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

The food, the room, the estuary.

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

Tied to the place · Topsham quay
Watercolour painting of The Galley building on Fore Street, Topsham
Pan-fried sea bream with puttanesca and crispy capers
Head Chef Han Wang portrait
St Austell mussels in a white bowl, top-down
The Galley dining room — exposed brick wall with local artwork
Grilled mackerel on a pale blue speckled plate
A bottle of ESTE Vinho Verde on a wooden table
The kitchen team holding the Michelin 2026 disc
Three small plates — charcuterie, grilled sardines and olives
The Galley exterior on Topsham's Fore Street, in summer
A Galley dessert plate with seasonal fruit and cream
The Galley team outside the restaurant with the Michelin plaque behind
Seafood salad with white wine, by the upstairs window
A glass of white wine looking out over the Exe estuary from the upstairs dining room
Confit chicken leg with mushrooms and a light cream sauce
The Galley kitchen team holding the AA Rosette 2026 award
Slow soy-braised pork belly, glazed, on a speckled plate
A bottle of Bourgogne Aligote on a wooden table
A row of small tasting 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.

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@galleytopsham

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

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