THE RESTAURANT
The heart of Tyddyn Llan. Bryan at the stoves, with Susan and Nadia 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 Devon crab and Scottish langoustine mayonnaise with avocado salsa
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing
Roast calves’ sweetbreads with morels and tarragon
Parfait of foie gras and chicken livers, onion chutney
Risotto of leeks with truffles
Pheasant pudding with Maderia and sage
Vincisgrassi ‘Franco Taruschio’ - 18th century pasta dish of ceps, Parma ham and truffles
Tagliatelle with braised rabbit, chorizo and mustard
Puntarelle insalata alla Romana with buffalo Mozzarella and Parmesan
-
Fillet or ribeye of aged Welsh Black beef au poivre
(choice of chips, gratin dauphinois, mash, new potatoes, mixed leaf salad or seasonal vegetables)Â
Free-range Merryfield Farm duck breast with duck faggot, confit potato, cider and apples  Â
Roast young grouse breasts, leg pithivier, bread sauce, liver croûton and game chips
New season’s local lamb with tapenade, spiced aubergine, gratin dauphinois Â
Roast turbot with potato gnocchi, Morteau sausage, mustard sauce
Grilled wild bass with laverbread beurre blanc
-
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
Nougat glacé with raspberries
Pannacotta with pomegranate and Grappa
Poached figs in brandy and orange juice with vanilla ice cream
Pear sablé with sabayon and whimberries
Chocolate marquise with caramel ice cream
Steamed ginger pudding with custard
Rum and raisin ice cream with honeycomb
Prune and almond tart with mascarpone and prune ice cream
Plum soup with cinnamon ice cream and poached blackberries
Selection of ice creams: vanilla, cinnamon, caramel. Mixed berry sorbet
​-
Three courses: £95
Two courses (including main course): £80
Two starters: £65
Eight-course tasting menu: £125 (for the whole table)
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £7.00
Optional service charge: 10%
EIGHT-COURSE TASTING MENU
Note, this menu is for the whole table and must be booked in advance. Latest order order time for this menu is 8.00pm.
RibollitaÂ
-
Dressed langoustine and crab mayonnaise with avocado salsa,
-
Pheasant pudding with Madeira and sage
-
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing
-
Vincisgrassi ‘Franco Taruschio’
-
Wild bass with laverbread beurre blanc
-
Loin of venison, venison sausage, baked goat’s cheese gnocchi, sauce grand veneur
or
Ossobuco with saffron risotto and gremolataÂ
-
Selection of British farmhouse cheese from Neal’s Yard Dairy
Nougat glacé with raspberries
Pannacotta with grappa and pomegranate
Pear sablé with sabayon and whimberries
Tiramisù
Chocolate marquise with caramel ice cream
Prune and almond tart with mascarpone and prune ice cream
Plum soup with cinnamon ice cream
-
£125 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
Ribolita - Tuscan vegetable and bean soup with extra virgin olive oil
Langoustine bisque with rouille and croûtons
Dressed Devon crab, mayonnaise, avocado salsa, fennel salad +£7
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing +£7
Vincisgrassi ‘Franco Taruschio’ - 18th century pasta dish of ceps, Parma ham and truffles
Pheasant pudding, Maderia sauce, bacon and sage
Tagliatelle with braised rabbit, chorizo and mustard
Goujons of plaice with Thai dip
Risotto of leeks with truffles
Salmon and salt cod fish cake with crab sauce
Puntarelle insalata alla Romana with buffalo Mozzarella and Parmesan
-
Roast dry-aged sirloin of Welsh Black beef with Yorkshire pudding
Duck confit with and Morteau sausage, green peppercorn sauce
Braised venison with port and oranges, creamed polenta
Traditional cassoulet of pork, duck confit, smoked sausage and beans
Slow roasted Huntsham farm pork belly with apple sauce and shallot and thyme purée
Roast turbot, potato gnocchi, dill and mustard sauce +£7
Grilled wild bass with laverbread butter sauce
Baked cod with herb crust, chive beurre blanc
-
Stracciatella affogato
Nougat glacé with raspberries
Pear sablé with sabayon and whimberries
Prune and almond tart with Mascarpone and prune ice cream
Pannacotta with blood oranges, pommegranatte and grappa
Poached figs in brandy and orange juice with vanilla ice cream
Chocolate marquise with caramel ice cream
Steamed ginger pudding with custard
Tiramisù
Plum soup with cinnamon ice cream and poached blackberries
Selection of ice creams: vanilla, cinnamon, caramel. Mixed berry 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
Pink grapefruit segments or orange segments or both
Compôte of prunes, apricots and figs
Seasonal soft fruits with Llaeth y Llan Welsh organic yoghurt
Charentais melon
Special K, Corn Flakes, Weetabix or Muesli
Homemade granola
Full or skimmed Welsh milk
Porridge with cream
Teas and infusions
Nespresso espresso, cappuccino or americano
Illy cafetière coffee
Hot chocolate
Croissants
Toasted homemade breads - white, wholemeal or sourdough
-
Grilled local dry cured Welsh back bacon, rare breed pork sausage, Joe’s black pudding, laverbread cake, grilled vine tomatoes, sautéed Paris mushrooms, free-range farm eggs: fried, boiled, poached or scrambled
-
Loch Fyne smoked salmon and scrambled eggs
Smoked haddock with poached eggs
Laverbread in an overcoat with smoked salmon or streaky bacon
