Autumn Banquet at Rhosygilwen (early November menu)
Thai style fish cake made with lobster plus what ever other fish we catch in the pots with radish, coriander and chili salsa.
Fresh green paella made with welsh chorizo runner beans spinach and water cress lemon zest. Topped with pan-fried coley fillet.
Slow cooked pork belly and crackling with wild mushroom and marsala gravy served on Roasted butternut squash celeriac and parsnips.
Baked apple with Hazelnut parfait and salty caramel rolo
Local cheese board with chutney, wild herbs and warm chestnut bread