Head Chef Robert Evans

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THORNHILL ROAD THORNHILL CARDIFF CF14 9UA [email protected] 029 20693723 SUMMER A LA CARTE MENU 2018 (From Wednesday 20th June) SOUP OF THE DAY GOATS CHEESE PANNACOTTA crusty roll, blodyn aur rapeseed oil beetroots, poached pear, candied walnuts, sherry caramel £5.50 £6.50 PORK BELLY & HAM HOCK TERRINE ROAST SCALLOP pig cheek bonbon, English mustard, gooseberries glazed chicken thigh, carrot, hazelnut & green herb pesto £7.00 £7.50 VODKA CURED SEA TROUT QUAIL heritage tomatoes, avocado emulsion, croutons, roast breast, crispy coated leg, fried egg, black pudding, gazpacho, trout roe pickled turnip, apple £8.00 £7.50 MAINS DRY AGED FILLET OF USK BEEF TAGLIATELLE potato terrine, salt baked beetroot, shallot jam, short rib courgette, roquette, lemon, pea cream, £24.50 berkswell cheese, basil oil £14.50 DUCK BREAST spiced aubergine, apricots, pak choi, cashew nuts PAN ROASTED CHICKEN BREAST £17.00 herb butter, potato rosti, peas, broad beans, morteau sausage MARKET FISH £16.50 herb gnocchi, broccoli, almond pesto, baby gem lettuce, brown butter, sea vegetables DRY AGED 8OZ USK RIB EYE £18.50 handcut chips, grilled tomato & mushroom, watercress, green peppercorn sauce, Manor Parc beer battered onion ring FISH & CHIPS £23.50 manor parc beer battered fish, handcut chips, crushed peas, tartare sauce, grilled lemon, watercress LAMB RUMP £16.00 Slow cooked shoulder croquette, sweet potato puree, caramelised shallots, summer beans £18.50 SIDES HANDCUT CHIPS £3.00 MANOR PARC BEER BATTERED ONION RINGS £3.00 CAESAR SALAD £4.00 MIXED SALAD, HOUSE DRESSING £3.00 SEASONAL VEGETABLES, HERB BUTTER £3.50 DESSERTS DAILY SPECIALS CHEESE & BISCUITS £6.50 grapes, plum chutney £6.50 MILK CHOCOLATE DELICE banana parfait, smoked macadamia nut praline, STRAWBERRY ETON MESS salted toffee popcorn vanilla cream, elderflower syrup, meringues, strawberry sorbet £7.00 £6.50 POACHED PEACHES SELECTION OF HOMEMADE ICE CREAM lemon cheesecake mousse, lemon thyme doughnut £5.00 £6.50 HEAD CHEF ROBERT EVANS .

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Chris Mcmenamin Oil Until the Skin Starts to Go Golden and Crispy
PAN FRIED POLLOCK, TOMATO CHUTNEY, BRAISED FENNEL, Harvey’s Point Hotel Lough Eske, Donegal Town, FISH AND DILL CREAM SAUCE County Donegal This is a very simple and easy to make dish, yet it is very flavoursome with a real taste T: +353 (0) 74 972 2208 E: [email protected] LAKESIDE RESO RT - EST. 1989 of the sea www.harveyspoint.com SERVES 4 Ingredients Method For the pollock For the pollock 4 x fresh pollock fillets Heat up a frying pan with a little oil. Season the pollock fillets with a little salt Seasoning and pepper and place them skin side down in the pan. Cook on a medium heat Chris McMenamin Oil until the skin starts to go golden and crispy. Turn the pollock over and add a ONE TEAM. ONE DREAM. 40g butter few cubes of butter and a squeeze of lemon juice. Blessed with a magical location on the shores of Lough Eske, the Lakeside restaurant is the heart and 1 lemon Baste the fish with the butter. Ensure it is cooked through before serving, it may soul of the hotel. The drama of the theatre style open kitchen is balanced by the calm waters of Lough need to go into the oven to finish cooking, depending on the thickness of the fish. Eske, often with swans gliding by while you dine. The Lakeside Restaurant is elegant and formal without For the tomato chutney being fussy. Chef Chris and his talented kitchen brigade are inspired by the finest seasonal ingredients 300g tinned, chopped For the tomato and dill chutney from local and regional artisan producers.
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Tamale Company Cheese Tamale with Roasted
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Head Chef Tommy Boland
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Our Handbook
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