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Sunday Roast Menu

To Start
Soup of the day – Rye Bread (v/g)

Baked Artichoke Fritters – Smoked Paprika Panko – Aioli (v)


Ham Hock Terrine – Apple & Cider Chutney – Toasted Rye Bread (g)


Welsh Breakfast; Cockles & Laverbread En-Croute – Quails Egg – Bacon jam (g)

To Follow
Welsh Ribeye of Beef (g)
Braised Red Cabbage – Yorkshire Pudding

Breast of Chicken (g)
Wrapped in Smoked Bacon – Pigs in Blankets

Slow Cooked Loin of Pork (g)
Crackling – Bacon Wrapped Apricot Stuffing

Pan Fried Hake - Leek, Cockle & Laverbread Cream - Tempura Samphire - Crushed New Potatoes (g)

Wild Mushroom, Smoked Paprika & Roasted Almond Crostata - Beetroot & Caper Salad - Honey Yoghurt (v)

To Finish
Dark Chocolate and Pistachio Mousse – Chocolate soil – Vanilla cream (v)


Flaming Vanilla Crème Brule - Blueberry Compote - Brandy Snap (v/g)


Raspberry & White Chocolate Cheesecake – Blackberry Compote (v)


Fig Frangipane Tart – Candied Almonds, Crème Anglaise (v)

Welsh Cheese Board (v/g)
Black Bomber - Green Thunder - Apple & Cider Chutney - Crackers


Selection of Ice Creams or Sorbets (v/g)


Two Courses £23 – Three Courses £29

v = Vegetarian / g = Gluten free version available

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