Michael Caines Restaurant at ABode Exeter - A la carte menu

Michael Caines Restaurant at ABode Exeter (Sample Menu)

Starters

Young vegetable salad
white radish, goats cheese, beetroot
red pepper emulsion
£9.95

Pan-fried Brixham scallops
crisp pork cheek, apple and sage, apple salad
£16.00

Risotto of smoked haddock and sweetcorn
toasted almonds, curry oil
£12.50

Warm salad of Devon quail  MC
smoked bacon, quail egg, caramelised hazelnuts
quail vinaigrette
£14.00

Mains

Fillet of Brixham sea bass  MC
Thai purée, stir-fry shiitake mushrooms and beansprouts
lemongrass sauce

£24.50

Salted fillet of cod  MC
smoked paprika, crab mayonnaise, lemon confit
samphire, red pepper and chorizo purèe
chorizo foam
£22.50

Sirloin of devon beef  MC
braised shortribs, potato fondant, glazed shallots
creamed celeriac, Madeira sauce
£26.50

Glazed Creedy Carver duck breast
honey swede purée, confit orange, roast garlic
pak choi, five spice sauce
£23.00

Desserts

Pistacho nougat glacé
sacher biscuit, spiced 'chocolat chaud'
grue de cocoa ice cream

Star anise crème brulée
hazelnut nougatine, poached apple
green apple sorbet

Confit orange soufflé  MC
confit orange purée, confit orange sorbet

Plate of rhubarb  MC
rhubarb mousse, rhubarb sorbet
poached rhubarb and jelly

Hot chocolate fondant  MC
white chocolate ice cream

£9.50

South West Cheese Menu

A selection from local cheeses depending on availability:

Country Cheese Cave Aged Yarg
We age on Yard in our underground cellar near Okehampton this creates a much smoother texture with a considerably fuller flavour. Extremely creamy in texture with a noticeable breakdown of the usual nettles on the crust which becomes nice and wrinkly. We won a Gold at the Devon Country show this year, Pasteurised using traditional rennet.

Pennard Vale Goat
This is a really classic hard goat full of sweet and herbaceous flavours with a firm body. Made by Philip Rainbow at Ditcheat Hill Farm near Glastonbury fromlocal goat's milk which is pasteurised. Vegetable rennet is used. This cheese is matured for a minimum of 5 months.

Sharpham (v)
A soft brie style cheese with a difference! Made with unpasteurised Jersey cows’ milk from the Sharpham herd.  Rich and oh so buttery. Their cows graze the lush pasture on the banks of the river dart near Ashprington Totnes.
Debbie Mumford creates this masterpiece.

Devon Oke
This is a smooth 'cheesy' cheese with a good rolling flavour. Not as spiky as a traditional cheddar but with a good character and body. Made by Rachel Stephens at Curworthy cheese, Stocbeare Farm, Jacobstowe, Near Okehampton. Normally around 7 months old. Pasteurised with tradition rennet.

Blue Bay/Boy
Commissioned by and exclusive for Country Cheeses this is a soft moist cow's milk blue cheese full of savour. Ripening from the outside in a really soft exterior gives way to a delicate 'cakey' interior. Made by Ben Harris at ticklemore cheese totnes for Gary &Elise.Pasteurised, vegetables rennet. Natural crust.

£12.50

Full vegetarian menu available on request

If you are concerned about food allergies e.g. nuts, you are invited to ask one of our dining room staff for assistance when selecting menu items.

All prices are inclusive of VAT at 20%. A discretionary service charge of 12% will be included on your bill for you to consider. Thank you.

This restaurant supports the adoption charity, Families for Children, of which Michael Caines is himself Patron. We will add a surcharge of 50p per cover to your Fine Dining experience unless of course you instruct us otherwise. Thank you for helping us to support this worthwhile cause.
www.familiesforchildren.org.uk