THE RESTAURANT
The heart of Tyddyn Llan. Bryan at the stoves, with Susan looking after the diners. The restaurant is considered one of Wales’ finest.
See the menus here or scroll down for more detail.
Dinner is served from 6.30 – 8.45pm (last orders, Sunday 8.30pm). Tasting menu, 8.00 last order. Sunday lunch orders: 12.30 – 2.00pm.
DINNER MENU
Dressed Scottish langoustine with avocado salsa, fennel salad and radish +£5
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing +£5
Chicken liver, bacon and foie gras terrine with onion chutney and celeriac rémoulade
Risotto of leeks and wild mushrooms
Loch Fyne smoked salmon terrine with horseradish cream, cucumber salad
Deep fried monkfish with tomato, ginger and garlic
New season’s asparagus with poached egg and chervil Â
Calves’ sweetbread with morels, broad beans, tarragon cream sauce
Tagliatelle with broad beans, bacon and mustard
Salad of salt-baked beetroot with buffalo Mozzarella, wilted radicchio, blood orange, pomegranate, and Parmesan
-
Fillet, sirloin, or ribeye of aged Welsh Black beef ‘au poivre’
(choice of chips, gratin dauphinois, mash, Jersey Royals, mixed leaf salad or seasonal vegetables)Â
Free-range Merryfield Farm duck breast with duck faggot, confit potato, cider, and apples
Calves’ kidneys with mustard sauce, bacon and sage   Â
Veal chop with rosemary and anchovy butter, sarladaise potato
Roast squab pigeon with wild mushrooms and green peppercorn sauce, wild garlic bubble and squeak
Rump of local lamb with vignole of artichokes, peas, broad beans and mint
Roast turbot with pea mashed potato, shrimps, dill and mustard sauce
Hake with laverbread beurre blanc and Jersey royals
-
Selection of British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding, £15 supplement, perfect for sharing)
Stracciatella affogato
Crème brûlée
Chocolate marquise with caramel ice cream
Yorkshire rhubarb and Champagne trifle
Steamed ginger pudding with custard
Tiramisù
Basque cheesecake with blood orange salad and sorbet
Prune and almond tart with Mascarpone and prune ice cream
Rum and raisin ice cream with honeycomb
Selection of ice creams: vanilla, cinnamon, caramel. Blood orange, rhubarb sorbets
​-
Three courses: £95
Two courses (including main course): £80
Two starters: £65
Six-course tasting menu: £115 (for the whole table)
Eight-course tasting menu: £135 (for the whole table)
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £7.00
Optional service charge: 10%
TASTING MENUS
Note, this menu is for the whole table and must be booked in advance. Latest order order time for this menu is 8.00pm.
Choose eight courses or six-courses.
Jerusalem artichoke soup with toasted hazelnuts
-
Dressed langoustine and crab mayonnaise with avocado salsa
-
Parfait of chicken livers and foie gras with onion chutney
-
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing
-
Risotto of leeks and wild mushrooms
-
Turbot with shrimps, dill and mustard sauce
-
Free-range Merryfield Farm duck breast with duck faggot, sarladaise potato, cider, and apples
or
Fillet of Welsh Black beef ‘au poivre’, braised ox cheek, shallot, and thyme purée
-
Selection of British farmhouse cheese from Neal’s Yard Dairy
Crème brûlée
Baked Basque cheesecake with blood orange salad and sorbet
Blood orange sorbet
Rhubarb and Champagne trifle
Prune and almond tart
-
Six courses: £115 per person.
Eight courses: £135 per person.
