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The Auberge Review

Once a pub, this enviably sited clifftop venue is now a smart, cosmopolitan restaurant done out in bold, minimalist style, with full-length windows and breathtaking views across Pied du Mur Bay.

Daniel Green makes imaginative use of abundant locally sourced produce. Daily deliveries of fish from the local boats are one of the mainstays, and the menu offers intriguing modern ideas like seared scallops with grilled black pudding, mushroom tartare, Madeira jus and truffle cream as well as roast brill on smoked garlic mash with confit shallots, roast salsify and sweet red wine.

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