French and Vegan Food for Collection
Order by email to theph@me.com or by phone 01792 455498
our collection menu is available 7 days a week from 10am to 8pm
we are very grateful to receive your orders 24 hours or more in advance
(72 hours minimum for collection from Saturday to Monday)
Please collect your takeaway order from the OXFORD ST side of the restaurant
Tous nos plats sont faits maison - this is what makes our cooking so special - every starter, main course and dessert from the French fish soup, stocks and sauces to our desserts, sorbets and ice creams - all made with the skills of a French chef and patissier here on site
Whilst allergens are indicated, please still inform us of any allergies or food intolerances
when making your order
Pant-y-Gwydr French and Vegan Takeaway Menus
(order any combination of French and Vegan dishes – packed in eco boxes ready to eat)
French takeaway starters
Soupe de poisson £7.50 Traditional fish soup with whole pieces of white fish – as you might find served in the port of Marseille 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) fish, celery, egg, wheat
Escargots de Bourgogne £7.80 Snails from Burgundy – six snails served in a potato case with garlic butter and parsley milk (butter), mollusc
Bouchée à la Reine £9.50 Melt in the mouth puff pastry with veal sweetbreads, chicken breast, button mushrooms, light creamy sauce milk, wheat, celery
Chèvre frais rôti bayaldi (v) - £7.50 Goat’s cheese oven-roasted with aubergine, courgette and red pepper, Provence herbs, wild rocket milk
Pavé de champignons, compote d’oignons (v) £7.5 Melt in the mouth mushrooms in a crispy coating, with onion compote, mushrooms, shallots, breadcrumbs & flour (gluten), olive oil, nutmeg, honey, wild rocket, pink peppercorns Allergens: milk, eggs, gluten
Vegan takeaway starters
Gateau de courgette, coulis de tomate £7.50 Vegan courgette gateau with leeks, courgette, tofu and a tomato coulis soya
Potage cultivateur £7.50 Vegan French country vegetable soup with carrot, celery, petits pois, potato, leeks, cabbage, turnip, olive oil celery (this dish is wheat-free)
Smooth vegan paté £7.50 Puy lentils, walnuts, soya, beetroot, rosemary, thyme, sage nuts, soya
Millefeuille de légumes, duxelle de champignons £7.50 Vegan rainbow layercake with button mushrooms, olive oil, potatoes, carrot, spinach, parsley, chervil, tarragon, chives. This dish is wheat-free
Classic Restaurant main courses
Main courses
Navarin d’agneau £22 Navarin of Welsh lamb, slow-cooked in white wine with a pretty decoration of carrot, courgette, celery, turnip and potato celery, sulphites Iwheat-free and milk-free)
Estouffade de boeuf bourguignonne £23 Beef slow-cooked in red wine with lardons, button mushrooms and onions, steamed potatoes celery, sulphites Iwheat-free and milk-free)
Suprême de volaille aux asperges, jus court £19 Pan-roasted chicken breast, asparagus, natural reduction, served with triple-cooked chips celery, milk (butter) (wheat-free)
Magret de canard à la rhubarbe £26 Pan-roasted Duck breast, served with rhubarb, a jus and dauphinois potatoes milk, celery (duck stock) (wheat-free)
Fillet of beef £36 (250g/8oz approx) served with triple-cooked chips and a Cognac and Green Peppercorn Sauce celery (stock), milk (cream)
Tournedos Rossini £36 (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. celery, milk, sulphur dioxide (Madeira wine), wheat (toast)
Couscous Royale £21 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) soya, wheat, celery
Potée de lotte £23 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)
fish, crustacean, mollusc, egg, celery, wheat
Filet de merlu rôti £25 Pan-roasted fillet of hake, timbale of potatoes and leek, olive oil fish
Sauté de boeuf “Zelensky” £23 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 milk (butter, cream cheese), celery (stock)
Our supported charity in 2022 was the British Red Cross Ukraine appeal
In 2023, we will be making donations to the Salvation Army
Additional side dishes £3
Green beans with butter (milk)
Triple-cooked chips or
Dauphinois potatoes with julienne of leeks, Comté or gruyère cheese & cream (celery, milk)
Vegan main courses
Tempeh sauté £18 Fricassée of Tempeh with leeks, butter beans and green and red peppers soya, celery (trace)
Vegan Couscous a fragrant and gently spicy dish from Algeria £19
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 soya, wheat, celery
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 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; Pont-L’Évêque, a soft cheese from Calvados in Normandy, Roche Montagne, a pressed blue farmhouse cheese from the Cantal; 6-12 month aged Comté, an Alpine cheese; Saint Maur de Touraine, a goat’s cheese from the Loire Valley.. Served with artisan biscuits and with ‘pâte de fruits’ (artisan apple and pear jelly) milk, wheat, rye, soya, nuts (traces)
Classic Desserts
Le Chocolat £9 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
milk, eggs, soya (wheat-free)
‘Aveline’ £9 - the hazelnut dessert: hazelnut confection, hazelnut ice cream, milk chocolate, praline crème anglaise nuts, milk, eggs, trace of soya
Le Caramel £9 - warm chocolate and caramel fondant, caramel log and caramel ice cream milk, eggs, buckwheat, soya Ten minutes cooking time
Le Citron £9 Three miniature lemon desserts - cream of lemon and meringue, "citron" with mascarpone, zingy ‘bitter lemon’ and mint, lemon sorbet. milk, eggs
Vegan Desserts
Vegan dark chocolate fondant with Pant-y-Gwydr “milk” chocolate vegan ice cream £8 wheat, soya
Cannelés £8 warm vegan French ‘pastry’ flavoured with rum, served with raspberry coulis soya
Restaurant opening times:
Tuesday from 6pm (closed at lunchtime on Tuesdays)
Wednesday to Saturday lunch (12pm-3pm) and dinner (6pm-11pm)