THE RESTAURANT
The heart of Tyddyn Llan. A fine North Wales restaurant. See the menus here or scroll down for more detail.
Dinner is Thursday to Sunday, from 6.30 – 8.45pm (last orders, Sunday 8.30pm). Sunday lunch orders: 12.30 – 2.00pm.
Tyddyn Llan’s Head Chef Gareth Stevenson has won considerable culinary acclaim.
TEN-COURSE DINNER MENU: £125.00
Canapés
Stout and malt sourdough
our cultured butter, mushroom butter
Roasted hand dived scallop
celeriac, horseradish, tarragon
Vanilla braised pork cheek
chicory, clementine, candied walnut
Cornish brown crab
radish, melon, XO sauce
Potato agnolotti
Taleggio, baked potato sauce, Wrexham Bean coffee
Cornish red mullet
dill, smoked ratte, cockle sauce
Your choice of
Glazed quail
white asparagus, ramson, morel
or
Welsh lamb saddle
mint, roasted garlic, brassicas
Rachels Goats cheese
quince tarte fine, Black Mountain honey
Yoghurt and thyme bavarois
blood orange, citrus doughnut
Your choice of
Tomlinsons rhubarb tartlet
stem ginger, almond, white chocolate
or
40% Jivara chocolate
pecan praline, banana ice cream
-
Coffee and petits fours
-
£125.00 (Drinks pairing: £65)
SIX-COURSE DINNER MENU: £105.00
Canapés
Stout and malt sourdough
our cultured butter, mushroom butter
Potato agnolotti
Taleggio, baked potato sauce, Wrexham Bean coffee
Cornish red mullet Â
dill, smoked ratte, cockle sauce
Your choice of
Glazed quail
white asparagus, ramson, morel
or
Welsh lamb saddle
mint, roasted garlic, brassicas,
Rachels Goats cheese
quince tarte fine, Black Mountain honey
Your choice of
Tomlinsons rhubarb Â
stem ginger, almond, white chocolate
or
40% Jivara chocolate
pecan praline, banana ice cream
-
Coffee and petits fours​
-
£105.00 (wine pairing: £50)
BREAKFAST MENU
Wrexham Roastery coffee and selection of teas. Fresh orange juice or pressed apple juice.
–
Set Llaeth y Llan yoghurt, our granola, fruit compôte
–
Toasted sourdough, Tyddyn Llan conserves, local honey, lemon and blueberry muffin
–
Tyddyn Llan smoked trout, sour cream and crumpet
–
Trealy Farm salami
–
Middle white pork sausage, smoked back bacon, Bala black pudding, Cae Pant egg, cooked to your liking.
SAMPLE SUNDAY LUNCH: 3 COURSES: £50.00, 2 COURSES: £38
Starters
Glazed pork belly
chicory, clementine, walnut
Brown crab salad
radish, XO mayonnaise, watermelon
Leek and potato soup
chive, truffle
Salt baked golden beetroot
goats’ cheese, Fuji apple, spiced beetroot chutney
Mains
Roast sirloin of aged Welsh Black beef
Yorkshire pudding, roast potatoes, glazed shallot
Roasted crown of free-range chicken
roast potatoes, bread sauce, hispi cabbage, glazed shallot
Pan fried sea bream
crushed potato, fennel compôte, dashi cream sauce
Hand rolled tagliatelle
winter truffle, Old Winchester, shimeji mushroom
Desserts
Burnt Basque cheesecake
rhubarb, blood orange
Sticky toffee pudding
butterscotch, stem ginger ice cream
40% Jivara milk chocolate
pecan praline, banana and yoghurt ice cream
Selection of British and French cheeses
plum chutney, apple membrillo, crackers
~
Coffee and petits fours £7
NEW TEAM, NEW ETHOS
Gareth Stevenson brings to this North Wales restaurant his desire to support local producers and source quality ingredients, and growing food in the kitchen garden. At Palé Hall this led to a Michelin Green Star, and three AA rosettes. This ethos will dictate the new cooking style at Tyddyn Llan. Sustainability is the focus in creating an exceptional and truly Welsh dining experience.
Chef Joshua Morris is second-in command. And David Cox completes the senior kitchen team as specialist pastry chef.
Finally, Maria Ganova, Gareth’s partner, joins our current restaurant manager Torin, as front-of-house manager.
These four are well used to working together. They bring expertise and experience from working at some of the UK’s very finest starred establishments. It’s a new vibrant crew for Tyddyn Llan.
And now we have completely refurbished restaurant and sitting-rooms to match the new style!
DINNER
Each night Gareth offers a dinner taster menu at £105 per person for six courses, or £125 for ten courses. Start with canapés. Note that coffee and petits fours are now included in the dinner pricing.