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £7.00
Optional service charge: 10%
SUNDAY LUNCH MENU
New season’s broad bean and bacon soup Â
Crab bisque with aïoli and croûtons
Dressed Scottish langoustine and Devon crab with avocado salsa, fennel salad and radish +£7
Loch Fyne smoked salmon terrine, horseradish cream and cucumber salad
Tagliatelle with broad beans, bacon and mustard  Â
Chicken liver, bacon, and foie gras terrine with celeriac remoulade and onion chutney
Spinach and ricotta pancake
Risotto with leeks and wild mushrooms
New seasons Wye valley asparagus with poached egg and chervil +£7
Deep fried monkfish with tomato, ginger, and garlic
Salad of salt-baked beetroot with buffalo mozzarella, wilted radicchio, blood orange, pomegranate, and Parmesan
-
Roast dry-aged sirloin of Welsh Black beef with Yorkshire pudding
Slow cooked belly pork with apple sauce and shallot purée
Roast chicken breast with wild mushrooms and tarragon
  Duck confit and Morteau sausage and hispi cabbage, wild garlic bubble and squeak
Rump of lamb with spiced aubergine +£5
Baked hake with herb crust and laverbread butter sauce
 Roast turbot with pea mash, dill and mustard sauce, shrimps, and monk’s beards +£9
-
Stracciatella affogato
Prune and almond tart with Mascarpone and prune ice cream
Basque cheese cake with blood orange salad and sorbet
Chocolate marquise with caramel ice cream
 Rum and raisin ice cream and honeycombÂ
Yorkshire rhubarb, blood oranges and Champagne trifle
Steamed ginger pudding with custard
Crème brûlée
Tiramisù Â
Rum baba with vanilla ice cream and Chantilly creamÂ
Selection of ice creams: vanilla, cinnamon, caramel
Blood orange or rhubarb sorbet
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses: £48, Three courses: £55
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £7.00
Optional service charge: 10%
FULL BREAKFAST MENU
Freshly squeezed orange or grapefruit juice
Boxford Farm apple juice
Fresh fruit salad
Soft red fruit compôte
Pink grapefruit segments or orange segments or both
Compôte of prunes, apricots and figs
Fresh berries
Llaeth y Llan Welsh organic yoghurt
Special K, Corn Flakes, Weetabix or Muesli
Homemade granola
Full or skimmed Welsh milk
-
Croissants
Toasted homemade breads, white, wholemeal or sourdough
-
Grilled local dry cured Welsh back bacon, rare breed pork sausage, grilled vine tomatoes, sautéed Paris mushrooms, free-range farm eggs: fried, poached or scrambled
Boiled eggs with soldiers
Loch Fyne smoked salmon and scrambled eggs
Plain omelette
Avocado on sourdough toast with poached eggs
-
Full breakfast if bought separately: £30Â
The restaurant is committed to fine produce. Local meat and game via our vigilant butcher. And fish and shellfish straight from the coast. It’s Welsh produce as much as possible, but the menu still demands more, be it diver-caught scallops from Scotland, Somerset smoked eel, Buffalo Mozzarella from Naples, Wyndham Farm chicken.
The dishes on offer are created daily to reflect what’s in season, and what’s really good to eat. We keep the menus shown here as up-to-date as we can, and they reflect pretty much what we’re cooking now.
DINNER
Each night we offer a dinner menu at £95 per person for three courses. Start with canapés and a small appetiser, then a choice of starters and main courses. Follow with a wide range of desserts or cheeses from Neal’s Yard Dairy. Two courses may be taken for £80. Two starters: £65.
DINNER MENU
Dressed Scottish langoustine with avocado salsa, fennel salad and radish +£5
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing +£5
Chicken liver, bacon and foie gras terrine with onion chutney and celeriac rémoulade
Risotto of leeks and wild mushrooms
Loch Fyne smoked salmon terrine with horseradish cream, cucumber salad
Deep fried monkfish with tomato, ginger and garlic
New season’s asparagus with poached egg and chervil Â
Calves’ sweetbread with morels, broad beans, tarragon cream sauce
Tagliatelle with broad beans, bacon and mustard
Salad of salt-baked beetroot with buffalo Mozzarella, wilted radicchio, blood orange, pomegranate, and Parmesan
-
Fillet, sirloin, or ribeye of aged Welsh Black beef ‘au poivre’
(choice of chips, gratin dauphinois, mash, Jersey Royals, mixed leaf salad or seasonal vegetables)Â
Free-range Merryfield Farm duck breast with duck faggot, confit potato, cider, and apples
Calves’ kidneys with mustard sauce, bacon and sage   Â
Veal chop with rosemary and anchovy butter, sarladaise potato
Roast squab pigeon with wild mushrooms and green peppercorn sauce, wild garlic bubble and squeak
Rump of local lamb with vignole of artichokes, peas, broad beans and mint
Roast turbot with pea mashed potato, shrimps, dill and mustard sauce
Hake with laverbread beurre blanc and Jersey royals
-
Selection of British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding, £15 supplement, perfect for sharing)
Stracciatella affogato
Crème brûlée
Chocolate marquise with caramel ice cream
Yorkshire rhubarb and Champagne trifle
Steamed ginger pudding with custard
Tiramisù
Basque cheesecake with blood orange salad and sorbet
Prune and almond tart with Mascarpone and prune ice cream
Rum and raisin ice cream with honeycomb
Selection of ice creams: vanilla, cinnamon, caramel. Blood orange, rhubarb sorbets
​-
Three courses: £95
Two courses (including main course): £80
Two starters: £65
Six-course tasting menu: £115 (for the whole table)
Eight-course tasting menu: £135 (for the whole table)
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £7.00
Optional service charge: 10%
We also offer a tasting menu of six or eight courses. £115 and £135. This is for the whole table, and must be booked in advance.
