The Hartnoll Hotel has also become one of Devons premier gourmet restaurants. Our Head Chef and his team ensure the menu is suitable for all tastes with honest, locally sourced ingredients.
Something for everyone – from light lunches in the conservatory, cream teas in the sitting room, and fine dining in the evening.
Our resident award-winning Chefs have developed a simple yet delectable menu of delights, including both local Devon produce through to firm favourites. The restaurant is open to non-residents throughout the day and evening. Fresh ingredients and a skilled hand creates dishes you can melt into and enjoy the experience of eating out in Tiverton.
Your meal is complemented with only the finest wines. Our sommelier consultant has selected fine wines from the four corners of the globe to engage your senses.
So why not join us in Tiverton for lunch, dinner or a special occasion and enjoy a real treat at the Hartnoll Hotel. Please note we do not allow children under the age of 14 in the restaurant after 8.00pm.
The restaurant is open to non-residents throughout the day and evening.
Lunch
is served from:
12.00 noon – 2.00pm
Monday to Saturday
Dinner
is served from:
6.30 pm – 9.00pm
Monday to Sunday
Sunday Lunch
is served from:
12.00 noon – 2.30pm
Every Sunday
Please feel free to look through some of our sample menus below:
Please note that these menus change on a regular basis based on the best seasonal produce available, please do not pre order from these menus. Please contact us on 01884 252777 for the most up to date menus to avoid disappointment.
BREAKFAST MENU
Available 7-9am Monday – Friday. 8-10am Saturday & Sunday
DRINKS
Fresh orange or apple juice
Freshly ground coffee
English breakfast and assorted teas
Bucks Fizz (6 supplement)
Bloody Mary (8 supplement)
TO START
Full fat Somerset Greek style yoghurt, berries & granola (D,G,N)
or
Porridge with double cream & honey (D,G)
TO FOLLOW
Freshly baked croissants & jam or marmalade
Hartnoll sourdough toast with butter (D,G)
TO FINISH
Hartnoll English Breakfast
Smoked back bacon, Exmoor pork sausage, black pudding, tomato, mushroom, local egg (fried, poached or scrambled) (E,D,G,SD)
or
Eggs Royale
Smoked Salmon, poached eggs & hollandaise on a toasted muffin (E,D,G,SD)
Non Residents welcome
Breakfast inclusive to hotel residents
LUNCH MENU
To Start…
To Start…
Soup of the Day with Homemade Bread (G,C,D)
9.5
Crayfish & Pea Risotto, Parmesan Tuile, Pesto Dressing, Baby Rocket (SD,F,M,N,D,CC,SD)
15
Seared Brixham Scallops, Jerusalem Artichoke Puree, Pancetta, Samphire & Truffle Oil (GF,MS,CC,D,F,SD)
18
Duck Liver Parfait, Pickled Wild Mushrooms, Red Onion Marmalade, Smoked Almons, Toasted Brioche (SD,G,D,C,E,L,N)
15
Warm Wye Valley Asparagus, Wild Garlic Pesto Hollandaise, Parmesan, Quails Egg & Crispy Onions (D,G,E,SD,N)
14
For Main…
Burger Of The Day
Hartnoll Salad & French Fries (SD,M,G,E,S,C,D)
21
Westcountry Fish Special—Please ask for details (F,D,SD,C,CC)
POA
Breast of Guinea Fowl stuffed with Spinach Mousse, Braised Baby Gem, Broad Bean, Pea, Wild Mushroom & Pancetta Fricassee, Asparagus & Bacon Sauce (D,SD,GF,C)
28.5
Rump of Exmoor Lamb with Herb Crumb, Dauphinoise Potato, Petite Ratatouille, Sauteed Spinach, Apricot & Thyme Jus
(SD,GF,D,L,C)
30
