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The appetizer is a warm pancake made with cream cheese, chives and garlic, now made with buckwheat flour which is gluten-free.

Classic Pant-y-Gwydr starters

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Soupe de poisson - £5.90

Traditional fish soup with whole pieces of white fish – as you might find served in the port of Marseille

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6 Escargots de Bourgogne 1 Escargot - £6.00

Snails from Burgundy in garlic butter with roasted hazelnuts

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A single snail, served as above - £1.00

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Cuisses de grenouille - £6.90

Frogs legs in a parsley sauce with a sweet garlic croquette

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Seasonal starters

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Coquilles Saint Jacques - £7.90

Pan-fried Scottish Scallops, crispy bacon, laverbread sauce.

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Chèvre grillé (v) - £5.80

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Warm goat’s cheese with polenta.

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Velouté à l’oignon et ciboulette (v) - £5.20

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Onion and chive soup.

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Moules marinières - £6.50

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Mussels cooked in white wine.

Fondant de choufleur (v) - £4.80

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Miniature cauliflower florettes, delicate tomato sauce.

Terrine de faisan - £5.80

Pheasant terrine with fig chutney.

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Classic main courses

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Tournedos Rossini* - £29.80

A 19th Century recipe created by French chefs in honour of the Italian composer Rossini, a reputed gourmet.

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A 28-day aged fillet of Welsh beef, toast, hot foie gras and truffle, a classic Madeira sauce (demi-glace). Served with chips and green beans.

*This fillet steak may be ordered: blue (50°C core temperature), rare (55°C core temperature), medium (60°C core temperature), or well done (65°C+ core temperature). The individual colour, as well as the exceptional flavour and texture of this steak, are influenced by the high quality and provenance of the meat which has not been artificially treated to maintain a red colour, the length of time for which it has been aged, etc. You can tell the stage of cooking by the consistency (“viscosité”) of the steak – the bouncier the steak, the more juice has been retained. In addition, because the steak is pan-fried as opposed to grilled, the outer layers will be well done even in rare and blue orders.

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Grillon de porc - £10.80

Slow-cooked belly of pork with mashed potatoes

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Bavette, échalottes - £10.80

A typical French cut of steak, pan-fried and served with a shallot jus, chips and salad This minute-style steak has been described as ‘tenderly chewy’ and, for this reason, it is cooked by French chefs for as short a time as possible. We

recommend that it is cooked medium (to maintain maximum tenderness) or rare.

Side orders - £3.00

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Additional orders for green beans, sugar snaps, mange tout or chips can be placed at the time the main course is ordered.

We do not accept requests for substitution (“chips instead”, for instance, although they may be ordered as an additional

side). Sauté potatoes and dauphinois are not available as side orders since they are prepared

before each service as set accompaniments.

Cheese Assiette de fromages - £7.90

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A selection of five French organic cheeses from our French cheese supplier which change with the seasons, made with

unpasteurised milk, served with artisan biscuits and with a pâte de fruits.

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Seasonal main courses

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Jeu de l’Oie - £30

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Gressingham goose cooked in three different ways – leg confit, magret (served pink) and rillettes, fondant potatoes

Escalope de veau au poivre vert – £19.00

Escalope of veal, with a green peppercorn sauce and chips 

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Magret de canard, champignons sauvages - £22.00

Gressingham duck breast(9oz/270g), wild mushroom sauce, dauphinois potatoes

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Estouffade de boeuf bourguignonne £17.00

Beef slow-cooked in red wine, with lardons and steamed potatoes.

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Suprême de poulet aux olives - £15.80

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Supreme of chicken, pan-fried with an accompaniment of olives, spring onions, carrots, turmeric, served with chips.

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Risotto d’épeautre (v) - £15

Spelt risotto, garlic mushrooms, spinach, parmesan (v)

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Fish Filet de merlu - £16

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Fillet of hake with cockles, samphire and a Champagne sauce - served with chips.

Potée de lotte - £19.80

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A recipe from the south of France - casserole of monkfish, squid and mussels, aioli, croutons.

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Welsh Lamb

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Filet d’agneau - £25

Fillet of lamb (served medium) with an accompaniment of aubergine, courgette, pepper and dauphinois potatoes.

