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 Devon crab and Scottish langoustine with avocado salsa, fennel salad and radish

Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing

Robert Carrier’s pork and herb with celeriac rémoulade and piccalilli

Risotto of spring vegetables

Grilled Pembroke lobster with coriander, lime and ginger butter

Deep fried monkfish with tomato, ginger and garlic

Seven and Wye smoked salmon terrine with horseradish cream, cucumber salad

New season’s Wye Valley asparagus with buffalo Mozzarella, Wirral rocket and Parmesan

Sautèed spring lambs’ sweetbreads with peas, onions and mint

Tagliatelle with broad beans, bacon, and mustard

-

Fillet or ribeye of aged Welsh Black beef ‘au poivre’
(choice of chips, gratin dauphinois, mash, Jersey Royals, mixed leaf salad or seasonal vegetables)

Free-range Merryfield Farm duck breast with duck faggot,  confit potato, cider, and apples

Veal chop with morels, asparagus and tarragon cream sauce

Roast squab pigeon with peas à la française, green peppercorn sauce,

wild garlic bubble and squeak

Rack of local lamb with vignole of artichokes, peas, broad beans, and mint

Roast turbot with pea mashed potato, shrimps, dill, and mustard sauce

New season’s Cornish wild bass 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

Pannacotta with blood orange and grappa

Chocolate cheesecake with caramel ice cream

Yorkshire rhubarb and Champagne trifle

Tiramisù

Strawberry shortbread with lemon curd

Prune and almond tart

Cherry soup with cinnamon 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

Broad bean and bacon soup

-

Dressed crab and langoustine and crab mayonnaise with avocado salsa

-

Robert Carrier’s pork and herb with celeriac rémoulade and piccalilli

-

Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing

-

Wye Valley asparagus with buffalo Mozzarella, rock et and Parmesan

-

Wild bass with laverbread beurre blanc

-

Rump of local lamb with vignole of artichokes, peas, broad beans, and mint

or

Free-range Merryfield Farm duck breast with duck faggot,  confit potato, cider, and apples

-

Selection of British farmhouse cheese from Neal’s Yard Dairy

Pannacotta with blood orange and Grappa

Tiramisù

Prune and almond tart

Cherry soup with cinnamon ice cream

Rhubarb and Champagne trifle

-

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

Watercress soup

Crab bisque with aïoli and croûtons

Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing +£5

Dressed Scottish langoustine and Devon crab with avocado salsa, fennel salad and radish

Robert Carrier’s pork and herb with celeriac rémoulade and piccalilli

Risotto of spring vegetables

Grilled half lobster with coriander, lime and ginger butter +£7

Spinach and ricotta pancake

Seven and Wye smoked salmon terrine with horseradish cream, cucumber salad

Deep fried monkfish with tomato, ginger, and garlic

New season’s Wye Valley asparagus with buffalo Mozzarella, rocket and Parmesan  

Sautéed spring lambs’ sweetbreads with peas, onions and mint

Tagliatelle with broad beans, bacon, and mustard

-

Roast dry-aged sirloin of Welsh Black beef with Yorkshire pudding

Roast guinea fowl with wild mushrooms and tarragon

Navarin of new season’s lamb with spring vegetables

Confit and breast of free-range Merryfield Farm duck breast with Morteau sausage
 wild garlic bubble and squeak, green peppercorn sauce

Slow roasted belly pork with shallot and thyme purée, apple sauce

Baked hake with herb crust and laverbread butter sauce

Roast turbot with pea mash, dill and mustard sauce, shrimps +£7

-

Stracciatella affogato

Cherry and almond tart with vanilla ice cream and Neals Yard dairy crème fraîche

Chocolate cheesecake with caramel ice cream

Rum and raisin ice cream and honeycomb 

  Strawberry shortbread with lemon curd

Yorkshire rhubarb and Champagne trifle

Tiramisù

Cherry soup with cinnamon ice cream

Pannacotta with blood oranges and grappa

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: £30 

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 with avocado salsa, fennel salad and radish

Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing

Robert Carrier’s pork and herb with celeriac rémoulade and piccalilli

Risotto of spring vegetables

Grilled Pembroke lobster with coriander, lime and ginger butter

Deep fried monkfish with tomato, ginger and garlic

Seven and Wye smoked salmon terrine with horseradish cream, cucumber salad

New season’s Wye Valley asparagus with buffalo Mozzarella, Wirral rocket and Parmesan

Sautèed spring lambs’ sweetbreads with peas, onions and mint

Tagliatelle with broad beans, bacon, and mustard

-

Fillet or ribeye of aged Welsh Black beef ‘au poivre’
(choice of chips, gratin dauphinois, mash, Jersey Royals, mixed leaf salad or seasonal vegetables)

Free-range Merryfield Farm duck breast with duck faggot,  confit potato, cider, and apples

Veal chop with morels, asparagus and tarragon cream sauce

Roast squab pigeon with peas à la française, green peppercorn sauce,

wild garlic bubble and squeak

Rack of local lamb with vignole of artichokes, peas, broad beans, and mint

Roast turbot with pea mashed potato, shrimps, dill, and mustard sauce

New season’s Cornish wild bass 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

Pannacotta with blood orange and grappa

Chocolate cheesecake with caramel ice cream

Yorkshire rhubarb and Champagne trifle

Tiramisù

Strawberry shortbread with lemon curd

Prune and almond tart

Cherry soup with cinnamon 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

Broad bean and bacon soup

-

Dressed crab and langoustine and crab mayonnaise with avocado salsa

-

Robert Carrier’s pork and herb with celeriac rémoulade and piccalilli

-

Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing

-

Wye Valley asparagus with buffalo Mozzarella, rock et and Parmesan

-

Wild bass with laverbread beurre blanc

-

Rump of local lamb with vignole of artichokes, peas, broad beans, and mint

or

Free-range Merryfield Farm duck breast with duck faggot,  confit potato, cider, and apples

-

Selection of British farmhouse cheese from Neal’s Yard Dairy

Pannacotta with blood orange and Grappa

Tiramisù

Prune and almond tart

Cherry soup with cinnamon ice cream

Rhubarb and Champagne trifle

-

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

Watercress soup

Crab bisque with aïoli and croûtons

Griddled scallops with cauliflower purée, pancetta, caper, and raisin dressing +£5

Dressed Scottish langoustine and Devon crab with avocado salsa, fennel salad and radish

Robert Carrier’s pork and herb with celeriac rémoulade and piccalilli

Risotto of spring vegetables

Grilled half lobster with coriander, lime and ginger butter +£7

Spinach and ricotta pancake

Seven and Wye smoked salmon terrine with horseradish cream, cucumber salad

Deep fried monkfish with tomato, ginger, and garlic

New season’s Wye Valley asparagus with buffalo Mozzarella, rocket and Parmesan  

Sautéed spring lambs’ sweetbreads with peas, onions and mint

Tagliatelle with broad beans, bacon, and mustard

-

Roast dry-aged sirloin of Welsh Black beef with Yorkshire pudding

Roast guinea fowl with wild mushrooms and tarragon

Navarin of new season’s lamb with spring vegetables

Confit and breast of free-range Merryfield Farm duck breast with Morteau sausage
 wild garlic bubble and squeak, green peppercorn sauce

Slow roasted belly pork with shallot and thyme purée, apple sauce

Baked hake with herb crust and laverbread butter sauce

Roast turbot with pea mash, dill and mustard sauce, shrimps +£7

-

Stracciatella affogato

Cherry and almond tart with vanilla ice cream and Neals Yard dairy crème fraîche

Chocolate cheesecake with caramel ice cream

Rum and raisin ice cream and honeycomb 

  Strawberry shortbread with lemon curd

Yorkshire rhubarb and Champagne trifle

Tiramisù

Cherry soup with cinnamon ice cream

Pannacotta with blood oranges and grappa

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: £30 

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.