Fillet of Cod, Parmenter Potato, Sea Food Stew in Lobster Sauce, Samphire, Tender Stem Broccoli (F,D,SD,E,GF,S)
30
Beer Battered Haddock, Hand Cut Chips, Crushed Minted Peas, Lemon & Tartare Sauce (F,D,SD,E,GF,S)
21
Dried Aged Exmoor Steak, Field Mushrooms, Roasted Red Onion, Grilled Vine Tomatoes, Burnt Onion Purée & Hand Cut Chips (D,F)
10oz Ribeye 42/ 8oz Fillet 46
Salad & Platters…
Free Range Chicken Breast Caesar Salad, Crostini’s, Bacon
Anchovies, Baby Gem Lettuce (G,SD,F,D)
19
Severn & Wye Hot Smoked Trout & Smoked Salmon Salad, Olives, Sun Blushed Tomatoes, Capers, Buttered New Potatoes, Lemon &
Dill Dressing (GD,SD,G,F)
18
Baked Somerset Camembert,
Roasted Mediterranean Vegetables, Olives, Artichoke’s,
Garlic Crostini’s, Baby Leaf Salad, Balsamic Dressing (D,G,SD,M)
18
Sandwiches…
Served on Granary or White Bread with Salad Garnish & Crisps (G,D)
Roast Westcountry Beef with Red Onion Marmalade & Rocket (E,G,D,SD)
10
Honey Roasted Ham with Wholegrain Mustard & Tomato (G,M)
10
Somerset Mature Cheddar & Spring Onion Mayonnaise (E,D,G)
9.5
Severn & Wye Smoked Salmon, Cream Cheese & Cucumber (F,D,G)
11
Coronation Chicken, Baby Gem Lettuce & Mango Chutney
(SD,D,E)
10
On The Side…
Garden Salad (M,C,SD)
5.5
Vine Tomato & Mozzarella Salad (SD,D)
9.5
Beer Battered Onion Rings (D,G,F,E)
5.75
Buttered Green Beans & Almonds (D,N)
6
Mixed Seasonal Vegetables & Greens (D)
5.75
Carrots in Orange & White Wine (D,SD)
5.75
Home Cut Chips (F)
5.75
French Fries (F)
5.75
Basil Gnocchi, Parmesan, Truffle oil (D,G)
5.75
Peppercorn Sauce (D,SD)
4
Blue Cheese Sauce (D)
4
To Finish…
Rhubarb, Pistachio & Custard Tart with Stem Ginger Ice Cream, Rhubarb Puree & White
Chocolate Soil (G,D,N,E,L)
10.50
Passion Fruit & Mango Cheesecake, Blood Orange Sorbet,
Confit Orange & Raspberry Gel (G,L,D,E)
10.50
Lemon Crème Brulée, Mini Meringues, Freeze Dried Raspberries with Raspberry Sorbet (D,E,GF)
10.50
Iced Blueberry & Milk Chocolate Parfait, Vanilla Nutmeg Tullie, Candid Lemon, Plum
Compote, Vanilla Ice Cream (SD,G,N,D,E)
10.5
Selection of Homemade Ice Creams and Sorbets with Crushed Meringues & Berries (D,E,S,SD)
Two Scoops 8
Three Scoops 9.5
Selection of Westcountry Cheeses with Hartnoll Chutney, Apple, Celery, Grapes & Hand Made Biscuits (D,G,E,C,SD,SS)
15
Cheeses…
Selection of Westcountry Cheeses
With Chutney, Apple, Celery, Grapes & Biscuits (D,G,E,C,SD,SS)
15
Boy Laity
Cow’s Milk Camembert, Creamy soft cheese, Full in Flavour Made in Cornwall
Keltic Gold
Washed rind cheese from Cornwall that rivals its Alpine cousins, with a full bodied, rich, rounded flavour. It has to be eaten with the rind to be best enjoyed
Twanger cheddar
Very Strong Somerset Cheddar, Matured for 24 Months, Full flavoured and delicious
Blue Moon
Rich & Creamy, Sweet Flavour, with a Tangy Finish. Hand made in Cornwall
Capricorn Goats Cheese
Creamy & Sweet with a Citrus finish. With a Brie Like Rind, Made with Goats Milk from Somerset
April Set Menu
2 Course 33 3 Course 39
Soup of the Day with Homemade Bread (C,D,G)
Smoked Chicken with Avocado Puree, Tomato & Onion Chutney, Baby Herb Salad, Toasted Pine Nuts (C,N,GF)
Prawn & Marie Rose Salad, Crostini’s, Cherry Tomatoes, Pickled Cucumber, Lemon & Dill Dressing (SD,D,C,MS,C,G,F)
Confit Creedy Caver Duck Leg, Stir Fry Vegetables, Noodles & Asian Sauce (G,C,L,S,E,SD)
