Treasury Restaurant

Built in 1827 by a merchant, one James Goldsworthy, St Olaves Hotel retains many of its original features, the most striking of which is a spiral staircase at the heart of the building. The food is mainly traditional, with the odd flash of ingenuity and well linked in with a seasonal approach.

The best way to judge their food is by looking at their menus, and afterwards it would be amazing if you didn't wish to go and dine there, with prices at a sensible level also, lunch being a particular bargain. Starters could include: celeriac and saffron soup with truffle oil; deep fried goats cheese with red peppers and balsamic vinegar; poached haddock with plum tomatoes, braised fennel and olive oil or ham hock and leek terrine with seed mustard dressing.

Mains might consist of: roast rump of lamb with dauphinoise potato; baked fillet of cod with creamed potato and herb crust; grilled duck breast with sautéed potatoes and braised cabbage or baked flat mushrooms with tomato compote and hollandaise. Followed by calorific and enticing desserts like a selection of ice cream and sorbets in coconut biscuits; baked mango cream and raspberry sorbet; hot chocolate fondant with vanilla ice cream or a selection of West Country cheeses with home made biscuits.

The restaurant has two AA rosettes and they have four house wine selections at £14, with a list drawn from an international perspective and, in some cases, a deep pocket.