3 courses - £37 | 2 courses - £33
Served 5pm - 6.15pm

Pre Show Menu

Starters

Warm Jerusulam artichoke salad, beetroot hummus, crispy chickpeas (vg)(gf)

Pork & chicken terrine, celeriac remoulade, apricot puree, toasted sourdough

Gin cured salmon, preserved lemon, cucumber chutney (gf)

Mushroom soup, hazelnut, Welsh truffle, thyme focacci (voa) (gf)

Main

Roast chicken, confit leg, bacon, creamed cabbage, cauliflower puree, chicken sauce (gf)

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

Smoked haddock, crushed new potatoes, poached egg, champagne velouté (gf)

Twice baked cheese souffle, leek fondue, chestnut & onion salad (gf) (v)

Sides

Koffman chips (vg) (gf) | 4.1

Mash, chives, crispy shallots (v) | 4.3

Potato dauphinoise (v)(gf) | 4.4

Seasonal vegetables (v) | 4.3

Desserts & Cheese

Poblado coffee crème caramel, coconut & chocolate biscotti (vg)

Bara brith & butter pudding, vanilla custard (v)

Chocolate & chestnut cake, confit cranberries, pistachio ice cream (n)(gf)

Welsh & French cheeseboard, pear chutney, bara brith & crackers (v)

(gf) gluten free (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 you order.
Our prices do not include service. If you wish to leave a gratuity, please ask your waiter.

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