Below is a sample menu, some of the dishes may vary on today’s menu.
Small Bites
Cider braised chorizo served with ciabatta 5.95
Salt & cayenne pepper calamari rings with lime aioli 5.50
Sunshine mixed pitted olives marinated in extra virgin olive oil & garlic (vg) (gf) 4.95
Crispy sweetcorn fritters served with tzatziki (v) 4.95
Starters
Cauliflower Welsh cheddar cheese soup & cheese beignet with warm bread roll & butter (v) (gfo) 6.95
Chicken, pancetta & smoked cheese boudin served with lentil salsa & pan jus (gfo) 9.50
Deep fried breaded whitebait with garlic aioli & a lime wedge 7.95
Welsh rarebit on toasted sourdough served with spiced apple & pear chutney (v) 7.85
Chilled seafood escabeche: a medley of citrus pickled shellfish, fennel & peppers (gfo) 8.25
Vodka & almond battered king prawns on a bed of Asian slaw served with fiery BBQ sauce 9.45
Mushroom & chestnut paté with toasted ciabatta, an apple & tarragon gel & fermented cranberries (vg)7.95
Citrus & gin cured trout with textures of beetroot & yuzu pearls (gf) 9.25
Light Bites & Salads
Asian vegetable & glass noodle tang served with bao bun & crisp tofu (vg) 13.95
Pork & leek sausages with creamy mash, caramelised onion, balsamic gravy & buttered greens 12.50
Spicy chicken & pepper stir fry on egg noodles in satay sauce & roasted peanuts 14.50
Smoked haddock arancini served with sweetcorn purée, tender stem broccoli & a soft boiled egg 13.95
Purple gnocchi with candied walnuts, apple, golden beetroot purée & vegan smoked cheese (vg) 14.50
Mains
Game pie: venison, partridge, pigeon & pheasant, encased in short crust pastry served with roasted celeriac mash, buttered greens & sloe gin & thyme jus 16.95
Home cooked ham served with two free range fried eggs, onion rings & hand cut chips (gfo) 15.45
Root vegetable bourguignon with fondant potato and curly kale (vg) (gf) 14.95
Wholetail Whitby breaded scampi served with skin on fries, mushy peas & tarter sauce 13.95
Halloumi burger with pineapple, sweet chilli, citrus radish slaw, garlic aioli & skin on fries (v) (gfo) 15.95
Pan fried sea bream with spring vegetables, mango, pickled samphire, new potatoes in a mustard &tarragon sauce 20.95
Braised shin of Welsh beef with dauphinoise potatoes, carrot & star anise purée & red wine jus 19.95
**King prawns & linguine pasta tossed in crab, lemongrass, chilli & ginger dressing 21.95
Beer battered cod with minted mushy peas, tartar sauce & chips 13.45 / 18.45
Local butcher Robert Rattray’s 6oz burger in a brioche bun with Monterey Jack cheese, pickles, gem lettuce, garlic aioli, BBQ sauce, bacon jam, battered onion rings & skin on fries 16.95
Trio of Welsh lamb: two-bone herb & mustard crusted rack served pink, braised shoulder & homemade breaded faggot served with creamy mash, ratatouille, aubergine purée & pan jus 31.95
Pollock with cheddar & herb crust served with prawns, mussels, cockles & vegetable bouillabaisse 17.95
Local butcher Robert Rattray’s choice of steak with chips, roasted portobello mushroom, tomato, beer battered onion rings and peppercorn sauce (gfo)
10oz rump 24.95
8oz sirloin 29.95
Sandwiches
Ploughman’s sandwich with mature cheddar, pickle, lettuce served on fresh bloomer bread with a handful of crisps (served until 5pm) 8.45
Glengower croque monsieur: toasted Welsh rarebit and honey roast ham served with dressed salad & a handful of skinny fries (served until 5pm) 9.95
Rump steak ciabatta (served medium rare) with Snowdonia Black Bomber cheese & red onion marmalade served with fries 13.95
Fish finger butty: beer battered cod goujons and homemade tartar sauce in a soft white bap served with minted mushy peas, a few chips and curry sauce 14.45
Tandoori paneer toasted sandwich with harissa mayo, herb salsa & mini poppadoms (v) 11.95
BLT sandwich: bacon, lettuce & tomato with a smoked paprika & sun blushed tomato aioli served with a handful of crisps (served until 5pm)
Sides
Chips (gf) 3.95
Skin on fries (gf) 3.95
Buttered new potatoes (gf) 3.50
Beer battered onion rings 4.50
Buttered greens (gf) 3.80
Garlic ciabatta 4.10
Cheesy garlic ciabatta 4.85
Fresh salad (gf) 3.50
Peppercorn sauce 3.95
Desserts
Caramelised blondie with chocoholic ice cream & chocolate sauce (v) 7.95
Sticky toffee pudding with butterscotch sauce & vanilla ice cream (v) 8.45
Bara brith & brioche butter pudding with crème anglaise (v) 7.95
Thai rice pudding with coconut & lemongrass served with mango jam & red chilli syrup (vg) (gf) 7.50
Two-way tiramisu with Kirsch syrup & red cherry sorbet (v) 7.95
Egg custard tart with blackberry compote served with raspberry sorbet (v) 7.50
Selection of Mario’s ice cream & sorbets:
Ice cream: vanilla pod / clotted fudge / salted caramel / honeycomb / strawberries & cream /
white chocolate / dairy free vanilla (gfo) per scoop 1.95
Sorbet: lemon / mango / raspberry (gf) per scoop 1.95
Welsh Cheese Selection 11.50
Perl Las (Carmarthenshire) – a creamy blue cheese with a taste that grows stronger with maturity
Perl Wen (Carmarthenshire) – creamy white-rind cheese, a cross between Brie and Caerphilly
Snowdonia Black Bomber (Rhyl) – extra mature cheddar, deep flavour & creamy texture
Snowdonia Beechwood (Rhyl) – naturally beech smoked cheddar, mellow smokey notes
…served with apple & pear chutney, grapes, celery & a selection of artisan biscuits
***Chosen Charity Dish*** – For every charity dish sold, we will contribute 50p towards our chosen charity.
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(v) – Vegetarian n (vg) vegan (vgo) vegan option (gf) – Gluten free (gfo) – Gluten free option (df) – Dairy free (dfo) – Dairy free option
Please note all deep-fried products are cooked in oil containing soya. If you have any dietary requirements or wish to see our allergens information please just ask a member of the team.