Our Head Chef and his team are committed to using fresh ingredients, simply cooked, to make the best use of natural flavours. Please note that the menus below are simply examples as our menu changes to reflect seasonal produce and daily deliveries.
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TO START
Smoked Salmon
compressed cucumber, burnt leek dressing, cucumber sauce 13.50
Seared Scallops
roasted cauliflower, caper and raisin puree 14.50
Ham Hock & Chicken Terrine
celeriac remoulade, prune puree, toasted focaccia 12.00
Goats Cheese & Beetroot Salad v
toasted walnuts 12.00
Seasonal Soup
crème fraiche 9.00
MAIN COURSE
Crispy Shoulder of Welsh Lamb
potato terrine, minted pea puree, goats curd 32.00
Chicken Supreme
hassleback potato, asparagus, roasted king oyster mushroom, mushroom & tarragon purée 26.00
28 Day Dry Aged Fillet Steak (7.00 supplement for dinner-inclusive guests)
short rib, caramelised roscoff onion purree, king oyster mushroom, pommery mustard sauce, fondant potato 39.00
Fillet of Bass
shellfish bisque, mussels, confit fennel, courgette and basil puree 30.00
Pan Fried Cod Loin
creamed kale, noily prat and brown shrimp sauce 30.00
Whole Roasted Bream
samphire, seaweed butter & capers 30.00
Duck Breast
potato terrine, celeriac puree, bacon and savoy cabbage, pickled blackberries 32.00
Wild Mushroom Stroganoff v
wild rice 23.00
ON THE SIDE
Home Made Chips v 4.90
Seaweed Buttered New Potatoes 4.90
Baby Gem Salad v 4.90
Spring Green Vegetables v 4.90
Please note that this menu could change, due to the availability of local produce and to reflect seasonal produce.
Please let us know if you have any food allergies and/or intolerances – we will be happy to provide you with any relevant information.
TO START
Seared Scallops
roasted cauliflower, caper and raisin puree 14.50
Goats Curd v
salt baked beetroot, pickled beetroot, charred gem, candied walnuts 12.00
Local Poached Oysters for Two
potato and laverbread foam, salt and vinegar scraps, chive oil 40.00
Glazed Pig Cheeks
celeriac pure, wild mushrooms, parsley oil 12.00
Whole Baked Camembert for Two v
house chutney, toasted sourdough 16.00
MAIN COURSE
Pan Fried Monkfish
shellfish bisque, mussels, sea vegetables 32.00
Fillet of Cod
parsley root chowder, brown shrimp, samphire 30.00
Roasted Cauliflower v
truffled mac and cheese, kale, crispy onions 22.00
Duck Breast
potato terrine, duck leg croquette, pickled blackberries 34.00
Châteaubriand for Two (£16.00 supplement for dinner-inclusive guests)
roasted hen of the woods, beet ragout, creamed potato, peppercorn jus 80.00
Aged Fillet Steak (£7.00 supplement for dinner-inclusive guests)
king oyster mushroom, brown butter bernalse, homemade chips 39.00
ON THE SIDE
Triple Cooked Chips | Duck Fat Roasted Potatoes | Honey Roasted Carrots | Seasonal Green Vegetables 4.90
TO FINISH
Paris-Brest
coffee cream, hazelnut ice cream 10.50
Caramel Custard Tart
apple and pecan granola, stem ginger & clotted cream ice cream 10.50
Chocolate Delice
caramelised banana, popcorn Ice cream 10.50
Peanut Butter Parfait
nutty tuile, blackberry sorbet, lemon gel 10.50
Selection of Welsh Cheeses
red onion and port chutney, grapes, apple slices, crackers 10.50
T O S T A R T
Honey Roasted Parsnip Soup v
perl las croutons
Torched Smoked Salmon
marinated beetroot, watercress sauce, horseradish
Garlic & Thyme Roasted Wild Mushrooms v
toasted sourdough, fried duck egg
Confit Duck Rillettes
plum chutney, toasted brioche
M A I N C O U R S E
Pembrokeshire Roast Beef
carrot and swede puree, Yorkshire pudding
Pan Roasted Lamb Rump
crispy shoulder croquette, minted peas and puree
Roasted Chicken Supreme
sage and onion pork stuffing, roasted leeks
Fillet of Cod
shellfish bisque, potato terrine, pickled mussels
Roasted Cauliflower Steak v
black bomber mac & cheese, crispy kale
T O F O L L O W
Apple & Cinnamon Crumble
clotted cream ice cream, toffee sauce
Chocolate Delice
burnt orange, honeycomb, orange sorbet
Sticky Toffee Pudding
coffee soaked dates, vanilla ice cream
Welsh Cheeseboard
red onion & port chutney, grapes, crackers
T O F I N I S H
Coffee
penderyn whiskey ganache
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Soup of the Day v
crème fraiche, toasted seeds 9.00
Whipped Goats Curd v
heritage tomato salad, pistou, toasted seeds 12.00
Smoked Salmon
beetroot, horseradish crème fraiche 11.50
Welsh Charcuiterie Board
cured meats marinated olives, chutney, freshly baked bread 18.00
Free Range Chicken Ceasar Salad
bacon, parmesan cheese, white anchovies, gem lettuce 17.00
Homemade Fish Cake
crushed peas, tartare sauce 20.00
Ribeye Steak
garlic butter, homemade chips, rocket and tomato salad 32.00
Fillet of Cod
seaweed buttered new potatoes, samphire, noily prat & caviar sauce 28.00
St Brides Beef Burger with Black Bomber Mature Cheddar & Bacon
caramelised onion, gherkin, gem lettuce, tomato, house slaw, homemade chips 22.00
Chickpea & Orzo Tomato Stew
roasted cauliflower, feta & dill 20.00
Roast Beef
with horseradish mayo 9.50
Smoked Salmon
with lemon crème fraiche & cucumber 9.50
Cured Ham
with tarragon mayo 9.25
Black Bomber Mature Cheddar
with tomato chutney 9.00
Minute Steak Sandwich
caramelised onion, wholegrain mustard mayo 15.50
BLT
bacon, lettuce, tomato 13.50
Toasted Reuben
pastrami, picked red cabbage, grilled cheese, Russian dressing 15.00
Homemade Chips 4.90
Spring Green Vegetables 4.90
Seaweed Buttered New Potatoes 4.90
Baby Gem w/ Perl Las & Garlic Dressing, Crispy Shallots 4.90
Please note that this menu could change, due to the availability of local produce and to reflect seasonal produce.
