Lunch Wed-Sun 11am-4pm
Dinner Fri-Sat 5.30pm-10pm
Simplicity is Timbre Kitchen's spirit animal. It's present in the room, an airy space furnished with rush-seated chairs and bare timber tables, set among vines with the Tamar River somewhere off in the distance. It's also there in the breezy but competent service and in the drinks list that mixes Velo wines (from the surrounding estate) with Old World stuff and lo-fi local beer and cider. But mostly it's on the plate where Matt Adams' light-hearted cooking makes the most of great ingredients by not overcomplicating things. Hummus is topped with slivered almonds and comes with slightly charry flatbread from the wood oven. Devilled eggs are sprinkled with shichimi, expertly roasted blue trevalla is teamed with ponzu and mayo, and a roast chicken with smoked almonds proves that, in the right hands, wood ovens and quality birds are a terrific match. A rich chocolate "pâté" served with fresh berries and cream keeps the game strong right to the end.