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.