Savour the taste of the spring season at our MICHELIN-Starred restaurant.
Spring arrives at Boringdon Hall with a sense of lightness and abundance. At Àclèaf, our MICHELIN-starred restaurant overlooking the Great Haall, the season’s latest ingredients shape a menu defined by clarity, elegance and renewed freshness.
Led by Head Chef Scott Paton, the Àclèaf kitchen team works closely with the rhythm of the land and coast, crafting dishes that capture the character of the moment. It is an ever-changing celebration of seasonality, served in the heart of our five-star manor house hotel near Plymouth.
Head Chef Scott Paton shares: “As the Àclèaf team look forward to the promise of warmer days and blue skies our excitement for spring starts to fill the air. The bounty of colourful produce starting to emerge brings new life and promise after what's been a long, wet winter. We will see from here a freedom of evolution in some dishes, particularly on our tasting menu, as we start to take full advantage of the micro seasons. I think we're all ready for some uplifting vibrant colours and flavours and we can't wait to welcome you.”
The four-course signature menu at Àclèaf invites you to choose your dishes across each stage of the experience.
Begin with uplifting opening dishes, choosing from: QUAIL white asparagus, hazelnut; CRAB curry, mango; CHICKEN LIVER Pedro Ximénez, brioche; GOAT’S CHEESE d’agen prune, walnut.
Move into the next course, highlighting the bounty of the Devon coast and beyond: SOLE pink grapefruit, espalette pepper; VEAL morel, allium; TURBOT langoustine, green chilli; WHITE ONION ravioli, truffle.
As the evening continues, discover richer plates sourced from Devon estates to the Scottish Highlands: WAGYU celeriac, truffled honey; GUINEA HEN beets, black tea; ST PIERRE carrot, vadouvan; POTATO oatmeal, black garlic.
To finish the evening, enjoy delicate and distinctive flavour profiles that bring a touch of sweetness: CHOCOLATE Nicolas Berger, pistachio; DUCK EGG cherry, almond; STRAWBERRY roasted vanilla, elderflower; HONEY crème fraiche, yuzu.
For a deeper taste of the season, the seven-course tasting menu at Àclèaf offers an immersive culinary journey, with nuanced dishes that evolve in response to the micro-seasons. Expect an evening of exploration featuring heritage flavours including Crab, Turbot, Squab, Wagyu, Honey and Chocolate.
To add another dimension of flavour to your evening, our sommelier has curated wine pairings for each menu, carefully selected to enhance each dish.
This spring, take your seat within the grandeur of Boringdon Hall and join us at Àclèaf for an unforgettable evening of MICHELIN-Starred dining.
Four-course Àclèaf menu £130pp, cheese course £20pp (minimum 2 people) | Wine flight £80pp
Tasting menu £180pp whole table only, optional cheese course £20pp | Wine pairing £120pp
