Head Chef Hefin Roberts

Loft Restaurant Sample Menu

Menus are created using some of Anglesey's finest seasonal produce:

Starters

Crab & scallop lasagne
tomato fondue, coral & herb veloute

Earl Grey smoked duck,
crisp leg fritter, onion pastry, burnt orange

Smoked ox tongue, beetroot carpaccio
shallots & balsamic

Broccoli & blue cheese panna cotta
crisp tofu & herb salad

Salmon tartare
asparagus, poached quail egg, pressed potato
 
Open ravioli of ham hock
Waldorf salad & chartreuse grapes

Main Courses

Roast rib of Welsh beef
braised flank, parsley creamed potato, spiced lentils
tarragon jus

Wild sea bass with soft herb crumb
lobster bisque, boulangere potato, asparagus
 peas & broad beans

Roast loin of Welsh lamb rolled in thyme & garlic
creamed leek porridge, harrisa spiced haricot beans
coriander jus

Pan fried turbot,
seafood fricassee, leek & mustard potato cake

Roast crown of poussin
seared foie gras, sage & onion sausage
carrots and beetroot

Truffled scrambled duck egg, wild mushroom
oven dried tomatoes, grilled brioche, caramelized red chicory
herb glazed vegetables

Dessert

Lemon & vanilla roulade
hot toddy, fresh honeycomb

Warm treacle tart
butternut squash puree, popcorn ice cream

Vanilla pod semi fredo, local strawberries
champagne & raspberry jelly, rose hip foam

Dark chocolate & star anise brulee
root ginger ice cream

Selection of Welsh cheeses,
spiced apple chutney,
walnut & raisin bread, digestive biscuits

Freshly ground coffee, tea or herbal teas &
handmade sweetmeats

Price

Three courses - Thirty nine pounds fifty
Coffee, Tea & Sweetmeats - Three pounds twenty-five
Prices include V.A.T. - Service not included