Four Seasons

The Four Seasons restaurant offers dining in an elegant formal setting. Our seasonal menu developed by our experienced team of chefs has a strong emphasis on using local and seasonal produce. The restaurant has held 2AA rosettes for 6 years as testament to our continued strive for excellence.

Opening Hours

For Breakfast:-

Monday to Friday 7:00am to 9:30am

Saturday, Sunday and Bank Holidays 8:00am to 10:00am

For Dinner:-

Monday to Friday 6:00pm to 9:30pm

Saturday 7:00pm to 9:30pm

Sunday Evening Closed


A LA CARTE

From Saturday 24th February our new A La Carte Menu will be available

6pm until 9.30pm

£40.00 per person

AMUSE BOUCHE

beignet of spring Welsh lamb with sauce polonaise, mint gel

STARTERS

Tataki yellow fin tuna

with a salad of raw vegetables, sweet chilli jelly, wasabi purée 

Seared scallops (G)

with creamed leeks, smoked bacon lardons, hickory foam, crisp sea salted croutons

Asparagus spears (v)

with truffle oil, poached free range local hens egg, parmesan tuille and hollandaise sauce

Pan fried Welsh lambs kidneys

with thyme champ, beetroot, belly fritter, cured ham and a grain mustard sauce

INTERMEDIATE

Blood orange granita (V,G,D)

MAINS

Butter roasted fillet of beef (G)

with truffle potato terrine, butterd asparagus, sherry glazed onions, watercress purée and a port reduction

Roasted best end of Welsh lamb

with a herb crust, baby broad beans, garden peas, fondant potato and a mint jus

Seared fillet of sea bass

with cauliflower textures, trumpet mushrooms, king prawn, lemongrass dumpling and a mussel, tomato and chive butter sauce

Roasted cauliflower (V)

with a wild mushroom risotto, pickled mushroms, rocket crisps and 24 month aged Parmesan shavings

DESSERTS

Madagascan vanilla bean cheesecake (V)

with mango jelly, white chocolate crumble, cointreau and orange ice cream

Strawberry parfait (V,G)

with honeycomb, apple sponge, pecan brittle, vanilla cream

Dark chocolate delice (V)

with mocha coffee ice cream, chocolate crumb, cocoa tuille

British and continental cheeseboard (V)

with celery, apple, grapes, home made chutney and biscuits

FEBRUARY EARLY EVENING MENU

MONDAY TO FRIDAY -  6PM UNTIL 7:30PM

Two courses £15.50 p.p

Three courses £19.50 p.p  

STARTERS

Chefs soup of the day (V)

with golden croutons

Salmon and smoked salmon mousse (G)

with crab mayonnaise, pickled cucumber 

Panko mozzarella (V)

with plum tomato relish, basil infused oil

Welsh rarebit tartlet (V)

with a tomato chutney and rocket salad 

Chicken and smoked bacon terrine

with fruit chutney, warmed ciabatta, dressed seasonal leaves

Seared scallops (£3.00 supplement)

with black pudding, cauliflower purée, parma shard

MAINS

Beef Rogan josh

with pilau rice, poppadums and mango chutney

Pan seared fillet of sea bass (G)

sea bass fillet, fricassee of puy lentils, pak choi, coconut cream sauce

Roast breast of chicken (G)

with bubble and squeak and a creamy mushroom sauce 

Slow roasted belly of pork (G)

with colcannon potatoes, buttered kale, apple and cider jus

Pesto penne pasta (V)

with semi dried tomatoes and parmesan cheese

Butter roasted fillet of beef (£9.00 supplement)

with beetroot and red wine purée, confit potato, glazed chantenay carrots, stilton and port sauce  

DESSERTS

Vanilla and white chocolate bread and butter pudding (V)

served with custard

Classic tiramisu (V)

served with pouring cream

Sticky toffee pudding (V) 

with toffee sauce and homemade custard

Vanilla pannacotta (V) 

hazelnut crumb and apple sorbet

Trio of ice creams (V)

with raspberry coulis

Cheeseboard (supplement £3)

served the traditional way

FEBRUARY SUNDAY LUNCH MENU 2018

2 courses £15.00 p.p.

3 courses £19.95 p.p.

STARTERS      

Chefs soup of the day (V)

with golden croutons

Salmon and smoked salmon mousse (G)

with crab mayonnaise, pickled cucumber 

Panko mozzarella (V)

with plum tomato relish, basil infused oil

Welsh rarebit tartlet (V)

with a tomato chutney and rocket salad 

Chicken and smoked bacon terrine

with fruit chutney, warmed ciabatta, dressed seasonal leaves

Seared scallops (£3.00 supplement)

with black pudding, cauliflower purée, parma shard

MAINS

Roast ribeye of beef,

Yorkshire pudding, thyme and red wine sauce

Roast turkey

with sausage and bacon pinwheel, apricot and sage stuffing, pan gravy

Roast pork (G)

with crackling and apple cider gravy

Chef's special of the day

Please ask a member of our restaurant team

Pan seared fillet of seabass (G)
sea bass fillet, fricassee of puy lentils, pak choi, coconut cream sauce 

Pesto penne pasta (V) 
with semi dried tomatoes and parmesan cheese 

All roasts will be served with rosemary roast potatoes & root vegetables

DESSERTS

Vanilla and white chocolate bread and butter pudding (V)

served with custard

Classic tiramisu (V)

served with pouring cream

Sticky toffee pudding (V)

with toffee sauce and homemade custard

Vanilla pannacotta (V) 

hazelnut crumb and apple sorbet

Trio of ice creams (V)

with raspberry coulis

Cheeseboard (supplement £3)

served the traditional way

Some items in our menu may contain nuts, seeds or other allergens. Please advise us of any dietary requirements or allergies when we take your order

Key to menu: (V) Vegetarian, (N) Nut Free, (D) Dairy Free, (G) Gluten Free

CHILDREN'S MENU

MAINS

Battered Chicken strips £5.95

served with homemade fries

Pork and Herb Sausage £5.95

served with creamed potatoes and gravy

Margherita £5.95

served with homemade fries

Breaded Scampi £5.95

served with homemade fries

Pasta £5.95

served with a tomato sauce and cheese

ALL SERVED WITH A CHOICE OF BAKED BEANS, PEAS OR SEASONAL VEGETABLES

Ham or Cheese Sandwich £5.95

served with homemade fries

DESSERT

Ice Cream £2.50

chocolate, strawberry or vanilla with chocolate sauce


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