Menu Monday Saturday
From the kitchen
The Tithe Barn Breakfast
Neuadd Fach bacon, Bower Farm sausage, Cross Farm free range egg, mushrooms, grilled
tomatoes and St Mary’s bakery toast served with freshly brewed tea or coffee.
Black Mountains Smokery
Smoked salmon and scrambled egg
With Cross Farm free range eggs on toast.
The Food Hall Breakfast
Two Cross Farm free range eggs fried, poached or scrambled with
Neuadd Fach bacon on buttered toast.
Light bites
Cawl
A traditional Welsh lamb and seasonal vegetable cawl
served with St Mary’s Bakery crusty bread.
Y Fenni Rarebit
Choose from one of the following toppings: Neuadd Fach bacon,
red onion marmalade, crispy leeks – served with mixed leaves.
Sautéed mushrooms
In Bower Farm cream & garlic sauce creamed chestnut
and field mushrooms on rustic toast.
True Taste Club
A triple decker sandwich with Neuadd Fach bacon,
black mountains smoked chicken, tomatoes and mixed salad.
Wye Valley honey roasted ham sandwich
With Welsh grain mustard and mixed salad leaves.
Black Mountains oak smoked salmon sandwich
With cream cheese and mixed leaves on wholemeal bread.
Perl Wen, bacon and pesto bruschetta
Creamy Perl Wen with Neuadd Fach bacon, fresh tomato
salsa and Capital’s classic pesto.
Mains
Welsh steak burger with red onion marmalade
On toasted granary bap with Old Shire Cheddar, mixed
salad leaves and spiced potato wedges.
Sausage & mash
Pork & leek sausage from the Traditional Sausage Co.
Spring onion and Old Shire mash with caramelised onion gravy
Salmon and crab cakes
Fresh salmon and Celtic crab cakes, tomato and
chilli jam served with a fennel salad
Butternut squash, Perl Las and spinach risotto V
A rich risotto of roasted butternut squash,
Perl Las cheese and spinach leaves.
Salads
Black mountains hot smoked salmon Nicoise
With green beans, Cross farm free range egg, new potatoes,
black olives and cherry tomatoes tossed in a garlic balsamic dressing.
Cothi Valley Feta Salad V
Crumbled Feta cheese, puy lentils, Broccoli, new potatoes,
with lemon and garlic dressing garnished with toasted sesame seeds.
Confit duck salad
Shredded confit duck leg, mixed leaves, shaved pear and
walnuts with Perl Las blue cheese dressing
The Food Hall Platter V
Snowdonia’s Black Bomber mature cheddar, Perl Wen
and Perl Las blue, oat cakes, Parsons pickled onions, celery and cherry tomatoes.
Tea
The Tithe Barn Cream Tea
Tea or coffee served with mini Clam’s cake, welshcake,
mini homemade scone served with Bower Farm clotted cream & Welsh Lady preserve.
The Tithe Barn Afternoon Tea
A selection of finger sandwiches accompany tea or coffee served
with Mini Clam’s cake, welshcake, mini homemade scone with Bower Farm
clotted cream & Welsh Lady preserve.
Indicates True Taste Award Winner