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: £46.
DINNER MENU: £70
Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella
Deep fried stuffed courgette flowers with tomato and basil sauce
Loch Fyne smoked salmon terrine, cucumber salad and horseradish cream
Tagliatelle with girolles and autumn truffles
Grilled half lobster with coriander, lime and ginger butter
Dressed langoustine and lobster mayonnaise, fennel and radish
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
Parfait of foie gras and chicken livers, onion chutney
Calves’ sweetbreads, potato and olive cake, tartare sauce
Baked artichoke with wild mushrooms, mustard and bacon
-
Fillet or ribeye of aged Welsh Black beef au poivre
(served with a choice of chips or gratin dauphinois; green salad or seasonal vegetables)
New season’s lamb cutlets with slow cooked breast and ratatouille
Goosnargh duck breast and duck faggot with confit potato, cider and apple sauce
Traditional roast young grouse with bread sauce and game chips
Label Anglais chicken breast and ballotine with morels, girolles and sarladaise potato
Calves’ kidneys with mustard sauce, bacon and sage
Roast turbot with coco beans, Morteau sausage and Pommery mustard
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, £12 supplement, perfect for sharing)
St Émilion au chocolat with rum and raisin ice cream and honeycomb
Poached mirabelles in brandy with vanilla ice cream
Paris Brest with praline and Stracciatella ice cream
Damson soup with blackberries with cinnamon ice cream
Prune and almond tart, prune and mascarpone ice cream
Baked vanilla cheesecake with poached black figs
Poached pear with Stilton ice cream and candied walnuts
Caramel, cinnamon, passionfruit or vanilla ice creams
Whimberry, strawberry, peach or Charentais melon sorbets
-
Three courses: £70
Two courses (including main course): £58
Two starters: £46
Six-course tasting menu £85
£15 supplement for residents - for the whole table only
Eight-course tasting menu £95
£25 supplement for residents - for the whole table only
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00
Optional service charge: 10%
We also offer two tasting menus, of six or eight courses with coffee and petits fours. The six-course tasting menu is £85, and eight courses: £95.
SIX-COURSE TASTING MENU: £85
Pumpkin soup
-
Dressed langoustine and lobster mayonnaise, fennel and radish
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Roast wild bass with laverbread butter sauce
-
Goosnargh duck breast and duck faggot with confit potato, cider and apple sauce
New season’s lamb cutlets with slow cooked breast and ratatouille
Traditional roast young grouse with bread sauce
-
St Émilion au chocolat with rum and raisin ice cream and honeycomb
Damson soup with blackberries with cinnamon ice cream
Prune and almond tart, prune and mascarpone ice cream
Baked vanilla cheesecake with poached black figs
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)
-
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00
EIGHT-COURSE TASTING MENU: £95
Pumpkin soup
-
Dressed langoustine and lobster mayonnaise, fennel and radish
-
Parfait of foie gras and duck livers, onion chutney
-
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing
-
Deep fried stuffed courgette with tomato and basil sauce
-
Roast wild bass with laverbread butter sauce
-
Goosnargh duck breast and duck faggot with confit potato, cider and apple sauce
New season’s lamb cutlets with slow cooked breast, ratatouille
Traditional roast young grouse with bread sauce
-
St Émilion au chocolat with rum and raisin ice cream and honeycomb
Damson soup with blackberries with cinnamon ice cream
Prune and almond tart, prune and mascarpone ice cream
Baked vanilla cheesecake with poached black figs
Selection of four British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £12 supplement, perfect for sharing)
-
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00
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.
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.
FULL BREAKFAST MENU
Freshly squeezed orange or grapefruit juice
Boxford Farm apple juice
Orange and pink grapefruit segments
Compôte of prunes, apricots and figs
Melon and pineapple in season
Seasonal fruits
Selection of cereals, granola and muesli
Llaeth y Llan Welsh organic yoghurt
Porridge with cream (please order)
Toasted homemade breads, white or wholemeal
Homemade jams, lavender honey, lemon curd and Ludlow Food Centre marmalade
-
Teas, infusions (please ask for our list)
Nespresso espresso, cappuccino or americano
Illy cafetière coffee
Hot chocolate
Bottled Llanllyr still and sparking water
-
COOKED DISHES
Grilled local dry cured Welsh back bacon, Edwards of Conwy pork sausage, black pudding, grilled vine tomatoes, sautéed Paris mushrooms, fried bread in bacon fat. free-range farm eggs: fried, boiled, poached or scrambled, fried leek and 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
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: £40
Watercress soup
Fish soup with croûtons and rouille
Parfait of foie gras and chicken livers, onion chutney
Salad of salt baked beetroot, pickled cherries, wilted radicchio and buffalo Mozzarella
Deep fried stuffed courgette flowers, tomato and basil sauce
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
-
Rib eye steak of aged Welsh black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Braised lamb Moroccan style and kofta, couscous and harissa
Label Anglais chicken with wild mushrooms and tarragon cream sauce
Plaice with langoustine sauce
Roast turbot with coco beans, Morteau sausage and Pommery mustard
Grilled half lobster with coriander, lime and ginger butter +£7
-
St Émilion au chocolat with rum and raisin ice cream and honeycomb
Poached mirabelles in brandy with vanilla ice cream
Paris Brest with praline and Stracciatella ice cream
Damson soup with blackberries with cinnamon ice cream
Baked vanilla cheesecake with poached black figs
Selection of four British farmhouse cheeses from Neal’s Yard Dairy
-
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00
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 £35.00 for two courses, plus dessert if you wish for £7.00.
