DINING AT TYDDYN LLAN
The restaurant is the heart of Tyddyn Llan.
Price note. An optional 10% service charge will be added to all food and drink charges.
Tyddyn Llan is considered one of Wales’ finest restaurants with a high rating in the Good Food Guide, and Good Hotel Guide. Susan Webb ensures the smooth running of the dining-room. Meanwhile husband Bryan, and his team ply their craft in the kitchen.
The restaurant is committed to fine seasonal produce, arriving daily. Like local meat and game via our vigilant butcher. And fish 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 for lunch and dinner (see below for menus from this current week) are created daily to reflect what’s in season, and what’s really good to eat.
DINNER
Every night we offer a dinner menu at £75 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 £65. Two starters: £60.
DINNER MENU: £75
Salt baked beetroot with Westcombe Ricotta, pomegranate and wilted radicchio
Dressed langoustine and crab with avocado salsa, fennel and radish salad
Parfait of foie gras and chicken livers, onion chutney
Calves’ sweetbreads with bubble and squeak, tartare sauce, dandelion salad
Leek and autumn truffle risotto
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
Griddled scallops, cauliflower purèe, pancetta, caper and raisin dressing
-
Fillet or rib eye of aged Welsh Black beef au poivre
(served with a choice of chips or gratin dauphinois; green salad or seasonal vegetables)
Goosnargh duck breast and duck faggot, confit potato, cider and apple sauce
Loin of local lamb with spiced aubergine, kofta and black olives
Roast grouse with bread sauce and game chips
Calves’ kidneys with bacon, pomme purèe, rosemary and anchovy butter
Roast turbot with coco beans and Morteau sausage, grain mustard sauce
Wild bass with laverbread beurre blanc, spinach, ratte potatoes
-
Selection of seven British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding, £15 supplement, perfect for sharing)
Chocolate marquise, caramel ice cream
Rum baba, Ivy House crème Chantilly, vanilla ice cream
Prune and almond tart
Pear and praline Paris Brest
Pannacotta with pomegranate and grappa
Marinated mirabelles in brandy with vanilla ice cream
Plum soup with blackberries and cinnamon ice cream
Rum and raisin ice cream
Peach or blackberry sorbet
-
Three courses: £75
Two courses (including main course): £65
Two starters: £50
Eight-course tasting menu £95
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50
Optional service charge: 10%
We also offer a tasting menu of eight courses with coffee and petits fours. £95.
EIGHT-COURSE TASTING MENU: £95
Pumpkin soup
-
Salt baked beetroot with Westcombe Ricotta, pomegranate and wilted radicchio
-
Dressed langoustine with fennel, avocado and radish salad
-
Parfait of foie gras and chicken livers, onion chutney
-
Griddled scallop with cauliflower purée, caper and raisin dressing
-
Wild bass with laverbread
-
Goosnargh duck breast and duck faggot, Cider and apple sauce
Rack of local lamb with spiced aubergine and black olives
-
Chocolate marquise
Plum soup with cinnamon ice cream
Pannacotta with pomegranate and grappa
Selection of four British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £15 supplement, perfect for sharing)
-
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50
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.
SPARKENHOE RED LEICESTER
The flavours are rich, nutty, sweet, wholesome and milky. Complex and intriguing flavour but at the same time smooth and balanced. The texture is moist but chewy and firm. Made by David and Jo Clarke at Sparkenhoe Farm near Upton Leicestershire. Unpasteurised cows milk, Traditional animal rennet.
WATERLOO
Rich, soft cheese made from the Guernsey cows by Anne and Andy Wigmore at Riseley, Buckinghamshire. Unpasteurised Cow’s milk, Vegetable Renne.
WIGMORE
Succulent, soft cheese with a pleasant musty flavour made by Anne and Andy Wigmore at Risely, Buckinghamshire. Unpasteurised Sheep’s Milk, Vegetarian Rennet.
ST JAMES
Salty and meaty-sometimes even reminiscent of smoked ham. Crumbly with a moist breakdown. Made by Martin Gott at Holker Farm dairy, Cumbria. Unparssteurised sheeps milk, Traditional Rennet
ST JUDE
Made by Julie Cheyney in Alton Hampshire. Soft and milky and gentle, with a silky texture. Upasteurised cow’s milk with traditional animal rennet.
STAWLEY
Dense and smooth texture with a nutty, creamy breakdown and floral, honeyed and lactic. Made by Caroline and Will Atkinson at Stawley, near Wellington, Somerset. Unpasteurised goats milk with Traditional Animal Rennet.
CORWYDD CAERPHILLY
Three distinct flavours run through this cheese-its springy, citric, latctic center,oozy, mushroomy cream under the rind, and musty, earthiness of the rind itself. Made by Todd Trethowan near Lampeter in Mid Wales. Unpasteurised Cows Milk, Traditional Animal Rennet.
BEENLEIGH BLUE
A slightly crumbly blue sheeps cheese made by Robin Congdon at Sharpham Barton, Ashprington, Devon. Unpasteurised Sheep’s Milk, Vegetarian Rennet.
