The Restaurant

Our Kitchen offers a wide selection of traditional Welsh & British as well as contemporary dishes, prepared with a continental touch. Depending on seasons and availability we use fresh, mainly locally sourced produce.

Serving Food all day, you can choose from Bar Snacks, Sandwiches, Salads and our main Menu. Join us for Morning Coffee or Afternoon Tea.

Non residents are welcome to our English and Continental Breakfast Buffet.

Table D'Hote menus are available for larger groups, please enquire when making your Hotel reservation.

As previous winners of the Robinson's National Seafood Week Competition and emphasising on healthy eating we serve a great choice of Seafood.

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Enjoy our unforgettable braised organic Lamb Shoulder Shank with Honey & Red Currant Jelly scented Gravy or tickle your taste buds with our well known Steak & Ale Pie cooked with nothing but Robinson's Unicorn Bitter.

For small private Dinner Parties up to 20 Guests you can book the Captain's Table on the first floor over looking the Town Square and the Cader Idris Mountain Range.

Our younger Guests may want to choose from our extensive Children's Menu with healthy options.

Should you have any special dietary requests please enquire with our service personnel who will be delighted to help you to make the right choice.

If you need to depart early or embark on one of the many possible excursions in the area, you can order packed breakfasts or lunches from the reception the night before.

Our Menu

Starters

Pork & Chicken Liver Pate
with caramelised Red Onions, Sage and Port
served with Rocket and Cherry Tomatoes tossed in Olive Oil
accompanied by Red Onion & Tomato Chutney

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Smoked Salmon Parfait
on Bruschetta surrounded by crisp Lettuce Leaves
drizzled with Tomato - Pesto Sauce

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Garlic Mushrooms
cooked in White Wine and Cream with Freshly chopped Herbs
served in a Vol au Vent

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Tulipes of Craigellachie Smoked Salmon
filled with Crayfish Tails in a mild Coarse Grain Mustard Mayonnaise

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Main Courses Meat

Welsh Organic Aran Lamb Henry
Braised Lamb Shoulder glazed with a Honey, Mint and Red Currant Reduction

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Butterflied Tranches of Grilled Pork Fillet
presented on Lyonnaise Potatoes topped with
Garlic Mushrooms in Cream and finely chopped Herbs

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Robinson's Steak & Ale Pie
Lean pieces of diced Welsh Black Beef
 braised with Onions and Mushrooms in Unicorn Best Bitter in a Puff Pastry

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Grilled Venison Sausage
seasoned with Red Wine and Thyme
served on Leek-Potato Mash with Onion Gravy

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Pan Seared Venison Medallions
Glazed with a Red Burgundy Reduction accompanied by
hand-made German Noodles (Spaetzle) and a Williams Pear half poached in White Wine, topped with Cranberry Sauce

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Main Courses Sea Food

Poached Fillet of Cardigan Bay Sea Bass
in a White Wine, Cream Sauce with freshly chopped Chives
accompanied by Thyme Roasted Vegetables

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Pan Seared Medallions of Conwy Bay Monkfish Tail
with Strips of Prosciutto Ham served on Potato Puree
and Caper & Coriander Sauce

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Seared Cardigan Bay Trigger Fish
-looks a bit like John Dory and is also called the poor man's Lobster-
served on a bed of Spinach with Nanjing Rice and Mango Salsa

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"Seafood Quattro"
A delicious combination of poached Salmon & Brill,
sauteed Scallops & King Prawns
served with Bean Parcels wrapped in Bacon and Lyonnaise Potatoes

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The Royal Ship's Fish Pie
A delightful composition of Salmon, Sea Bass and Prawns
cooked in Cream, White Wine and fresh Garden Herbs
finished in the oven with a soft Potato Puree and Gruyere Cheese

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Home-made Desserts

Swiss Meringue Nest with Fresh exotic Fruit Salad
topped with Creme Fraiche

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Tangy Bread & Butter Pudding
with a hint of Orange Liqueur and Cinnamon
served with Cream or Custard

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Creamy Mandarin & Mascarpone Cheese Cake
with Fruit Syrup and fresh Mint, powdered with Chocolate

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Warm Apple Crumble Cake
with Custard or Vanilla Ice Cream

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The above menu is a selection from our a la carte menu, theses dishes may not always available, due to seasonal availability and changes on the menu.