The Ainsworth Collection has announced the reopening of St Enodoc in Rock, Cornwall, with two new dining concepts – The Estuary Grill and The Flour Garden.

Designed by Interior Design Director Eve Cullen-Cornes, the two spaces have distinct interiors. Across the property, statement wallpapers from Zoffany, Cole & Son and Brunschwig & Fils sit alongside bespoke furniture, veined marble, velvet upholstery and handcrafted joinery. Glass pendants above the St Enodoc Bar are designed to resemble oysters, referencing the hotel’s views across Porthilly Bay and its proximity to local oyster growers, while artwork has been curated by Liam West of West Contemporary Gallery.

The Estuary Grill is an all-day restaurant with a large terrace overlooking the water. The menu focuses on Cornish produce, with meat from Philip Warren Butchers and locally caught fish and seafood sourced from Flying Fish. Many dishes are cooked over fire on an Asado grill by Somerset-based specialists Fire Made, with larger plates designed for sharing. These include the St Enodoc Seafood Tower and whole creedy carver chicken with chicken-fat hasselbacks. Other dishes range from Cornish bluefin tuna crudo and Porthilly rock oysters to pizzettas and more substantial options.

Indian-inspired dishes have been developed in collaboration with two-Michelin-starred chef Aktar Islam. The menu draws on influences from across the Indian subcontinent, including street-food dishes such as keema pau and masala bhutta, Northern Indian dishes including yellow dal tadka and butter chicken, and coconut-rich Kerala dishes such as king prawn and monkfish alleppey curry. Other dishes include paneer qorma and seekh kebab.

Desserts include Toffee, Paul Ainsworth’s take on the traditional pudding, served with Cornish fudge madeleines, muscovado sauce and vanilla sea salt ice cream. Rice pudding and strawberries and cream are also given updated interpretations, while a dedicated children’s menu is available.

Breakfast focuses on Cornish produce, with St Ewe Eggs used in dishes including Duck & Soldiers and a fine herb omelette. Other options include the Full Cornish and steak and eggs, alongside The King – a Philip Warren bacon sandwich with Rodda’s salted butter and St Ewe Eggs cooked sunny side up. Freshly baked pastries are supplied by The Butchers Bakehouse, while the breakfast menu also includes a Good Morning Trifle made with St Enodoc’s homemade granola, Greek yoghurt and seasonal berry compote.

The Flour Garden is a seasonal, walk-in restaurant set within the landscaped gardens overlooking the estuary. The menu centres on sharing snacks, hand-stretched Neapolitan-style pizzas and salads including panzanella, Niçoise, Caprese and cobb. Homemade soft serve ice cream is available in flavours including vanilla brown butter and milk chocolate, with toppings such as popping fudge and Maraschino cherries. A dedicated Spritz menu is served alongside wines, beers and soft drinks.

At the centre of the property, The St Enodoc Bar serves Guinness on tap, lagers from local brewery Sharp’s and Monte Carlo beers, created by entrepreneurs Antho Orengo and Will Scheffer in collaboration with Molson Coors and inspired by the French Riviera. The drinks menu also includes signature house cocktails and a dedicated Champagne cocktail menu, alongside whiskies, vermouths and spirits, including Paul’s Daring Gin, created in partnership with Salcombe Gin. The bar also serves sandwiches including the St Enodoc Club, a grilled eeuben and a battered haddock sando with pickled egg gribiche.

The wine list covers established regions and lesser-known producers from around the world, with a selection of magnums also available. Champagne and English sparkling wines are offered by the glass, with bottles from producers in Cornwall, Kent and Sussex alongside Champagne houses. The collection is housed in a temperature-controlled wine room overlooking The Estuary Grill.

Photography: © Rebecca Hope