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Whilst allergens are indicated, please still inform us of any allergies or food intolerances

when making your order

 

 

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

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French restaurant starters

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Soupe de poisson  £7   Traditional fish soup with whole pieces of white fish – as you might find served in the port of Marseille Allergens: fish, celery the soup is served with a crouton (wheat, rye) and a rouille sauce made with olive oil, egg, piment, potato, saffron, garlic, fish soup (fish)   

 Allergens: fish, celery, egg, wheat

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Moules marinières  £7.70 (according to availability) Mussels cooked in white wine with celery and garlic.    Allergens: mollusc, milk, sulphur dioxide (wine), celery (wheat-free) ​

 

Chèvre grillé, rösti, roquette (v)  £7 

Grilled goat’s cheese (milk), rösti potato with onion, rocket salad, olive oil

Allergens: milk (this dish is wheat-free)

 

Pavé de champignons, compote d’oignons (v)  £8

Melt in the mouth mushrooms in a crispy coating, with onion compote, mushrooms, shallots, milk, egg, breadcrumbs & flour (gluten), olive oil, nutmeg, honey, wild rocket, pink peppercorns     Allergens: milk, eggs, wheat

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Tarte Tatin aux oignons de Roscoff (v)  £8.50 An innovative version of the Tarte Tatin with warm puff pastry (gluten), a delicate layer of melting Comté cheese (milk), topped with caramelised pink onions from Brittany Allergens: milk, wheat 

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Coquilles Saint Jacques poêlées au risotto de sarrasin £14.50

Pan-fried scallops, buckwheat risotto, white wine, cream

Allergens: crustacean, milk, sulphites (this dish is wheat-free)

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Soupe à l’oignon  £7  French onion soup - onions, butter (milk), chicken stock (celery), bay leaves, white wine (sulphur dioxide) – Allergens: milk, sulphur dioxide  served with a crouton and French mature Comté cheese Allergens: milk, wheat 

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Escargots de Bourgogne  £8.50 Snails from Burgundy – six snails served in a potato case with garlic butter and parsley Allergens: milk (butter), mollusc

 

Vegan restaurant starters

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Potage cultivateur  £7 Vegan French country vegetable soup with carrot, celery, petits pois, potato, leeks, cabbage, turnip, olive oil  Allergens: celery (this dish is wheat-free)

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Smooth vegan paté  £7  Puy lentils, walnuts, soya, beetroot, rosemary, thyme, sage Allergens: nuts, soya  

Millefeuille de légumes, duxelle de champignons  £7  Vegan rainbow layercake with button mushrooms, olive oil, potatoes, carrot, spinach, parsley, chervil, tarragon, chives.  This dish is wheat-free

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New recipe! Endive farcie cuite dans sa galette au sésame  £7 Our vegan galette of buckwheat and sesame seeds with roasted Chicory, finely diced butternut squash, apple and a duxelle of mushrooms Allergen: sesame seeds

 

 

Classic Restaurant main courses

 

£22- Beef sauté “Zelensky” – strips of fillet of beef sautéed with paprika, red onion, Welsh vodka, served in a roasted red pepper with triple-cooked chips on the side Allergens: milk (butter), celery (stock),

we will make a donation of £1 to the British Red Cross Ukraine Crisis Appeal for each beef Zelensky sold 

 

Côte de veau aux asperges £28   Veal chop, with asparagus and a Port sauce, triple-cooked chips        Allergens: celery, sulphites (port), milk (cream)

 

Navarin d’agneau - £21.00

Navarin of Welsh Lamb slow-cooked in white wine with a pretty garnish of carrot, celery, courgette, turnip and potato Allergens: celery, sulphites this dish is wheat-free

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Suprême de volaille Catalane, pommes Maxim £18   Pan-roasted chicken breast with a Catalan sauce of aubergine, tomato, onion and garlic, served with slow-roasted wafer “potatoes Maxim” Allergens: milk, celery this dish is wheat-free

