​​

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  £9.50  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 

​

Soupe à l’oignon  £9.50  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  £9.50 Snails from Burgundy – six snails served in a potato case with garlic butter and parsley milk (butter), mollusc

 

Chèvre frais rôti (v) - £9.50  Grilled goat’s cheese, braised potato and Welsh cider, fresh apple, olive oil milk, sulphites (cider)

​

Tarte Tatin de Confit de Canard  £9.5 - upside down tart with slow-cooked duck, onion compote, rich flaky pastry      celery, milk, wheat

​

Pavé de champignons, compote d’oignons (v)  £9.5 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

 

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

 

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

​

 

Main courses 

 

Navarin d’agneau £25  Navarin of Welsh lamb, slow-cooked in white wine with a pretty decoration of carrot, courgette, celery, turnip, potato        celery, sulphites (white wine) (wheat-free and milk-free)

 

Poulet à la biscayenne £22 Pan-roasted chicken breast, red peppers, onions, lemon grass, tomatoes, piment d’Espelette, served with triple-cooked chips   (milk-free and wheat‑free)

 

Magret de canard aux poivre vert  £28 Pan-roasted duck breast, green peppercorn sauce, Cognac, served with ‘gratin dauphinois’ potatoes     celery (duck stock) milk (cream and cheese)

​

Fillet of beef £37  (250g/8oz approx) served with triple-cooked chips and a Cognac and Green Peppercorn Sauce  celery (stock), milk (cream)

 

Tournedos Rossini £37 (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 £24.00  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 – Grilled fillet of sea bass, stir-fried courgette spaghetti, dill, garlic, touch of olive oil, with triple-cooked chips    £25      (wheat-free)  fish, milk

​

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 grille, fondue de poireaux   £27      Grilled fillet of hake,  leek fondue, served with triple-cooked chips       fish  (wheat-free and milk-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)  

​

Grillon de porc - Belly of pork, gravy, French-style mash £18.50 celery (stock)  

​

​

​​

 

Additional side dishes £4.50

Green beans with butter (milk)

Triple-cooked chips  or

'Gratin 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)

​​

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

​

​

 

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

 

Cannelé £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)