Culture Restaurant

Culture Restaurant We want to welcome you to our culture; inspired by our food, wine, background, travel and experiences. Card only

We want to share these experiences as we take you with us on this journey through flavours curated by our farmers, fisherman and gatherers

08/06/2026

Throwback to another fantastic with . working its magic

My sous chef made .yarg braai broodtjies using - a barbecue toastie

supplied some amazing invasive octopus which we served with pork belly as well as a pizza

Thanks to & .mountain.films for the 📹

Cameos by &

See you next year

Pasture herb fed Dexter from aged by us in our dry ager to develop enzymatic activity, maximising flavour and tendernes...
04/06/2026

Pasture herb fed Dexter from aged by us in our dry ager to develop enzymatic activity, maximising flavour and tenderness.

Hands down the best beef we have had anywhere.

These amazing animals graze on cover crop with the soil benefitting from the movement of the beef and chickens.

The results speak for themselves when you see the health of the pasture and taste the produce.

13/05/2026

That time of the year as the spring growth approaches the end of its cycle, preserved for later in the year when the flavours of warmer days are just a memory

Love this time of year, on for a brief moment
01/05/2026

Love this time of year, on for a brief moment



It is with a heavy heart and fantastic memories that we say farewell to He has been integral to our restaurant, from ea...
31/03/2026

It is with a heavy heart and fantastic memories that we say farewell to

He has been integral to our restaurant, from early days renovating, creating this experience and offering warm friendly service to everybody who graced our doors

has been working with Bobby since 2019 and you can be sure to still find them looking for waves and out on the trails.

We will miss you Bobs, we wish you all the best with your next move - yeeeuuuwww

Spring is in the airNature’s signs are our calendar - blue bells start appearing from the soil, the snowdrops flower and...
06/03/2026

Spring is in the air

Nature’s signs are our calendar - blue bells start appearing from the soil, the snowdrops flower and then the Three cornered leek flowers for us.

This is the moment when you know the early wild garlic is coming up, just in time for longer days and warmer weather.

A special time of the year as winter moves into our past and we can look to the flavours of the future



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Finishing touches to our chicken course These are amazing birds, raised outdoors with care and concern for their wellbe...
18/02/2026

Finishing touches to our chicken course

These are amazing birds, raised outdoors with care and concern for their wellbeing. This lifestyle is so rare for chickens and the results speak for themselves, amazing flavour and birds tipping the scales at 4 kilograms 💪🏼

Thank you for inviting us to Dublin for the Michelin Ceremony Great Britain and Ireland 2026We are so proud to have ret...
10/02/2026

Thank you for inviting us to Dublin for the Michelin Ceremony Great Britain and Ireland 2026

We are so proud to have retained our Green Star and got to experience this amazing event with some of the Worlds best chefs.

Huge shout out to some of the other Green Star restaurants who we finally got to meet face to face

We look forward to getting back into the kitchen and welcoming everyone this week.

🤙🏽🤙🏽🤙🏽

Thank you to everyone who joined us last night and this week, great to have such a buzz as we welcomed new and familiar ...
08/02/2026

Thank you to everyone who joined us last night and this week, great to have such a buzz as we welcomed new and familiar faces to the restaurant.

Looking forward to next week, no spaces left for Saturday evening but there is still some availability for Friday night

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Our Pysk fish course revolves around what Giles sources from independent fisherman, Newlyn market and local day boats.Wo...
06/02/2026

Our Pysk fish course revolves around what Giles sources from independent fisherman, Newlyn market and local day boats.

Working reactively to what is available, the menu is shaped around what is best on the day, weather and sea conditions dependent.



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Address

38b Arwenack Street
Falmouth
TR113JF

Opening Hours

Wednesday 7pm - 11pm
Thursday 7pm - 11pm
Friday 12pm - 3pm
7pm - 11pm
Saturday 12pm - 3pm
7pm - 3pm

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