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Magret de canard sauce à l’orange, Cognac et Grand Marnier   £24

Duck breast, orange, Cognac, Grand Marnier, butter, served with dauphinois potatoes with julienne of leeks, Comté cheese and cream (milk), fond de canard (celery) Allergens: milk, celery  (this dish is wheat-free)

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Fillet of beef £35 (250g/8oz approx) served with triple-cooked chips 

and a Cognac and Green Peppercorn Sauce Allergens: celery, milk (cream)

 

Tournedos Rossini £35 (250g/8oz approx) served with triple-cooked chips 

Fillet of beef, toast, pâté, truffle and truffle essence, a classic Madeira sauce (demi-glace).   A 19th Century recipe created by French chefs in honour of the Italian composer Rossini, a reputed gourmet. Allergens: celery, milk, sulphur dioxide (Madeira wine), wheat (toast)

 

Couscous Royale £20.50  Michèle's favourite! A fragrant and gently spicy dish from Algeria - Couscous semoule (wheat), miso paste (soya), olive oil, onions, leeks, celery, carrots, courgettes, fennel, turnips, tomatoes, chick peas, bouquet garni, sage, Provence herbs, ras-el-hanout, harissa, fresh coriander, lamb, chicken and Pant-y-Gwydr merguez sausage (100% homemade - beef, lamb, onion and spices, including oregano, mild piment, harissa and aniseed)       Allergens: soya, wheat, celery

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Baeckeoffe    £20   Beef, pork and Welsh lamb, slow-cooked in white wine stock with onions, garlic, leek and potatoes. A traditional recipe from Alsace – the name stems from the baker’s oven, where villagers would take this hearty dish to be cooked after the morning’s bread had baked           Allergens: celery            Milk-free and wheat-free

 

Filet de bar biscayenne £22 Grilled fillet of sea bass, triple-cooked chips - a recipe from south-west France, onion, pepper, garlic, tomato, lemongrass, piment d’Espelette  Allergens: fish.    wheat-free

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Potée de lotte  £25 A recipe from the south of France – casserole of monkfish, baby squid and mussels, aioli (potato, egg, garlic, olive oil, chicken stock (celery)) croutons (gluten)        

Allergens: fish, crustacean, mollusc, egg, celery, wheat and rye

 

Bavette, échalotes  £16.50  A typical French minute-style steak, pan-fried and served with a shallot jus and triple-cooked chips (please let us know if you would like a gem lettuce salad with dressing - £1.50 supplement). Allergens: milk, celery, mustard 

 

Toulouse sausages  £16 with French-style mash, onion gravy – as for all our dishes, our sausages are made here at the Pant-y-Gwydr to an original recipe with lean pork and pork belly, pink salt, pepper, chilli, sweet garlic, dextrose, ascorbic acid. Served with French-style mash (potatoes, butter (milk) and an onion gravy (stock, onions, celery, sweet garlic) Allergens: milk, celery   

 

Demi-pintade au poivre vert  £26 Half a large roast Guinea Fowl, served with Cognac and green peppercorn sauce, triple-cooked chips   Allergens: celery, milk

 

 

Additional side dishes £3.50

Green beans with butter (milk)

Triple-cooked chips, French-style mash (milk) or 

Dauphinois potatoes with julienne of leeks, Comté cheese & cream (celery, milk)

 

 

Vegan main courses

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Tagine de courgette, grains de sarrasin  £16  Vegan courgette tagine courgette, onion, aubergine, fennel, potato, celery, tomato, olives, lemon and orange zest, fresh coriander, saffron, cumin, cinnamon, piment d’Espelette served with buckwheat pilaf (buckwheat grains, onion, vegetable stock (celery), olive oil)   Allergens: celery 

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Vegan Couscous  a fragrant and gently spicy dish from Algeria   £16.50

