Restaurant by the sea.

The sea wall on Plymouth Sound with views to Drake’s Island.

The Artillery Tower Restaurant sits in a 15th century tower overlooking the sea.

FIND OUT MORE...

DINNER MENU

DINNER MENU: £43.50 TWO COURSES, £48.50 THREE COURSES

Nibbles - soup - bread

-

​Smoked eel - horseradish potato - beetroot  

Oxtail - pickled shallot - celeriac mash  

Scallops - belly pork - apple  

Pigeon breast - mushroom - artichoke

-

Fillet of sea bass - roast shellfish sauce  

Peppered loin of venison - parsnip crisp  

Honey roast duck - pineapple pickle  

Fillet of beef - roasted shallot - truffle oil +£5

Vegetables and potatoes included

-

Cherry - almond tart - Amaretto ice cream (it’s worth the 20 min wait!)  

Ginger sponge - stem ginger ice cream  

Chocolate mousse - passionfruit sorbet  

A selection of British cheese

-

Coffee or tea £3

The following allergens may be present/used in our kitchen: 

Celery, gluten, eggs, fish, milk, molluscs, mustard, peanuts, sesame seeds, shellfish, soya, sulphites, tree nuts.

Please inform us if you have a allergy to any of the above

NEWS! We are open Friday 21 December for lunch and New Year’s Eve for dinner.

The Artillery Tower has been run by myself, chef Peter Constable and my wife Debbie, for more than twenty years. It offers some of the best restaurant dining in Plymouth. The Michelin-rated restaurant focuses on sourcing the best local produce, combined with proper cooking, and a relaxed informal service. And the wood-burning stove and exposed stone walls create a friendly atmosphere.

The restaurant is set quietly a few minutes drive from the city centre. And it’s only 100 metres away from the Royal William Yard. There is plenty of free parking is available nearby. We look forward to welcoming you to our Plymouth restaurant.

OPEN FOR DINNER: Wednesday – Saturday, arrival from 7.00pm. Last orders: 8.30pm, doors close: 11.30pm.

CLOSED: Sunday – Tuesday, and lunchtimes.

NOTE.

We do suggest wearing clothing sensitive to the season, especially outerwear coming to and leaving the restaurant. The weather can get a bit wild. Not scary in any way, and perfectly safe, but best you be prepared.

Google My Business reviews.

30/10/19

★ ★ ★ ★ ★
Just wonderful. Pamela

26/10/19

★ ★ ★ ★ ★
Brilliant food, staff were amazing, venue gorgeous, 10/10. Stanley

29/08/19

★ ★ ★ ★ ★
Fantastic meal. Christine

01/08/19

★ ★ ★ ★ ★
Good food and reasonable too. David

15/6/19

★ ★ ★ ★ ★
We had a wonderful evening, a beautiful setting and great food, highly recommended! Val

29/3/19

★ ★ ★ ★ ★
Fantastic food, great intimate setting. Mike

11/2/19

★ ★ ★ ★ ★
Stunning service and outstanding menu. Wayne

19/1/19

★ ★ ★ ★ ★
Amazing food. Perfectly cooked and presented in a medieval fort overlooking the ocean, what’s not to like? Superb evening. Would love to return some day. Saint

1/12/18

★ ★ ★ ★ ★
Excellent food, cosy environment! Nigel

72 reviews of Artillery Tower in Plymouth

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DINNER MENUS

DINNER MENU: £43.50 TWO COURSES, £48.50 THREE COURSES

Nibbles - soup - bread

-

​Smoked eel - horseradish potato - beetroot  

Oxtail - pickled shallot - celeriac mash  

Scallops - belly pork - apple  

Pigeon breast - mushroom - artichoke

-

Fillet of sea bass - roast shellfish sauce  

Peppered loin of venison - parsnip crisp  

Honey roast duck - pineapple pickle  

Fillet of beef - roasted shallot - truffle oil +£5

Vegetables and potatoes included

-

Cherry - almond tart - Amaretto ice cream (it’s worth the 20 min wait!)  

