LUNCH MENU

 

The  menu is been designed by our chef Sergio Cinotti to give you different visual on European gastronomy, incorporating classic dishes, modern approach, artistry and molecular science, contrasting flavours, textures and temperatures, incorporating the five tastes; Salt,Sweet,Sour,Bitter,Umami.

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To start

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CHICKEN & DUCK PARFAIT,

apple and champagne jelly, toasted brioche, figs and onion chutney. (D, G, MU, E,)

 

 

SALT MARSH LAMB

 pancetta , peas, potato croquette, red wine sauce, (Welsh winter truffles extra £7.00) (D, G, N, MU,)

 

SOUP of the day (V)

Roasted vegetables, blue stilton, amaretti, soda bread.

 (D, G, E, N, C, MU,)

 

 

 BOSCO

Wild mushrooms, white wine sauce, roviolo spinach& cheese.

(D, G, E, N, C, MU,)

 

CALAMARI

 squid, Menai oysters aioli.

(D, G, F,E, C, MU,)

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Pasta

 

 

SPAGHETTI 

 Gower Salt Marsh lamb Ragu`and braised beef.

(G, E, S,C,)

 

AMATA 

San Marzano tomato sauce, sweet and sour cherry

tomato, Welsh Dry Cured Bacon, guanciale, smoked black garlic. (G, E, S, C)

 

SPAGHETTI GEMELLI

 smoked pancetta, wild mushroom selection,

herbs, aged Parmiggiano cream.

 (G, E, V, D.)

 

PAPPARDELLE CATRINE Z JONES 

Pasta (Prepared especially for the actress at Swansea film festival); Smoked salmon, Scallop,Prawns,emulsion of cream,laver-bread and sun blushed tomato, keta.

 (G,E,F,M,Cr,D,)

 

(V) TRIO OF FRESH RAVIOLI PASTA & root vegetables. 

:Caciocavallo Cilento D.O.P. cheese and Rapini,

almond milk.

: Wild mushrooms & truffle.

: Spelt raviolo with Caerphilly cheese and chestnuts

 (D,V,Mu,F,E,C,M,G,N,)

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Risotti

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RISOTTO WILD MUSHROOMS(v) (D,C,MU,V,) 

 

RISOTTO SALMON & ASPARAGUS

Pinot and Beurre Blanc sauce, baby prawns, keta(,F,Cr,D,C,M) 

 

 

WELSH COAST RISOTTO

Mussels, cockles, prawns, squid, hake.

 ( F,Cr,D,C,M)

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Main dishes

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SUPREME CHICKEN PEPE

black pudding, potato puree, vegetables mirepoix., Poivre Sauce.     (G,V,S,Mu,C,SE)

 

CHICKEN FUNGHI

Potato puree, vegetables mirepoix., wild mushrooms, madeira sauce. (G,D,S,Mu,)

 

SEA BASS

Bouillabaisse, Welsh cockles, bottarga, lemon air

(F,D,G,M,Cr,S,MU)

 

LAMB SHANK

vegetables mirepoix, potato puree, braising jus, rosemary & elderflower essence (G,D,S,Mu,)

 

Sirloin( British beef)

Winter vegetables, potato puree, poivre sauce . (G,D,S,E,Mu,)

 

                        FILLET-(british beef 8 0z)

Potato puree, vegetables mirepoix, Périgord sauce. (G,D,S,C,,Mu,) 

 

 

CHICKEN BALLOTINE

  Onwy Dry Cured Bacon, gorgonzola and cavolo nero.

Squash puree, Marsala wine reduction. 

 (G, D, V,MU)

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 Bar LUNCH MENU __________ 

TOASTED PANINI

Bacon, chicken, cheddar.

Roasted Ham, cheddar, wild mushrooms

Coronation chicken, cheese.

Parma Ham, tomatoes, mozzarella.

TOASTED SANDWICH

Smoked duck, cheddar, chicken.

Coronation chicken, cheddar.

Frittata,bacon,onions,chicken,cheese.

Ham,cheddar,onion chutney.

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TOASTED FOCACCIA

Frittata,onions,bacon,chicken cheese.

 Green pesto,tomato,mozzarella.

Ham,cheese, wild mushrooms.

Mozzarella, Parma ham, tomatoes.

 

All the Above are served

with potato chips & garlic aioli.

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Should you have any allergies or specific preferences, please let us know

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(D) Contains dairy/milk,

(V) Vegetarian

(N)Contains Nuts,

(G) Contains gluten,

(E) Contains Egg,

(P) Contains Peanuts,

(Cr) Contains crustaceans,

(F) Contains Fish,

(M) Contains Molluscs,

(S) Contains soya,

(MU)Contains Mustard,

(SE) Contains sesame seeds,

(C) Contains Celery,

(L) Contains Lupin,

(SD) Contains sulphur dioxide.

 

Before ordering please make us aware of any requests, food allergies or intolerance that you may have; we will be more than happy to offer suitable alternatives

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