Nick Coiley is a local food crusader, and his restaurant in a converted shop is a showcase for Devon produce and home enterprise - witness Dartmouth crab salad with smoked paprika and lime mayonnaise, grilled turbot with samphire or best end of lamb with an asparagus tart and rosemary gravy.
Asian influences are also starting to creep into dishes such as lightly curried skate with achar (South East Asian pickled vegetables) and organic salad or stir-fried lamb's kidney and sweetbread with ginger and five spice on Japanese mustard leaves.
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