Dining at Star Castle is a delight.
As a guest you have the choice of two award-winning restaurants featuring fresh locally caught seafood, local produce and vegetables from our own kitchen garden.
The Vine Restaurant
Open during the summer months and adorned by a magnificent vine, The Vine Restaurant in our conservatory is light and airy. It has the same convivial atmosphere as the Castle Dining Room, but specialises in seafood and offers a more relaxed dining experience.
Castle Dining Room
Another award-winning restaurant featuring fresh locally caught sea food, local produce and vegetables from our own kitchen garden.
The wines to complement your meal are chosen from some of the finest vineyards from around the world.
The Dungeon Bar
400 years ago some of the most notorious prisoners in the country were incarcerated within the castle dungeon and its impregnable walls.
Those inmates would have difficulty in believing that the uncompromising hardship of their quarters would become an intriguing hostelry serving Scillonian real ale!
Local Produce
We pride ourselves on using only the best local produce available from the Isles of Scilly.
Star Castle’s owner, Robert Francis, personally catches the hotels lobster and crab. Order your lobster at breakfast and the lobster is caught and served to you in either of our restaurants the same evening.
To explore local food on Scilly visit www.scillylocalfood.org.uk
Vegetables Grown in the Hotel Garden
We have our own hotel garden where we grow vegetables such as courgette, rhubarb and kale which are then used in our restaurants.
Our Island Market Garden is located at Carn Friars Farm, St Mary’s. Over 10,000 seeds providing our restaurants with fresh fruit and vegetables.
Tresco’s Boro Farm supplies us with Asparagus when in season and they send it over on a tripper boat.
Local fishermen from St Martins supply us with John Dory, Turbot, Brill, Monkfish and Mackerel. Our Head chef is on the phone on a daily basis finding out what has been fished that day. The fisherman deliver their catch direct to the hotel kitchens.
Cornish Meat and Local Duck & Eggs
Duck is supplied by Salakee Farm on St Mary’s and is supplied weekly already prepared, click here to read more.
Meat is supplied by Brian Etherington, Redruth who supplies Cornish beef and venison, click here to read more.
Eggs are locally sourced from Parting Carn Farm on St Mary’s, a local family-run business passed on through two generations.