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 Menu

“To great extent ‘we are what we eat’ but ‘we are what we assimilate happily in our minds’ is even closer to the truth.  Dining should be a most enjoyable experience; food should look appetising and taste good with plenty of variety, moderate portions, high quality and nutritional value.

APPETISER

Amuse bouche 

Chef's amuse bouche of the day

TO START

Soup du jour (V) £6.75

Chefs soup of the day with home made Foccacia bead

Asian style sea bass (G) £7.95

Pan seared Asian marinated sea bass fillet with stir-fried sesame bok choi saffron cracker and a mild Thai cream sauce

A tartlet of leek, cauliflower and Welsh rarebit (V) £7.50

A tartlet of leek, cauliflower and Welsh rarebit, rocket, mustard dressing

Pan fried scallops £9.50

Pan fried scallops, crab potato cake, fennel, pancetta, chive beurre blanc

Confit duck, smoked bacon and chive terrine £7.50

Confit leg of duck, smoked bacon and chive terrine, redcurrant chutney, pickled vegetables, toasted sour dough bread

SORBET

Green apple sorbet (V,D,G) £2.50

MAINS

Breast of chicken (G) £17.95

Oven roasted thyme infused breast of chicken, sweet potato and maris piper dauphinoise potato, parma shard, charred tender stem broccoli, carrot and anise purée, rioja jus

Gloucester old spot pork £17.95

Braised pigs cheek, herb crusted loin, sage and apple rosti, heritage chantenay carrots, wilted greens, burnt apple purée, charcuterie jus

Seared breast of duck £18.95

Pan seared breast of duck, crispy leg croquette, sautéed cavolo nero, sweet potato fondants, orange glazed baby carrots, pickled fennel, raspberry vinaigrette, cherry jus

Fillet of local beef (G) £24.50

Butter roasted fillet of beef, carrot and miso purée, braised cheek, confit potato, buttered kale, chantenay carrots, morel and Madeira sauce 

Loin of lamb (G) £23.95

Butter roasted loin of lamb with minted pea purée, braised lamb shoulder, fondant potato, glazed root vegetables and a balsamic and rosemary jus

Chef’s catch of the day £TBC

Assiette of vegetables (V) £14.95

Baked Portobello mushroom, heritage tomato stack, courgette stuffed with feta and red pepper, duo of pepper coulis, toasted pine nut and basil crumb, parmesan crisp

DESSERTS - available Monday 1st May

Eton Mess (V,G) £6.50

A classic recipe of meringue soft whipped cream and seasonal berries

Banana Creme Brulee (V,G) £6.75

Set egg custard infused with banana, a caramel top, toffee pieces and caramelised banana

Coppa Cioccolata Calda (V,G)  £6.95

Vanilla, caramel and chocolate ice cream with chocolate coated honeycomb whipped cream and a jug of hot-fudge sauce

Bosco Meringato (V,G) £6.95

Raspberry and strawberry sorbet, vanilla ice cream, raspberry coulis, meringues drizzled with chocolate, seasonal berries, whipped cream and strawberry crunch

Banoffee Basket (V) £6.95

Vanilla, caramel and banana ice cream with caramel sauce, fresh banana and chocolate cookie pieces encased in a chocolate and sugar basket

Full Banana Split (V,G) £6.95

Vanilla ice cream with raspberry coulis, banana and whipped cream served in a freshly baked sugar-wafer basket

Trio of Sorbets (G,N,D,V) £5.95

A trio of sorbets garnished with raspberry coulis, summer fruits and mint

Fresh Fruit Salad (G,N,D,V) £5.95

Fresh fruit salad served with sorbet

Cheese (V) £7.50

A selection of local and French cheeses served in the traditional way  with celery, grapes and homemade chutney

TO FINISH

Tea, coffee and homemade petit fours £3.95

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

Or why not try our set menu where you get to sample a selection of our A La Carte Dishes

MENU DEGUSTATION

£45.00 per person

Amuse Bouche

Chef's amuse bouche of the day

***

Pan fried scallops

Pan fried scallops, crab potato cake, fennel, pancetta, chive beurre blanc

***

Confit duck, smoked bacon and chive terrine

Confit leg of duck, smoked bacon and chive terrine, redcurrant chutney, pickled vegetables, toasted sour dough bread

***

Asian style sea bass (G)

Pan seared Asian marinated sea bass fillet with stir fry sesame pok choi, saffron cracker and a mild Thai cream sauce

***

Sorbet (V,D,G)

Green apple sorbet

***

Fillet of beef (G)

