Kings Brasserie
Make dining in the stylish, award winning, Kings Brasserie the highlight of your day with log fire, friendly hospitality and professional know-how to set the mood.
Although our menu changes on a regular basis, and we have a daily specials board, the sample menu below is a typical evening menu. We are also open at lunchtimes when our menu is a little more simple yet still contains great tasting food.
Starters
» Home made soup of the day served with homemade bread
» Grilled mackerel fillet with a smoked paprika and breadcrumb topping with a mild mustard cream sauce
» Chicken goujons seasoned with cracked black pepper, deep fried and served with tomato and red onion salad and sweet chilli sauce
» Carribbean salad - Paw paw filled with prawns in a lime and dill mayonnaise dressing and garnished with salad leaves
» Melon Carpaccio - layers of sliced Galia melon and watermelon with a summer fruit salad and watermelon coulis
» Fresh pineapple ring filled woth pearls of Galia melon and garnished with tropical fruit colis
» Confit of Gressingham duck leg slowly cooked until tender, skin crisp, served with fondant potato, apple sauce, sage stuffing and Madeira sauce
» Smooth chicken liver pate served with a toasted herb bread
» Mature chessar cheese and onion quiche in a rich short crust pastry served with homemade fruit chutney
Main courses
» Fillet steak – 8oz prime beef fillet with grilled tomato, field mushroom, caramelised onions and chipped potatoes
» Sirloin steak – 10oz prime sirloin of beef with grilled tomato, field mushroom, caramelised onions and chipped potatoes
If you would like a sauce with your steak please choose from Peppercorn sauce or Diane sauce
» Lamb and leek casserole in a puff pastry shell, served with cream potatoes and a selection of fresh vegetables.
» Gressingham duck breast and leg confit served with fondant potato, caramelised peach and a Grand Marnier sauce
» Steak and kidney pudding in suet pastry served with baby vegetables, chipped potatoes and rich gravy
» Fillet of salmon steamed and served with a chilli crumb topping and tomato and white wine sauce
» Breast of chicken in a crisp coconut crumb, served with lemon grass sauce, fresh mango and a timbale of wild rice
» Chicken tagliatelle – Ribbon pasta flavoured with tomato, garlic and oregano, served with breast of chicken in a white wine cream sauce
» Seafood hotpot – Sea bass, salmon and scallops in a tomato and pernod sauce with turned vegetables and cream potatoes
» Burrito pancake–Spring onion pancake filled with spiced chilli beans,sweetcorn, sweet potato and smoked cheddar cheese, topped with tomatio and avocado salsa and sour cream
Deserts
» Bread and butter pudding served warm with Creme Anglaise
» Sticky toffee pudding with butterscotch sauce and Chantilly cream
» Chocolate and cherry slice with Chantilly cream and chocolate sauce
» Banana and caramel ice cream sundae with banana slices, butterscotch sauce and Chantilly cream
» Raspberry crème brulee with fresh raspberries and a crisp caramel cage
» Chocolate shell filled with mint ice cream, served with white chocolate sauce and chocolate crackle garnish
» Trio of homemade ice creams – choose three from the following: Vanilla, chocolate, caramel, strawberry, banana, mint and raspberry
» Selection of Welsh cheeses with grapes, celery and savoury biscuits
Beverages
All served with petit fours
» Ground filter coffee
» Decaffeinated coffee
» Cappuccino
» Espresso
» Tea ( by the pot )
» Liqueur coffee ( Tia Maria, Brandy, Gaelic etc)