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nc@ex34, Woolacombe
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nc@ex34
Restaurant Rating
Rating: 4.0/5
(10 votes cast)
Accepted Payment Cards
South Street
Woolacombe
Tel: 01271 871187
Head Chef: Noel Corston
Now known as nc@ex34 with its unique sliding roof provides the perfect setting in which to enjoy fine food and excellent wine.
A Modern British menu is prepared with passion and skill and delivered with a good deal of thought.
Chef Noel Corston uses the finest fresh and local ingredients and allows the food to speak for itself where Seared Scallops might be followed by a main course of Pan Fried Turbot en Croute.
Simply top notch.
Further Details
Guests Comments
“Without a doubt the best food in North Devon.” James Yeo, N. Devon.
“You came highly recommended and managed to totally exceed our expectations.” Toby and Kim, Bradninch.
“An excellent place to eat sophisticated food in a fabulous open courtyard. As good as the best in this country.” P. Neemer, Devon.
“they are willing to go way beyond the call of duty to make your evening very special.” Y. Jordan, Herts.
“Excellent food; every course a mix of colour, smell and taste making the perfect meal.” S. Southon, Devon.
“High quality, well presented food. Knowledgeable and friendly staff.”
V. Abbott, Cheltenham, Glos.
“Food ‘A’ class, the best we have had in England…exciting flavours, cooking perfection” Mr & Mrs. Dickinson, Liverpool.
“Outstanding menu which is varied and interesting with great quality, as good as a top London restaurant.” Richard Thomas, Devon.
This restaurant page has been visited 7,578 times
Children's Play Area:
No
Wheel Chair Access:
Yes
Parking:
On street parking available and a short walk from the nearby car parks serving woolacombe.
Smoking Area:
No
Facts
Capacity:
28 in the Main Restaurant
Best Seats:
Under the stars on a sunny evening when the sliding roof is open.
Price Range:
Starters from £3.95. Mains from £11.95 to £15.95.
Menu Summary:
Modern British menu with a focus on Exceptional fresh and local ingredients.
Vegetarian Options:
Creative choice of vegetarian options.
Sample Dish:
Smoked Pollock risotto, soft poached egg, chives, curry oil. Honey glazed Mallard duck, crab apple, pumpkin, chestnut and hedgerow herbs. Pan-fried turbot en croute, peas, mint and Tartar sauce. Seared marinated loin of tuna, tomato, olives and herbs.