Ginger sponge - stem ginger ice cream  

Chocolate mousse - passionfruit sorbet  

A selection of British cheese

-

Coffee or tea £3

The following allergens may be present/used in our kitchen: 

Celery, gluten, eggs, fish, milk, molluscs, mustard, peanuts, sesame seeds, shellfish, soya, sulphites, tree nuts.

Please inform us if you have a allergy to any of the above

CHRISTMAS AND NEW YEAR 2019/20

The restaurant is closed for a holiday from Sunday 22 December. Open as usual from Saturday 4 January 2019.

HAPPY NEW YEAR!

The philosophy of our ever-changing menu respects the traditions of classical cuisine. We value proper preparation, freshly-made stocks, sauces and pastries. Note we make our own bread, pasta, chocolates and fudge (yum!).

The food you enjoy at the Artillery Tower focuses on fresh, local and seasonal ingredients from artisan suppliers. Good food needs great ingredients and we make every effort to source the best produce we can using our many years of experience.

The Artillery Tower is proud to provide the only fine dining experience close to the Royal William Yard.  Indeed, with our unique location and stunning sea views we are a fabulous choice.

Located close to the Royal William entrance our Plymouth restaurant menus offer sophistication and good food in equal measure. With a great choice of restaurants in and around the Royal William Yard you should really come down and seek us out, it’s well worth it.

OUR LOCAL SUPPLIERS

Gribbles Butchers, Ivybridge – Mark sources simply the best beef, lamb and pork from farms in the area. Dedicated to Devon farmers. www.gribblesbutchers.co.uk

Howells Butchers,Tavistock – Otter Valley Organic Poultry, Newton Abbot.

Real Veal Company – Welfare friendly rose veal, Looe. www.bocaddonfarmveal.com

Gara Barton Venison, Bodmin. www.garabarton.co.uk

Ocean Harvest, Andy Trust, Looe – Finest day boat fish.

Crebers of Tavistock – Rare malts, cognacs etc. www.crebers.co.uk

Trewithen Farm Dairy, Lostwithiel – Milk and cream.

Britannia Shellfish, Nick and Anita Beesands – Hand-dived scallops, crab, lobster and fish from their own boats. www.britanniashellfish.co.uk

Devonia spring water. www.devoniaspringwater.co.uk

Country Cheeses,Gary and Elise, Tavistock – Local and regional farmhouse cheeses and butter. www.countrycheese.co.uk

Christopher Piper wines. Ottery St Mary. www.christopherpiperwines.co.uk

THE WINE LIST

The list is made up of wines we like taste and enjoy. Not comprehensive in any way but should cover most tastes
The wines are grouped:

  • ESSENTIAL. Varietal based wines, available by-the-glass.
  • CLASSIC. Household names from quality producers.
  • INDULGENT. High-end producers for that special occasion but not exclusively. Wine you would expect to find in a small restaurant like ours.

Wine service can be quite formal. We prefer to offer you a glass and leave the rest to you,
Cheers!
Peter and Debbie.

ESSENTIAL WHITE

Pinot Grigio, Brume di Monte 2016, Italy    24
Crisp and dry.

Sauvignon Blanc, St Peyre 2016 Pays d’Oc, France    27
Fresh, leaner style.

Gros Mensang, Côtes de Gasgogne 2016, IGP, Cassagnole. France   28
Aromatic, crisp lemon.

 Chardonnay, Casa Bosque, Casablanca, 2015 Chile   30
Aromatic, oak.

5 Villa Wolf Gewürztraminer, Rheinhessen, Germany 2015  30
Off-dry style. Spicy.

ESSENTIAL ROSE

Zinfandel Blush Rosé, Featherfalls, 2016, California    24
Medium dry with peachy notes.

ESSENTIAL RED

Merlot Silvistre Rapel Valley 2017, Chile    25
Soft, approachable with plum and blackberry fruit.

Montepulciano d’Abruzzo, Talamonti 2016 Italy   29
Silky dark fruit spice, hint of vanilla.

