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The Kings Arms Seafood and Wine, Dartmouth
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The Kings Arms Seafood and Wine
Restaurant Rating
Rating: 4.0/5
(10 votes cast)
Accepted Payment Cards
Awards
1 AA Rosette.:
Darmouth Road
Strete
Dartmouth
TQ6 0RW
Tel: 01803-770377
Head Chef: Rob Dawson.
The Kings Arms have earned a deserved reputation as one of the best fish restaurants on the South Devon coast.
Start Bay Lobster and Crab, River Yealm Oysters, hand dive Scallops and fish from local waters all contributed to the success of this family run pub.
The wine list is an assortment of personal favourites from your host with many offered by the glass and adds to the character and personality of the Kings Arms perfectly.
Top notch seafood and hospitality at its best.
Further Details
Local Ingredients, Seasonal Food
Seafood is our main business and we base our menus emphatically on the best local and regional produce we can lay our hands on. Much comes from the South Devon markets, although local fishermen provide us with sea bass, lemon soles, hand-dived scallops and much more besides.
Oysters are from the River Yealm and we buy our mussels from Brixham. We are particularly proud of our fresh lobsters and crabs, which are delivered live from the waters of Start Bay, and can go ‘from pot to plate’ within a few hours.
This restaurant page has been visited 5,538 times
Children's Play Area:
No
Disabled Facilities:
Yes
Wheel Chair Access:
Yes
Parking:
Large private car park 50 yards up the road.
Smoking Area:
No
Facts
Capacity:
30 inside and 30 - 60 outside .
Best Seats:
Window seats in the restaurant area with far reaching sea views.
Wine List:
A very distinctive choice, including a big selection that can be explored by the glass as well as some very unusual pedigree vintages from around the world.
Price Range:
Starters from £5.00. Mains from £10.00 - £18.00 for the fresh Turbot or Brill dish.
Menu Summary:
Fish and Seafood using the finest in season produce from local waters.
Vegetarian Options:
All dietary requirements can be catered for.
Sample Dish:
Grilled fillets of red mullet on tomato and red pepper salad roasted pepper dressing and black olive tapenade. Steamed fillet of halibut on green summer vegetables, chive and butter broth. Fillet of wild sea bass on truffle mash, girolles, fine beans, wild mushroom fumet. Breast of Creedy Carver organic duck, braised Savoy cabbage, crème de Cassis reduction
