restaurant
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.
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
(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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