Evening Dining

All of the ingredients used in our menu have been carefully selected from our trusted local suppliers. Our Head Chef and his team have focused on fresh local produce, prepared and served in such ways that they showcase their full flavour and reflect all the goodness of Pembrokeshire.

• We also have an extensive wine list.
• The Cliff Restaurant operates a 'No Mobile Phone' policy.
• We have been informed by our Suppliers that foods have not been genetically modified
• Please let us know if you have any allergies and/or intolerances. We will be happy to provide you with the relevant information.

Please note this is a sample, our dishes change regularly due to the availability of local produce.

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DINNER MENU

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STARTERS

Pressed Duck Leg Terrine
blackberry gel, pickled blackberry, crispy shallot, sourdough crouton 9.00

Scallops
confit pork belly, parsnip and vanilla puree, black pudding, apple 9.00

Lobster Risotto
pickled carrot, tarragon, orange 9.00

Onion and Welsh Cider Soup
Welsh rarebit crouton 8.00

Textures of Organic Beetroot
goats cheese mouse, candied hazelnut, nasturtium 8.50

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MAINS

Dry Aged Pembrokeshire Duck Breast
pumpkin, chicory jam, mushroom, sage 24.00

Welsh Venison
celeriac and pear 24.00

Free Range Chicken Breast
confit leg, sweetcorn, tarragon, girolles 19.00

Salt Aged Welsh Sirloin or Ribeye
roscoff onion, mushroom and tomato with triple cooked chips 24.00
(add Peppercorn, Dianne or Port & Perl Las Sauce, for 4.00 supplement)

Halibut
triple cooked potatas bravas, aioli 24.00

Dover Sole
greens, brown shrimp, lemon and caper butter sauce 31.00
(£6.00 supplement for dinner-inclusive guests)

Sea Bream
broccoli, soy, ginger, coriander, leek, peanut 19.00

Line Caught Plaice
Gower mussels, broccoli, mariniere sauce 19.00

Charred Broccoli v
Welsh goats cheese, goats curd, quinoa, puffed grains 15.50

‘Leek and Potato’ vg
textures of leek, hasselback potato, potato puree 15.50


ON THE SIDE

Seasonal Greens v 4.50
Buttered Mash v 4.50
Triple Cooked Chips 4.50
Seaweed New Potatoes v .4.50

(One side per person included for dinner-inclusive guests)

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DESSERTS

BLackberry Parfait 8.50
white chocolate, textures of apple

Steamed Ginger Pudding 8.50
treacle toffee sauce, crème fraiche ice cream

Chestnut and Vanilla Mille-Feuille 8.50
whiskey gel, cinnamon ice cream

‘Black Forest’ 8.50
chocolate, cherry, cherry sorbet

Lemon Tart, Our Way 8.50
white chocolate ice cream

CHEESEBOARD

Selection of Welsh Cheeses for Two 15.00
red onion & port chutney, grapes, cured meats, crackers

Sunday Lunch

SUNDAY LUNCH

SERVED 12PM-3PM
27.50 PER PERSON

STARTER

Welsh Cider & Onion Soup
Welsh rarebit crouton

Crispy Squid
garlic aioli, lemon

Ham Hock & Chicken Terrine
piccalli puree, pickled shalot, sourdough

Wild Mushroom v
tarragon fricassee, toasted sourdough

MAIN

Roast Sirloin of Beef
gravy, Yorkshire pudding

Roast Loin of Pork
stuffing, apple purée

Plaice
Gower mussels, tender stem broccoli, marinara sauce

Cauliflower vg
textures of cauliflower, pickled golden raisins, toasted almond

DESSERT

Chocolate Mousse
orange

Sticky Toffee Pudding
butterscotch sauce, vanilla ice-cream

Classic Crème Brûlée
shortbread

Welsh Cheeses
grapes, fig chutney, crackers
2.50 supplement

Wine

Wine Menu

Sample Wine Menu (reduced version)
For current prices, please contact the hotel directly on 01834 812304

White Wines

TERRE FORTI DOC – Trebbiano-Chardonnay (12%) 2014 ‘ITALY Northern Italy’
Medium dry & fruity

SAN ABELLO – Sauvignon Blanc (12%) 2015 CHILE Aconcagua Valley
Dry and fruity

ARGENTO Chardonnay-Viognier (12%) 2014 ARGENTINA Mendoza
Dry & fruity

THE EDEN GARDEN Moscato (5,5%) 2012 AUSTRALIA
Medium to sweet & fruity

SEVIAL ESTATE ALISIOS (12%) – Pinot Grigio-Riesling 2015 BRAZIL Campanha
Medium dry, fruity & unusual

STELLENRUST – Chenin Blanc (13,5%) 2014 ‘SOUTH AFRICA’
Medium dry & fruity

PICPOUL DE PINET AOC – La Cote Flamenc (12%) 2015 FRANCE Languedoc
Dry and refreshing

CONTO VECCHIO – Pinot Grigio delle Venezie IGT (12%) 2014 ‘ITALY Veneto’
Dry and lightly smoked

VIVANCO RIOJA DOC – Viura Malvasia (12,5%) 2014 ‘SPAIN Rioja’
Dry and fruity

‘VILLA WOLF – JF Wolf Estate – Dry Riesling (11%)’ 2014 ‘GERMANY Wachenheim’
Dry, medium bodied with apple aromas