Cabenet Sauvignon, Cornella Cachapoal Valley 2017 Chile   24
Cassis, fruity with cedar notes.

Shiraz Whistling duck 2015, South Australia  28
Blackberry, pepper and cinnamon.

Tempranillo Clos Montblanc,Catalonia, Spain   27
Un-oaked, Smooth blackcurrant finish.

Pinot Noir, Courssergue 2015, Languedoc France   32
Juicy, ripe style.

 FRIDAY 21 DECEMBER LUNCH

 

We open from 12 noon on 21 December (last orders: 1.30pm), with a special carte menu. The restaurant will close at 4.00pm.

21 DECEMBER LUNCH MENU

Nibbles and homemade bread

 

Tuscan venison – smoked bacon – bean soup 9

Smoked haddock – leek – bacon – mustard – potato 11

Oxtail – celeriac – shallot – horseradish 12

Scallops – pork – pineapple 15

Duck liver – red cabbage – apple 14

 

Loin of venison – roasted hazelnut – artichoke 28

Honey roast duck breast – anise – cranberry and orange 27

Fillet of local beef – house fries – broccoli – gravy 30

Fish of the day – buttered leek – roast shellfish sauce (market price)

Served with vegetables and potatoes

Cherry and almond tart – Amaretto ice cream (20 mins)  9

Chocolate – orange – pistachio 9

Ginger sponge – stem ginger ice cream – custard 9

Crème brûlée 8

A selection of British farmhouse cheese 12

Coffee or tea £3

A deposit required at the time of booking.

 NEW YEAR’S EVE 

We open from 6.00pm on Tuesday 31st December (last orders: 8.00pm), with a special set menu. The restaurant will close at 10.00pm, so that our diners (and ourselves) can go on to their own New Year celebrations.

NEW YEAR'S EVE DINNER MENU: £60 - THREE COURSES, INC. COCKTAIL

Artillery Tower cocktail or apéritif of you choice
Nibbles and homemade bread

 

Scallops – belly pork – apple

Tuscan venison – smoked bacon – bean – soup

Smoked eel – potato – horseradish – beetroot

Oxtail – pickled shallot – celeriac

Rack and shoulder of lamb infused with rosemary and garlic

Honey roast duck – pineapple pickle

Fillet of beef – shallot – truffle oil

Fish dish of the day

Served with vegetables and potatoes

Spiced ginger sponge – stem ginger sponge

Crème brûlée

Chocolate mousse – oranges in Grenadine

A selection of British cheese

£60 per person, including cocktail on arrival.

Coffee or tea £3

Open 6.00pm (last orders: 8.00pm) – close 10.00pm, £30 per person deposit required at the time of booking.

There is one main dinner menu starting at £43.50.

Bookings are from 7.00pm Wednesday to Saturday. Last orders: 8.30pm. We close at 11.30pm.

Note we now ask for credit or debit card details to validate a deposit of £30 per person on ALL reservations.  See our booking terms below.

 DINNER MENU

DINNER MENU: £43.50 TWO COURSES, £48.50 THREE COURSES

Nibbles - soup - bread

-

​Smoked eel - horseradish potato - beetroot  

Oxtail - pickled shallot - celeriac mash  

Scallops - belly pork - apple  

Pigeon breast - mushroom - artichoke

-

Fillet of sea bass - roast shellfish sauce  

Peppered loin of venison - parsnip crisp  

Honey roast duck - pineapple pickle  

Fillet of beef - roasted shallot - truffle oil +£5

Vegetables and potatoes included

-

Cherry - almond tart - Amaretto ice cream (it’s worth the 20 min wait!)  

Ginger sponge - stem ginger ice cream  

Chocolate mousse - passionfruit sorbet  

A selection of British cheese

-

Coffee or tea £3

The following allergens may be present/used in our kitchen: 

Celery, gluten, eggs, fish, milk, molluscs, mustard, peanuts, sesame seeds, shellfish, soya, sulphites, tree nuts.

