Dinner Party / Wedding menu

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Mr Steve Williams, our ‘Freelance Development Chef’ is prepared to offer a Dinner Party based on the Sample Menu below to our guests staying here at Mynydd Ednyfed.  If you would like to reserve an evening with Steve please contact him on 07734 206786 to discuss your choices.

Steve will ask you to choose a minimum of two choices from each course, (apart from canapes and petit fours). 

Canapes 

Smoked salmon and cream cheese choux with dill, pickled cucumber, Pea and ham tartlet, tomato and basil on olive ciabatta

To Start

Chicken and pistachio terrine, pork bonbon, port and bacon jam

Salmon fishcake with tarragon mayonnaise, dressed leaves

Twice baked Olwyn Fawr cheese souffle, russet puree, endive, walnut

Filo basket of mussels, bacon and Pearl Wen

Pastry case of pigeon, local shitake, sweet potato, ginger and cardamom

Griddled baby gem, goats curd and hazelnut

Welsh rarebit croquettes with parsley and lemon

Heirloom tomato tartare, muscat jelly, beetroot wafer

To Follow

– Sea bass, fennel, samphire, Noilly Pratt and chive sauce, tenderstem, sweet potato rosti

Duck breast, blackberry, pancetta, maple, dauphinoise, roasted celeriac

Welsh lamb rump, ratatouille, black garlic and rosemary jus, hassleback potatoes

Grenache braised Welsh beef cheek,

cauliflower puree, squash fondant, charred onion

Hake with herb crust, creamed leeks and laverbread, Pen Llyn Pont Neuf

36he Pork belly, cider gel, neep purry, garlic and thyme baby potatoes

Sesame salmon, sanbaizu, pickled cucumber, snow peas, crispy noodle

Cumin roasted swede, kale, sweetcorn pure, cous cous, sultana

To Finish

Roast peaches, buttermilk ice cream, raspberry

Caramelised milk chocolate marquise, orange tuile, cinder toffee

Madagascan vanilla creme brulee topped with Tia Maria

Tart citron, strawberry sorbet

Pune and Armagnac parfait, poached plum, Tokaji jelly, white chocolate

Pear tatin, caramel ice cream

Roast figs, Banyuls, Brefu Bach ice cream

Fine Welsh cheeses, biscuits, membrillo

Petit Fours

Fudge, orange ganache bonbon, white chocolate and strawberry fizz cup

Minimum number catered for is ten people