Dinner: 6pm to late
Two courses – £39 / Three courses – £45
We are currently only open to hotel guests
With a bold charcoal-fired heart, Zacry’s is where the hotel’s chefs think global and source local – from the best quality meat and fish served with an imaginative twist, to a full plant-based menu. All with the glow of candles, conversation and cocktails.
Zacry’s is executive chef Neil Haydock’s culinary playground, with a bold, charcoal-fired heart. Fusing international influence with local produce.
The seasonally inspired menus could feature slow-cooked beef short rib, burrata with clementine, Grampound duck, pan-fried hake, or chocolate and brown butter ganache with pickled blackberries. Elegantly finished with a classic cocktail.
Reservations
Reservations for breakfast and dinner can be made through the guest app. We are unable to take reservations from non-residents.
Children
Children are welcome for dinner at Zacry’s but we don't have a children's menu.
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 email our events team. Due to government guidelines this is not currently available.
Disabled access
The restaurant is fully accessible via the hotel’s main entrance.
Dogs
Zacry's is not dog friendly.
Cashless
Payment is by card or charged to your room for hotel guests.
Breakfast
Zacry's serves breakfast to our hotel residents between 7.30am - 10.30am. Booking is currently required and can be done through the app
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.
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.
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.
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.
We enjoyed Zacry’s English Martini so much that we challenged the team to come up with another one. And voila – the English Garden Martini is born.
