— Menu —
Our seasonal modern British menu showcases carefully prepared dishes made with quality local ingredients, from relaxed lunches to evening dining and our popular Sunday lunch.
Starters
Duck liver pâté
marmalade, toast, cornichons
Cured Wye valley salmon
pickled fennel, horseradish
Cream of onion soup
cheddar scone, wild-garlic butter
Middle White pork and black pudding scotch egg
Tredegar Arms sauce
Grilled asparagus
parsley emulsion, crispy hen’s egg
Dressed white crab crumpet
chilli and coriander
Mains
Deep-fried haddock 'fish and chips’
house tartare, chip-shop curry sauce, pea purée
Chicken, ham and leek pie
creamed potatoes, charred leek, chicken butter sauce, crispy shallots
Pea and broad bean risotto
Pant-Ys-Gawn goat’s cheese, garlic crumb, chives
Rib-eye steak
hand-cut chips, beef sauce, thyme-roasted tomato, beef fat onions
Pan-fried cod
braised white beans, rainbow chard, hazelnut butter
Roast pork belly
faggot, sticky carrot, hash brown, roasted cauliflower purée, cider sauce
Aubergine katsu curry
mango chutney, rice, shallot bhaji, coriander
Sides
Hand-cut chips
Sautéed greens
New potatoes
Onion rings
Sticky carrots
Desserts
Vanilla sponge
rhubarb parfait, real custard
Milk-chocolate cheesecake
poached cherries, hazelnut ice cream
Mascarpone mousse
shortbread, strawberries, honeycomb
Lemon tart
torched meringue, lemon sorbet
A selection of today’s ice creams and sorbets
British cheese board
chutney, biscuits, apple