Winter Garden Restaurant (Dinner orders taken 7pm to 8.00pm)
Click here
to download a sample Garden Restaurant Menu
Celebrate Easter in Style. Join
us on Good Friday for a special Fish supper,
we will also have steak on the menu for those that prefer a meatier
option! £19.95 for 3 courses.
On Easter Sunday we have a deliciousl
3-course lunch for £17.95 with an Easter Treat for
every guest.
Phone 01341 422 522 now to make your reservation, limited tables
available.
Join us for drinks in the bar before a delicious dinner. Our
Head Chef, whose reputation and skill has earned us an AA Rosette
in each of the last six years, will be putting the final
touches to your dinner while his team will be opening your chosen
bottle of wine, lighting the candles and warming the bread.
The dinner menu changes daily and includes tender Welsh Mountain
lamb and delicious Welsh Black Beef from our local butchers and
farmers in Anglesey & Bala, venison from the Coed-y-Brenin
Forest, game when in season along with fresh fish, shellfish &
smoked fish (all smoked over Welsh Oak) from the Llandudno Smokery.
Our fresh fruit & vegetables are sourced through an established
supplier of quality produce in North Wales.
Main course options always include a vegetarian dish (indicated
with a V) and special dietary requirements are
easily accommodated.
Desserts, all made in our own kitchen, include traditional Welsh
and British puddings as well as a number of more decadent
creations!
We offer a range of Welsh cheeses as well as other favourites
from a local supplier..
Our wines are chosen selectively from the more notable regions
of the world.
Meet the Team
John Charnley, Head Chef, with over 30 years
experience who trained with the Savoy group in London and
abroad ending up as head chef at the most prestigious hotels in
Hong Kong in charge of a brigade of 30 chefs. John has been at
Dolserau Hall for 9 years and works tirelessly to source the
freshest & best quality products. He leads a versatile
team, with the breadth of capability to ensure an evening
menu which is always interesting.
With over 18 years experience Matthew Allen is our Sous
Chef and gives significant knowledge in the
understanding of presentation of good food. Matt has a real flair
that has been encouraged by the well known chef Martin James and
other members of the Welsh Culinary team.
Dylan Roberts our Chef de Partie is the third
member of our team and studied at the local college getting his NVQ
level 1-3 in Catering. Before joining us he has worked in a well
known bistro in Aberdovey and a number of other hotels. His
flair is for pastry.
Our Relief Chef Kevin Williams, was our
previous Sous Chef and has now taken over his own kitchen with
Harlech College. He helps us cover the chefs when they are on
holiday.