Chef’s Tasting Menu

£75 per person

• Wine Flight £85 •

On Arrival
Devaux Champagne or Pear Champagne Cocktail
Treacle Sourdough with Duck & Chive Butters

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Sanbaizu Menai Oyster (Supp £9)

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Beetroot, Sheep’s Yogurt & Horseradish Ice Cream, Sourdough Crumb, Oxalis

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Mussel and Lamb Cawl with Lovage, Bronze Fennel and Dill
Solaris, Gwinllan, Conwy,Wales

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Cod with Parsley, Potato, Fennel & Caviar
Amber Cullen, ‘Wilyabrup Vineyard’, Margaret River Western Australia

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Scouse
Zinfandel, Seghesio, Sonoma, California, USA

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Fallow Deer Loin with Braised Red Cabbage Puree and Roasted Caramelised Figs
Amarone Della Valpolicella, Alpha Zeta, Veneto, Italy

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Mon Las Cheese, Toasted Milk Bread,Pickled Walnut, Truffle Honey (Supp £10)
Late Bottled Vintage Port, Quinta do Infantado, Douro, Portugal (Supp £7)

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Pear, Mel Crug Honeycomb, Ellis’ Homegrown Blackcurrant
Clarified, Smoked Margot

A discretionary service charge of 12.5% will be added.
Dishes are subject to change due to seasonality and product availability.

Plates Daily Menu

SNACKS / Byrbrydau

Sanbaizu Oyster  3.75

Fermented Chilli Dressed Oyster  (GF) 3.75

Treacle Sourdough & Butters  6

Gordal Olives (GF) (V) 5

Triple Cooked Chips, Duck fat Hollandaise  6

  PLATES / Platiau Bach

Beetroot, Cosyn Cymru Sheep's Yogurt, Horseradish Ice Cream, Sourdough Crumb, Oxalis 11 (GF) (V)

Jerusalem Artichoke, y Cwyt Caws Goat Cheese, Egg Yolk and Dates 13

Mussel & Lamb Cawl  9  

Slow Cooked Ox Cheek, Pickled Cabbage, Scouse 16 

Scallop Ceviche, Anglesey Crab & Celeriac Risotto & Pork Crackling 18  (GF)

Roast Cod with Parsley, Potato, Leek & Caviar 22

Red Deer, Scorched Fig, Braised Red Cabbage 28 (GF)

Autumn Squash, Pumpkin, Field 28 Sage, Maple & Ricotta  19 (GF,V)

Dry Aged Aberdeen Angus Beef with Nasturtium Cream & Walnut Pepper Sauce  (GF) 

Sirloin £8.30 per 100g

T-bone £8.30 per 100g

Ribeye £10.60 per 100g

(All steaks pre cut and priced individually, Ask server for available steaks)

                 DESSERTS & CHEESE / Pwdinau a Caws                                                                          

Chocolate, Cherry Sorbet, Spiced Oats 10

Mon Las Cheese, Toasted Milk Bread, Pickled Walnut, Truffle Honey 10 (GF)

Caramelised Apple, Brandy and Custard 10

A discretionary service charge of 12.5% will be added.
Dishes are subject to change due to seasonality and product availability.

SNACKS / Byrbrydau

Gordal Olives (GF) (V) 5

Triple Cooked Chips, Duck fat Hollandaise  6

Sanbaizu Oyster  3.75

Fermented Chilli Dressed Oyster  (GF) 3.75

Sunday Sharing

 £60 per person

Treacle Sourdough Bread, Chive Butter, Whipped Duck Butter

Starter

Mussel and Lamb Cawl

Beetroot, Cosyn Cymru Sheep’s Yoghurt, Horseradish Ice Cream, Sourdough Crumb, Oxalis

Aged Venison Tartare, Egg Yolk, Dill Buttermilk

Main

Sharing Dry Aged Duck Crown

Halibut, Potato, Parsley and Caviar Chowder

Sharing Aberdeen Angus Ribeye (£20 supp per person)

Roasted Field 28 Squash, Ricotta, Pumpkin

Sides

Roast Potatoes 

Seasonal Vegetables

Cauliflower Cheese

Dessert

Mon Las, Toasted Milk Bread, Pickled Walnuts, Truffle Honey

 Chocolate, Cherry Sorbet, Sesame

Apple, Brandy and Custard

A discretionary service charge of 12.5% will be added.
Dishes are subject to change due to seasonality and product availability.

Capricious Tasting Menu

  5 course taster menu £75 pp | Wine Flight £55pp 

Capricious = “given to sudden and unaccountable changes of mood or behaviour.”

On Arrival

Devaux 'Cuvée D’ Champagne or Champagne Cocktail

Treacle Sourdough with Chive Butter & Duck Butter 

~

Menai Oysters Sanbaizu, Dill and Cucumber

(Supp £9)

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Beetroot, Cosyn Cymru Sheep's Yogurt, Horseradish Ice Cream, Sourdough Crumb, Oxalis

Cod with Parsley, Potato, Leek & Caviar

Red Deer Loin with Braised Red Cabbage Puree, and Roasted Caramelised Figs 

~

Mon Las Cheese, Toasted Milk Bread, Pickled Walnut, Truffle Honey

(Supp £10)

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Caramelised Apple, Brandy and Custard