Dinner Menu
(Sample Menu)

Amuse - Bouche

•

Pressed Confit Chicken Terrine, Apple Chutney,
Toasted Raisin Bread

Trout Raviolo, Leek Ragoût, Lemon Oil

Baked Carrot and Chervil Gateaux

•

Pan Roast Duck Breast, Sweet Potato Cakes,
Seville Orange Sauce

Fish of the Day

Saddle of Lamb with Herb Crust, Lamb Rissole,
Fondant Potato, Rosemary Jus

•

Rhubarb, Rhubarb, Rhubarb

A Selection of Welsh Cheeses, Home-made Oat Cakes

Bara Brith Pudding, Vanilla Ice-Cream

•

Three Courses - £34.00
Inclusive of VAT

Coffee and Petit Fours - £3.00

Our Suppliers

We really believe in sourcing fresh, local, and Welsh produce. The list below is just the start of our search to use suppliers we have met, whose product is fully traceable.

Dairy - Cheese from Caws Cymru, Butter from Rachel's Organic.
Milk and cream come from Gower Creamery.

Vegetables - We are very lucky to buy from Brain Jeffreys, Llanrhidian. Some of you may know him from the local Farmer's Markets. We also use The Choice is Yours, Mumbles and Tom Beynon's Farm at Nicholaston, Gower.

Herbs - All grown in our own garden in Penclawdd.

Fish - We buy our fish from Channel Fish, Pont Henri and Brixham
.
Meat - We use Paul and Phil Tucker in Penclawdd. Game from the Welsh Venison Centre, Brecon. The Welsh Farmyard at Reynoldston.

Poultry - Twin Rivers, Penrhiw Farm, Brecon Beacons.

Bread - Phil makes all the bread at Slice, we are buying the flour from Y Felin, St Dogmaels, Near Cardigan.

Salads - Beth Furlong of Spring Mills, Penclawdd.

Delicatessen - We buy from Carwyn and Alex at Olives and Oils, Newton Road, Mumbles.

Smoked Foods - Phil has built a smokehouse in our garden. He has added a hot smoker by converting an old oven.

We use Halen Môn Sea Salt from Anglesey.

Organic Shitaki Mushrooms come from Taste of Wales Winner Gary Whiteley, Maesyffin Mushrooms.