For lunch Thursday to Saturday we offer
our seasonal lunch menu.

For dinner Wednesday to Saturday we offer
our seasonal evening menu.  

We also offer vegetarian menus (lunch and dinner), these must be pre-booked.

The menus below are purely samples; contents and prices are subject to change.

Lunch Thursday - Saturday 12.00 - 1.30pm (last order 1.45pm)
Dinner Wednesday - Saturday 7.00 - 8.30pm (last order 8.45pm)

We highly recommend booking

Lunch menu

SNACKS
Welsh pork croquette, piccalilli
Smoked eel, celeriac & apple tartlet
Malted wheat cracker, beetroot, goat’s cheese & fennel

CHILLED CUCUMBER & HORSERADISH GAZPACHO
Crab, Crème Fraîche, lemon
Rimauresq Cru Classe Rose, Côtes de Provence, France 2020

BRAISED RABBIT CANNELLONI
Black pudding, mustard, pickled cabbage
Domaine Fabien Duveau Saumur Champigny Les Menais, France 2019

LINE CAUGHT BREAM
Laverbread & dill risotto
Cieck Erbaluce di Caluso, Vigna Misobolo, Italy 2020

ROAST RUMP OF WELSH LAMB
Wye Valley asparagus, wild garlic, curd
Le Clos Du Serres Saint-Pauline, France 2020

TREFALDWYN BLUE
Dark fruit chutney
(£7.00 supplement)
Still Wild Sweet Rosso Vermouth, Pembrokeshire
(£9.00 supplement)

VANILLA PANNA COTTA
Wye Valley rhubarb, hibiscus, pistachio
Ontanon Marco Fabio Moscatel, Spain 2013


£60.00
£45.00 wine flight

Nespresso & Checkers’ sweets £8.00

Please inform a member of staff regarding all food intolerances and allergies.

A discretionary 12.5% service charge will be added to all bills.

This menu is available for lunch only.

We highly recommend booking

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Evening menu

SNACKS
Welsh pork croquette, piccalilli
Smoked eel, celeriac & apple tartlet
Malted wheat cracker, beetroot, goat’s cheese & fennel

HAND DIVED ORKNEY SCALLOP TARTARE
Ponzu, grapefruit, sesame
Rimauresq Cru Classe Rose, Côtes de Provence, France 2020

HARISSA CHARRED CARROTS
Yogurt, lime, coriander
Gallina de Piel, Ikigall Péneles Xarel-lo Malvasia Muscat, Spain 2022

LINE CAUGHT JOHN DORY
Wye Valley asparagus, laverbread & dill butter sauce
Cieck Erbaluce di Caluso, Vigna Misobolo, Italy 2020

ROASTED FILLET OF ROSÉ VEAL
Spiced aubergine, courgette, basil
Avamposti Slarina ‘Cerchi’, Italy 2019

TREFALDWYN BLUE
Dark fruit chutney
(£7.00 supplement)
Still Wild Sweet Rosso Vermouth, Pembrokeshire
(£9.00 supplement)

LEMON
Les Pins de Tirecul La Graviere Monbazillac, France 2020

VANILLA CUSTARD
Poached Wye Valley rhubarb, hibiscus, pistachio
Ontanon Marco Fabio Moscatel, Spain 2013

£80.00
£60.00 wine flight

Nespresso & Chocolates £8.00

Please inform a member of staff regarding all food intolerances and allergies.

A discretionary 12.5% service charge will be added to all bills.

This menu is available for dinner only.

We highly recommend booking

Evening vegetarian menu

SNACKS
Malted wheat cracker, beetroot, goat’s cheese & fennel
Celeriac, mustard & apple tartlet
Aged parmesan gougère

CHILLED CUCUMBER & HORSERADISH GAZPACHO
Lemon, Crème Fraîche, fennel
Rimauresq Cru Classe Rose, Côtes de Provence, France 2020

HARISSA CHARRED CARROTS
Yogurt, lime, coriander
Gallina de Piel, Ikigall Penedès Xarel-lo Malvasia Muscat, Spain 2022

SAFFRON PASTA
Wye Valley asparagus, aged parmesan, truffle
Kardos Dry Furmint, Hungary 2021

HERB RISOTTO
Tunworth, pine nuts
Avamposti Slarina ‘Cerchi’, Italy 2019

TREFALDWYN BLUE
Dark fruit chutney
(£7.00 supplement)
Still Wild Sweet Rosso Vermouth, Pembrokeshire
(£9.00 supplement)

LEMON
Les Pins de Tirecul La Graviere Monbazillac, France 2020

VANILLA CUSTARD
Poached Wye Valley rhubarb, hibiscus, pistachio
Ontanon Marco Fabio Moscatel, Spain 2013

£80.00
£60.00 wine flight

Nespresso & Chocolates £8.00

Please inform a member of staff regarding all food intolerances and allergies.

A discretionary 12.5% service charge will be added to all bills.

This menu is available for dinner only.

We highly recommend booking

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