egg white until stiff and fold with semi whipped cream, then add the lobster paste lemon, pepper and salt. Put in the fridge until later. 

Ratatouille

6 violet (baby) artichokes

3 red peppers

2 ripe tomatoes

2 courgettes

2 aubergine

As you can see by the picture my ratatouille is kind of taken apart for presentation purposes. We also skin the peppers by roasting the off and peeling the skin… to be honest if I was at home I wouldn’t bother! The artichokes we use at the moment are from Sardinia in Italy all we do to them is peel the big leaves off and peel them so we are just left with the flesh.   

Raviloili

Roll the pasta out on a pasta machine from setting 10 to 1.5/2 going through each setting at a time. Cut the pasta into large circles about 8cm. Repeat this process so you have 2 discs of pasta. Put about a tablespoon of your lobster mousse in the middle of the pasta then slightly wet the edges and put the other disc on top and without squashing the mousse. Try your best to push all the air out and you are sealing it this will keep the ravioli nice and tidy.

Plating

Pan fry all of your vegetables (apart from the tomato) with olive oil. Keep to one side. Cook your fish. Aat the restaurant we pan fry it so it’s really crisp on one side but if you don’t have a good non-stick pan just grill it until just cooked. Do the same with the scallop, pan fry if possible intil just cooked. Cook the tortellini in salted water for 3 minutes. Once cooked, assemble how you wish on the plate and finish your vanilla sauce with the butter, vinegar and salt. Dress all the vegetables with the sauce.