The seasonal menu at Zacry’s showcases executive chef Neil Haydock’s love of both classical and contemporary dishes. Grilled meat and seafood all feature large. And, thanks to the new indoor charcoal oven at the heart of the open kitchen, flavours are big, bold and distinctive. You can expect dishes like Steak Tartare, duck and beet salad, grilled lobster and Côte de Boeuf. Where sauces do appear on the menu, they are finished at the table.
There’s camaraderie here around food, which brings a unique energy and buzz with a warm and convivial atmosphere. A community. Somewhere to unwind. But Zacry’s is not just a place to eat. It’s about the notion of sharing; food, good company and moments that bring people together.
Bed and breakfast guests eat breakfast each morning in Zacry’s and Dinner inclusive guests dine in Zacry’s each evening with a three course menu chosen from the menu that evening.
Take a look at our new menu.