Contemporary dining that shifts with the seasons.
This month we are thinking festive flavours, colourful roots and hearty dishes. Burrata with clementine and pomegranate, Cornish crab, figs, smoked salmon, low and slow cooked beef short rib.
Zacry’s is executive chef Neil Haydock’s culinary playground, with a bold, charcoal-fired heart. Fusing international influence with local produce – from freshly landed lobster to Cornish steak tartare – expect classic dishes with a contemporary Cornish twist.
The seasonally inspired menus could feature slow-cooked beef short rib, burrata with clementine, Grampound duck ballotine, pan-fried hake with corn chowder, or chocolate and brown butter ganache with pickled blackberries.
Reservations
Reservations can be made online, by calling 01637 861231 or at the hotel front desk..
Telephone reservations are open seven days a week, 9am – 5pm. Booking is recommended.
Children
Children are welcome for dinner at Zacry’s but we ask that families with children under 8 years old book a table between 6.30pm – 7.30pm.
We have a daily changing special suitable for children. We also serve children’s portions and are able to simplify dishes on request.
Larger parties and private dining
To book the private dining room, which seats up to 16 people, please contact our events manager on 01637 861295.
Disabled access
The restaurant is fully accessible via the hotel’s main entrance.
Dinner inclusive at Watergate Bay Hotel
If you are staying at the hotel on a dinner inclusive rate, dinner will be a three course meal in Zacry’s.
Early supper
If you are staying with children, early supper is between 5-6pm.
HAVE A LOOK AROUND
Explore our spaces before you book with a virtual tour.
Work up an appetite in our 25m sea-view infinity swimming pool, soak in the outdoor Canadian hot tub, spend time in the outdoor Finnish sauna or simply relax in the ocean room. However you’d like to spend a few hours before dinner, the time is yours to chill-out in Swim Club as our guest. Join us at 6.30pm in Swim Club with dinner served in Zacry’s from 8.30pm. £45 per person.
The Getaway is a midweek two-night break at Watergate Bay.
Two nights and three days in the Cornish air, with breakfast and dinner in The Living Space and Zacry's included.
From £190pp, based on two sharing
Cornish heritage strawberries are packed with flavour. Complimented with light and creamy white chocolate mousse and classic lemon meringue, really shows them off. Here's our recipe.
Spider crab poke is a seasonal dish on the Zacry's menu. Originally a Hawaiian dish of raw tuna, chef has adapted it to a Cornish dish of spider crab which can be found off Watergate Bay. Here's the recipe.
Zacry’s at Watergate Bay is celebrating the coming of summer with this special elderflower gin-based cocktail. Watch out for the high-alcohol count.
Desserts don't come much more comforting than a good serving of rice pudding. See executive Chef Neil Haydock's recipe with a rhubarb twist.
You can expect dishes like Steak Tartare, duck and beet salad, grilled lobster and Côte de Boeuf. Grilled meat and seafood all feature large.
Succotsash comes from a North American Indian word for ‘broken kernels’. There is no set recipe and you can add what you like to create this tasty broth. Here's our recipe for monkfish succotash.