Gigot d’agneau confit, orge perlé - £18

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Slow-cooked leg of Welsh lamb, pearl barley, onions, carrots, garlic, red wine.

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Menu choices – the à la carte menu contains ever-present Pant-y-Gwydr classics as well as seasonal dishes, including desserts, that change on a daily or weekly basis. Pant-y-Gwydr house style - French cuisine, based on traditional and original recipes and authentic ingredients (snails from Burgundy, Welsh lamb and Welsh aged beef…)

No service charge is added to your bill. Tips are left at the discretion of customers. We request that any gratuities are left in cash so that we avoid passing on card processing costs to staff.

We are open for lunch (from 12pm) and dinner (from 6pm) from Wednesday to Saturday Pre-theatre bookings (from 5pm) are welcome when booked in advance We are now taking bookings for lunch and dinner on Wednesday, 14th February – Valentine’s Day for dinner on Christmas Eve and lunch on Christmas Day We are also open for lunch on Mothering Sunday and Easter Sunday.

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All of our dishes are made in-house. Many ingredients and most sauces are cooked at the time you order – this sometimes means a longer wait to be served. There’s a lot going on in our kitchen. We can’t maintain the level of complexity during the service if we are asked to change the combinations of food we serve. For this reason, we do not change our recipes or side orders with the exception of adaptations where possible to accommodate food allergies.

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Food allergies and intolerance's - please speak to our staff about the ingredients in your meal when making your order.

Pant-y-Gwydr uses a locally-made, innovative Lo-Cooker, an energy-efficient oven designed and built by engineers from Swansea and Llanelli - www.lo-cooker.com

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Desserts

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Le Chocolat – £6.90

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Chocolate egg with chocolate mousse and crème, white chocolate sorbet, ‘oeuf à la coque’ 

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La Vanille - £6.90

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Mini-crème brulée, panacotta and vanilla mousse “croustillante”

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Le caramel - £6.90

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Warm chocolate and caramel fondant, caramel log and caramel ice cream

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Desserts

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L’Assiette pralinée - £6.90

The nutty dessert: iced nougat and raspberry coulis, almond and hazelnut nougat, millefeuille-style hazelnut.

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Tarte fine aux pommes - £5.50

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Finely sliced apples on light pastry, cooked to order and served with vanilla ice cream - (15 minutes cooking time)

Les glaces – £4.60

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vanilla, mint-chocolate chip (with fresh mint leaves and Saint Domingue dark chocolate), caramel, pistachio (pistachio nuts) or praliné (hazelnut) ice cream

Les sorbets - £4.60

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A choice of raspberry, strawberry, lemon, lime & basil, passion fruit or white chocolate sorbet.

Coffee and tea

Served with chocolate rochers containing hazelnut praline.

Espresso - £2.50

Double espresso - £2.95

Black or white coffee - £2.50

Coffee with cream - £2.80

Cappuccino - £2.80

Double cappuccino - £3.20

Macchiato - £2.60

Latte - £2.90

French hot chocolate served in a jug - £2.80 

Liqueur coffee - £6.80

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Teapig tea leaf pyramids - Small pot £2.40, Large pot £3.90

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Everyday tea, Green tea, Darjeeling Earl Grey, Peppermint, Superfruit berries, Jasmine pearls

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*all desserts are suitable for vegetarians Chocolate: We use chocolate from certified single origins in

Santo Domingo, Tanzania and Ghana, most of which contain small quantities of soya lecithin. Alcohol:

there is a very small amount of alcohol in Le Chocolat. All ice creams contain milk and eggs.

Pistachio nut ice cream contains nuts, milk and eggs Praliné ice cream contains nuts (hazelnuts)

Mint-chocolate chip ice cream contains soya, milk and eggs Sorbets contain fruit puree

Although we request that customers do not bring birthday cakes to the restaurant, we are only too happy to place a candle in a dessert upon request.

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Special wine Showcase

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Terres d’Azur

Merlot from the South of France – intense flavours of blackcurrant, blueberries and Provence herbs.

By the bottle -  £18.50

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Cuvée Paul Bocuse

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A blended red wine (Grenache, Syrah, Gamay)chosen by the famous French chef.

By the bottle - £21.00

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