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

Pre Show Menu up to November 27th

Starters

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

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

Cured salmon, potato salad, vichyssoise (gf)

Burrata, Carmarthen ham, blackberries (voa) (gf)

Main

Roast chicken, Caesar salad, onion puree.

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

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

Roast cauliflower, soft polenta, salted grapes, capers & smoked almonds (vg)

Sides

Koffman chips (vg) (gf) | 4.1

Mash, chives, crispy shallots (v) | 4.3

Boulangère potatoes, crispy shallots, onion gel | 4.7

Winter leaves, Bryn’s Kitchen house dressing (vg) (gf) | 4.1

Seasonal vegetables (v) | 4.3

Desserts & Cheese

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

Bay leaf crème brûlée, shortbread (v)

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

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

Festive Pre Show Menu (November 28th - December 24th)

Starters

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

Pork & chicken terrine, celeriac remoulade, apricot puree

Mushroom soup, hazelnut, Welsh truffle, thyme focaccia (v)

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

Main

Free range Welsh turkey, glazed carrot & parsnip, beef fat potatoes, sausage & bacon, stuffing (gf)

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

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

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

Sides

Koffmann chips (vg) (gf) | 4.1

Mash, chives, crispy shallots (v) | 4.3

Beef fat potato’s (gf) | 4.7

Seasonal vegetables (v) | 4.3

Desserts & Cheese

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

Bara brith and butter pudding, vanilla custard (v)

Chestnut & chocolate cake, confit cranberries, pistachio ice cream (n)

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

(gf) gluten free (v) vegetarian (n) nuts (vg) vegan
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.