​

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

when making your order

 

Pant-y-Gwydr French and Vegan Restaurant Menus 

(order any combination of French and Vegan dishes)  

​

The appetizer is a warm pancake made with cream cheese (milk), egg, chives, garlic,

 and buckwheat flour which is wheat-free.

​

French restaurant starters

​

Soupe de poisson  £8.50  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 

​

Moules marinières  £9.50 (according to availability) Mussels cooked in white wine with celery and garlic.    Allergens: mollusc, milk, sulphur dioxide (wine), celery (wheat-free) 

​

Escargots de Bourgogne  £8.80 Snails from Burgundy – six snails served in a potato case with garlic butter and parsley Allergens: milk (butter), mollusc

 

Tarte Tatin aux oignons de Bretagne (v)  £9 An innovative version of the Tarte Tatin with warm puff pastry (wheat), a delicate layer of melting Comté cheese (milk), topped with caramelised pink onions from Brittany Allergens: milk, wheat

 

​Pavé de champignons, compote d’oignons (v)  £9

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

 

Coquilles Saint Jacques poêlées, beurre blanc, percepierre  £14.50 Pan-fried scallops

Beurre blanc sauce with white wine, samphire Allergens: crustacean, milk, sulphites (wine)

​

Soupe à l’oignon  £8.50  French onion soup - onions, butter (milk), chicken stock (celery), bay leaves, white wine (sulphur dioxide) – Allergens: milk, sulphur dioxide, celery served with a crouton and French mature Comté cheese Allergens: milk, wheat 

​

Chèvre frais rôti  (v) - £8.50  Goat’s cheese oven-roasted with sweet potato, olive oil, basil dressing Allergens: milk (this dish is wheat-free) 

                                  

Vegan restaurant starters

Gateau de courgette, coulis de tomate  £8.50  Vegan courgette gateau with leeks, courgette, tofu and a tomato coulis Allergen: soya

 

Potage cultivateur £8.50  Vegan French country vegetable soup with carrot, celery, petits pois, potato, leeks, cabbage, turnip, olive oil  Allergens: celery (this dish is wheat-free)

 

Smooth vegan paté  £8.50  Puy lentils, walnuts, soya, beetroot, rosemary, thyme, sage Allergens: nuts, soya

 

Millefeuille de légumes, duxelle de champignons  £8.50  Vegan rainbow layercake with button mushrooms, olive oil, potatoes, carrot, spinach, parsley, chervil, tarragon, chives.  This dish is wheat-free

​

Classic Restaurant main courses

 

Cassoulet Toulousain    £22.50     A recipe from the south of France – a rich, casserole of Toulouse sausage, Welsh lamb, duck confit, pork and white beans    milk (butter) wheat (breadcrumbs on top) (we pop the breadcrumbs on top at the last minute – so just let us know if you would like a wheat-free version of this dish)

 

Navarin d’agneau  £23  Navarin of Welsh lamb, slow-cooked in white wine with a pretty decoration of carrot, courgette, celery, turnip and potato  Allergens: celery, sulphites

 

Suprême de volaille sauce bourguignonne £20   Pan-roasted chicken breast with a red wine sauce, served with triple-cooked chips Allergens celery (stock) and sulphites (wine) milk-free and wheat-free

​

Magret de canard £26.50 Duck breast, pan-roasted with sweet potatoes, parsnips and celeriac, served with a jus and dauphinois potatoes Allergens: milk, celery (duck stock)  (wheat-free)

​​

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

and a Cognac and Green Peppercorn Sauce Allergens: celery (stock), 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 £22  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

​

Filet de bar rôti, purée de petits pois frais, panisse  £23.50

Pan-roasted fillet of sea bass, a recipe from Nice – pea puree, crispy Mediterranean-style “panisse” chickpea chips, and a tomato dressing    Allergens: fish    milk-free and wheat-free (if you wish to order additional triple-cooked chips this would be counted as an extra side dish – we cannot change the recipe as served)