Couscous semoule (wheat), miso paste (soya), olive oil, onions, leeks, celery, carrots, courgettes, fennel, turnips, tomatoes, chick peas, bouquet garni, sage, Provence herbs, ras-el-hanout, harissa, fresh coriander with Vegan Tofu Croquette tofu (soya), seitan(wheat), chia seeds, gram flour, yeast, fenugreek seeds, cumin, Provence herbs   Allergens: soya, wheat, celery

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Ragoût de patates douces, chutney à la mangue  £16 

Vegan sweet potato ragout (sweet potatoes, leeks, mushrooms, fresh ginger and  fresh turmeric  vegetable stock (celery), olive oil) with mango chutney (fresh mangoes, raisins, cider vinegar, ginger, garlic, mustard)   Allergens: celery 

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Cheese

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Les fromages français  £10

A selection of five French unpasteurised cheeses which change with the seasons – Camembert d’Isigny a soft cheese from Normandy;  Pont l’Eveque a rich, creamy cheese from Normandy; Roche Montagne, a pressed blue farmhouse cheese from the Cantal; 12-month aged Comté, an Alpine cheese; Saint Maure de Touraine AOP, a goat’s cheese from Poitou-Charentes. Served with artisan biscuits (containing wheat, rye, milk, soya, may contain traces of nuts) and with ‘pâte de fruits’ (artisan apple and pear jelly)      Allergens: milk, wheat, rye, soya

 

 

Classic Desserts

 

Le Chocolat  £8.50     Chocolate egg with chocolate mousse and crème, white chocolate sorbet, ‘oeuf à la coque’ with warm chocolate ganache and Merlin cream liqueur                                    Ten minutes cooking time      Allergens: milk, eggs, soya (wheat-free)

 

Le Caramel - £8.50  Three miniature caramel desserts warm chocolate and caramel fondant, caramel log and caramel ice cream    Allergens: milk, eggs, wheat, soya          Ten minutes cooking time      

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Le Citron - £8.50.  Three miniature lemon desserts - cream of lemon and meringue, "demi-citron" with mascarpone, lemon sorbet.  Allergens: milk, eggs

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La Vanille – £8.50 the return of our popular vanilla trio - Mini-crème brulée, warm vanilla fondant and vanilla ice cream   Allergens: milk, eggs, wheat

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Charlotte aux pommes  £7.50  Apple charlotte with apricot coulis and apricot sorbet   (apples, apricot, brioche, lemon juice, sugar)

Allergens: milk, wheat, egg

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​Les glaces - £6.60 (3 scoops)

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Pant-y-Gwydr ice cream - vanilla, caramel or mint-chocolate chip (with fresh mint leaves and Saint Domingue dark chocolate).  Allergens:  eggs, milk, wheat (biscuit), soya,

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Les sorbets - £6.60 (3 scoops). A choice of strawberry, lemon, lime & basil, apricot, passion fruit, raspberry or white chocolate sorbet   

Allergens: eggs, wheat (biscuit), soya (soya in white chocolate sorbet).

 

Vegan Desserts

 

New recipe! Vegan dark chocolate fondant with vegan Pant-y-Gwydr “milk” chocolate vegan ice cream £7.50   Allergens: wheat, soya

 

Vegan la Vanille - £8.50  A new vegan trio dessert with miniature crème brulée, mini-vanilla moelleux and vegan Pant-y-Gwydr vanilla ice cream  Allergens: soya, wheat

 

Vegan Caramelised Apple tart with Pant-y-Gwydr vegan vanilla ice cream - £7.50     Allergens: wheat, soya

 

 

Pant-y-Gwydr VEGAN FRUIT SORBETS - 3 scoops £6.60

A choice of lemon; raspberry; passion fruit; lime & basil, apricot or strawberry 

 

 

 

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Please note that if you are booking for a party of more than ten guests we will request advance menu choices and advance payment. We kindly request that you do not bring birthday cakes to the restaurant -- please let us know if you would like us to place a candle in a dessert

 

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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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