TASTING MENUS
Note, this menu is for the whole table and must be booked in advance. Latest order order time for this menu is 8.00pm.
Choose eight courses or six-courses.
Jerusalem artichoke soup with toasted hazelnuts
-
Dressed langoustine and crab mayonnaise with avocado salsa
-
Parfait of chicken livers and foie gras with onion chutney
-
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing
-
Risotto of leeks and wild mushrooms
-
Turbot with shrimps, dill and mustard sauce
-
Free-range Merryfield Farm duck breast with duck faggot, sarladaise potato, cider, and apples
or
Fillet of Welsh Black beef ‘au poivre’, braised ox cheek, shallot, and thyme purée
-
Selection of British farmhouse cheese from Neal’s Yard Dairy
Crème brûlée
Baked Basque cheesecake with blood orange salad and sorbet
Blood orange sorbet
Rhubarb and Champagne trifle
Prune and almond tart
-
Six courses: £115 per person.
Eight courses: £135 per person.
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £7.00
Optional service charge: 10%
CHEESE MENU
From Neal’s Yard Dairy
CHEDDAR, KEEN’S
Classic traditional West Country Cheddar made by the Keen family at Moorhays near Wincanton in Somerset. Unpasteurised cow’s milk, traditional rennet.
DURRUS
Smooth, silky, earthy washed-rind cheese made by Jeffa Gill in the Sheep’s Head peninsula in County Cork, Ireland. Unpasteurised cow’s milk, traditional rennet.
CORWYDD CAERPHILLY
Distinct flavours run through this cheese. Its springy, citric, lactic center is oozy, mushroomy under the rind, with musty earthiness in the rind itself. Made by Todd Trethowan near Lampeter in Mid Wales. Unpasteurised cow’s milk, traditional rennet.
STICHELTON
Cool and buttery with underling nutty toasty notes with a spicy element in the blue mould. Made by Joe Schneider at Collingthwaite Farm, Welbeck Estate, Nottinghamshire. Unpasteurised organic cow’s milk, traditional rennet.
BARON BIGOD
A raw milk cheese made with traditional rennet by Johnie and Dulcie Crickmore in Bungay, Suffolk. The milk comes from their own herd of Montbelliard cows and the cheese is inspired by Brie de Meaux.
SINODUN HILL
A lactic goat’s pyramid with a light, almost-whipped texture. It is made by a young couple, Rachel Yarrow and Fraser Norton, at the Nettlebed Estate in Oxfordshire. Unpasteurised goat’s milk, vegetarian coagulant.
WIGMORE
Succulent, soft cheese with a pleasant musty flavour made by Anne and Andy Wigmore at Riseley, Berkshire. Unpasteurised sheep’s milk, vegetarian rennet.
LUNCH
Lunch is just on Sunday. We offer a menu with a wide choice from £48.00 for two courses, plus dessert if you wish for £7.00.
