Our opening times are Wednesday – Saturday from 17:45 – 20:00.
NEW MENU APRIL 2022
FROM THE OCEAN
o FRESH CRAB RAREBIT devilled crab on toasted sourdough, grilled golden, topped with fresh scallops & baby coriander 11.50
o CHUNKY BATTERED COD PIECES & lime salted squid w minted peas & preserved lemon aioli 8.50
o FRESH SALMON w prawns, avocado, sweet pickled cucumber bound together w a tomato & brandy mayo (gf) 9.50
THE FARMYARD
o PEPPERED PORK PARCELS pulled pork baked in crisp filo pastry w caramelised apple & leek compote 7.95
o PULLED AROMATIC DUCK cucumber & scallion salad, complimented w tangy sweet hoisin relish & toasted cashews (gf) 8.50
SOMETHING TO SHARE
o 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
o BAKED BLUE CHEESE CHEESECAKE w baby pears, honey walnuts & rocket leaves (v) 8.25
o ROASTED BEETROOT MEDLEY w labneh, minted basil verde & pine nut brittle (v) (gf) 7.50
MAIN COURSES
o 250G CELTIC PRIDE SIRLOIN STEAK chargrilled to your liking w hand cut chips, crisp onion rings, Caesar salad & a garlicmushroom jus 26.00
o TENDER WELSH LAMB RUMP w dauphinoise potato, curly kale, baby carrots & a blackcurrant cassis jus (gf) 22.50
o CATCH OF THE DAY pan-fried w buttered dill potatoes, shaved fennel, orange fillets & honey citrus dressing (gf) 21.00
o MEDALLIONS OF BEEF FILLET w charred garlic prawntails, rosti potato, spring greens & a shiraz jus (gf) 32.00
o SMOKY PAPRIKA GARLIC & LIME CHICKEN grilled w a red onion tomato salsa, chorizo potatoes, dressed leaves & basil oil (gf) 19.50
o 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’
Libanus 1877 