Zacry’s, due to open on 15 March, is the brainchild of Watergate Bay managing director Will Ashworth and executive chef Neil Haydock, who headed up the kitchen at Fifteen Cornwall before joining the hotel.
Haydock has designed a seasonal menu that blends European, American and Cornish influences, with starters including ‘ZF rabbit, celeriac and apple slaw’ and ‘crispy rock shrimp, KP mayo and white truffle oil’, and main courses ranging from ‘Calves liver, mashed potato, french beans, sauce diable’ and ‘pork loin chop, truffled maccheroni and greens’ to ‘Jerusalem artichoke risotto, wild mushrooms and fried rosemary’.
Ingredients will be sourced from handpicked Cornish producers, as well as the Parisian Rungis Market and European growers.
“The seasonal menu showcases my love of both classical and contemporary dishes, grilled meat and seafood,” said Haydock.
"What’s great is that the menu caters for a range of different appetites and moods – and each time you’ll be taken on a journey.”
Social spaces
The restaurant interior also blends Cornish and international design, with tan leather banquettes and zinc-wrapped refectory tables on oak and tiled chevron floors.
Large tables and smaller booths are available, as well as a private dining room that seats up to 16 people, and a decked terraced area.
“Everything we do here – from the sports we teach to the food we serve – is a reflection of our unique location. We create spaces that are sociable,” said Ashworth.
“When thinking about the qualities we wanted, high on the menu was a restaurant that is warm, congenial and inclusive.”
Watergate expansion
Zacry's is the third restaurant for Watergate Bay Hotel, which has won acclaim for its relaxed dining venture Living Space and beachside restaurant The Beach Hut.
The Watergate team are planning to open a 60-bedroom boutique hotel in Plymouth’s Royal William Yard re-development later this Spring