| The
highlight of your stay will be the opportunity for you to
enjoy an exciting and intimate culinary experience
in our ten cover restaurant. Individual
dining tables make the perfect showcase for Modern
British cuisine, which can only be described as simple,
artistically presented and utterly delicious.
Janet Pitman the chef/proprietor, a member
of The Master Chefs of Great Britain and holder of 3 AA Red
Rosette award for the past fourteen years - focuses on
sourcing the very best of local, and where possible organic
ingredients. Working alone in the kitchen she will personally
prepare and cook all of the dishes that you will enjoy during
your stay.
The three
course daily changing menu offers a succinct choice of two
starter, two main course, two dessert or Welsh cheese. Carefully
selected ingredients may include succulent fillet of
Welsh Black beef, sweet organic Welsh Mountain lamb, trawler
fresh turbot or wild sea bass. In addition delicious
and thoughtfully prepared accompaniments, such as home-made
bread create a feast for the eyes. We regret we do not
cater for vegetarians or late arrivals.
New
for 2009 we have sown the seed (literally) with the planting
of our very own herb and vegetables in our thirty metre
greenhouse. Red Giant Mustard cress, Bright Light
Swiss Chard, Koulaan Chinese Kale, Nero De Toscana Black
Cabbage, Purple Dragon Carrots, Burpee's Golden Beetroot
along with soft fruits such as Loganberries, Tayberries
and much more for you to sample and see during your stay.
Well
known names such as Louis Jadot, Ata Rangi and Paul Jaboulet
feature amongst many others to comprise a well-chosen and
honoured wine list of over one hundred bin's.
Please be aware that we are a restaurant licensed
premises offering pre-dinner and after-dinner drinks in
the lounge. For your help and information lounge service
along with the sale of alcoholic beverages ceases at 10.30
p.m.
Sample
Dinner Menu
Starter
Grilled
mackerel fillets with honey caramelised scarlet globe
radishes
Tan-y-Foel
terrine of rabbit, pork and chicken served with an allspice
apple and sultana relish, sherry vinegar jelly and american
mustard cress dressing
Main
course
Fillet
of Welsh beef topped with devilled kidneys and puff
pastry served with anna potato, nero de toscana black
kale and a rich beef gravy
Brill
with mustard in vegetable coats, saffron and wild garlic
potato puree, cream sauce with baby leeks and chives
Dessert
Poached
comice pear in blackberry wine with blackberry jelly,
warm madeleleines and champagne syllabub
Baked
apple with pecan crunch, caramel sauce and vanilla ice
cream
A
selection of four Welsh Cheeses
Dinner
£45.00 per person
(minimum charge £45.00)
Pre-
dinner drinks are served at 7.00 p.m.
Dinner
is served at 7.30 p.m. (one sitting)
|
Although
gentlemen are not required to wear jacket and tie when
dining in the restaurant, a smart dress code is respectfully
requested.
We
will always endeavour to ensure that our resident guests
have the exclusivity of priority table reservations.
With this in mind non-resident dining is limited and subject
to availability.
Restrictions
are placed on the numbers accepted within group reservations.
We
are not licensed for, nor do we accept wedding parties.
It
is against the law to smoke in these premises.
Please bear in mind that
this information is provided to keep guests better informed,
so as to avoid any misunderstanding.
|
