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, a Michelin Star (since 2010), and former ‘True Taste North Wales’ Restaurant of the Year. 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 £70 per person for three courses. Start with canapés and a small appetiser, then a choice of with six or seven starters and main courses. Follow with a wide range of desserts or cheeses from Neal’s Yard Dairy. Two courses may be taken for £58. Two starters: £48.
DINNER MENU: £70
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
Salad of salt baked beetroot with buffalo Mozzarella and blood orange
Dressed langoustine with fennel salad, avocado and radish
Calves’ sweetbreads, bubble and squeak, tartar sauce
Home cured Bresaola of Welsh black beef
Severn and Wye smoked salmon terrine
with horseradish cream and cucumber salad
Parfait of chicken livers and foie gras with onion chutney
-
Fillet or ribeye 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 faggot with confit potato, hispi cabbage, cider and apple sauce
Saddle of venison with wild mushrooms, goats cheese gnocchi, Port and elderberry sauce, creamed parsley root
Calves’ kidneys with mustard sauce, bacon and sage
Veal chop with morels, tarragon cream sauce
Wild bass with laverbread beurre blanc
Roast turbot, leek risotto, red wine sauce
-
Selection of British farmhouse cheese from Neal’s Yard dairy
(or as a tasting of seven cheeses before or after pudding, £12 supplement, perfect for sharing)
Pannacotta with pomegranate and grappa
Cappuccino crème brûlée
St Emilion au chocolat with rum and raisin ice cream
Plum soup with cinnamon ice cream and blackberries
Prune and almond tart
Yorkshire rhubarb and blood orange trifle
Stracciatella affogata
Caramel, cinnamon or vanilla ice creams
Pineapple or red berry sorbets
-
Two courses (including main course): £58
Two starters: £48
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £5.00
Optional service charge: 10%
We also offer two tasting menus, of six or nine courses with coffee and petits fours. The six-course tasting menu is £80, and nine courses: £95.
SIX-COURSE TASTING MENU: £80
Pumpkin soup
-
Dressed langoustine with avocado, fennel and radish salad
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Wild bass with laverbread beurre blanc
-
Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce
Saddle of venison with wild mushrooms, goat’s cheese gnocchi, elderberry and port sauce, creamed parsley root
-
St Emilion au chocolat with rum and raisin ice cream
Plum soup with cinnamon ice cream and blackberries
Pannacotta with pomegranate and grappa
Prune and almond tart
Champagne rhubarb and blood orange trifle
Selection of four British farmhouse cheeses from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £12 supplement, perfect for sharing)
-
Optional service charge: 10%
NINE-COURSE TASTING MENU: £95
Pumpkin soup
-
Dressed langoustine with avocado, fennel and radish salad
-
Parfait of foie gras and chicken livers, onion chutney
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Vincisgrassi
-
Wild bass with laverbread beurre blanc
-
Goosnargh duck breast and faggot with confit potato, hispi cabbage, cider and apple sauce
Saddle of venison with wild mushrooms, goats cheese gnocchi, elderberry and Port sauce, creamed parsley root
-
Selection of British farmhouse cheese from Neal’s Yard Dairy
-
St Emilion au chocolat with rum and raisin ice cream
Plum soup with cinnamon ice cream and blackberries
Pannacotta with pomegranate and grappa
Prune and almond tart
Champagne rhubarb and blood orange trifle
-
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.
BREAKFAST MENU
Bore da - Good morning!
Freshly squeezed orange or grapefruit juice
Boxford Farm apple juice
Frobisher’s natural fruit juices: tomato, pineapple and cranberry
Pink grapefruit segments
Orange segments
Compôte of prunes, apricots and figs
Melon in season
Seasonal fruits
Selection of cereals and muesli
Full or skimmed Welsh milk
Llaeth y Llan Welsh organic yoghurt
Porridge with cream (please order ahead)
* * * * *
Teas, infusions (please ask for our list)
Loose teas available on request
Nespresso: espresso, cappuccino or americano
Illy cafètiere coffee
Hot chocolate
Iced water
* * * * *
Bloody Mary £8
Bucks Fizz £7
Glass of Champagne £10
Welsh breakfast
Grilled local dry cured Welsh back bacon
Edwards of Conwy pork and leek sausage
Bury black pudding
Grilled vine tomatoes
Sautéed Paris mushrooms
Fried bread in bacon fat
Free range farm eggs: fried, boiled, poached or scrambled
Fried laverbread cake
*****
Loch Fyne smoked salmon and scrambled eggs
Smoked haddock with poached eggs (or without)
Laverbread in an overcoat with smoked salmon or streaky bacon
Plain omelette
Boiled Carmarthen ham with keen's Cheddar and Red Leicester
*****
Toasted homemade breads, white or wholemeal
Home made jams, honey and Ludlow Food Centre marmalade
As well as our regular dinner menu on Sunday evenings there is a three-course supper menu as part of our special Sunday package.
