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 has a new Head Chef Gareth Stevenson. Gareth, who lives locally, has won culinary acclaim at nearby Palé Hall Hotel. He opened the restaurant there with Michael Caines, seven years ago.
TEN-COURSE DINNER MENU: £125.00
Canapés
Oat groat sourdough
our cultured butter, whipped beurre noisette
-
Citrus cured trout
nori, buttermilk, wasabi
-
Hand dived Scottish scallop
jalopeño, apple, dill
-
Charred sweetcorn soup
Parmesan, black truffle, cornbread
-
Raviolo of rose veal sweetbread and shin
celeriac, cep sauce
-
Brown butter poached cod
confit potato and brown shrimp chowder, XO velouté
Your choice of
Welsh lamb
sheep's curd, black olive, corona bean
or
Welsh Black beef fillet
watercress, kohlrabi, pomme purée
-
Selection of British Cheeses
apple membrillo, plum chutney, our crackers
£12 supplement
-
Saffron ice cream, yoghurt mousse, orange, fig
-
Your choice of...
Muscat savarin
Scottish raspberry, beeswax cream
or
68% Nyangbo chocolate
cardamom, cacao
-
Coffee and petits fours
-
£125.00 (Drinks pairing: £65)
SIX-COURSE DINNER MENU: £105.00
Canapés
Oat groat sourdough
our cultured butter, whipped beurre noisette
-
Raviolo of rose veal sweetbread and shin celeriac, cep sauce
-
Brown butter poached cod
potato and chive chowder, shrimp XO velouté
Your choice of...
Welsh lamb
sheep's curd, black olive, corona bean
or
Welsh Black beef fillet
watercress, kohlrabi, pomme purée
-
Selection of British cheeses
apple membrillo, plum chutney, our crackers
£12 supplement
-
Your choice of...
Muscat savarin
Scottish raspberry, beeswax cream
or
68% Nyangbo chocolate
cardamom, cacao
-
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.
FESTIVE LUNCHES IN DECEMBER
On Sundays in the run-up to Christmas. We are offering a special three-course menu, £50 per diner including a glass of fizz. See below…
FESTIVE SUNDAY LUNCH MENU: £50.00
Sundays, 1, 8, 15, 22 December.
Bubbly and canapés
~
Terrine of smoked chicken, ham hock and duck liver
brioche, date pickle
Confit Loch Duart salmon
cucumber, wasabi, honey and soy vinaigrette
Spiced carrot soup
dukkha, coriander oil
Blue cheese mousse
endive, pear and pickled walnut
~
Roast sirloin of aged Welsh Black beef
Yorkshire pudding, roast potatoes, glazed shallot
Roasted Bronze Turkey
roast potatoes, all the trimmings
Pan fried bream
chickpea, chorizo, samphire
Caramelised celeriac risotto
garden chive, Welsh black truffle
~
Salted caramel tart
milk ice cream
Christmas pudding
brandy cream, clotted cream
Chocolate marquise
clementine confit
Selection of British and French cheeses
plum chutney, apple membrillo, crackers
~
Coffee and petits fours £7
Three courses including bubbly (non-alcoholic alternatves available): £50.00
LATE-DECEMBER ROOM OFFER
How about a bit of relaxation in the run-up to Christmas, or between Christmas and New Year? Come and enjoy Gareth’s menus with a special deal available to Sunday 29 December. Spend the night in one of our comfortable rooms. Then set yourself up with the signature breakfast.
So that’s our six-course tasting menu (10-course option available), bed, and breakfast.
Per couple choose any room available: £320. Up to Sunday 29 December. Add a matched flight of wines for £40 per diner when you book, and save £10.
To book, call the team, 01490 440264
(Phone only, cannot be booked online.)
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 Robin Evans 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 a completely refurbished restaurant 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
Oat groat sourdough
our cultured butter, whipped beurre noisette
-
Citrus cured trout
nori, buttermilk, wasabi
-
Hand dived Scottish scallop
jalopeño, apple, dill
-
Charred sweetcorn soup
Parmesan, black truffle, cornbread
-
Raviolo of rose veal sweetbread and shin
celeriac, cep sauce
-
Brown butter poached cod
confit potato and brown shrimp chowder, XO velouté
Your choice of
Welsh lamb
sheep's curd, black olive, corona bean
or
Welsh Black beef fillet
watercress, kohlrabi, pomme purée
-
Selection of British Cheeses
apple membrillo, plum chutney, our crackers
£12 supplement
-
Saffron ice cream, yoghurt mousse, orange, fig
-
Your choice of...
Muscat savarin
Scottish raspberry, beeswax cream
or
68% Nyangbo chocolate
cardamom, cacao
-
Coffee and petits fours
-
£125.00 (Drinks pairing: £65)
SIX-COURSE DINNER MENU: £105.00
Canapés
Oat groat sourdough
our cultured butter, whipped beurre noisette
-
Raviolo of rose veal sweetbread and shin celeriac, cep sauce
-
Brown butter poached cod
potato and chive chowder, shrimp XO velouté
Your choice of...
Welsh lamb
sheep's curd, black olive, corona bean
or
Welsh Black beef fillet
watercress, kohlrabi, pomme purée
-
Selection of British cheeses
apple membrillo, plum chutney, our crackers
£12 supplement
-
Your choice of...
Muscat savarin
Scottish raspberry, beeswax cream
or
68% Nyangbo chocolate
cardamom, cacao
-
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.
FESTIVE DECEMBER SUNDAY LUNCH: £50.00
Bubbly and canapés
~
Terrine of smoked chicken, ham hock and duck liver
brioche, date pickle
Confit Loch Duart salmon
cucumber, wasabi, honey and soy vinaigrette
Spiced carrot soup
dukkha, coriander oil
Blue cheese mousse
endive, pear and pickled walnut
~
Roast sirloin of aged Welsh Black beef
Yorkshire pudding, roast potatoes, glazed shallot
Roasted Bronze Turkey
roast potatoes, all the trimmings
Pan fried bream
chickpea, chorizo, samphire
Caramelised celeriac risotto
garden chive, Welsh black truffle
~
Salted caramel tart
milk ice cream
Christmas pudding
brandy cream, clotted cream
Chocolate marquise
clementine confit
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.