FRIDAY/SATURDAY LUNCH MENU: FROM £35
Pumpkin soup
Fish soup with croûtons and rouille
Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella
Parfait of foie gras and chicken livers, onion chutney
Smoked haddock fish cake with crab sauce
Maiale tonnato; thinly sliced of loin of pork with tuna sauce and anchovies
Tagliatelle with girolles, summer truffle and Parmesan
Braised ox cheek macaroni
Deep fried stuffed courgette flowers, tomato and basil sauce
Potato gnocchi with braised rabbit, chorizo and mustard
Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£7
Dressed langoustine with avocado salsa, fennel and radish+£7
-
Ribeye steak of Welsh Black beef au poivre +£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)
Braised lamb Moroccan style and kofta, couscous and harissa
Local pork 4 ways; roast fillet, braised cheek, belly with black pudding,
shallot and thyme purée, sarladaise potato
Label Anglais chicken breast with girolles, tarragon sauce and potato pancake
Calves’ kidneys with mustard, bacon and sage
Roast plaice with laverbread butter sauce
Roast turbot with coco beans, Morteau sausage and Pommery mustard
-
St Émilion au chocolat with rum and raisin ice cream and honeycomb
Poached mirabelles in brandy with vanilla ice cream
Plum soup with blackberries with cinnamon ice cream
Prune and almond tart, prune and mascarpone ice cream
Whimberry crème brûlée
Paris breast with praline and Stracciatella ice cream
Baked vanilla cheesecake with poached black figs
Poached pear with Stilton ice cream and candied walnuts
Caramel, cinnamon, passionfruit or vanilla ice creams
Whimberry, strawberry, peach or Charentais melon sorbets
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses £35 three courses £42 two starters £26
Nespresso: espresso, cappuccino or Americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £6
SUNDAY LUNCH MENU: FROM £35
Watercress soup
Langoustine bisque with croûtons and rouille
Parfait of foie gras and chicken livers, onion chutney
Maiale tonnato; thinly sliced of loin of pork with tuna sauce and anchovies
Salad of salt baked beetroot, pomegranates, wilted radicchio and buffalo Mozzarella
Tagliatelle with girolles, Parmesan and autumn truffles
Deep fried stuffed courgette flowers, tomato and basil sauce
Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream
Calves’ sweetbreads with potato and olive cake, tartare sauce
Dressed langoustine and lobster mayonnaise, fennel, radish and pea shoots +£7
-
Roast sirloin of Welsh Black beef with Yorkshire pudding
Braised lamb Moroccan style and kofta, couscous and harissa
Roast loin of pork with shallot and thyme purée
Label Anglais chicken with wild mushrooms and tarragon cream sauce
Plaice with langoustine sauce
Roast turbot with coco beans, Morteau sausage and Pommery mustard
Grilled half lobster with coriander, lime and ginger butter +£7
-
St Émilion au chocolat with rum and raisin ice cream and honeycomb
Poached mirabelles in brandy with vanilla ice cream
Paris Brest with praline and Stracciatella ice cream
Damson soup with blackberries with cinnamon ice cream
Baked vanilla cheesecake with poached black figs
Poached pear with Stilton ice cream and candied walnuts
Caramel, cinnamon, passionfruit or vanilla ice creams
Whimberry, strawberry, peach or Charentais melon sorbets
Selection of four Neal’s Yard Dairy farmhouse cheeses
-
Two courses: £35, Three courses: £42
Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £6.00
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 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
Aware of EU cookie legislation, note we use cookies for social media, site analytics, etc. Nothing devious! But if you need more info, click the link above for the details.