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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  £9  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 

Soupe à l’oignon  £9  French onion soup - onions, butter (milk), chicken stock (celery), bay leaves, white wine milk, sulphur dioxide, celery served with a crouton and French mature Comté cheese milk, wheat 

Escargots de Bourgogne  £9 Snails from Burgundy – six snails served in a potato case with garlic butter and parsley milk (butter), mollusc

 

Vol-au-vent aux poireaux, asperges et champignons (v) £9.80 A classic vegetarian vol-au-vent with leek, asparagus and mushroom in a béchamel sauce   milk

 

Chèvre frais rôti (v) - £9  Grilled goat’s cheese, fondant potato, julienne of mixed peppers  milk

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

 

Potage cultivateur £8  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  £9  Puy lentils, walnuts, soya, beetroot, rosemary, thyme, sage   nuts, soya

 

Millefeuille de légumes, duxelle de champignons  £9  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  £24  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)

 

Suprême de volaille aux asperges £21 Pan-roasted chicken breast, asparagus, velouté d’asperges, with triple-cooked chips  celery, milk  (wheat-free)

 

Magret de canard ‘Montmorency’ £27 Pan-roasted duck breast, cherries, milk, celery (duck stock)  served with dauphinois potatoes milk (cheese)

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 £23  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

 

Filet de bar grillé, sauce vin rouge  £23  Grilled fillet of sea bass, compote of sweet potatoes, turnips, basil, red wine served with triple-cooked chips  (milk-free) fish, sulphites (red wine)   

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 (wheat)        

fish, crustacean, mollusc, egg, celery, wheat 

 

Filet de merlu rôti £26  Grilled fillet of hake, fresh tomato dressing and triple-cooked chips  fish   (milk and wheat-free)

 

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 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 £4.50

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  £20  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   £21

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  £20  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  £14

A selection of five French unpasteurised cheeses which change with the seasons – Brie de Meaux AOC a soft cheese from Normandy;  Livarot a soft cheese from Normandy, Roche Montagne, a pressed blue farmhouse cheese from the Cantal; 6-12 month aged Comté, an Alpine cheese; Ossau Iraty, a sheep’s cheese from the Basque region.  Served with artisan biscuits and with ‘pâte de fruits’ (artisan apple jelly)   milk, wheat, rye, soya, nuts (traces)

 

Classic Desserts

Tarte des demoiselles Tatin £9 caramelised apple tart served warm with Pant-y-Gwydr vanilla ice cream   – milk, eggs, wheat

 

Le Chocolat  £10.50    Chocolate egg with chocolate mousse and crème, white chocolate sorbet, ‘oeuf à la coque’ with warm chocolate ganache and Merlin cream liqueur      

milk, eggs, soya (wheat-free)

 

‘Aveline’ £10.50 -  the hazelnut dessert: hazelnut confection, hazelnut ice cream, milk chocolate, praline crème anglaise  nuts, milk, eggs, trace of soya  

 

Le Caramel £10.50  - warm chocolate and caramel fondant, caramel log and caramel ice cream     milk, eggs, buckwheat, soya     

 

Le Citron £10.50 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 £9   wheat, soya

 

Cannelés £9    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)

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