Evening menu

Our opening times are Wednesday – Saturday from 17:45 – 20:00.

NEW MENU APRIL 2022

FROM THE OCEAN 

FRESH CRAB RAREBIT devilled crab on toasted sourdough, grilled golden, topped with fresh scallops & baby coriander 11.50

CHUNKY BATTERED COD PIECES  & lime salted squid w minted peas & preserved lemon aioli 8.50

FRESH SALMON w prawns, avocado, sweet pickled cucumber bound together w a tomato & brandy mayo (gf)  9.50


THE FARMYARD

PEPPERED PORK PARCELS pulled pork baked in crisp filo pastry w caramelised apple & leek compote 7.95

PULLED AROMATIC DUCK cucumber & scallion salad, complimented w tangy sweet hoisin relish & toasted cashews (gf) 8.50


SOMETHING TO SHARE

ANTIPASTO PLATE  fresh baked ciabatta bread with rosemary salt, grilled chorizo, serrano ham, warm marinated olives, roasted tomatoes & fresh herb hommus 12.50

VEGGIE PATCH

BAKED BLUE CHEESE CHEESECAKE w baby pears, honey walnuts & rocket leaves (v) 8.25

ROASTED BEETROOT MEDLEY  w labneh, minted basil verde & pine nut brittle (v) (gf) 7.50


MAIN COURSES

250G CELTIC PRIDE SIRLOIN STEAK   chargrilled to your liking w hand cut chips, crisp onion rings, Caesar salad & a garlicmushroom jus 26.00

TENDER WELSH LAMB RUMP w dauphinoise potato, curly kale, baby carrots & a blackcurrant cassis jus (gf)    22.50 

CATCH OF THE DAY pan-fried w buttered dill potatoes, shaved fennel, orange fillets & honey citrus dressing (gf) 21.00

MEDALLIONS OF BEEF FILLET w charred garlic prawntails, rosti potato, spring greens & a shiraz jus (gf) 32.00

SMOKY PAPRIKA GARLIC & LIME CHICKEN grilled w a red onion tomato salsa, chorizo potatoes, dressed leaves & basil oil (gf) 19.50

FOR THE VEGETARIANS – Ginger & coconut braised green lentils w sweet potato, turmeric roasted cauliflower, micro coriander & chickpea crisps  (v) (gf) 16.00

NEED TO ADD SOMETHING EXTRA TRY ONE OF THESE 3.95

▪ FRESHLY BAKED BREAD W ROSEMARY SALT & MARINATED OLIVE BUTTER

▪ HANDCUT CHIPS (gf)

▪ GARDEN GREENS TOSSED IN HERB OIL (gf)


SWEET INDULGENCE – 8.00 

DARK CHOCOLATE  MOLTEN PUDDING w clotted cream, fresh strawberries & hazelnut praline (this gorgeous pudding requires 12 minutes cooking time to deliver a perfect gooey centre) 

RHUBARB & CARDAMON CRÈME BRULEE w sticky ginger cake 

HOMEMADE BUBBLE WAFFLES w banoffee ice-cream, salted butterscotch pecans & pistachio popcorn

PINEAPPLE, PASSIONFRUIT & FRESH BLACKBERRIES built between layers of sweet cream & crisp meringue pieces, complemented w a deep purple sorbet (gf)


SAVOURY FINISH – 9.50

WELSH FOUR CHEESE TASTER BOARD served w beetroot & cranberry chutney, toasted walnuts, dried apricots, black grapes & savoury wafers  (gf available on request)

Please ask your waiter for the CHEESE CARD, this will provide a detailed description of the daily cheese selection’

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