Please inform us if you have a allergy to any of the above

BOOKING TERMS

Because of increasing numbers of no-show bookings, we now ask for credit or debit card details to validate a deposit of £30 per person on ALL reservations. 

To guarantee such bookings we require credit/debit card details and charge your card when we have confirmed the reservation. The booking may be cancelled without charge up to 48 HOURS in advance, and your card will be credited accordingly. But note cancellations MUST be by telephone and you must be given a cancellation number. An email or voicemail message is not sufficient.

If we manage to fully re-book your table, then we will also refund your deposit in full. Partial re-booking will result in partial refunds. For example, you have booked for four persons and we re-book your table for just two, then only two deposits would be refunded.

Similarly, if you book for say, four and turn up as two, then two deposits will retained. We trust these terms are fair to everyone, and welcome your comments.

It’s a shame that some people are so irresponsible making restaurant bookings, and hope you understand the need for deposits.

We can accommodate vegetarians and special diets, but with advance notice please – so we can discuss exactly what dishes we could offer you. We will ask when you book about specific dietary needs, and possible allergies. We prepare everything ourselves and can provide full information about our dishes. We are aware of, and fully comply with, the 2014 ‘EU Regulation 1169/2011’.

A discretionary service charge of 7% will be added to the final bill on tables of 8 or more. Note, we never use gratuities to make up the minimum wage.

Whilst the menu shown below is very recent, it may not be exactly the menu for today. Ring us if you have a specific question.

PICTURE GALLERY

HOW TO FIND OUR RESTAURANT NEAR THE ROYAL WILLIAM YARD

Plymouth and its restaurants are easily reached. Our restaurant is near the ferries and the Docks, so just follow the signs.

THE HISTORY OF THE ARTILLERY TOWER IN PLYMOUTH

Firestone Bay Artillery Tower dates from the early 1500s, and is one of the oldest complete military buildings on Plymouth’s sea front. This tower protected the deep water passage at the North of Plymouth sound, between Drake’s Island and the main water front.

Piers Edgecumbe acquired most of the land of the then ‘City of Stonehouse’ by his marriage to the heiress to the estate – Joan Durnford. He was granted license to improve and fortify the land by Henry VIII in 1539. The tower was one of the fortifications, along with a city wall, to protect Stonehouse from attack by seaborne raiders.

The lowest gun-ports in the tower (now blocked) were designed to enable the defenders’ cannon to inflict maximum damage on enemy ships.

These improvements and fortifications were a wise precaution. For in 1544 France turned her energies from Spain towards England. Then, in 1588 the tower would have been the only permanent defence against the Spanish Armada.

In the 1660’s, Charles II built the Royal Citadel on the Hoe with gun positions pointing at Plymouth and the sea, so the Tower’s role began to diminish. In Worth’s 1884 document, ‘The History of Plymouth’ the Artillery Tower was briefly named ‘The Winter Villa’ when it was a police house.

It has also been a coastguard station, Ministry of Defence store and a public convenience! Conversion to a restaurant was in 1983. The Artillery Tower is one of the most preserved fortifications from Tudor times.

SOME SIMPLE RECIPES

OUR DAUPHINOISE POTATOES
500g potatoes, sliced to about the thickness of a 50p piece
300 ml double cream
2 cloves peeled bruised garlic
Pinch nutmeg
6g salt

Put the cream, garlic, salt and pepper over heat bring to a gentle simmer and infuse for 15 mins. Remove garlic from the cream. Add the potatoes and bring slowly to a simmer cook for 10 mins  frequently stirring gently. Transfer to a suitable sized dish and bake until golden brown.

MUSHROOM SOUP
170g butter
2cloves of garlic chopped
200g onions chopped
500g Shitaki mushrooms finely sliced
500g of closed cap mushrooms  finely sliced
1litre of chicken stock
50g dried ceps soaked in enough water to cover them. I use the Italian brand from Sainsburys.
Salt and pepper to taste 200ml double cream
White truffle oil to taste  also available from Sainsburys.

