Our Menu

All food is freshly prepared to order by Chef Patron Angela Dwyer.

Due to the seasonal nature of our ingredients, some menu items may vary.

Soup of the day with fresh bakery bread & Welsh butter (Vegan / NGCI/A) — £7.50
Thai fish cakes with cucumber & sweet chilli dipping sauce — £9.00
Smooth chicken liver pâté with red onion marmalade, cornichons & toasted sourdough (NGCI/A) — £9.00
Toasted goat’s cheese & roasted tomatoes with preserved lemons & honey za’atar drizzle (V / NGCI) — £9.50
Chef’s garlicky bread with roasted garlic butter (V / NGCI/A) — £6.00
Welsh rarebit topped field mushroom with a baby leaf salad (Vegan / NGCI) — £9.00
Wild caught smoked salmon salad Niçoise (NGCI) — £9.50

Conchiglie pasta with slow-roasted vegetables, creamy mascarpone sauce & pecorino (V / NGCI/A) — £17.00
Black bean & sweet potato burger with gochujang spice slaw & crispy potatoes (Vegan) — £17.50
The Peak slow cooked Welsh beef & ale pie with puff pastry lid, fluffy mash & jug of gravy — £17.00
Sautéed fillet of seabass with creamed leeks, dill & lemon butter infusion (NGCI) — £21.50
Pan fried chicken supreme with harissa spiced beans & cavolo nero (NGCI) — £19.00
Szechuan crispy duck leg with broccoli, sticky rice & hoisin sauce, topped with black sesame seeds (NGCI) — £20.00
Welsh rump of lamb with root vegetable purée & rosemary & redcurrant sauce (NGCI) — £27.50 (when available)

Baked lemon cheesecake with raspberry compote & fresh cream (NGCI)
Waffles with vanilla pod ice cream & hot chocolate fudge sauce
Chocolate ginger torte with raspberry compote & vanilla pod ice cream (Vegan / NGCI)
Traditional crème brûlée (NGCI)
Welsh cheese board (Perl Las, Green Thunder, Black Bomber) served with celery, grapes, fruit chutney & oatcakes (NGCI) — £12.00