Pantygwydr Hotel
Oxford Street
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01792 455 498


Winter and Early Spring at the Pant-y-Gwydr

This is our current menu

Classic Starters    
Soup de poisson £5.90 Fish soup with whole pieces of fish – as you might find it served in the port of Marseilles
6 Escargots de Bourgogne £6.00 Snails from Burgundy, served in garlic butter with roasted hazelnuts
1 Escargot... £1.00
Cuisses de grenouille au jus de persil et purée d’ail doux £6.90 Frogs legs with parsley and garlic - A dish inspired by the great French Michelin star chef Bernard Loiseau
Seasonal Starters    
Foie gras aux trois façons £12.00 Foie gras (duck liver from south-west France) served in three different ways – terrine, pan-fried and crème brulée au foie gras)
Coquilles Saint Jacques £7.90

Pan-fried scallops, pain d’épices, sweet potato purée, lime, organic olive oil

Crottin de chèvre chaud (v) £5.80 Warm goat’s cheese, light pastry, onion, garlic, tomato, organic olive paste (v)
Soupe de celeri (v) £5.20 Cream of celery soup, stilton chantilly (v)
Caille entière rôtie, endive, raisins blancs £6.20 Whole quail, roasted with Belgian endive and grapes
Classic Main Courses    
Tournedos Rossini* £28.80 A 19th Century recipe created by French chefs in honour of the Italian composer Rossini, a reputed gourmet. A 28-day aged fillet of Welsh beef, sourdough toast, hot foie gras and truffle, a classic Madeira sauce (demi-glace)
Potée de lotte £19.80

A recipe from the south of France - casserole of monkfish, squid and mussels, aioli, croutons

Confit de canard, pommes salardaises £12.50 Barbary duck leg confit, potatoes sautéed with garlic and parsley
Bavette*, échalottes £10.80

A typical French cut of steak, pan-fried and served with a shallot jus, chips and salad

This minute-style steak has been described as ‘tenderly chewy’ and, for this reason, it is cooked by French chefs for as short a time as possible in order to maintain some tenderness. We recommend that it is cooked medium (this will provide maximum tenderness) or rare.
Grillon de porc, purée de pommes de terre £9.50 Slow-cooked belly of pork with mashed potatoes
Pied de porc £15.00

Pig’s trotter, slow-cooked with a rich stuffing of veal sweetbreads and Morel mushrooms, served with pan-fried gnocchi, petits pois and a Port sauce

(40 minutes cooking time)
Seasonal Main Courses    
Baeckeoffe £16.00 A traditional layered casserole – a recipe from the Alsace region of Eastern France – made with Gower Welsh lamb, Welsh beef and pork, slow-cooked in a light, clear white wine bouillon with onions, garlic and potatoes
Suprême de volaille sauté à la forestière £14.80

Supreme of Welsh chicken, wild mushrooms, tarragon, confit garlic, pommes frites

Magret de canard à l’orange


Gressingham duck breast (9oz/270g) served with an orange sauce, Grand Marnier, confit potato, green vegetables

Tagine aux légumes de saison, boulgour (v) £14.80

Tagine of autumn vegetables served with bulgur wheat (v)

(a Moroccan vegetarian dish in which vegetables are slow-cooked in their own steam with gentle aromatic spices. Bulgur wheat is considered by many to be a health food - it is high in fibre and protein and low-fat/low-carbohydrate)
Side orders £3.00 All dishes are served with a garnish. Please let us know at the time of your order if you would like an extra portion of freshly-cooked green beans, sugar snaps, mange tout, side salad or chips
This fillet steak may be ordered as follows - blue (50°C core temperature), rare (55°C core temperature), medium (60°C core temperature), or well done (65°C+ core temperature)
Pant-y-Gwydr house style – French, traditional, authentic (snails from Burgundy, organic olive oil from the hills above Nice, Welsh lamb from the Gower, organic baker’s wheat flour milled in Wales…). All dishes are made in-house. Many ingredients and most sauces are cooked at the time you order – this sometimes means a longer wait. Because we favour the small-scale and freshly-made, we are occasionally unable to satisfy first menu choices unless you have made a request in advance. We do not change our recipes or side orders with the exception of adaptations where possible to accommodate food allergies.
Assiette de trois fromages £6.10 Selection of three/four British and French organic cheeses
Pont l’Evèque Jacques Hennart (unpasteurised from Normandy) (AOC)  
Vacherin (in September Brie de Meaux Dongé (unpasteurised, AOC))  
Comté extra vieil (aged for 24 months, unpasteurised, from the mountains of Eastern France)  
Cropwell Bishop hand-made Stilton  

Pâte de fruits poire/pomme (served with a pure pear and apple pâte de fruits)

Our cheeses are best eaten at room temperature, so we encourage you to place your order in sufficient time for you to enjoy them fully.
Nos gourmandises – Desserts*    
Le Chocolat £6.90 Mini-dark, milk and white chocolate log, white chocolate sorbet, ‘oeuf à la coque’
La vanille £6.90 Mini-crème brulée, panacotta and parfait glacé
Le Caramel £6.90 Mini-caramel desserts: caramel crisp with raspberries and caramel bavarois (mousse), caramel ice cream, warm caramel croquette
Le Café £6.90 Mini-Opéra (coffee, chocolate, almond gateau), madeleine, coffee crème, ‘Affogato al Caffè’, almond tuile
L’Assiette pralinée £6.90 The nutty dessert: iced nougat and raspberry coulis, praline of peanuts with chocolate, almond and hazelnut nougat
Assiette exotique £6.90 Pistachio nut parfait with fresh pineapple and coconut sauce; passion fruit sorbet; kumquat tart
*all desserts are suitable for vegetarians – Le Chocolat, and L’Assiette pralinée contain small amounts of alcohol. Le Cafe, L’Assiette exotique and L’Assiette pralinée contain nuts. All desserts – with the exception of the fruit sorbets – contain dairy (milk, cream, eggs). We use range of chocolate from certified single origins in Santo Domingo, Tanzania and Ghana, most of which contain small quantities of soya lecithin. Ice creams and sorbets are served in sweet biscuit baskets which contain organic flour and butter.
Pant-y-Gwydr fresh fruit sorbets    
Raspberry sorbet £4.60  
Strawberry sorbet £4.60  
Lemon sorbet £4.60  
Lime and basil sorbet £4.60  
Passion fruit sorbet £4.60  
White chocolate £4.60  
Pant-y-Gwydr ice cream    
Vanilla ice cream £4.60  
Honeycomb ice cream £4.60  
Pistachio nut ice cream £4.60  
Mint chocolate chip ice cream - made with fresh mint leaves and Saint Domingue dark chocolate £4.60  
Caramel ice cream £4.60  
Coffee and tea    
Espresso £2.50  
Double espresso £2.95  
Cappuccino £2.80  
Double cappuccino £3.20  
Latte £2.90  
Macchiato £2.60  
Black or white coffee £2.50  
Coffee with cream £2.80  
Hot chocolate French style £2.80  
Tea Mug Small pot Large pot
Try our Teapig tea leaf pyramids: £1.70 £2.40 £3.90
Everyday tea
Chocolate flake
Darjeeling Earl Grey
Superfruit berries
Jasmine pearls
Please let us know whether you have any food allergies and we will do our best to help
Payment by cash or credit/debit card
There is no service charge

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