Have you ever gone into a restaurant or cafe bar on the coast and ordered what you consider to be the simplest of options and yet when it’s delivered to your table, it’s either an over-micro waved mess or a very greasy Jo platter, where everything has been fried, sometimes more than once? We are as a couple like “Chalk & Cheese” when it comes to food, the fussiest of eaters and at the same time th
e simplest to please. One of us is a carnivore who can’t stand vegetables whilst the other is a true vegetarian!! Now you would think that we would be easily pleased; but not on this coast it’s not that easy, which is why we decided to open our own place, because we understand how different the human tastes are. Our mission is to ensure that you leave our establishment 100 % satisfied without feeling that your wallet has just been stung to death. If you enjoy your food today, please sign our visitor book and tell us, or take a review card and post it in the box. We can now offer FREE WI FI for anybody wishing to catch up on a few emails while enjoying a drink or snack at SILK. The Menu
Welcome to our world, where food has no rules....
Whose idea was it that a bowl of soup had to be eaten before a main course, why can’t it be after, and who says you can’t have the dessert at the start of a meal, or if you have a sweet tooth, why not have it on its own? Whilst we acknowledge it may not be the healthiest way of eating, but who are we to dictate to you what you eat or how to eat it? I suppose you could say it’s all according to taste, a bit like chalk and cheese, because everyone is different. This is our menu, chose what you like when you like, and because we are open from 12 noon until midnight, you can grab a lighter selection from the “Chalk & Cheese Menu”, or go for full blown fancy international gourmet food from the “Silk Menu”. In Winter/Spring the SILK Kitchen opens at 12 noon and closes at 9 pm. Who says you can’t have Scampi and Fried Egg for Breakfast or Porridge for dinner? We strongly suggest that you reserve your table at weekends to avoid disappointment, as we are already starting to get rather busy in the restaurant.