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 Devon crab and Scottish langoustine mayonnaise with avocado salsa
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing
Roast calves’ sweetbreads with morels and tarragon
Parfait of foie gras and chicken livers, onion chutney
Risotto of leeks with truffles
Pheasant pudding with Maderia and sage
Vincisgrassi ‘Franco Taruschio’ - 18th century pasta dish of ceps, Parma ham and truffles
Tagliatelle with braised rabbit, chorizo and mustard
Puntarelle insalata alla Romana with buffalo Mozzarella and Parmesan
-
Fillet or ribeye of aged Welsh Black beef au poivre
(choice of chips, gratin dauphinois, mash, new potatoes, mixed leaf salad or seasonal vegetables)Â
Free-range Merryfield Farm duck breast with duck faggot, confit potato, cider and apples  Â
Roast young grouse breasts, leg pithivier, bread sauce, liver croûton and game chips
New season’s local lamb with tapenade, spiced aubergine, gratin dauphinois Â
Roast turbot with potato gnocchi, Morteau sausage, mustard sauce
Grilled wild bass with laverbread beurre blanc
-
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
Nougat glacé with raspberries
Pannacotta with pomegranate and Grappa
Poached figs in brandy and orange juice with vanilla ice cream
Pear sablé with sabayon and whimberries
Chocolate marquise with caramel ice cream
Steamed ginger pudding with custard
Rum and raisin ice cream with honeycomb
Prune and almond tart with mascarpone and prune ice cream
Plum soup with cinnamon ice cream and poached blackberries
Selection of ice creams: vanilla, cinnamon, caramel. Mixed berry sorbet
​-
Three courses: £95
Two courses (including main course): £80
Two starters: £65
Eight-course tasting menu: £125 (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 eight courses. £125. This is for the whole table, and must be booked in advance.
EIGHT-COURSE TASTING MENU
Note, this menu is for the whole table and must be booked in advance. Latest order order time for this menu is 8.00pm.
RibollitaÂ
-
Dressed langoustine and crab mayonnaise with avocado salsa,
-
Pheasant pudding with Madeira and sage
-
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing
-
Vincisgrassi ‘Franco Taruschio’
-
Wild bass with laverbread beurre blanc
-
Loin of venison, venison sausage, baked goat’s cheese gnocchi, sauce grand veneur
or
Ossobuco with saffron risotto and gremolataÂ
-
Selection of British farmhouse cheese from Neal’s Yard Dairy
Nougat glacé with raspberries
Pannacotta with grappa and pomegranate
Pear sablé with sabayon and whimberries
Tiramisù
Chocolate marquise with caramel ice cream
Prune and almond tart with mascarpone and prune ice cream
Plum soup with cinnamon ice cream
-
£125 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
Ribolita - Tuscan vegetable and bean soup with extra virgin olive oil
Langoustine bisque with rouille and croûtons
Dressed Devon crab, mayonnaise, avocado salsa, fennel salad +£7
Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing +£7
Vincisgrassi ‘Franco Taruschio’ - 18th century pasta dish of ceps, Parma ham and truffles
Pheasant pudding, Maderia sauce, bacon and sage
Tagliatelle with braised rabbit, chorizo and mustard
Goujons of plaice with Thai dip
Risotto of leeks with truffles
Salmon and salt cod fish cake with crab sauce
Puntarelle insalata alla Romana with buffalo Mozzarella and Parmesan
-
Roast dry-aged sirloin of Welsh Black beef with Yorkshire pudding
Duck confit with and Morteau sausage, green peppercorn sauce
Braised venison with port and oranges, creamed polenta
Traditional cassoulet of pork, duck confit, smoked sausage and beans
Slow roasted Huntsham farm pork belly with apple sauce and shallot and thyme purée
Roast turbot, potato gnocchi, dill and mustard sauce +£7
Grilled wild bass with laverbread butter sauce
Baked cod with herb crust, chive beurre blanc
-
Stracciatella affogato
Nougat glacé with raspberries
Pear sablé with sabayon and whimberries
Prune and almond tart with Mascarpone and prune ice cream
Pannacotta with blood oranges, pommegranatte and grappa
Poached figs in brandy and orange juice with vanilla ice cream
Chocolate marquise with caramel ice cream
Steamed ginger pudding with custard
Tiramisù
Plum soup with cinnamon ice cream and poached blackberries
Selection of ice creams: vanilla, cinnamon, caramel. Mixed berry 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
Pink grapefruit segments or orange segments or both
Compôte of prunes, apricots and figs
Seasonal soft fruits with Llaeth y Llan Welsh organic yoghurt
Charentais melon
Special K, Corn Flakes, Weetabix or Muesli
Homemade granola
Full or skimmed Welsh milk
Porridge with cream
Teas and infusions
Nespresso espresso, cappuccino or americano
Illy cafetière coffee
Hot chocolate
Croissants
Toasted homemade breads - white, wholemeal or sourdough
-
Grilled local dry cured Welsh back bacon, rare breed pork sausage, Joe’s black pudding, laverbread cake, grilled vine tomatoes, sautéed Paris mushrooms, free-range farm eggs: fried, boiled, poached or scrambled
-
Loch Fyne smoked salmon and scrambled eggs
Smoked haddock with poached eggs
Laverbread in an overcoat with smoked salmon or streaky bacon
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.