Review on Steamers Restaurant
This one-time chandlery and village bakery was converted into a local restaurant in 2003 and chef Andy Williams has been at the stoves since the very beginning. He and his wife now own and run the place, and they ensure that local seafood gets top billing on their daily-changing menus.
A bowl of Steamers fish soup or River Teign mussels with prawns, Pernod and white wine cream make nourishing starters, while the choice of main courses might range from fillet of line-caught sea bass with sliced pear, red peppers, coriander and soy to deep-fried haddock in tempura batter. Apart from fish, the range of dishes also runs to wild mushroom and prosciutto bruschetta, steak and kidney pudding, and grilled pork chop with mash and Dijon mustard sauce.
Crab sandwiches, salads and a few light dishes appear at lunchtime, and there are always some tempting desserts and homemade ice creams to round things off. Steamers is also open from 10.30 for morning coffee, cakes and pastries.
Steamers Restaurant is also featured in: AA GuideRate this Restaurant
Seafood / International
Restaurant Opening Times
Lunch: 12.00 - 1.45pm Tue-Sat, (Sun selected dates)
Dinner: 6.45 - 0.00pm Tue-Sat (Sun selected dates)
Accepted credit cards
Visa, Master Card, American Express