Fillet of Chalk Stream Trout, Pesto Creamed Potato, Roasted Fennel, Samphire & Sun Dried Tomato Fish Sauce (D,SD,F,GF,MS,CC,C)
Wild Mushroom, Tarragon, Leek & Blue Cheese Linguine with Baby Herb Salad (V,G,N,SD,L,D)
Dark Chocolate Marquise with Amaretti Biscuit Base & Cherry Kirsch Ice Cream (N,D,SD,G,E)
Rhubarb & Stem Ginger Eton Mess (D,E,GF)
Selection of Homemade Ice Creams & Sorbets with Mini Meringues & Mixed Berries
(Chocolate, Honeycomb or Vanilla Ice Cream
Blackcurrant, Lemon or Mango Sorbet) (D,G,E,SD,S)
Tea, Coffee & Mints (D,G,E,SD)
DINNER MENU
To Start…
Soup of the Day with Homemade Bread (G,C,D)
9.5
Crayfish & Pea Risotto, Parmesan Tuile, Pesto Dressing, Baby Rocket (SD,F,M,N,D,CC,SD)
15
Seared Brixham Scallops, Jerusalem Artichoke Puree, Pancetta, Samphire & Truffle Oil (GF,MS,CC,D,F,SD)
18
Duck Liver Parfait, Pickled Wild Mushrooms, Red Onion Marmalade, Smoked Almons, Toasted Brioche (SD,G,D,C,E,L,N)
15
Warm Wye Valley Asparagus, Wild Garlic Pesto Hollandaise, Parmesan, Quails Egg & Crispy Onions (D,G,E,SD,N)
14
For Main…
Burger Of The Day
Hartnoll Salad & French Fries (SD,M,G,E,S,C,D)
21
Westcountry Fish Special—Please ask for details (F,D,SD,C,CC)
POA
Breast of Guinea Fowl stuffed with Spinach Mousse, Braised Baby Gem, Broad Bean, Pea, Wild Mushroom & Pancetta Fricassee, Asparagus & Bacon Sauce (D,SD,GF,C)
28.5
Rump of Exmoor Lamb with Herb Crumb, Dauphinoise Potato, Petite Ratatouille, Sauteed Spinach, Apricot & Thyme Jus (SD,GF,D,L,C)
30
Fillet of Cod, Parmenter Potato, Sea Food Stew in Lobster Sauce, Samphire, Tender Stem Broccoli (F,D,SD,E,GF,S)
30
Dried Aged Exmoor Steak, Field Mushrooms, Roasted Red Onion, Grilled Vine Tomatoes, Burnt Onion Purée & Hand Cut Chips (D,F)
10oz Ribeye 42/ 8oz Fillet 46
On The Side…
Garden Salad (M,C,SD)
5.5
Vine Tomato & Mozzarella Salad (SD,D)
9.5
Beer Battered Onion Rings (GF)
5.75
Buttered Green Beans & Almonds (D,N)
6
Mixed Seasonal Vegetables & Greens (D)
5.75
Carrots in Orange & White Wine (D,SD)
5.75
Home Cut Chips (F)
5.75
French Fries (F)
5.75
Basil Gnocchi, Parmesan, Truffle oil (D,G)
5.75
Peppercorn Sauce (D,SD)
4
Blue Cheese Sauce (D)
4
To Finish…
Rhubarb, Pistachio & Custard Tart with Stem Ginger Ice Cream, Rhubarb Puree & White
Chocolate Soil (G,D,N,E,L)
10.50
Passion Fruit & Mango Cheesecake, Blood Orange Sorbet,
Confit Orange & Raspberry Gel (G,L,D,E)
10.50
Lemon Crème Brulée, Mini Meringues, Freeze Dried Raspberries with Raspberry Sorbet (D,E,GF)
10.50
Iced Blueberry & Milk Chocolate Parfait, Vanilla Nutmeg Tullie, Candid Lemon, Plum
Compote, Vanilla Ice Cream (SD,G,N,D,E)
10.5
Selection of Homemade Ice Creams and Sorbets with Crushed Meringues & Berries (D,E,S,SD)
Two Scoops 8
Three Scoops 9.5
Selection of Westcountry Cheeses with Hartnoll Chutney, Apple, Celery, Grapes & Hand Made Biscuits (D,G,E,C,SD,SS)
15
Cheeses…
Selection of Westcountry Cheeses
With Chutney, Apple, Celery, Grapes & Biscuits (D,G,E,C,SD,SS)
15
Boy Laity
Cow’s Milk Camembert, Creamy soft cheese, Full in Flavour Made in Cornwall
Keltic Gold
Washed rind cheese from Cornwall that rivals its Alpine cousins, with a full bodied, rich, rounded flavour. It has to be eaten with the rind to be best enjoyed
Twanger cheddar
Very Strong Somerset Cheddar, Matured for 24 Months, Full flavoured and delicious
