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

when making your order

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Pant-y-Gwydr French and Vegan Takeaway Menus 

(order any combination of French and Vegan dishes – packed in eco boxes ready to eat)  

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French takeaway starters​

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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 

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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 

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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

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Vegan takeaway starters

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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

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Tempeh sauté  £18  Fricassée of Tempeh with leeks, butter beans and green and red peppers soya, celery (trace)

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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

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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

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French Cheese

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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)