Pantygwydr Hotel
Oxford Street
Swansea
SA1 3JA

restaurant@pantygwydr.co.uk
Follow us on Twitter @pantygwydrfood

01792 455 498

 
 

Autumn 2014 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 (contains gluten)
     
Seasonal Starters    
   
     
Coquilles Saint Jacques £7.90 Pan-fried scallops, Jerusalem artichoke puree, truffle essence, walnut oil
Saumon frais mariné, blinis £5.60

Fresh salmon marinated in organic olive oil, chives, warm blini

Ris d’agneau au cèpes £5.80 Welsh lamb sweetbreads braised in red wine, porcini mushrooms, glazed button onions
Crottin de chèvre chaud (v) £5.80 Warm goat’s cheese, caramelised parsnip, beetroot, hazelnut oil (v)
Soupe paysanne (v) £5.20 French vegetable broth with pistou (basil, pine kernels, olive oil), croutons and parmesan (v)
Terrine de queue de beouf au raifort £5.50 Terrine of oxtail, carrot, leek, served with a horseradish relish
     
Classic Main Courses    
   
     
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)
Potée de lotte £19.40

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

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
Confit de canard, pommes salardaises £12.00 Barbary duck leg confit, potatoes sautéed with garlic and parsley
Bavette*, échalottes £10.40

A typical French cut of steak, pan-fried with a shallot jus, served with 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 £7.90 Slow-cooked belly of pork with mashed potatoes
Pied de porc £15.00

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

(40 minutes cooking time)
     
Seasonal Main Courses    
 
     
Perdreau rôti aux raisins £21.00 Whole roasted Partridge served with a white grape and Sauternes sauce, miniature roast potatoes
Magret de canard aux airelles £22.00

Gressingham duck breast (9oz/270g)
served with a cranberry jus, fondant potatoes, sugar snaps

Supreme de volaille, legumes de provencaux

£14.70

Chicken breast served with an accompaniment of courgettes, aubergines, tomatoes, peppers, and pommes frites

Cassoulet £17.00 A recipe adapted from the Toulouse region in south-west France – Gower saltmarsh lamb, duck, pork and Toulouse sausage slow-cooked in the oven with white beans
Tagine aux légumes de saison, boulgour (v) £13.50

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)
Légumes du marché, frites, salade £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 vegetables, chips or salad
     
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)
 
Menu choices – inspired by traditional French recipes, our kitchen staff cook with ingredients from authentic sources – snails from Burgundy, organic olive oil from the hills above Nice, Welsh lamb from the Gower, organic bakers wheat flour milled in Wales… and since 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. The variety, quest for high quality and the fresh ingredients mean that tasks are juggled to tight deadlines in our kitchen at the time of the service – including making sauces à la minute - and for this reason we ask you not to request recipe changes (unless there is a special dietary reason) and to understand that cooking the old-fashioned way means that dishes sometimes take a little more time to reach your table.
     
Cheese    
   
     
Assiette de trois fromages £5.90 Selection of three/four British and French organic cheeses
  £7.50
   
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 (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*    
   
     
L'Assiette pralinée £6.90 The nutty dessert: iced nougat and raspberry coulis, praline of peanuts with chocolate, almond and hazelnut nougat
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
Assiette exotique £6.90 Pistachio nut parfait with fresh pineapple and coconut sauce; passion fruit sorbet; kumquat tart
Le Café £6.90 Mini-Opéra (coffee, chocolate, almond gateau), madeleine, coffee crème, ‘Affogato al Caffè’, almond tuile
Le Caramel £6.90

mini-caramel desserts: caramel crisp with raspberries and caramel bavarois (mousse), caramel ice cream, warm caramel croquette

     
*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  
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
Peppermint
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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