 

Potée de lotte  £25.50 A recipe from the south of France – casserole of monkfish, baby squid and mussels, aioli (potato, egg, garlic, olive oil, chicken stock (celery)) croutons (wheat)        

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

​

Confit de Canard £21.50 Barbary Duck Leg confit slow cooked and served with a jus and sauté potatoes, sweet garlic Allergens: milk, celery  

 

Toulouse sausages  £18 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  

 

Sauté de boeuf “Zelensky” £24 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, cream cheese), celery (stock)   we will make a donation of £1 to the British Red Cross Ukraine Crisis Appeal for each beef Zelensky sold in the restaurant

 

Additional side dishes £4

Green beans with butter (milk)

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

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

 

 

Vegan main courses

​

Tagine de courgette, grains de Sarrasin  £18  Vegan tagine courgette, onion, aubergine, fennel, red and yellow peppers, celery,, piment d’Espelette served with buckwheat pilaf (buckwheat grains, onion, vegetable stock (celery), olive oil)   Allergens: celery

​​

Vegan Couscous  a fragrant and gently spicy dish from Algeria   £18.50

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

​

Vegan Strüdel au sarrasin et au noisettes, chiffonade de choux rouge  £18  Vegan buckwheat strudel (leeks, onions, cauliflower, walnuts, hazelnuts, almonds, soya cream, olive oil) with an accompaniment of gently simmered red cabbage and raisins   Allergens: soya, nuts

​

French Cheese

​

Les fromages français  £12

A selection of five French unpasteurised cheeses which change with the seasons – Brie de Meaux AOC a soft cheese from Normandy;  Langres Aoc Chalencey a soft cheese from France Champagne; Roche Montagne, a pressed blue farmhouse cheese from the Cantal; 12-month aged Comté, an Alpine cheese; Selles sur Cher, a goat’s cheese from the Loire Valley.. 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, nuts

 

 

 

Classic Desserts

​

Le Chocolat  £10    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 Citron £10 Three miniature lemon desserts - cream of lemon and meringue, "demi-citron" with mascarpone, lemon sorbet.  Allergens: milk, eggs

 

Charlotte aux pommes £8.50  Apple charlotte with apricot coulis and apricot sorbet   (apples, apricot, brioche (flour, egg, butter) lemon juice, sugar

Allergens: milk, wheat, egg    Ten minutes cooking time     

 

La Banane £10  a new banana trio with caramel banoffee pie, warm banana fondant and banana sorbet Allergens: milk, wheat, egg    Ten minutes cooking time     

 

La Vanille – £10 our vanilla trio - Mini-crème brulée, warm vanilla fondant and vanilla ice cream   Allergens: milk, eggs, wheat

​

​Les glaces - £7 (3 scoops).  Pant-y-Gwydr ice cream - vanilla, caramel or mint-chocolate chip (made with fresh mint leaves and Saint Domingue dark chocolate)

Allergens:  eggs, milk, wheat (biscuit), soya,

​

Les sorbets - £7 (3 scoops). A choice of strawberry, banana, lemon, lime & basil, apricot, passion fruit, raspberry or white chocolate sorbet   

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

 

Vegan Desserts

​

Vegan dark chocolate fondant with Pant-y-Gwydr “milk” chocolate vegan ice cream £8.50   Allergens: wheat, soya

 

Vegan la Vanille  £10  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 £8.50 with Pant-y-Gwydr vegan vanilla ice cream Allergens: wheat, soya

 

Pant-y-Gwydr VEGAN FRUIT SORBETS with vegan biscuit 3 scoops £7

A choice of lemon; raspberry; passion fruit; lime & basil, banana or strawberry – vegan biscuit contains wheat

 

 

​

Restaurant opening times: Tuesday to Saturday

Lunch from 12pm (doors close at 3pm on weekdays and 3.30pm on Saturdays)

Dinner from 6pm (doors close at 11pm)

​