Butter roasted fillet of beef, carrot and miso purée, braised cheek, confit potato, buttered kale, chantenay carrots, moral and Maderia sauce

***

Assiette of Wynnstay desserts in miniature

***

Tea, coffee and homemade petit fours

The Degustation Menu is only available until 20:45 and it is recommended that all of the guests in your party choose this set menu (no variation to the menu allowed)

EARLY BIRD MENU

Monday 1st May to 5th May -  6pm to 7.30pm

Saturday 6th May - 6pm to 7pm

2 courses £16.50 p.p, 3 courses £19.50 p.p  

TO START  

Chef’s soup of the day with home made bread rolls (V)

Ham hock terrine, quails eggs, sauce gribiche, dressed leaves, warmed bread

Salmon and smoked salmon mousse with dressed leaves, lemon gel and warmed Foccacia

Goats cheese en croûte with red onion marmalade and dressed leaves (V)

Pan seared scallops, celeriac purée, confit chorizo and smoked bacon foam (supplement £3)     

MAINS

Breast of chicken with colcannon potatoes, asparagus puree, scorched baby gem

and a white wine and chive sauce (G)

Seared fillet of sea bass with herb diced potatoes, ratatouille and a tomato and basil butter sauce (G) 

Chefs special of the day - please ask a member of our restaurant team

A risotto of spring vegetables, semi dried tomatoes and goats cheese finished with seeds and parmesan (V,G)

Lamb 2 ways (£6 supplement) (G)

Loin of lamb served pink, with herb infused belly croquette, fondant potatoes, glazed vegetables

and a rosemary and rioja jus

DESSERTS

Eton Mess (V,G)

A classic recipe of meringue soft whipped cream and seasonal berries

Banana Creme Brulee (V,G)  

Set egg custard infused with banana, a caramel top, toffee pieces and caramelised banana

Coppa Cioccolata Calda (V,G) 

Vanilla, caramel and chocolate ice cream with chocolate coated honeycomb whipped cream and a jug of hot-fudge sauce

Bosco Meringato (V,G)

Raspberry and strawberry sorbet, vanilla ice cream, raspberry coulis, meringues drizzled with chocolate, seasonal berries, whipped cream and strawberry crunch

Banoffee Basket (V) 

Vanilla, caramel and banana ice cream with caramel sauce, fresh banana and chocolate cookie pieces encased in a chocolate and sugar basket

Full Banana Split (V,G) 

Vanilla ice cream with raspberry coulis, banana and whipped cream served in a freshly baked sugar-wafer basket

Trio of Sorbets (G,N,D,V) 

A trio of sorbets garnished with raspberry coulis, summer fruits and mint

Fresh Fruit Salad (G,N,D,V) 

Fresh fruit salad served with sorbet

Cheese (V) 

A selection of local and French cheeses served in the traditional way  with celery, grapes and homemade chutney

SUNDAY LUNCH MENU

Sunday 30th April, 2017

2 courses £15.00 p.p.

3 courses £19.95 p.p.

STARTERS 

Chef’s soup of the day with home made bread rolls (V)

Potted smoked mackerel with cranberry jelly, Melba toast and a potato and mustard salad

Chicken liver parfait with seasonal chutney, dressed leaves and warmed Foccacia

Goats cheese en croûte with red onion marmalade and dressed leaves (V)

Pan seared scallops, celeriac puree, confit chorizo and smoked bacon foam (supplement £3)   

MAINS

Roast ribeye of beef, Yorkshire pudding, thyme and red wine sauce

Roast leg of spring lamb with a redcurrant and a rosemary jus (G)

Roast pork with crackling and apple cider gravy (G)

Chef’s special of the day - please ask a member of our restaurant team

Seared fillet of sea bass with herb diced potatoes, ratatouille and a tomato and basil butter sauce (G)

A risotto of spring vegetables, semi dried tomatoes and goats cheese finished with seeds and parmesan (V,G)

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

DESSERTS

Assiette of Wynnstay desserts in miniature (V) (supplement £2.50)

Rhubarb and custard fool, ginger crumb (V)

Glazed chocolate torte, raspberry sorbet, chocolate soil and raspberry gel (V)

Lemon meringue pie, shortbread crumb, candied lemon (V)

Trio of sorbets with raspberry coulis (V,G,D)

Trio of Cheshire farm ice cream (V,G)

A selection of local and continental cheeses (V)

please ask a member of our team for our cheese menu (£3 supplement)

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

Cheese and Tomato Ciabatta Pizza £5.95

served with homemade fries

Breaded Scampi £5.95

served with homemade fries

ALL SERVED WITH A CHOICE OF BAKED BEANS OR 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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