Blue Moon
Rich & Creamy, Sweet Flavour, with a Tangy Finish. Hand made in Cornwall
Capricorn Goats Cheese
Creamy & Sweet with a Citrus finish. With a Brie Like Rind, Made with Goats Milk from Somerset
April Set Menu
2 Course 33 3 Course 39
Soup of the Day with Homemade Bread (C,D,G)
Smoked Chicken with Avocado Puree, Tomato & Onion Chutney, Baby Herb Salad, Toasted Pine Nuts (C,N,GF)
Prawn & Marie Rose Salad, Crostini’s, Cherry Tomatoes, Pickled Cucumber, Lemon & Dill Dressing (SD,D,C,MS,C,G,F)
Confit Creedy Caver Duck Leg, Stir Fry Vegetables, Noodles & Asian Sauce (G,C,L,S,E,SD)
Fillet of Chalk Stream Trout, Pesto Creamed Potato, Roasted Fennel, Samphire & Sun Dried Tomato Fish Sauce (D,SD,F,GF,MS,CC,C)
Wild Mushroom, Tarragon, Leek & Blue Cheese Linguine with Baby Herb Salad (V,G,N,SD,L,D)
Dark Chocolate Marquise with Amaretti Biscuit Base & Cherry Kirsch Ice Cream (N,D,SD,G,E)
Rhubarb & Stem Ginger Eton Mess (D,E,GF)
Selection of Homemade Ice Creams & Sorbets with Mini Meringues & Mixed Berries
(Chocolate, Honeycomb or Vanilla Ice Cream
Blackcurrant, Lemon or Mango Sorbet) (D,G,E,SD,S)
Tea, Coffee & Mints (D,G,E,SD)
Vegan Menu
To Start…
Soup with Home Made Bread, Olive Oil & Balsamic or Dairy Free Butter (C,G,SD)
9.5
Grilled Vegan Haloumi, Roasted Mediterranean vegetables, Pesto (S,M)
9.5
Seared Watermelon In Ginger & Soy, Niçoise Salad (S,M)
9.5
Caesar Salad, Cos Lettuce, Tomatoes, Cucumber, Garlic Croutons, Hard Cheese & Caesar Dressing (G,SD,M)
9.5
For Main…
Mixed Vegetable Panch Phoron Curry, Grilled Flat Bread, Wild & Long Grain Rice, Mango Chutney (N,G,SD)
19
Mexican Five Bean Burrito, Tortilla Chips, Jicama Slaw, Lime, Avocado & Tomato Salsa (G,SD,C,M,S)
19
Hartnoll Vegan Burger Smoked Cheese, Coleslaw, Spiked BBQ Sauce, Salad & French Fries (G,S,M,SD,C)
19
Wild Mushroom & Herb Arancini, Chermoula Mayo, Warm Green Bean & Tenderstem Broccoli Salad (S,GF,M)
19
To Finish…
Mixed Berry Eton Mess, Vegan Meringues, Coconut Cream (N,SD)
9
Selection of Homemade Sorbets, Mixed Berries & Vegan Meringues (SD,S)
9
Dark Chocolate Brownie, Mixed Berries & Raspberry Sorbet (G,SD,N,S)
9
Glazed Lemon Tart (GF) Granola, Blackcurrant Sorbet (G,SD,N,S)
9
If you have any other dietary requirements, please speak to a member of staff
TO START
All Starters £7.5
Ham and Cheese on Sour Dough Toast (D,G,M)
Soup of the Day with homemade bread (C,D,G,SD)
Apple & Melon and Grape Salad with Fruit Coulis (SD)
Mini Vegetable Spring Rolls with Dips and Salad (S,C,G,SD,M)
Smoked Salmon with Cucumber, Brown Bread and Butter (SD,F,D,G)
TO FOLLOW
All Mains £12.5
Penne Pasta, Cheese Sauce, Basil Pesto (N,D,SD,G)
Battered Haddock, French Fries & Peas (F,D)
Honey Roast Ham, Egg & Chips (M,E,SD)
Pork Sausages, Crushed Potatoes, Gravy & Baked Beans or Peas (D,SD,C)
Breaded Chicken Goujons, French Fries, Baked Beans or Peas (E,D)
TO FINISH
All Desserts £7.5
Ice Cream or Sorbet (D,E,G,SD)
Sticky Toffee Pudding with Vanilla Ice Cream (E,D,G,SD)
Chocolate Brownie with Vanilla Ice Cream (E,D,G,SD)
Mini Mixed Berry Eton Mess (E,D,SD)
Cheddar Cheese, Grapes, Apple and Biscuits (D,G)
FULL AFTERNOON TEA
AS FEATURED IN ONE MAGAZINES “DEVON’S BEST AFTERNOON TEAS”
Freshly baked scone accompanied with Devon clotted cream and Homemade strawberry jam.
