↓Rob and the kitchen team cook a low-key tasting menu built around the seasons and whatever's coming out of the garden at Koo Yong. We keep imports to a minimum, growing and foraging what we can and buying direct from small farms for the rest.
We try not to waste much — that means a lot of fermenting, misos, kombucha, koji, made in-house from whatever's around.
We work with independent wine and cider makers who do things properly. Our cocktails and soft drinks use homegrown and foraged ingredients, working closely with the kitchen to cut down on waste.
6 courses · £60 · Dinner & Saturday Lunch
4 courses · £35 · Tuesday – Friday Lunch
*Optional wine flight · 4 course £25 · 6 course £45
Koo Yong is our co-founder Ben's home on the River Dart, where we've built a market garden ourselves over the last couple of years.
We do our best to work in a regenerative way — feeding food waste from the restaurant back into the soil. Alongside our veg patch and polytunnel, we've planted a whole bunch of apple, pear and stone fruit trees, established currant, gooseberry and tayberry bushes, and recently built our very own mushroom grow room for lion's mane and shiitake.
We also try to make the most of our lovely little patch of South Devon — by foraging in the woodland and utilising the established trees, bushes and wild herbs: rowan, plum, douglas fir, yarrow, bronze fennel and whatever else we can find.
When there's plenty, we preserve and ferment things for the larder. When it's leaner, the larder carries us through.
Tuesday – Saturday
Lunch | Dinner: 12.30–14.30 | 18.00–20.30
31 Magdalen Road, Exeter EX2 4TA
With a small kitchen and a daily-changing menu, we can cater for most dietary and allergy requirements if we know in advance — please specify these when booking. Requests we hear about on the day aren't always possible.
