This former vicarage now houses an intimate and romantic candlelit restaurant with rooms. The decorations and furnishings have been designed by a bold and eccentric hand, and this vein continues into the food, the very limited opening hours, and the fact that the restaurant doesn't take credit cards and a vibrant-looking hand written menu.
Chef/proprietor Nick Priestland's food offerings are bistro in style, and he follows the seasons - using top-quality local food whenever possible.
An early summer menu listed 'Hot, Seared Local Smoked Salmon with Wild Rocket & Sweet Mustard Sauce'; 'Roasted Butternut Squash with Carmarthen Ham, Parmesan Shavings & Balsamic Dressing'; 'Smoked Haddock Crème Brulée' and 'Buffalo Mozzarella Salad with Roasted Tomatoes, Artichoke Hearts, Basil & Chives' among the starters.
'Fennel & Parmesan Gratin with Jersey Royal Potatoes'; 'Char-Grilled Marinated Tuna Steak, with a Roasted Tomato & Basil Sauce and Green Olive Tapenade'; 'Roasted Rack of Welsh Lamb with a Rosemary & Garlic Crust and Caramelised Onion Gravy' and 'Tournedos of Black Welsh Beef Fillet with Green Peppercorns & Red Wine Jus' listed among the mains.
Desserts include 'Chocolate Nut Torte'; 'Strawberry Pavlova'; 'Homemade Ice Creams' and the like.
The splendid garden makes a picturesque backdrop for al fresco summer dining.
- Food Style: Modern Welsh
- Lunch: Sun 12.00-15.00; set L £20
- Dinner: Thurs-Sat 19.00-21.30; mains from about £15 to £25;set D £25
- Seats: 24, plus 12 outside
- Wine: a concise list, has been well chosen and kicks off at around the £15 mark
- Wheelchair access: Yes
- Nearest station: Ferryside Rail
- Directions: See the map at the top of the page
- Parking: Yes
- Closed: L all week, D Sun-Weds, all Nov, 25th & 26th Dec.
- Outside eating
- Rooms available