Discover our March menus at Housel Bay | The Terrace & Fallowfields.
In March we get to utilise the last of the winter produce, and the beginning of spring’s harvests. Both our Terrace and Fallowfields menus celebrate this exciting mixture of flavour. From winter greens, to early spring catches, learn more about our March menus at Housel Bay, as we chat with our Head Chef, Joseph Fallowfield…
Inspiration for our March Menus at Housel Bay
What vegetables can we expect to taste?
Being ‘nestled into the Cornish cliffs of the Lizard Peninsula we are completely surrounded by an abundance of incredible ingredients. It makes sense for us to utilise this as much as possible, both for the quality and for the environment.’ Cauliflower is a wonderful vegetable this time of year, and you’ll find it showcased on our new Terrace menu; roasted cauliflower steak with Goan sauce and courgette bhaji, topped with crunchy peanut and fresh coriander. All our veg is supplied by our local supplier Wallow and Root, delivered almost daily by our picker, Mr Pickle.
What makes our seafood so fresh?
Quite simply because ‘you cannot get better than seafood pulled directly from the sea and onto the table the same day. Our aim has always been to provide seafood so fresh that you sit back and think, wow.’ Tonks, our local fisherman from Cadgwith, delivers us our daily fresh catches, and each day at The Terrace you can expect a different ‘market fish’ on the menu.
For seafood lovers we really recommend our new roasted sea bream dish on the latest tasting menu in Fallowfields. This beautiful fish is served with red cabbage, pickled black currants and beetroot…
What can we expect from the fields?
‘Amongst the seafood you will also find we have added a couple more wholesome and hearty dishes to see you through the cold season. We are very proud of the food we produce in both our restaurants and can assure you that they have been rigorously taste tested by our ravenous brigade.’ We have three new ‘From the plant’ choices on our menu at The Terrace, which celebrates plant based dishes. From a portobello mushroom burger, roasted cauliflower steak to an orzo, pearl barley, and spelt dish, with fresh courgette, aubergine and finished off with a pan roasted halloumi, with winter greens. Truly delicious!
What’s our latest Tasting Menu theme at Fallowfields?
This menu celebrates the flavours and produce of ‘Early Spring.’ Joe describes this time of year beautifully below as when;
‘the morning dew is scorched from nature by the gentle heat of early spring,
the sun dances across the ocean,
an ethereal reminder that no matter how dark night seems,
sunlight is forever relentless,
forever impending and forever infinite.’
The aim of this menu was to capture this seasonal joy in each course. Such as our spider crab tart course with wild garlic, which you may have spotted in the woodlands already on a nature walk, served with radish, fennel and oyster leaf.
Come and experience early spring in Fallowfields this March. Book here. And make the most of our March menu at The Terrace, by booking here.
