Ahh the tasting menu, the perfect choice for those "it all looks good I can't decide"-ers, or the given choice when there's something to celebrate, so when Head Chef Daniel Kerr created a menu of smaller Fistral favourites, we were all for it.

With a passion for sustainable produce, Daniel's ethos behind the new five-course tasting menu at Dune Restaurant is to ensure each guest is tasting the very best, every time. Oh and did we mention there's a drinks pairing to match each dish? Need we say more.

Running through the menu to get those taste buds going, let's start with a firm favourite, the Quicke’s Goats Cheese Mousse, Heritage Beetroot, Fig, Balsamic & Port Gel, before moving onto the Creedy Carver Chicken Liver Parfait, Shallot Marmalade, Granny Smith, Calvados Jelly, Honey & Thyme Brioche. Of course being a coastal restaurant, and for those seafood suckers, next up is Pollock Fillet, Tenderstem Broccoli, Broccoli Puree, Coastal Herbs, Fowey Mussel Veloute, Dill. Over the half way mark now, to where the Creedy Carver Duck Breast, Choi Sum Greens, Radish, Plum, Sticky Duck Bao Bun is served and to finish, the exquisite Blackberry & Elderberry “Pavlova” Meringue.

The new menu is priced at £60 per person, with a drinks pairing upgrade of £20 and is served daily in Dune Restaurant, 6 - 8.45pm. Bookings can be made online here.