Served Friday and Saturday evenings

Two Courses – £24, Three Courses – £29

Starters

Duck and pistachio terrine with apricot chutney  

Roasted squash and pumpkin seed soup

Penderyn whisky glazed chicken

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Main Course

Slow cooked beef short ribs in a red wine jus with parsnip puree,
served with dauphinoise potatoes and seasonal vegetables

Baked cod served on a bed of orzo, creamed leeks and mushrooms

Lamb rump with minted pea puree and celeriac mash

Confit leeks and piu lentils gratin with feta crumble

6oz bacon and cheese beef burger, from the local butcher,
or kale and hemp seed burger,
served in a brioche bun with fries and a side salad

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Afterwards

Baked custard with fruit compote and brandy snaps

Perl Wen cheese with walnuts, pear puree and mushroom cream

Chocolate panna cotta with candied hazelnuts

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Tea or coffee

Bwydlen Penwythnos

Wedi ei weini nos Wener a nos Sadwrn

Dau Gwrs – £24, Tri Chwrs – £29

Cwrs cyntaf

Terîn hwyaden a phistasio gyda siytni bricyll

Cawl pwmpen wedi’i rhostio a hadau pwmpen

Cyw iâr wedi ei gogino mewn wisgi Penderyn

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Prif gwrs

Asennau byr cig eidion wedi’u coginio’n araf mewn jws gwin coch gyda piwre pannas wedi’i gweini gyda thatws dauphinoise a llysiau tymhorol

Penfras wedi’i bobi ar wely o orzo, cennin hufennog a madarch

Ffolen cig oen gyda phiwrî pys mint a stwnsh seleriac

Gratin confit cennin a corbys piu gyda crymbl feta

Byrger cig eidion 6 owns gyda cig moch a chaws, gan y cigydd lleol,
neu fyrger hadau cywarch a chêl,
wedi’i weini mewn bynsen brioche gyda sglodion a salad ar yr ochr

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Pwdin

Cwstard pôb Nain Brynmor gyda compote ffrwythau a bisgedi brandi

Caws Perl Wen gyda chnau Ffrengig, piwrî gellyg a hufen madarch

Panna cotta siocled gyda chnau cyll

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Te neu goffi