Pantygwydr Hotel
Oxford Street
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01792 455 498


Winter 2014 at the Pant-y-Gwydr

This is our current menu.

Soup de poisson £5.90 Fish soup with whole pieces of fish – as you might find it served in the port of Marseilles
Crème Dubarry (v) £4.80

Cream of cauliflower soup, named after an 18th Century French beauty, the Countess du Barry (v)

Crottin de chèvre chaud £5.60 Grilled goat’s cheese with hazelnut oil, leek fondue
6 Escargots de Bourgogne £6.00 Snails from Burgundy, served in garlic butter with roasted hazelnuts
1 Escargot... £1.00
Coquilles Saint Jacques £7.90 Pan-fried scallops, polenta, lemon grass, baby spinach, beurre blanc
Trio de rillettes £5.80 Trio of duck, rabbit and pork in a finely chopped rillettes-style paté, served with toasted baguette
Charlotte de légumes (v) £5.30 Courgette, aubergine, tomato, pepper and cream cheese served with a fresh tomato coulis (v)
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
Les incontournables – Irresistible Main Courses    
Grillon de porc, purée de pommes de terre £7.80 Slow-cooked belly of pork with mashed potatoes
Pied de porc £14.80 Pig’s trotter, slow-cooked with veal sweetbreads and Morel mushrooms, served with pan-fried gnocchi, petits pois and a Port sauce
Bavette*, échalottes £10.20

A typical French cut of steak, pan-fried with shallots, chips and salad

We recommend that this thin ‘minute-style’ steak is served rare or medium
Confit de canard, pommes salardaises £11.70 Barbary duck leg confit, potatoes sautéed with garlic and parsley
Magret de canard à l’orange, pommes darphin £22.00 Barbary duck leg confit, potatoes sautéed with garlic and parsley
Daube à la joue de boeuf £16.00 Beef slow-cooked in a red wine, olive and onion sauce, served with a caramelised parsnip purée
Poule au pot “Henri IV”


A recipe dating from medieval times – free-range chicken cooked simply in a clear stock (“bouillon”) with seasonal vegetables and served with rice and a “sauce supreme” on the side. If dining in France, you would drink the vegetable soup part first and then eat the chicken and sauce.

The 16th Century King Henry IV desired that every household should be able to afford this traditional dish from South-west France – by the revolution of 1789, a popular French song quipped that finally the starving population would be able to eat a dish which had been 200 years in the making!
Le Veau £28.00 Veal cooked in three different ways: fillet of veal, veal sweetbreads and roulade of veal served with a green peppercorn sauce, pommes frites
Potée de lotte £19.40

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

Tournedos Rossini* £28.80 French chefs loved to create dishes in honour of the Italian Rossini, since he was not only a famous composer, but also a reputed gourmet. This is the most well-known of those 19th Century recipes - made here using a Welsh fillet of beef served on sourdough toast, with hot foie gras and truffle essence and served with a classic Madeira sauce (demi-glace)
Crumble de légumes (v) £13.00 Almond vegetable crumble with leeks, celeriac, carrots and sweet potatoes (v)
Légumes du marché, frites, salade £3.00 All dishes are served with a garnish. An extra portion of vegetables, chips or salad may be ordered if required
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)
*Les étapes de cuisson – House style at the Pant-y-Gwydr - steaks are cooked according to temperatures recommended by the French Académie Nationale de Cuisine – these temperatures will help to define the texture of the final product (how much moisture it has retained), but have less impact on the colour, since this will depend on many factors including the age of the animal, the farm on which it was reared and the period for which the meat has been hung.
Assiette de trois fromages £5.90 Selection of three/four British and French organic cheeses
Brie de Meaux Donge (unpasteurised, AOC)  
Comté extra vieil  (unpasteurised, from the mountains of   
Eastern France)
Stilton (organic Cropwell Bishop)  
Vacherin Mont d’Or (unpasteurised, AOC) (when available)  
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*    
Assiette pralinée £6.90 The nutty dessert - mini-rochers, iced nougat and raspberry coulis, almond and hazelnut nougat
Le Café £6.90 Mini-Opéra (coffee, chocolate, almond gateau), madeleine, coffee crème, ‘Affogato al Caffè’, almond tuile
Le Chocolat £6.90 Chocolate tart and sorbet, white chocolate mousse, ‘oeuf à la coque’
La Vanille £6.90 Mini-crème brulée, panacotta and parfait glacé
Tarte fine aux pommes £5.60 Finely sliced apples on light pastry baked to order and served with apricot sorbet
*All of our desserts are suitable for vegetarians - – Le Chocolat and L’Assiette pralinée contain alcohol
Pant-y-Gwydr fresh fruit sorbets    
Raspberry sorbet £4.60  
Strawberry sorbet £4.60  
Lemon sorbet £4.60  
Lime and basil sorbet £4.60  
Fromage blanc sorbet £4.60  
Dark chocolate sorbet £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  
Coffee and tea    
Espresso £2.50  
Double espresso £2.95  
Cappuccino £2.80  
Double cappuccino £3.20  
Latte £2.90  
Macchiato £2.60  
Americano / 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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