cwtch* New Year’s Eve Menu 2018

Head Chef – Richard Guy
£60 per head
Kids Meals (12’s and under -smaller portions) £35 per head
£25 pp deposit required at time of booking.  Pre Ordering requested by Friday 14 December 2018.

Amuse Bouche (v)

Coated Marinated Olives
Spinach and Cream Cheese Roulade
Perl Las, Sunblush Tomato and Red Pepper Tapenade Crostini

To Start 

Scallops in Parma Ham Green Chilli and Coriander Salsa
Goats Cheese, Fig and Onion Tart Caramelised Fig • Sesame Seed Dressing (v)
cwtch* Smoked Venison Black Pudding Puree • Pickling Spice Sauce
Tempura Monkfish Kebab Tomato and Red Pepper Fondue • Deep Fried Cockles


Fillet of Welsh Beef
Mushroom Pate • Rosti • Roasted Baby Beets • Butternut Squash Puree • Primitivo, Mushroom and Baby Onion Sauce

Game Bird Ballantine
Duck • Pheasant • Partridge • Potato and Pancetta Terrine • Roasted Root Vegetables • Port and Game Sauce

St Brides Bay Stuffed Half Lobster
Crab Mousse • King Prawn • Roasted Mussels • Seafood Cake • Mixed String Vegetables • Lobster Bisque

Trio of Filo Baskets (v)
Mushroom, Perl Las and Roasted Garlic • Leek Rarebit with Fried Quail Egg • Spinach, Sundried Tomato and Cream Cheese with Herb Nut Crumb • Apple Calvados Risotto • Vegetable Bundle • Chestnut Gravy


Melting Chocolate Bombe Nut Brittle  Baileys Ice Cream • Hot Chocolate Cocktail
Dessert Trio Lemon Posset • Coconut Panna Cotta • Cambridge Burnt Cream
Panettone Sticky Toffee Pudding • Butterscotch Sauce • Rum and Raisin Ice Cream
Welsh Cheese Selection Speciality Crackers

Please notify us at the time of Pre Ordering of any food allergies you may have.  All menu items are subject to availability.  Gratuities are shared between all staff excluding owners.

To make a reservation please call us on 01437 720 491. We check our answerphone regularly so please leave a message with your contact details and we will return your call.

Group Bookings
We are able to cater for group bookings in our upstairs restaurant and can seat between 12 to 18 guests depending on layout.

Please call Jackie to discuss your requirements.