Welcome to Chantrey’s Restaurant at the Imperial Hotel

Our Executive Chef, Arwel Jones, and Head Chef, Joanne Williams, would like to introduce you to our À la Carte Winter Menu.

As an AA Rosette awarded restaurant, we take pride in the fact that we use local, seasonal and market fresh produce. Welsh food, from unique cheeses and wines, Welsh lamb and beef, to fresh fish and seafood, has a long-established reputation for distinctiveness, quality and taste. Our famous Welsh lamb and beef have a unique heritage, character and reputation which have been recognised by the European Commission (EC) awarding them the coveted status of Protected Geographical Indication (PGI), which puts them on a par with other excellent regional European products like Parma ham from Italy.

All dishes are cooked to order. We cook our food traditionally and our vegetables are lightly steamed to retain crispness, freshness, flavour & colour. For this reason we trust that you will appreciate the time involved in preparing your meal.

Should you have any particular favourite dishes or special dietary requirements, please speak to our Restaurant Manager, who will, with our Chefs, endeavour to arrange your meal accordingly.

The Imperial has implemented a food policy, to ensure that all meats supplied to the hotel have full traceability and have the highest ethical criteria with regard to feed and rearing.

All eggs, chickens and turkey used are free range and pork is farm assured, and where possible we use organic produce. Our menus are compiled with assurances from our suppliers that all products are free of GM soya and maize products.

Executive Chef Arwel Jones is renowned for his signature dishes. These include his own specialities and those most popular with our diners.

Please note that these dishes carry supplements.

Some cheese may contain raw milk. Please check with our Restaurant Manager if unsure. We cannot guarantee that any items are free of nuts/nut oil.

Daily Menu

In addition to our Chantrey’s Menu a Special is offered daily.

A Welsh language version of our Menu is available on request.

Chantrey's Restaurant á la Carte Seasonal Menu.

Appetisers

• Chef’s Freshly Prepared Soup (v) £6.50
• A Duo of Canteloupe and Galia Melon with Marinated Fruits and a Watermelon and Winter Pimm’s Granita £6.50
• Confit of Duck, Chicken and a Local Game Terrine with Spiced Fruit Chutney and Port Wine Reduction £6.50
• Mini Fish and Chips Beer Battered Fillet of Haddock, Crushed Peas, Mini Chips and Homemade Tartare Sauce £6.50
• Fresh Local Trout Fillet Ceviche Crisp Fennel and Watercress Salad, Cucumber Jelly and Dill Dressing£6.50
• Thai Spiced Fishcakes with Vermicelli Noodles Sesame Seeds, Watercress, Coriander and Spring Onion Salad, Sweet Chilli and Soy Dressing£6.50
• Smooth Chicken Liver and Wild Mushroom Parfait Caramelised Red Onions, Pickled Walnuts and Toasted Homemade Brioche £6.50
• Pant-Ysgawn Goat's Cheese and Confit Vine Tomato Terrine with Balsamic Roasted Beetroot, Cucumber Salad and a Parmesan and Sesame Crisp (v)£6.50

Main Courses

• Slow Braised Shoulder of Welsh Lamb Mixed Seasonal Vegetables enhanced with Rosemary and Port Wine wrapped in Italian Cured Ham, Fondant Potato, Lamb Cutlet and Pea Pureé £18.50
• Roast Fillet of Halibut with Conwy Crab and Dill Crushed Potato Confit Cherry Tomatoes, Salsify and Basil, Fresh Clam and White Wine Sauce £18.50
• Breast of Free Range Chicken stuffed with a Tarragon and Nant Conwy Mustard Mousse, served with a Spicy Sausage and Butter Bean Cassoulet and Beurre Noisette Potatoes £18.50
• Fillet of Local Seabass with Buttered Cabbage and Pak Choi Saffron infused Menai Mussels and Cockles, with a Crayfish Cream £18.50
• Slow Cooked Belly of Farm Assured Pork with Sticky Red Cabbage Sage Dumplings and Root Vegetables and a Bramley Apple and Taffy Cider Sauce £18.50
• Grilled Fillet of Hake with a Pine Nut and Fine Herb Crust Pappardelle Pasta with Laverbread, glazed Shallots, Sweet Peas and Broad Beans, Lemon and Basil Butter Sauce £18.50
• Char-Grilled Mediterranean Vegetable Lasagne coated with a Creamy Perl Las Sauce, served with Baby Onions and Buttered Greens (v) £18.50
• Petit Filet of Welsh Beef with Celeriac and Leek Rösti, Wild Mushroom and Pancetta Ragout, Sautéed Spinach, Pancetta Crisp and a Great Orme Ale Sauce £22.25

Prime Welsh Beef Steaks from the Char Grill

• 8oz fillet £24.75
• 10oz sirloin £22.65

Cooked to your liking with Grilled Mushrooms, Roasted Tomato and Hand-Cut Potatoes

Side Orders

A Medley of Mixed Seasonal Vegetables – Buttered Spinach – New Potatoes – Hand-Cut Chips – Sautéed Potatoes – Dressed Mixed Salad £3.50 each

Desserts

• Winter Trio Rich Dark Chocolate and Baileys Cream Torte, Chocolate Brownie Trifle and Vanilla Fudge Ice Cream £6.50
• Crème Brûlée with Almond Biscuit and Stewed Plums £6.50
• Lemon Meringue Cheesecake with a Lemon and Clotted Cream Ice Cream, Raspberry Wafer and Lemon Curd Sauce £6.50
• Five Spice Poached Pear and Apple Crumble Poire William Ice Cream and Calvados Anglaise £6.50
• Sticky Toffee Sponge Pudding with Caramel Ripple Cream and a Butterscotch and Hazelnut Sauce £6.50
• White Chocolate and Orange Parfait with Cointreau Jelly and Candied Orange £6.50
• Stilton or Cheddar with Celery, Grapes and Biscuits £6.50
• Speciality Welsh Cheese Selection Accompanied by Homemade Rustic Walnut Bread, Biscuits, Onion Marmalade, Grapes and Celery £8.75
  • Organic Perl Las Delicious soft blue cow’s milk cheese from South Wales
  • Hen Sir Extra mature Cheddar from North Wales
  • Perl Wen A soft Welsh Brie cow’s milk cheese from West Wales
  • Teifi with Peppercorns Mature Gouda-style cheese from West Wales