Lunch 12pm - 2.30pm / Dinner 5pm - 8.30pm

Sunday Lunch 12 - 6pm

LUNCH & DINNER MENU

From December 26th

While you Wait

Theatr Clwyd soda bread & cultured butter (v) | 5
Trealy farm charcuterie (ngci) | 4
Gordal olives (ngci)(vg) | 4
Rosemary & garlic mixed nuts (n)(ngci)(vg) | 3

Starters

Warm Jerusalem artichoke salad, beetroot hummus, crispy chickpeas (vg)(ngci) | 7.9

Ham hock and smoked chicken terrine, piccalilli, toasted sour dough | 8.8

Beetroot cured salmon, dill pickles, blinis, horseradish crème fraiche | 9.4

Bryn’s pedigree Welsh Black beef croquette, remoulade, mustard mayonnaise (ngci) | 8.9

Burrata, blood orange, winter leaves, cumin granola (v) | 8.6

Roasted tomato and red pepper soup, pesto, basil focaccia (v) | 7.5

Mains

Dingle Dell pork chop, honey & mustard butter, pineapple, Cae pant egg & chips (ngci) | 25.6

Welsh lamb rump, haggis, neaps & tatties croquette, swede puree, lamb sauce | 26.9

Roast chicken, confit leg, bacon, creamed cabbage, cauliflower puree, chicken sauce (ngci) | 24.5

Bryn’s pedigree Welsh Black beef, onion & mushroom pie for 2 | 36.8

Twice baked cheese souffle, leek fondue, chestnut and onion salad (ngci)(v) | 20.2

Grilled sea bream, slow cooked white beans, kale pesto (ngci) | 24.3

Wild garlic risotto, mushroom, artichoke crisps (ngci)(vg) | 19.9

Sides

Koffman chips (vg) (ngci) | 4.1
Mash, chives, crispy shallots (v) | 4.3
Potato dauphinoise | 4.4 (v)(ngci)
Winter leaves, Bryn’s Kitchen house dressing (vg) (ngci) | 4.1
Seasonal vegetables (v) | 4.3

SUNDAY LUNCH

Bryn’s Pedigree Welsh Black beef roast, beef fat potatoes, Yorkshire pudding, braised carrot, red wine gravy | 23.5

Hafod cauliflower cheese, herb crumb | 4.8

Rioja Gran Reserva Bodegas Ondarre
11.5 glass
45 bottle

(ngci) non gluten containing ingredients (v) vegetarian (n) nuts (vg) vegan (voa) vegetarian option available
Head Chef Scott Graham / Restaurant Manager Laura Murphy
Please ask a team member for any allergen or intolerance information before ordering.
Our prices do not include service. If you wish to leave a gratuity, please ask your waiter.
Please note that menus are subject to minor variations due to seasonal availability of fresh produce.

Bryn’s kitchen available
Honey, pear chutney, tomato ketchup, lemon curd, raspberry & lime jam, salad dressing.