Please let us know if your children would like any variation of the dishes above.
If you have any food allergies please let us know
Please note, menus change twice daily.
Sunday lunch is sacrosanct. That's why, here at the Star & Garter, we take it extremely seriously indeed. Whether it’s a sensationally marbled sirloin of beef, a luscious leg of lamb or some proper roast pork with the best crackling you can imagine, all our meat is supplied by renowned Cornish butcher Phillip Warren and served with crispy duck fat roasties, monster Yorkies, silky gravy and a selection of local, seasonal veg. So come in and while away the afternoon in front of the fire, enjoy the view over the bay and, well, tuck in.
The Star & Garter, sat on the water's edge of Falmouth harbour offers two beautiful apartments. Marrying the heritage nautical theme of the pub below, the penthouse and crow's nest both have huge bay windows with sweeping views of the harbour. Guests can now enjoy the full Star & Garter experience, and that could mean waking up and nipping downstairs after a good night's sleep for a coffee or even a cheeky Bloody Mary, before enjoying a leisurely three course lunch in the restaurant. Or it could just mean an afternoon in front of the pub fire with a good book, a cheeseboard and a bottle of wine before heading back upstairs and using the open plan kitchens to cook up a feast of your own.
Whatever it is you fancy doing with your time in Falmouth, we hope to see you at the Star & Garter soon!
I knew I wanted to be a chef from a very early age. My Mum was a pastry chef, and I started out helping her in the kitchen from the age of 14. I loved being in the kitchen, so it was an easy choice to go to catering college straight from school, while still working at a local hotel.
Fifteen years later, I still love being a chef and I’ve been lucky enough to travel with my job, including running a super yacht in Ibiza, a busy café in Bondi and a luxury chalet in Verbier. I always take in local traditions when it comes to food, and love getting to know how and why they use the produce they do, but Cornwall is home for me; the produce here is as good as anywhere and you can’t beat an Aggie sausage roll!
I draw a lot of inspiration from Italy and the Mediterranean: the way they live and cook with the seasons is a major influence on me and something that reflects in how I cook and what we do at the pub. Being brought up in the countryside, I grew up eating a lot of game and wild food and lovedsharing these dishes at family meal times - this is where my passion for this style began and I try to bring a bit of that element to the pub.I’m lucky enough at the Star and Garter to be working with two like-minded friends and to be given free rein on what we put on the menu is pretty special too.
I grew up in a food-orientated family, where my mother ran her own catering company. One of my first jobs was prepping and washing up for my mother's various catering events. I arrived in Falmouth in 2000 to study at the College of Arts. After graduating, I worked part-time in various kitchens in Cornwall while trying to establish myself as a freelance illustrator. I’ve been cooking for roughly eight years and worked as a training chef at Jamie Oliver’s 15 Cornwall for five years, where I met Andi and Adam. While at 15 Cornwall I learned a huge amount about cooking simply with good local and seasonal ingredients. Excellent quality, seasonal produce, shown off simply, is the main focus behind what drives us at the Star and Garter.
I was born in Seoul, South Korea and grew up in Leeds. I ate my way through London for a couple of years before washing up on Gylly. There is a strong British and Mediterranean focus at the restaurant, but back home I also cook a lot of asian dishes. Culturally there's less of a gap than you may think. Pasta is ramen with geometry, pasties are empanadas are dumplings, rice is sushi is risotto...there are links everywhere! I make ramen with a pasta pin and I recently read that tare, a traditional ramen accompaniment is basically a soffritto, an Italian staple base. its interesting to look at the similarities, and I suppose my cultural bridge is something to bring to the group.
Monday - Sunday 11.30am - late
Food service times:
Lunch // 12 noon - 3pm
Dinner // 6pm - 9pm
Sunday roast // 12 noon - 2.45pm & 6.45pm - 9pm
Monday night's Dirty Monday // 6pm - 9pm