TEN-COURSE DINNER MENU: £125.00
Canapés
Stout and malt sourdough
our cultured butter, mushroom butter
Roasted hand dived scallop
celeriac, horseradish, tarragon
Vanilla braised pork cheek
chicory, clementine, candied walnut
Cornish brown crab
radish, melon, XO sauce
Potato agnolotti
Taleggio, baked potato sauce, Wrexham Bean coffee
Cornish red mullet
dill, smoked ratte, cockle sauce
Your choice of
Glazed quail
white asparagus, ramson, morel
or
Welsh lamb saddle
mint, roasted garlic, brassicas
Rachels Goats cheese
quince tarte fine, Black Mountain honey
Yoghurt and thyme bavarois
blood orange, citrus doughnut
Your choice of
Tomlinsons rhubarb tartlet
stem ginger, almond, white chocolate
or
40% Jivara chocolate
pecan praline, banana ice cream
-
Coffee and petits fours
-
£125.00 (Drinks pairing: £65)
SIX-COURSE DINNER MENU: £105.00
Canapés
Stout and malt sourdough
our cultured butter, mushroom butter
Potato agnolotti
Taleggio, baked potato sauce, Wrexham Bean coffee
Cornish red mullet Â
dill, smoked ratte, cockle sauce
Your choice of
Glazed quail
white asparagus, ramson, morel
or
Welsh lamb saddle
mint, roasted garlic, brassicas,
Rachels Goats cheese
quince tarte fine, Black Mountain honey
Your choice of
Tomlinsons rhubarb Â
stem ginger, almond, white chocolate
or
40% Jivara chocolate
pecan praline, banana ice cream
-
Coffee and petits fours​
-
£105.00 (wine pairing: £50)
LUNCH
Lunch is currently just on Sunday. We offer a menu with a choice from £39.00 for two courses, or three courses for £50.
SAMPLE SUNDAY LUNCH: 3 COURSES: £50.00, 2 COURSES: £38
Starters
Glazed pork belly
chicory, clementine, walnut
Brown crab salad
radish, XO mayonnaise, watermelon
Leek and potato soup
chive, truffle
Salt baked golden beetroot
goats’ cheese, Fuji apple, spiced beetroot chutney
Mains
Roast sirloin of aged Welsh Black beef
Yorkshire pudding, roast potatoes, glazed shallot
Roasted crown of free-range chicken
roast potatoes, bread sauce, hispi cabbage, glazed shallot
Pan fried sea bream
crushed potato, fennel compôte, dashi cream sauce
Hand rolled tagliatelle
winter truffle, Old Winchester, shimeji mushroom
Desserts
Burnt Basque cheesecake
rhubarb, blood orange
Sticky toffee pudding
butterscotch, stem ginger ice cream
40% Jivara milk chocolate
pecan praline, banana and yoghurt ice cream
Selection of British and French cheeses
plum chutney, apple membrillo, crackers
~
Coffee and petits fours £7
BREAKFAST
Served between 8.30am and 10.00am, earlier only if you insist and with prior arrangement. Breakfast at Tyddyn Llan is now a five-course tasting menu.
BREAKFAST MENU
Wrexham Roastery coffee and selection of teas
Fresh orange juice or pressed apple juice
Set Llaeth y Llan yoghurt, our granola, fruit compôte
Toasted sourdough, Tyddyn Llan conserves, local honey, lemon and blueberry muffin
Tyddyn Llan smoked trout, sour cream and crumpet
Trealy Farm salami
Middle white pork sausage, smoked back bacon, Bala black pudding, Cae Pant egg, cooked to your liking.
CREAM TEA
Scones, jam and cream or Bara brith with selection of teas or coffees.
SERVICE CHARGE
Note. An optional 12.5% service charge will be added to ALL food and drink charges. This is shared equally between the whole team.
VEGETARIANS
Vegetarians can be well taken care of, but we do not automatically offer a vegetarian menu. Please give us a little notice and we’ll prepare a custom menu for you.
ALLERGENS
Menu descriptions do not list all ingredients. Please let us know if you have specific allergic or dietary needs. We can provide detailed information, and will do all we can to accommodate intolerances and allergies. Whilst we will do all we can to accommodate diners’ needs, we are unable to guarantee that dishes will be completely allergen-free.
THE WINE LIST
Previous ‘Good Food Guide Wine List of the Year’
This North Wales restaurant boasts an award-winning wine list featuring wines from most of the leading wine producing countries. Many are sourced from little-known small wineries where the proprietor is actively involved in the wine making. Our list evolves as we taste new wines and searching out the best balance between interest, quality and cost.
If you you’d like to order your wines in advance of dinner, then copies are available in Reception. Please ask.
A good variety of wines are served by the glass and carafe, and there’s a selection of half bottles. Food and wine matching is always fun and with our tasting menu we offer wines chosen for each course, for a supplement.
Our list is backed by a broad range of apéritifs and our digestif list featuring an excellent range of Cognacs, Armagnacs, Calvados and Whiskies as well as Ports, Eaux-de-vie, Marcs and Liqueurs. We try to keep the mark-ups reasonable.