Paul Ainsworth No 6
Menu with Prices in the UK

Seven-course Michelin-starred tasting journey including chef's treats, homemade breads, Cornish seafood, juniper-grilled lamb, and Fairground desserts.

Choice of starter and main or main and dessert from the seasonal à la carte menu, inclusive of chef's snacks and sourdough service.

Full three-course seasonal menu (starter, main, and dessert) accompanied by warm bread, cultured butter, and pre-dessert treats.

Dedicated seasonal seven-course plant-forward tasting menu highlighting Cornish vegetables, wild mushrooms, truffle, and artisan cheeses.

Stone-baked Cornish sourdough loaf served warm with whipped cultured sea-salt butter and roasted chicken dripping.

Light choux pastry puffs filled with aged Davidstow cheddar mousse and grated black winter truffle.

Chilled Camel Estuary oyster dressed with pickled shallot mignonette, cucumber granita, and lemon oil.

Paul's signature warm mature cheddar scone served with whipped Rodda's clotted cream and tomato chutney.

Fatty Otoro tuna with kohlrabi rice and gentleman's relish alongside lean Akami dressed with Hampshire wasabi and bergamot.

Hand-dived Orkney scallop seared in brown butter with Vin Jaune potato purée, citrus gremolata, and truffle Sauce Périgueux.

Silky chicken liver parfait paired with spiced carrot ketchup, glazed smoked eel, and toasted brioche.

Sweet hand-picked white crab meat in a crisp pastry shell with brown crab emulsion, finger lime, and sea herbs.

Slow-roasted celeriac ribbons glazed in truffle jus with pickled walnut, hazelnut praline, and aged parmesan foam.

Silky egg-yolk tagliolini tossed in aged parmesan emulsion and generously shaved seasonal white truffle.

Slow-braised and pressed pork cheek croquette with pickled apple, crackling dust, and wholegrain mustard.

Native Cornish lobster poached in cultured butter with roasted Delica squash, toasted pumpkin seed praline, and pink grapefruit sabayon.

Pasture-raised Cornish ewe lamb grilled over juniper with hand-made goat's cheese anolini and rich sweetbread fricassee.

Pan-roasted wild turbot fillet on the bone with braised leeks, cockle butter sauce, and crispy sea kale.

Roast monkfish tail dusted in gentle Madras spices, served with cauliflower purée, golden raisins, and shellfish bisque.

35-day dry-aged Cornish sirloin chargrilled over coals with bone marrow bordelaise, charred shallot, and pomme purée.

Flaky puff pastry dome filled with roasted cep mushrooms, baby spinach, and Cornish blue cheese with Madeira jus.

Seared West Country venison loin with celeriac fondant, braised red cabbage, and bitter chocolate blackberry jus.

Crisp-skinned Creedy Carver duck breast brushed with Cornish heather honey, served with plum purée and fondant potato.

Chilled tin of N25 Kaluga reserve caviar served with warm buckwheat blinis and crème fraîche.

Velvety Ratte potato purée whipped with Normandy butter and shaved Perigord black truffle.

Sweetheart cabbage grilled over embers and glazed with smoked bone marrow or herb butter.

Curated trolley selection of Cornish Yarg, Stinking Bishop, and Comté served with fig chutney, honeycomb, and crackers.

Early-season Cornish potatoes tossed in seaweed butter and chopped chives.

Crisp hand-cut fries finished with aged parmesan snow and truffle oil.

Paul's iconic multi-element dessert featuring warm coconut soufflé, chocolate-peanut choc-ice, salted popcorn, and candy floss.

Warm yeast baba soaked in Jamaican Hampden Estate 8-year rum syrup with poached English apple, quince, and vanilla mascarpone.

Sweet strawberries poached in hibiscus and Sauternes, served with warm miso-butter madeleines, fennel pollen, and clotted cream gelato.

70% Valrhona dark chocolate ganache tart with roasted Piedmont hazelnut praline and malted milk ice cream.

Selection of seasonal fruit jellies, sea-salt caramels, and dark chocolate truffles served with coffee.

Churned Rodda's clotted cream gelato with warm butterscotch sauce and shattered sea-salt honeycomb.

Velvety citrus posset topped with poached rhubarb, ginger crumb, and lemon verbena sorbet.

Six curated 75ml pours from boutique European and Cornish vineyards matched to each course.

Rare vintage Champagnes, Grand Cru Burgundies, and aged Bordeaux selections curated by the head sommelier.

House-fermented kombuchas, cold-brewed teas, and Cornish orchard shrubs crafted to complement the tasting menu.

Award-winning Cornish sparkling rosé from nearby Bodmin Moor with bright strawberry and brioche notes.

Crisp non-alcoholic sparkling pressé made with wild Cornish elderflowers and spring water.

Chilled British chalk-filtered natural mineral water served at the table.

Freshly roasted Cornish espresso, flat white, or loose-leaf Tregothnan estate tea.

Aromatic loose-leaf chamomile, peppermint, or Earl Grey grown on the Tregothnan Estate in Cornwall.

Zero-proof blend of Pentire Seaward botanical spirit, blood orange, rosemary, and Fever-Tree Mediterranean tonic.