Welcome to the Ocean Brasserie

Justyna Fanous, General Manageress and Neil Fanous, Head Chef, are the proprietors of one of Torquay’s most prestigious restaurants.
As a team we aim to provide delicious food and a personal, friendly service in a relaxing and pleasant environment.

Whatever you wish to try, from a bowl of delicious home made soup, a sumptuous dessert with coffee or a full gourmet meal we guarantee you a warm welcome and friendly service in a pleasant environment at Ocean Brasserie.

We treat our guests to the highest standard of cuisine with an accent on fish dishes but you will also find meat and vegetarian dishes on our menu.

Neil was trained in a Michelin Star restaurant in France and has worked in some of the best hotels and restaurants in the U.K. He uses only the finest ingredients in his dishes and is dedicated to providing each of our guests with a pleasurable gastronomic experience .

We can cater for special occasions, group bookings and special dietary requirements. For details please ring Justyna on 01803 292359

Sample Light Lunch Menu

• Fish soup with rouille, parmesan and croutons
• Capricorn goats cheese in brick pastry with apple and walnut salad
• Chicken liver parfait with red onion marmalade and chargrilled brioche
• Classic Caesar salad
• Oriental crab cake with chilli and coriander jam dressing
• Wild mushroom risotto with a poached egg and deep fried leeks
• Mussels, chips and mayonnaise
• Bouillabaisse with rouille croutons
• Grilled wild boar and apple sausages with green mustard mash and caramelised red onion gravy
• Trio of fish fillets with lemon butter sauce

Sample Main Menu
While you wait…
Marinated olives and cheese straws
Deep fried new potatoes with rock salt and aioli

• Homemade soup of the day
• Provençal style fish and shellfish soup with rouille, parmesan and croutons
• Baked crottin goats cheese in filo pastry with sun blushed tomatoes and balsamic vinegar dressed salad
• Chicken liver parfait with red onion marmalade and chargrilled brioche
• Grilled mussels stuffed with hazelnuts, lime and coriander butter
• Buckwheat blinis with oak smoked salmon, soured cream and raddish
• Wild mushroom risotto with deep fried leeks and poached free range egg
• Thai style crab cake with chilli and coriander jam dressing
• Seared scallop salad with smoked bacon and pinenuts
• Ocean brasserie mixed seafood grill with salsa verde
• Grilled sea bass fillet with minted leeks and beurre blanc
• Torbay seafood chowder with leeks and smoked bacon
• Roast skate wing with olive oil mash and lemon and caper butter
• Thai green curry with grilled salmon and coconut rice
• Grilled wild boar and apple sausages with green mustard mash and carmelised red onion gravy
• Grilled steak with fine chips
  - sirloin and maitre d’hotel butter
  (225G APPROX*)
  - fillet :
  (225G APPROX*)
• Pink roasted Gressingham Duck breast with sweet potato bubble and squeek and redcurrant and thyme gravy

Sample Desert Menu

• White chocolate and amaretto créme brulée
• Warm date and pecan nut pudding with toffee sauce and clotted cream
• Brandy snap basket with a selection of homemade ice cream
• Exotic fruit plate with champagne sorbet
• Brandy snap basket filled with kirsch marinated morello cherries and bourbon vanilla ice cream
• A selection of westcountry cheeses with rosemary and walnut bread, rye wheat wafers and apple chutney