Review on The Auberge
Once a pub, this enviably sited clifftop venue is now a smart, cosmopolitan restaurant done out in bold, minimalist style, with full-length windows and breathtaking views across Pied du Mur Bay.
Florin Pavel makes imaginative use of abundant locally sourced produce. Daily deliveries of fish from the local boats are one of the mainstays, and the menu offers intriguing modern ideas like seared scallops with grilled black pudding, mushroom tartare, Madeira jus and truffle cream as well as roast brill on smoked garlic mash with confit shallots, roast salsify and sweet red wine.
Meat and game also receive up-to-the-minute treatment, as in beef carpaccio accompanied by pine nut caponata, basil pesto and beetroot sorbet or roast loin of venison with a mini-burger, celeriac purée, caramelised pineapple and vanilla jus. Desserts might include a highly complex trio of apples and pears with a deep-fried spiced semolina dumpling, and the French-biased wine list is bolstered by a 'director's cellar' of big-name Bordeaux and Burgundies.
The Auberge is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern British
Chef
Florin Pavel
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Mon-Sun
Dinner: 6.30pm - 12.00am Mon-Sat
Accepted credit cards
Visa, Master Card