Melt butter in a suitable pan large enough hold all the ingredients. Add the onions and garlic to the pan and sweat them until soft but not coloured. Add the fresh mushrooms lower the heat and place a lid on and sweat the mushrooms until they have completely wilted and has created it own stock.

Add the dried mushrooms and water. Add half the stock and bring to a gentle simmer and cook for 20 mins. Add cream. Remove from heat and blend until smooth. At this point you may need add more stock to get the desired consistency. Add salt and pepper to taste. Drizzle truffle oil just before serving.

If you are going spend the £20 it costs to make this soup. I would advise making a homemade chicken stock, the results are better. If you are going to use a stock cube watch the salt.

PARSLEY AND POTATO SOUP
250g of flat leaf parsley
500g of chopped leeks
150g of diced potatoes
1 litre of chicken stock
100ml whipping cream
100g unsalted butter
Salt and pepper to taste.

In a large saucepan melt half the butter. Pick over the parsley leaves, chop the stalks, reserve half of the leaves. Sweat the leeks and parsley in the butter until soft, add the chicken stock and simmer until potatoes are cooked.

Whilst the soup is simmering chop remaining parsley, blanch in boiling water for 30 seconds, plunge under cold water and drain. Blend soup with blanched parsley and pass through a sieve. Blend in butter and cream. Season to taste.

CANNELLINI AND SMOKED BACON SOUP
500g of cannellini beans
300g chopped onions
100g chopped celery
100g of chopped leeks
3 cloves of garlic
1 bay leaf
12 black peppercorns
5 rashers of smoked streaky bacon
2.5 litre of chicken stock

Soak beans overnight. Drain and put with all the above ingredients in a pan. Bring to the boil and simmer until beans are ender Remove bacon from the pan and blend. If soup is too thick add water or milk to get desired  consistency. Pass through fine sieve. Blend in 50g of butter (optional). Check seasoning.

NB Do not add salt during the initial cooking of the beans (beans will not soften if you do).

PARTY BOOKINGS AT THE ARTILLERY TOWER IN PLYMOUTH

GROUPS OF UP TO 14 PERSONS

Choose from a limited menu on the day. This gives you a choice of four dishes at each course. The menu changes so you will have to make your choices 10 days prior to you meal. Or, create a no-choice menu, by taking any dish from the menu.

GROUPS OF 15 + PERSONS (MONDAY – THURSDAY ONLY)

Choose from one our party menus. Contact us for details.

Or create a no-choice menu of your own, by taking any one of the dishes on our menus. The reason we ask you to have a no-choice menu is that it make service on the day so much more efficient, and therefore relaxed. We will of course always offer alternatives for one or two in a party who cannot eat any particular item.

Contact us for more info by email. Or phone 01752 257610

UPSTAIRS is our main dining room, the ‘Upper Deck’ with views across Plymouth Sound and Mount Edgcumbe. It is for as few as 20 up to 32 people (above 26 its very tight) If less than 20 people, we will need to add a room hire charge. This for the exclusive use of the room.

THE GUN ROOM is our downstairs dining room for 10 -16 people. Very popular for small business dinners/lunches or family gatherings. If less than 10 persons we will have to add a room hire charge.  This for the exclusive use of the room.

CONDITIONS OF BOOKING

We need to finalise which menu you are having, well in advance. We must know exact numbers 48 hours in advance. If then there are unfilled seats, full cost will be charged.

An advance deposit of £10 per person is required in order to secure the booking.

Peter and Debbie Constable,
The Artillery Tower,
Firestone Bay,
Plymouth PL1 3QR
t: 01752 257610

Please DO NOT try and make bookings by email, as we do not take online or email bookings. We need to actually speak with you to make a reservation. Sorry, but our experience with email and online bookings is that the majority do not turn up!

OPEN FOR DINNER: Wednesday - Saturday, from 7.15pm. (last orders: 9.30pm)

CLOSED: Sunday - Tuesday, and lunchtimes.

Tell us your dining queries, or whatever. Please phone 01752 257610.

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