A seasonal selection of homemade seasonal sweet treats
Freshly made finger sandwiches with Somerset cream cheese and cucumber, Seven and Wye smoked salmon, horseradish mayo and rocket, coronation chicken and mango chutney, honey roast ham with mustard mayo and vine tomato (G,E,D,SD,N,M,F)
Served with a pot of traditional loose tea
Imperial Afternoon Tea, Earl Grey, Darjeeling, Assam, Lapsong Souchong, Fresh Mint Tea
(Please advise your preference at the time of ordering)
£24.50 per person
CHAMPAGNE AFTERNOON TEA
The ultimate indulgence!
Add some sparkle to our Full Afternoon Tea with a glass of House Champagne.
£33.95 per person
EXMOOR AFTERNOON TEA
Perfect for Gin Lovers!
Treat yourself to a twist on British tradition – Gin and Tonic Afternoon Tea in our stunning grounds or in our glorious conservatory.
£33.95 per person
PIMM’S AFTERNOON TEA
Tea commences with a quintessentially British Pimm’s on the lawn or in our conservatory followed by a sumptuous full afternoon tea!
£33.95 per person
CHILDREN’S AFTERNOON TEA
While adults indulge in the very finest food and drink, little ones can also enjoy their own taster.
Served with a glass of freshly pressed orange or apple juice
£13 per little person
TRADITIONAL DEVON CREAM TEA
Freshly baked fruit and plain scone accompanied with traditional Devon clotted cream and Homemade strawberry jam. (G,E,D,SD,N,M,F)
£13 per person
SUNDAY LUNCH
Starters 9.5 Mains 21.5 Desserts 9.5
Moroccan Spiced Cauliflower, Pumpkin Seed Dukkha, Marinated Feta & Celeriac Puree (D,,N,GF)
Ham Hock Terrine, Red Onion Marmalade, Herb Salad, Sourdough Toasts (SD,C,G,M,E)
Severn & Wye, Hot Smoked Salmon Roulette on Sourdough Crostini’s, Pickled Cucumber, Lemon & Dill Dressing (F,G,D,SD)
Medium Rare Roasted Dry Aged West Country Sirloin of Beef, Roast Potatoes, Yorkshire Pudding & Red Wine Jus (SD,E,G,C,D)
Roasted Westcountry Pork Loin, Roast Potatoes, Sage & Onion Stuffing, (GF) Rosemary & Sage Gravy, Apple Sauce, Yorkshire Pudding (G,D,SD,C)
Pan Seared Sea Bream, Roast New Potatoes, White Wine & Herb Sauce, Winter Greens (GF,SD,F,MS,CC)
Wild Mushroom, Pea, Broad Bean Linguine in Pesto Cream Sauce with Rocket & Parmesan Salad (V,N,L,G,SD,E,D)
All Served with Cauliflower Gratin and Seasonal Vegetables (D,GF)
Iced Cherry & Chocolate Parfait, Raspberry Puree & Walnut Ice Cream with Amaretti Crumb (N,SD,G,E,D,L)
Rhubarb & Stem Ginger Eton Mess (SD,GF,E,L,D)
Dark Chocolate & Orange Marquise, Confit Orange & Salted Caramel Ice Cream (D,E,G,L)
Selection of Ice Creams & Sorbets with Meringues & Mixed Berries (D,E,S)
Selection of Westcountry Cheeses (D,G,E,C,SD,SS)
Hartnoll Chutney, Apple, Celery, Grapes & Biscuits £12
This menu changes weekly
If you have a food allergy or specific dietary requirement please speak to a member of staff.
Hartnoll Hotel Menu Allergen Key
G – Gluten
C – Celery
MS – Molluscs
L – Lupin
S – Soya
CC – Crustaceans
P – Peanuts
D – Dairy
N – Nuts
M -Mustard
SS – Sesame
E – Eggs
SD – Sulphur Dioxide
GF – Gluten Free
A discretionary 10% service charge is added to the bill which is equally shared between the staff.