Please let us know if you have any food allergies and/or intolerances – we will be happy to provide you with any relevant information.
SERVED MONDAY-FRIDAY 12.00-15.00
STARTER
Seasonal Soup
crème fraiche, toasted seeds
Glazed Pigs Cheeks
celeriac puree, onion crisp, parsley oil
Wild Mushroom Parfait v
toasted sourdough
MAIN
Confit Duck Leg
sticky red cabbage, root vegetable jus
Fillet of Cod
potato cake, caper and herb butter
Roasted Cauliflower v
mac and cheese, crispy kale
DESSERT
Sticky Toffee Pudding
vanilla ice-cream
Chocolate Delice
caramelised banana, popcorn ice cream
Selection of Ice Creams & Sorbets
your server will inform you of today’s selection
2 COURSES 25.00 | 3 COURSES 30.00
Our set menu is served alongside our regular lunch menu.
Served from 12pm – 3pm
a selection of finger sandwiches
freshly baked fruit and plain scones
clotted cream and preserve
assortment of sweets
leaf tea selection
25.00 per person
enjoy a glass of champagne with your Afternoon Tea
38.00 per person
enjoy a glass of Prosecco with your Afternoon Tea
32.00 per person
Please note a discretionary 10% service charge is added to the bill. This is distributed in its entirety with all staff members.
Please let us know if you have any allergies and/or intolerances. We will be happy to provide you with the relevant information.
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Help yourself to our continental selection…
Selection of Natural & Fruit Yoghurts
Selection of Dried Fruits & Nuts
Seasonal Fresh Fruit
Selection of Cereals
Milk and Fruit Juices
Freshly Baked Pastries & Muffins
Toast Station
Specially cooked for you…
The Full St Brides Breakfast
with an egg your way
Eggs Benedict
ham, hollandaise sauce, toasted english muffin
Eggs Royale
smoked salmon, hollandaise sauce, toasted english muffin
Sautéed Mushrooms & Laverbread v
poached egg, toasted sourdough
Smashed Avocado with Crème Fraîche v
poached egg, toasted english muffin
Waffle v
chocolate sauce, red berry compote, crème fraîche
All Included in your B&B rate.
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Seasonal Soup
roasted garlic oil, toasted seeds
Smoked Salmon Fishcake
warm tartare sauce
Ham Hock & Chicken Terrine
piccalilli
Goats Cheese & Beetroot Salad v
toasted walnuts
Roast Striploin of Beef
Yorkshire pudding
Roast Belly Pork
sage and onion stuffing, celeriac purée
Fillet of Bass
caper and samphire butter
Portabello Mushroom Risotto v
truffle oil
Apple & Berry Crumble
vanilla ice cream
Sticky Toffee Pudding
walnut ice cream
Chocolate Tart
vanilla ice cream
Welsh Cheeseboard
red onion and port chutney, grapes, apple slices, crackers
2.50 supplement
3 COURSE: £32.00 PER PERSON
2 COURSE: £28.00 PER PERSON
Please note that this menu could change, due to the availability of local produce and to reflect seasonal produce.
Please let us know if you have any food allergies and/or intolerances – we will be happy to provide you with any relevant information.
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TO START
Beetroot Salad
baby gem, toasted walnuts 9.50
Seasonal Soup
roasted garlic oil, toasted seeds 9.00
MAIN COURSE
Coconut & Green Lentil Dhal
roasted cauliflower, almond & coconut crumb 25.00
Wild Mushroom Stroganoff
wild rice 23.00
SIDES
Roasted Carrots | Tender Stem Broccoli | Garlic & Thyme Roast Potatoes 4.50
DESSERTS
St Brides Sorbet
Your server will inform you of today’s selection 6.50
Chocolate & Peanut Butter Brownie
coconut sorbet 10.50
To view our Wine List, click the link below.
St Brides Spa Hotel Wine List.
Please note that wines, vintages, and price may be subject to change according to availability.
To view our Beverage List, click the link below.
St Brides Hill, Saundersfoot, Pembrokeshire SA69 9NH
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