VEGETARIANS
Vegetarians can be well taken care of, but a little notice will guarantee that little something extra special.
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.
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.
SERVICE CHARGE
Note. An optional 10% service charge will be added to ALL food and drink charges.
LUNCH
Lunch, Thursday, Friday, Saturday and Sunday (other days by arrangement), offers set menus with a wide choice from £38.00 for two courses, plus dessert if you wish for £7.00. Or a three-course menu with just two choices per course, for a bargain £25. Note, this menu will change frequently, and the one shown here may be the exact one offered when you dine. If you wish to know the menu for the day, call 01490 440264 after 10.30am.
THURSDAY/FRIDAY/SATURDAY LUNCH MENU: FROM £38
Pumpkin soup
Langoustine bisque with croûtons and rouille
Salt baked beetroot with Westcombe Ricotta, pomegranate and wilted radicchio
Dressed langoustine and crab with avocado salsa, fennel and radish salad +£7
Parfait of foie gras and chicken livers, onion chutney
Calves’ sweetbreads with bubble and squeak, tartare sauce, dandelion salad
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
Griddled scallops, cauliflower purèe, pancetta, caper and raisin dressing +£7
-
Ribeye steak of Welsh Black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Calves’ kidneys with bacon, pomme purèe, rosemary and anchovy butter
Duck confit, duck faggot with hispi cabbage, cider and apple sauce
Braised shoulder of local lamb Moroccan Style with couscous and harissa sauce
Roast turbot with coco beans, Morteau sausage, mustard sauce
Wild bass with laverbread butter sauce +£7
-
Chocolate marquise, caramel ice cream
Rum baba, Ivy House crème Chantilly, vanilla ice cream
Prune and almond tart
Pear and praline Paris Brest
Pannacotta with pomegranate and grappa
Marinated mirabelles in brandy with vanilla ice cream
Plum soup with blackberries and cinnamon ice cream
Rum and raisin ice cream
Peach, blackberry or strawberry and elderflower sorbet
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses £38 three courses £45 two starters £26
Nespresso: espresso, cappuccino or Americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £6.50
THREE-COURSE 'LOCAL LUNCH' MENU: £25
Note, this menu changes daily. Call 01490 440264 after 10.30am on the day for the exact dishes.
Zampone with lentils
Smoked haddock fish cake, langoustine sauce
-
Breast of chicken, potato pancake, morels and tarragon
Fillet of plaice with champ, chive beurre blanc
-
Chips, ratte potatoes, seasonal vegetables, green salad £4
-
Prune and almond tart
Rum and raisin ice cream with honeycomb
-
Three courses £25
-
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50
Optional service charge: 10%
SUNDAY LUNCH MENU: FROM £38
Pumpkin soup
Bisque of langoustine with croûtons and rouille
Salt baked beetroot with Westcombe Ricotta, wilted radicchio and pomegranates
Parfait of foie gras and chicken livers, onion chutney
Loch Fyne smoked salmon terrine, cucumber salad and horseradish cream
Dressed langoustine and crab, avocado salsa, fennel and radish salad
Calves’ sweetbreads with bubble and squeak, tartare sauce
-
Roast sirloin of Welsh Black beef with Yorkshire pudding
Slow roast of Huntsham middle white pork shoulder, shallot purée, apple sauce
Duck confit with duck faggot, zampone and lentils
Braised shoulder of local lamb Moroccan style, kofta, couscous and harissa sauce
Roast turbot with coco beans and Morteau sausage, grain mustard sauce
-
Chocolate marquise, caramel ice cream
Rum baba, Ivy house crème Chantilly, vanilla ice cream
Prune and almond tart
Pear and praline Paris Brest
Pannacotta with pomegranate and grappa
Marinated mirabelles in brandy with vanilla ice cream
Plum soup with blackberries and cinnamon ice cream
Peach, strawberry or blackberry sorbet
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses: £38, Three courses: £45
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £6.50
Optional service charge: 10%
VEGETARIANS
Vegetarians can be well taken care of, but a little notice will guarantee that little something extra special.
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.
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.
SERVICE CHARGE
Note. An optional 10% service charge will be added to ALL food and drink charges.
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 of the world. Many of these are sourced from little-known small wineries where the proprietor is actively involved in the wine making. Our wine list is constantly evolving as we continue tasting new wines and searching out the best balance between quality and cost, to keep the choice of about 250 wines alive and interesting.
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 when you have our Tasting Menu we offer wines by-the-glass chosen for each course (with the exception of pudding) at £38 per person for six courses, or £48 per person for our eight-course menu. We have popular wine dinners during the year.
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 our very best to keep the prices down by keeping mark-ups reasonable on all our wines. We hope that you will agree that our wines are very fairly priced and include some bargains compared with many other restaurants.
GET IN TOUCH
Bryan and Susan Webb,
Tyddyn Llan,
Llandrillo, nr. Corwen, Denbighshire,
North Wales LL21 0ST. Tell us your dining or room queries, or whatever. Use the form, phone or email.
Email us at: mail@tyddynllan.co.uk
Tel: +44 (0) 1490 440264
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