Restaurant by the sea. We are open again!

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. We are open again!

    star rating  My partner and I has a 3 course meal and the starter and dessert were particularly stand-out! (See pics) It is clear a lot of effort goes into each plate... read more

    avatar thumb 580rayk
    7/29/2021

    star rating  We had a fabulous anniversary meal after covid reopening. It was perfect from the martini and cider to the crab and scallop starters, the venison and fillet of beef mains... read more

    avatar thumb emandkev19
    7/25/2021

    star rating  While staying for a week at Crownhill Fort, Plymouth, we looked for a special restaurant to celebrate our second wedding anniversary during our visit.The Artillery Tower had been recommended to... read more

    avatar thumb sandrarA4250ZG
    7/08/2021

    star rating  Had dinner here for our wedding anniversary. The meal was beautifully cooked with an appealing menu. We loved the location and the building- it was really special, with only a... read more

    avatar thumb Helen T
    7/06/2021

    star rating  Wonderful food, very friendly owners, fantastic service, good wine list. From the outside I wasn't sure what it would be like, but I would highly recommend for a special occasion

    avatar thumb 939jt
    7/01/2021

    star rating  We couldn’t fault all three courses they were cooked to perfection, fabulous location and service. If we lived locally we would definitely be visiting often - thank you for a... read more

    avatar thumb 1992222
    6/25/2021

!ICOVID-19

Once Covid restrictions have been lifted we will continue to operate a single sitting and at a reduced capacity. Largest table size, six persons.

People wanting larger tables will be able to book the restaurant on a private use basis.

We hope this will give customers confidence to continue to eat with us. Meanwhile, there are still some restrictions, so the following will apply… 

We have reduced the capacity of the restaurant from 24 to about 14. You may share a table up to six persons. Note, children under 14 are not catered for.

‘Track & Trace’. We’ll ask for an email address when booking as well as address and telephone number. We have to keep these details for three weeks.

Credit card details will also be needed at the time of reservation. We won’t take any money unless you fail to give 24 hours notice of cancellation or do not turn up for your reservation. Then, we will debit the card the sum of £25 per person.

MENU

For now, while under restrictions, we are NOT able to cater for non-meat, vegetarians, vegans or zero-gluten diets. Sorry, veggies. Please talk to us about any allergies.

OPENING TIMES

We open from 7.00pm (earlier by prior arrangement), with last arrival, 8.00pm. We close at 11.00pm. Wednesday, Thursday, Friday, Saturday. Also closed one week from 9 August for a holiday.

Note, if you need a taxi, you MUST order this in advance. INCLUDING THE RETURN TRIP! Taxis can be difficult to find, later in the evening in Plymouth.

PROCEDURE ON ARRIVAL

Customers are asked to knock, then wait at the front door. Debbie will greet you and show you to your table. Please use the sanitiser provided on arrival. There is no requirement to wear a mask, but please do so if you feel safer. And try to limit the amount you move around the restaurant.

No rush, no time limit. Relax and take your time, enjoy your night. We never re-use tables.

We hope you understand the need for these necessary restrictions,

Peter and Debbie Constable

DINNER MENU: £60.00 THREE COURSES, £54.00 TWO COURSES

Note. The menu shown here is current, but may not be the exact menu for your booked day. Ring us if you have a specific question.

Nibbles and bread

Asparagus - egg - Parmesan - wild garlic mayonnaise

Hand dived scallops - belly pork - apple

Crab - couscous - avocado - ginger

Fillet of turbot - roasted peppers – tomato and basil olive oil

Lamb - spiced aubergine - yoghurt mint

Peppered haunch of venison - red cabbage - pineapple pickle

Fillet of beef - mushroom - Blue cheese crumb

—-

Crème brûlée

Chocolate mousse cake - Passionfruit sorbet

Cherry and almond tart - Amaretto ice cream

A selection of British cheese

-

Coffee Or Tea: £3

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 arrival: 8.00pm, doors close: 11.00pm.

CLOSED: Sunday – Tuesday, and lunchtimes. And closed too, one week commencing 9 August for a holiday.

NOTE.

