In an area which is not always normally known for its taste in matters of restaurants and eating provision in general, Q Restaurant stands out like a shining light. With decoration and construction that is a refreshing change from the tackier versions of olde worlde, the décor has set standards that are on a par with the food, which is fast gaining an enviable reputation on a wide basis. The Good Food Guide, 2 AA Rosettes and a Remy Martin Award are all there to support this view.

Within a stunning waterside location looking out over the Fowey Estuary, Head Chef Benn Bass offers a menu that calls upon the richness of local produce combined with the skill of a fine team in the kitchens.

Dinner could start with duck rillette, a coarse pate served with sourdough and grape chutney, or ravioli of Cornish crab with sautéed spinach and tarragon bisque. A main course of pithivier is made with celeriac, roast onion and garlic, with a white bean puree, but do not lightly ignore the bourguignon of Cornish beef, done with smoked bacon, mushrooms and puree potatoes.

An outstandingly good brunch menu offers Big Bites or Light ones - all are equally mouth watering. Desserts include crème brulee, white chocolate mousse or some of the local ice cream, an item at which the Cornish are particularly good. Must be the Devonshire cream . . . . . .

The Guardian said "the menu is a delicious blend of seafood, local produce and mediterranean flavours".