SUNDAY SUPPER MENU
Jerusalem artichoke soup
Fish soup with rouille and croûtons
Parfait of foie gras and chicken livers, onion chutney
Loch Fyne smoked salmon terrine, cucumber salad, and horseradish cream
Salad of salt baked beetroot with buffalo Mozzarella, balsamic dressing
Grilled red mullet with aubergine purée, chilli and garlic oil
Short rib macaroni
-
Rib eye of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Cassoulet of pork, duck confit and Morteau sausage
Label Anglais chicken breast with potato pancake, wild mushrooms, tarragon cream sauce
Calves’ kidneys with mustard, bacon and sage
Leek risotto with truffles
Roast saddle and braised venison with port and orange
Roast hake with laverbread butter sauce
-
St Emilion au chocolat, rum and raisin ice cream, honeycomb
Cappuccino crème brûlée
Prune and almond tart
Champagne rhubarb and blood orange trifle
Plum soup with cinnamon ice cream and blackberries
Ice creams or sorbets
Selection of four British farmhouse cheeses from Neal’s Yard Dairy
-
Menu: £35 Upgrade to full menu: £35
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £5.00
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.
LUNCH
Lunch, Friday, Saturday and Sunday (other days by arrangement), offers set menus with a wide choice from £32.00 for two courses, plus dessert if you wish for £7.00.
FRIDAY/SATURDAY LUNCH MENU
Pumpkin soup
Langoustine bisque with rouille and croûtons
Parfait of chicken livers and foie gras, onion chutney
Wye Valley smoked salmon terrine with horseradish cream and cucumber salad
Salad of salt baked beetroot with buffalo Mozzarella and Parmesan
Vincisgrassi
Short rib macaroni
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£7
Dressed langoustine with fennel, avocado and radish salad +£7
-
Ribeye steak of Welsh Black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Label Anglais chicken leg, morels, tarragon cream sauce
Calves’ kidneys with mustard, bacon and sage
Duck confit with hispi cabbage and Morteau sausage
Braised venison with port and orange, creamed polenta
Wild bass with laverbread butter sauce +£7
Roast turbot, leek risotto, red wine sauce +£7
-
Pannacotta with pomegranate and grappa
Champagne rhubarb and blood orange trifle
Plum soup with cinnamon ice cream and blackberries
Prune and almond tart
Cappuccino crème brûlée
Stracciatella affogata
Caramel, cinnamon or vanilla ice creams
Pineapple or red berry sorbets
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses: £32.00 Three courses: £39.00
Nespresso: espresso, cappuccino or americano
Illy: Cafetière coffee
Teas and infusions
with petits fours £5.00
Optional service charge: 10%
SUNDAY LUNCH MENU
Pumpkin soup
Fish soup with croûtons and rouille
Loch Fyne smoked salmon terrine, cucumber salad, and horseradish cream
Parfait of foie gras and chicken livers, onion chutney
Salad of salt baked beetroot with fennel, buffalo Mozzarella and Parmesan
Grilled red mullet with aubergine purée, chilli and garlic oil
Baked artichoke with wild mushrooms, mustard and bacon
Short rib macaroni
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£7
-
Roast Sirloin of Welsh Black beef with Yorkshire pudding
Duck confit with lentils and duck faggot
Braised chicken leg with potato pancake, wild mushrooms, tarragon cream sauce
Calves’ kidneys with mustard, bacon and sage
Cassoulet of pork, duck confit and Morteau sausage
Braised venison with port and orange, creamed polenta
Hake with chorizo and chick peas
Wild bass with laverbread butter sauce
Roast turbot with leek risotto and red wine sauce
-
Pannacotta with pomegranate and grappa
St Emilion au chocolat, rum and raisin ice cream, honeycomb
Cappuccino crème brûlée
Prune and almond tart
Champagne rhubarb and blood orange trifle
Plum soup with cinnamon ice cream and blackberries
Poached pears in red wine with Stilton ice cream and walnuts
Stracciatella affogata
Caramel, cinnamon or vanilla ice creams
Melon, pineapple or blackberry sorbets
Selection of four Neal’s Yard Dairy farmhouse cheeses
Selection of seven cheeses +£5
-
Two courses: £32, Three courses: £39.00
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £5.00
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 nine-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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