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: £50.
DINNER MENU: £75
Salad of Wye Valley asparagus, buffalo Mozzarella, Wirral rocket and Parmesan
Dressed langoustine and crab with avocado salsa, fennel and radish salad
Parfait of foie gras and chicken livers, onion chutney
Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing
Deep fried stuffed courgette flowers with tomato and basil
Calves’ sweetbreads with bubble and squeak, tartare sauce, Wirral watercress salad
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
Tagliatelle with fresh new seasons morels, cream and Parmesan
Charentais melon with Iberico ham
-
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, cassis sauce
Rack of new season’s local lamb with vignole of artichokes, peas, broad beans and mint, deep fried garlic
Guinea fowl with borlotti beans, morels and tarragon cream sauce
Roast turbot with Morteau sausage, coco beans and grain mustard sauce
Wild bass with laverbread beurre blanc and Jersey Royals
Fillet of plaice, pea mash, asparagus, new season morels, chive veloute
-
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 and raspberry gateau
Nougat glaće, whimberry compote
Rum baba, Ivy house crème chantilly, vanilla ice cream
Crème brûlèe
Pear sablé with poire william sabayon and blue berries
Eton mess
Tiramisù
Cherry soup with cinnamon ice cream
Rum and Raisin ice cream with honeycomb
Selection of ice creams; caramel, cinnamon or vanilla
Strawberry sorbet
-
Three courses: £75
Two courses (including main course): £65
Two starters: £50
Eight-course tasting menu £95 (for the whole table)
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
Note, the latest order order time for this menu is 8.00pm.
Watercress soup
-
Salad of Wye Valley asparagus, buffalo Mozzarella, Wirral rocket and Parmesan
-
Dressed langoustine and crab 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, confit potato, cassis sauce
Rack of new seasons spring local lamb with vignole of artichokes, peas, broad beans and mint
-
Chocolate and raspberry gateau
Rum baba, crème chantilly, vanilla ice cream
Eton mess
Tiramisù
Crème brûlèe
Cherry soup
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 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.
FRIDAY/SATURDAY LUNCH MENU: FROM £38
Watercress soup
Fish soup with rouille and croûtons
Salad of Wye Valley asparagus, buffalo Mozzarella, Wirral rocket and Parmesan
Dressed langoustine and crab with avocado salsa, fennel and radish salad +£7
Parfait of foie gras and chicken livers, onion chutney
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
Tagliatelle with broad beans, mustard and bacon
Deep fried stuffed courgette flowers with tomato and basil
Grilled half lobster with coriander, lime and ginger butter +£7
Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing +£7
-
Fillet or rib eye of aged Welsh Black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Guinea fowl with borlotti beans, morels and tarragon
Navarin of new season’s local lamb with spring vegetables
Calves’ kidneys with bacon, pomme purée, rosemary and anchovy butter
Fillet tail of Welsh black beef, wild mushrooms, shallot and thyme purée, sarladaise potato
Plaice with pea mash and asparagus, chive velouté
Roast turbot with coco beans and Morteau sausage, grain mustard sauce +£7
-
Chocolate and raspberry gateau
Rum baba, Ivy House crème Chantilly, vanilla ice cream
Crème brûlée
Eton mess
Tiramisù
Biscuit glacé, whimberry compote
Rum and raisin ice cream with honeycomb
Strawberry or whimberry 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.
Asparagus soup
Saffron risotto with braised shin of veal and gremolata
-
Breast of chicken, borlotti beans, wild mushrooms, tarragon cream sauce
Loch Fyne salmon fish cakes, sorrel sauce
-
Tiramisù
Baron Bigod cheese
-
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
Minestrone of summer vegetables with pesto
Ajo blanco: cold soup of new season’s garlic, almond, melon and cucumber
Bisque of langoustine with rouille and croûtons
Wye Valley asparagus with buffalo Mozzarella, Wirral watercress and Parmesan
Dressed langoustine and crab mayonnaise with avocado salsa, fennel and radish salad +£7
Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing +£7
Parfait of foie gras and chicken livers, onion chutney
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
Tagliatelle with broad beans, mustard and bacon
Chez Bruce onion tart
Spinach and ricotta pancake
-
Roast Sirloin of Welsh Black beef with Yorkshire pudding
Roast shoulder of Huntsham Court Farm middle white pork with apple sauce and shallot and thyme purée
Fricassée of chichen with peas, broad beans, pancetta and asparagus
Rack and slow cooked breast of new season’s spring lamb with deep fried garlic +£5
Fillet of plaice with pea mash, chive velouté
Roast turbot with coco beans and Morteau sausage, grain mustard sauce +£7
-
Chocolate and raspberry gateau
Rum baba, crème chantilly, vanilla ice cream
Pear sablé, Poire William sabayon, blueberry sauce
Crème brûlèe
Blueberry tart
Eton mess
Cherry soup and cinnamon ice cream
Rum and raisin ice cream with honeycomb
Selection of ice creams: caramel, cinnamon or vanilla
Strawberry 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), £50 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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