At Randall & Aubin, we believe in simple, honest cooking using ingredients that are second to none. Our menu is inspired by classic French cuisine and we have a daily changing specials board, which showcases the best from our local suppliers that day and celebrates the bounty of our fresh, seasonal produce.
Kick things off with a glass of our house Champagne, supplied by the prestigious Moutard family vineyard, who have been making wine since 1642, and perhaps an oyster or six, which have come in overnight from Jersey, Omaha in France and the west coast of Ireland. We have a sublime selection of caviar, too, which is ideal spread atop freshly made blinis with crème fraiche and egg.
All of our fish is brought in fresh from Peterhead and Brixham – sample its incredible class A quality in one of our specials dishes or enjoy one of the firm favourites from the menu, like the handpicked Devon crab or the Bouillabaisse, made with mixed West Country fish, spiced croutons and aioli. The Crispy lemon sole, with mustard dressed beans, pommes sauté and mint sauce never fails to satisfy seafood fans, and is particularly sublime when washed down with a sunny glass of Picpoul de Pinet. For something unique, which isn’t found on many other menus, our Queen Scallops are a must-try. Sourced on the Isle of Man, these are a smaller variety of scallop, which are famed for their sweetness. They are at their best when grilled with garlic butter, crispy pancetta and capers and sucked straight from the shell. Exquisite!
Our commitment to quality doesn’t stop at the seafood – all of our meat is supplied through the best butcher in England (voted for five years running) with only the finest British stock, which is all free range and traditionally farmed. Devour it in dishes such as the slow roast Aubrey Allen pork belly served with mashed potatoes, roast apple sauce and gravy, or the slow spit roast leg of Aubrey Allen lamb served with roast onions and Amalfi butter, or – Ed Baines’ absolute favourite – the corn fed free range chicken, marinated in garlic and parsley butter and slow roasted on rotisserie for incredible flavour and gorgeously crispy skin.
Our wine list has been carefully curated by Jamie Poulton and wine legend Joe Wadsack and is an extensive selection of classics (Chablis 1er Cru ‘Vaillons’ and Chateau du Domaine de L’Eglise) and fresh, modern sips (Madfish Bay Sauvignon Semillon and Seriously Cool Cinsault) to new favourites, such as the Chateau Ste Marguerite Rosé.
Don’t forget to finish things off on a sweet note with one of our divine desserts. We’re famed for our showstopping flaming crème brulee, ideal paired with a glass of Muscat de Beaumes de Venice.