Michelin Plaque 2026 Michelin Plaque AA 1 Rosette 2026 AA 1 Rosette The menu changes daily with the boats
Book
Gallery

The food, the room, the estuary.

The plates that come off the pass. Day-caught fish from Brixham Harbour and Newlyn Fish Market, slow-cooked meat from Topsham Butchers, and a menu that changes with what the boats bring in.

Tied to the place · Topsham quay
Head Chef Dan Kavanagh at The Galley Head Chef Dan Kavanagh
Charcoal-grilled prawns with garlic butter, homemade chilli oil and lime
Grilled Padrón peppers
The Galley Restaurant, Topsham — photograph by @charlottelleclerc Photo · @charlottelleclerc
Cornish market fish on a clam and white miso chowder, top-down with a fork
Watercolour painting of The Galley building on Fore Street, Topsham
Cornish hand-picked crab on potato rösti with cucumber and sriracha, two on the plate
Wild Cornish octopus with pearl couscous, hazelnuts and micro herbs, side view
A bottle of ESTE Vinho Verde on a wooden table
St Austell mussels in a white bowl, top-down
The Galley dining room — exposed brick wall with local artwork
Glazed lamb ribs with pickled radish and herbs on a pale blue speckled plate
Confit chicken leg with mushrooms and a light cream sauce
Pan-fried sea bream with puttanesca and crispy capers
A bottle of The Galley house white wine with its watercolour Topsham label
Close-up of Cornish hand-picked crab on a crisp potato rösti with chives and Tabiko
Three small plates — cured meats, grilled sardines and olives
The Galley's blue-painted shopfront and hanging sign on Fore Street, Topsham
Wild Cornish octopus with romesco and pearl couscous, top-down in a white bowl
Grilled mackerel fillet with cucumber and herb oil, on a pale blue speckled plate
A bottle of The Galley house wine on the table at an event, rows of glasses ready
Cornish market fish, side view, on a clam and white miso chowder
Seafood salad with white wine, by the upstairs window
Crispy-skinned fish fillet on a tomato and pepper base, in a white speckled bowl
Local artwork on the exposed brick wall above a laid table in The Galley dining room
Lychee floating island — Italian meringue, mango and toasted sesame, top-down
A glass of white wine looking out over the Exe estuary from the upstairs dining room
A spread of small plates — sourdough, marinated olives, croquettes, grilled king prawns, gyoza and charcuterie
A Galley dessert plate with seasonal fruit and cream
Lychee floating island beside a glass of Valrhona chocolate mousse
The Galley team outside the restaurant with the Michelin plaque behind
Grilled mackerel on a pale blue speckled plate
A bottle of Bourgogne Aligote on a wooden table
Valrhona chocolate mousse with boozy cherries, hazelnuts and flaked chocolate
Slow soy-braised pork belly, glazed, on a speckled plate
The Galley kitchen team holding the AA Rosette 2026 award
Salmon canapés on blinis with chives, served on a speckled Galley plate
A bottle of The Galley wine on a sunlit wooden table
The Galley exterior on Topsham's Fore Street, in summer
A row of small plates with a glass of white wine
The Galley's blue-painted facade on Fore Street, Topsham

A small kitchen, an estuary view, and whatever the boats brought in this morning.

Book a table
On Instagram

@galleytopsham

Today's specials posted most afternoons. Behind-the-scenes from the kitchen. Occasional events and takeovers.

Follow on Instagram