A new eating experience at Hebasca

Review by Genevieve Pearson:

(I was supposed to go to this but was typically snowed in, so many thanks to Genevieve for providing this review).

The new Hebasca Hotel restaurant gave a relaxed fine dining experience, putting plants at the forefront of its vegan offering.

The atmosphere was casual and welcoming, with jolly knowledgeable staff and an element of sophistication. The food was creative and flavoursome. I opted for the simple sounding smashed avocado with tomato salsa on sourdough (with a GF bread option). The plethora of flavours melted into each other and it was the best avocado on toast I have ever had.

For a main, I chose the roasted spiced cauliflower with curried lentils, wild mushrooms, tarragon and pilau rice. The dish was utterly divine and, in my opinion, the star of the menu. The chargrilled cauliflower was bursting with flavour and was one of the best ways I’ve seen that vegetable served. Again, all the flavours while strong and stand-alone, complemented each other perfectly; the portion size was just right, too.

The desserts were a tough choice, so I opted for sorbet with nuts and fruits. The presentation was so appetising and the infused fruits a real added bonus. Clearly so much thought has gone into every aspect of the vegan menu, including gluten free options.

I will definitely be heading back to explore the other menu options soon.

1 Comment

  • Nick Compton added this to our FB page so sharing it here:
    Wow! Hebasca is under new ownership, has been tastefully refurbished and has chef Joe Simmonds running the kitchen; a guaranteed recipe for success.
    Joe is an extremely talented chef having been head chef at the Beach Hotel in Bude for some years and has made the move to Hebasca – and what a start he has made. A deliciously exciting menu that rivals the best gourmet restaurants Cornwall has to offer which is sure to make Hebasca an instant and ongoing success and put Bude dining on the culinary map.
    A choice of starters including charred mackerel with whipped wasabi feta, watermelon and mint, pig cheek with pork belly and black pudding terrine, seared king scallops with toasted pistachios and smoked goat’s cheese Arancini were delicious. Mains offered Lamb saddle 54 degrees (the temperature it was cooked at apparently) with lamb belly hotpot – melted in the mouth, coconut chicken breast served with pad Thai noodle salad, seabass fillet with local seafood bouillabaisse broth and for the vegetarian guests caramelised cauliflower with sweet pickled figs and a hazelnut dressing – all stunningly created and absolutely delicious. A choice of puddings – dark chocolate Cremeux, vanilla rice pudding mousse, lemon meringue tart and a truly memorable cheese board (the quince jelly was a delight on its own) finished a magnificent evening.
    Hebasca is now a serious restaurant. Excellent service from the attentive staff and a really comfy dining room. The exquisitely decorated lounge is open for just drinks (all very reasonably priced) and there is also a bar menu.
    But if you don’t eat in the restaurant proper you will be missing a treat!

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