We do suggest wearing clothing sensitive to the conditions, 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 Business Reviews

The Artillery Tower
4.6
Based on 95 reviews
powered by Google
H H
H H
21:48 24 Jul 21
What a lovely evening we had. Amazing food, service and setting. Very highly recommend.
mark wood
mark wood
07:36 09 Jul 21
Lovely setting, food beautifully presented and cooked. Recommended. Wine list a little limited hence 4. Service excellent.
Kay Merry
Kay Merry
10:30 02 Jul 21
Fantastic restaurant owned and run by a lovely couple, the food was superb as usual. Beautiful setting and great ambiance Debbie and Pete couldn't do enough for us. We will be back soon Thank You x
Barry Mims
Barry Mims
08:39 18 Jun 21
Great place for a special evening.. just watch the steps!
S
S
22:10 10 Dec 20
Had a fantastic meal at this restaurant. 100% this should be a Michelin Star restaurant in my opinion having been to Michelin Star restaurants before and this is on parr if not better. Excellent food and the staff make the visit feel very... personal, which is rare these days. This is a late review, but better late than never.read more
Nia Morgan
Nia Morgan
19:46 14 Nov 20
Supper last night was great. The tower is an interesting place to eat, the team are perfectly attentive and the food was delicious. My fiance is a vegetarian so had her own options for the menu, specially prepared for her and my Scallops... on Belly pork followed by Peppered venison were both cooked to perfection - melt in the mouth delicious.read more
Next Reviews

72 reviews of Artillery Tower in Plymouth

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DINNER MENU

DINNER MENU: £60.00 THREE COURSES, £54.00 TWO COURSES

Note. The menu shown here is current, but may not be the exact menu for your booked day. Ring us if you have a specific question.

Nibbles and bread

Asparagus - egg - Parmesan - wild garlic mayonnaise

Hand dived scallops - belly pork - apple

Crab - couscous - avocado - ginger

Fillet of turbot - roasted peppers – tomato and basil olive oil

Lamb - spiced aubergine - yoghurt mint

Peppered haunch of venison - red cabbage - pineapple pickle

Fillet of beef - mushroom - Blue cheese crumb

—-

Crème brûlée

Chocolate mousse cake - Passionfruit sorbet

Cherry and almond tart - Amaretto ice cream

A selection of British cheese

-

Coffee Or Tea: £3

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

Bookings are normally from 7.00pm Wednesday to Saturday. Last arrival: 8.00pm. We close at 11.00pm.

Note we now ask for credit or debit card details to validate a deposit of £25 per person on ALL reservations.  See our booking terms below.

DINNER MENU: £60.00 THREE COURSES, £54.00 TWO COURSES

Note. The menu shown here is current, but may not be the exact menu for your booked day. Ring us if you have a specific question.

Nibbles and bread

Asparagus - egg - Parmesan - wild garlic mayonnaise

Hand dived scallops - belly pork - apple

Crab - couscous - avocado - ginger

Fillet of turbot - roasted peppers – tomato and basil olive oil

Lamb - spiced aubergine - yoghurt mint

Peppered haunch of venison - red cabbage - pineapple pickle

Fillet of beef - mushroom - Blue cheese crumb

—-

Crème brûlée

Chocolate mousse cake - Passionfruit sorbet

Cherry and almond tart - Amaretto ice cream

A selection of British cheese

-

Coffee Or Tea: £3

BOOKING TERMS

Because of increasing numbers of no-show bookings, we now ask for credit or debit card details to validate a deposit of £25 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 are a tiny operation, with just myself, Peter cooking and Debbie, my wife in the dining-room.

In these still restricted times, sorry cannot accommodate non-meat, gluten-free or vegetarian diets.

Allergies are many, varied and complex. We know our dishes intimately, so call us to discuss. But we struggle with dairy-free, and to be honest requests for no onion or garlic! 

We will ask when you book about specific dietary needs, and possible allergies. We don’t want to decline any booking, but we must work within our limitations.

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’.

Whilst the menu shown here 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).

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 7.00pm. (last arrival: 8.00pm)

CLOSED: Sunday - Tuesday, and lunchtimes.

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

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