SUNDAY LUNCH MENU
New season’s broad bean and bacon soup Â
Crab bisque with aïoli and croûtons
Dressed Scottish langoustine and Devon crab with avocado salsa, fennel salad and radish +£7
Loch Fyne smoked salmon terrine, horseradish cream and cucumber salad
Tagliatelle with broad beans, bacon and mustard  Â
Chicken liver, bacon, and foie gras terrine with celeriac remoulade and onion chutney
Spinach and ricotta pancake
Risotto with leeks and wild mushrooms
New seasons Wye valley asparagus with poached egg and chervil +£7
Deep fried monkfish with tomato, ginger, and garlic
Salad of salt-baked beetroot with buffalo mozzarella, wilted radicchio, blood orange, pomegranate, and Parmesan
-
Roast dry-aged sirloin of Welsh Black beef with Yorkshire pudding
Slow cooked belly pork with apple sauce and shallot purée
Roast chicken breast with wild mushrooms and tarragon
  Duck confit and Morteau sausage and hispi cabbage, wild garlic bubble and squeak
Rump of lamb with spiced aubergine +£5
Baked hake with herb crust and laverbread butter sauce
 Roast turbot with pea mash, dill and mustard sauce, shrimps, and monk’s beards +£9
-
Stracciatella affogato
Prune and almond tart with Mascarpone and prune ice cream
Basque cheese cake with blood orange salad and sorbet
Chocolate marquise with caramel ice cream
 Rum and raisin ice cream and honeycombÂ
Yorkshire rhubarb, blood oranges and Champagne trifle
Steamed ginger pudding with custard
Crème brûlée
Tiramisù Â
Rum baba with vanilla ice cream and Chantilly creamÂ
Selection of ice creams: vanilla, cinnamon, caramel
Blood orange or rhubarb sorbet
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses: £48, Three courses: £55
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £7.00
Optional service charge: 10%
FULL BREAKFAST MENU
Freshly squeezed orange or grapefruit juice
Boxford Farm apple juice
Fresh fruit salad
Soft red fruit compôte
Pink grapefruit segments or orange segments or both
Compôte of prunes, apricots and figs
Fresh berries
Llaeth y Llan Welsh organic yoghurt
Special K, Corn Flakes, Weetabix or Muesli
Homemade granola
Full or skimmed Welsh milk
-
Croissants
Toasted homemade breads, white, wholemeal or sourdough
-
Grilled local dry cured Welsh back bacon, rare breed pork sausage, grilled vine tomatoes, sautéed Paris mushrooms, free-range farm eggs: fried, poached or scrambled
Boiled eggs with soldiers
Loch Fyne smoked salmon and scrambled eggs
Plain omelette
Avocado on sourdough toast with poached eggs
-
Full breakfast if bought separately: £30Â
BREAKFAST
A Welsh farmhouse-style cooked breakfast is served between 8.30am and 10.00am, earlier only if you insist and with prior arrangement. We also offer a light breakfast served in your room which has to be ordered the night before.
PACKED LUNCH
Packed lunches are available every day at £14.50 per person. To insure that, we can serve you your first choice from the menu, it is best to place your order the night before.
AFTERNOON TEA
Bara Brith and shortbread are available from 3.00 to 5.00pm in our sitting room. £6.50 per person.
SERVICE CHARGE
Note. An optional 10% service charge will be added to ALL food and drink charges.
VEGETARIANS
Vegetarians can be well taken care of, but we no longer automatically offer a vegetarian menu. But please give us a little notice and we’ll prepare a custom menu for you.
CHILDREN
A selection of dishes is available from our menu, adapted to appeal to children’s tastes and appetites, offered as a small children’s menu. If you wish for your children to eat early, we can serve them from 6.00pm with prior notice.
ALLERGENS
Menu descriptions do not list all ingredients. Please let us know if you have specific allergic or dietary needs. We can provide detailed information, and will do all we can to accommodate intolerances and allergies. Whilst we will do all we can to accommodate diners’ needs, we are unable to guarantee that dishes will be completely allergen-free.
THE WINE LIST
Previous ‘Good Food Guide Wine List of the Year’
Tyddyn Llan boasts an award-winning wine list featuring wines from most of the leading wine producing countries. Many are sourced from little-known small wineries where the proprietor is actively involved in the wine making. Our list evolves as we taste new wines and searching out the best balance between interest, quality and cost.
The list is in your room for you to peruse. If you you’d like to order your wines in advance of dinner, this helps us, thank you. Please call 215 from your room.
A good variety of wines are served by the glass and carafe, and there’s a selection of half bottles. Food and wine matching is always fun and with our tasting menu we offer wines chosen for each course, for a supplement.
Our list is backed by a broad range of apéritifs and our digestif list featuring an excellent range of Cognacs, Armagnacs, Calvados and Whiskies as well as Ports, Eaux-de-vie, Marcs and Liqueurs. We try to keep the mark-ups reasonable.