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First and Last Bistro, Modbury

  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
  • First and Last Bistro
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First and Last Bistro

Church Street
Ermington Ivybridge
PL21 9NJ

Tel: 01548 830 671

The First and Last is a family owned bistro, run by a husband, wife and son team with some 30 years experience in the restaurant trade.

The menus can changes almost daily here depending on the availability and seasonality of produce.

There is a Mediterranean influence to the food with dishes like Beef Stifado or the Grilled Hallumi with Humous and Pitta alongside some cracking British favourites like the Roasted fillet of Cornish Sea Bass or the Devon Aberdeen Angus Sirloin Steak.

This wonderfully intimate and inviting little bistro serving great food is definately ticks all the right boxes.

 

This restaurant page has been visited 17,211 times

Vegetarian Menu Available Restaurant Menu

Children's Play Area:
No

Disabled Facilities:
No

Wheel Chair Access:
Yes

Parking:
Own private car park.

Smoking Area:
No

Accommodation:
No

Facts

Capacity:
45 Inside

 

Wine List:
Selection of English and European wines

 

Functions:
An intimate venue perfect for any celebration with up too 45 guests.

 

Price Range:
Saturday Night 3 Courses £23.00. All other evenings 2 courses for £18.00 and 3 for £23.00. Sunday Lunch 2 courses for £13.00 and 3 courses for £16.50.

 

Menu Summary:
Fixed price Bistro menu with a mediterranean influence. Sunday Lunch 2 or 3 courses. Tuesday to Friday evenings 2 or 3 courses. Saturday 3 courses only.

 

Vegetarian Options:
By arrangement.

 

Sample Dish:
Kleftico of lamb cooked in the traditional Cypriot way, served with a Greek salad. Roasted Fillet of Cornish Sea Bass with a cream, artichoke, wild garlic and wild rocket sauce.

 

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