‘MUSCADET SEVRE ET MAINE SUR LIE AOC – CHATEAU DES TEMPLIERS (12%)’ 2014 FRANCE Loire Vallée
Extra Dry, crispy & a touch of acidity

TOURAINE AOC – Les Nuages – Sauvignon Blanc (12,5%) 2014 FRANCE Loire Vallée
Dry, fresh & fruity

HUIA – Pinot Gris (13,5%) 2013 ‘NEW ZEALAND Malborough’
Dry with a well balanced structure

ALLAN SCOTT – Sauvignon Blanc (13,5%) 2014 “NEW ZEALAND Malborough”
Dry, fresh with redcurrant aromas

FRIENDLY GRUNER VELTLINER – Laurent V (12,5%) 2012 AUSTRIA Jurtschitsch
Dry, spicy & vegetable aromas

GEWURZTRAMINER Jean Biecher (13%) 2014 Alsace, France
Dry, rich, exotic flavours

Rosé Wines

TERRE FORTI ROSATO DOC (12%) 2013 ‘ITALY Northern Italy’
Dry, fresh and fruity

CONTO VECCHIO – Pinot Grigio delle Venezie IGT Blush (12%) 2014 ‘ITALY Veneto’
Dry, fresh and fruity

BULLETIN – Zinfandel Rosé (10%) 2014 ‘USA California’
Medium

VIVANCO RIOJA DOC ROSADO (13,5%) 2014 ‘SPAIN Rioja’
Dry and fruity

SANCERRE ROSE Domaine Salmon (13%) 2013
Dry, full bodied & fruity

DOMAINE D’ASTROS – Vin de Pays des Maures (13%) 2010 FRANCE Provence
Dry, light bodied and refreshing

Red Wines

LA CROIX IGP – Grenache-Merlot (12,5%) 2014 FRANCE Hérault
Medium bodied, spicy & full tannin

PEZ DE RIO – Tempranillo - Merlot 2014 (12,5%)
Medium bodied, blackcurrant aromas

BUSH TELEGRAPH – Shiraz/Viognier (14%) 2013 AUSTRALIA South East
Medium bodied & redberries aromas

LA SERRE – Vin de Pays d’Oc – Cabernet Sauvignon (12,4%) 2014 FRANCE Languedoc
Medium bodied with blackcurrant aromas

TERRE FORTI DOC – Sangiovese-Rubicon (12%) 2014 ‘ITALY Northern Italy’
Medium bodied, cherry & vanilla aromas

GRAN DUCAY – Gran Reserva – (13%) 2009 ‘SPAIN Catilla’
Medium bodied

JUBILUM IGT – Pinot Nero-Shiraz 2013 ‘ITALY Sicily’
Medium bodied, blackberry aromas

SPY VALLEY – Pinot Noir (13,5%) 2012 ‘NEW ZEALAND Malborough’
Light bodied and fruity

H DE L’HOSPITALET IGP – Pinot Noir (13%) 2014 FRANCE Languedoc
Light, fruity & unusual

CAHORS – Château Caillaux – Malbec (13,5%) 2012 FRANCE Cahors
Medium bodied with mineral aromas

FLEURIE AOC – Cave de Fleurie (13 %) 2013 FRANCE Beaujolais
Light, fresh, fruity & a touch of acidity

BORDEAUX AOC – Château l’Eglise – Grand Vin de Bordeaux (12%) 2013 FRANCE Bordeaux
Medium bodied

Sparkling Wines

MARQUIS DE LA TOUR BRUT (11%) N.V. 'FRANCE Loire Vallée'
CUVEE JEAN-LOUIS – Blanc de Blancs – Charles de Fère – BRUT (11,5%) N.V. 'FRANCE Burgundy'
FREIXENET CAVA (11,5%) N.V. 'SPAIN Penedes'
PROSECCO DOC – Bel Star (11%) N.V. 'ITALY Veneto'
ALLAN SCOTT – Blanc de Blanc – Reserve BRUT(12%) N.V. 'NEW ZEALAND Malborough'
GRAHAM BECK BRUT (12,5%) N.V. 'SOUTH AFRICA Robertson'
PETALUMA CROSER BRUT (13%) 2007 'AUSTRALIA Southern'

Champagnes

DE CASTELLANE BRUT – Croix Rouge Saint André (12%) N.V. EPERNAY BOLLINGER BRUT- Spéciale Cuvée (12%) N.V. AY
VEUVE CLICQUOT PONSARDIN BRUT – Yellow Label (12%) N.V. BOUZY
MOET & CHANDON BRUT NV EPERNAY
R de RUINART BRUT (12,5%) N.V. REIMS
BOLLINGER BRUT SPECIAL CUVEE (12%) Aypernay
RUINART BRUT – Blanc de Blancs (12%) N.V. REIMS
'MAGNUM of : VEUVE CLICQUOT PONSARDIN BRUT – Yellow Label (12%)' N.V. BOUZY

Vintage Champagnes

'VEUVE CLICQUOT PONSADIN BRUT VINTAGE (12%) 2010' 2002 BOUZY
BOLLINGER BRUT VINTAGE (12%) 2002 AY
DOM PERIGNON BRUT VINTAGE 2005 HAUT-VILLIERS
VEUVE CLICQUOT PONSADIN – La Grande Dame (12%) 1998 BOUZY
KRUG BRUT VINTAGE (12%) 1995 REIMS
LOUIS ROEDERER BRUT – Cristal (12%) 1999 REIMS