The Jetty
A seafood bar & grill, with jaw-dropping panoramic views over Salcombe Estuary from the dining room and outdoor terrace. Following the award-winning Jetty concept, dishes showcase regional flavours, using local produce and seasonal ingredients.
Whether dining inside or out, you’ll be guaranteed breath-taking views across the Salcombe Estuary.
Signature dishes (highly recommended) include the Harbour fish pie, a cod fillet topped with a crab and herb crumb, and large cut, aged steaks. From May onward, the chefs offer a fresh-caught seafood bar, where guests are able to select their own seafood prior to cooking.
Afternoon tea
Afternoon Tea at Harbour is an indulgent and tasty treat. Featuring pretty pastries, homemade scones and delectable cakes, alongside fabulous finger sandwiches and savoury snacks.
It’s the perfect accompaniment of a flute of fizz or a dangerously good cocktail or two!
Served daily from 12.30pm until 4.30pm.
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Private dining
Come dine with meThe hotel has no private dining room as such, but The Jetty restaurant has been designed to facilitate ‘private’ dining, seating groups of up to 20 in our restaurant with beautiful estuary views.
Our passionate chefs have created a number of additional menu options exclusive to private diners. You may create your own bespoke set menu, opt for one of our fixed-priced set menus, or choose our ever-popular ‘Bring me Food’ menu, with dishes delivered platter-style to the centre of the table for communal feasting. Private diners may also select from the restaurant’s a la carte menu.
About the Chef
John Pollard joined the Harbour Hotels Group having worked in renowned kitchens such as J Sheekey, Scotts of Mayfair, and the Rivington Gill.
In 2009, John spearheaded the Pizza East opening in Shoreditch for the Soho House Group, revolutionising the food scene in East London with simple food, high end ingredients and perfect execution.
In 2012 he took his brand of farm to fork menus to Soho House Berlin, helping to drive the food revolution in Germany. On returning to the UK he then developed Chicken Shop and Dirty Burger brands for Soho House Group helping to roll out the concept throughout London.
Now at Harbour, John and his team advocate locally grown produce, farm raised, wild-caught seafood and farm assured meats to expertly create traditional favourites and modern classics with a contemporary twist.
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