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Dinner

Dinner
Welcome to Môr, our fine dining restaurant at Coes Faen Lodge Spa BB. We hope you enjoy your evening being looked after by our lovely, dedicated team. 
Our dishes are based on Italian cuisine, mainly from the Tuscan regional style, fused with wonderful local Welsh ingredients and supported by authentic specialities imported directly from our small-scale specialist suppliers in Italy. 

All our dishes are cooked from scratch in our modern kitchen, headed up by Wayne Scarlet, our Head Chef. His Italian cooking skills were honed as a personal chef to an Italian Ambassador and he has worked as a demonstration chef on cruise ships around the world. He prepares fresh bread and pasta daily, as part of a simple menu showcasing our favourite Italian flavours. Our menu changes monthly to allow us to share with you the the delights of naturally seasonal ingredients.  

We do not use any bought-in, frozen or pre-prepared dishes. Our passion is to create our own signature flavours, and we take great care about the provenance of our food. Our sourcing of fresh ingredients to people we know and trust is a key part of our approach to cooking. We use organic ingredients wherever feasible and wild or high animal welfare meats, we source to a select group of small businesses whose owners we know, and we favour artisan approaches and small scale for a more personal, tasty and higher quality outcome. We want to offer food that is good to eat in the broader meaning of the phrase.
Naturally, we are vegetarian, vegan and gluten-free friendly, and aim to create dishes that make dining an equally enjoyable experience for everyone.
We hope you thoroughly enjoy your evening with us
Diolch yn Fawr Iawn
Richard and Sara Parry-Jones
Owners and Hosts

Locally sourced

We are blessed with an abundance of fantastic Welsh raw materials from the area to work with. We source fresh fish and shellfish from Cardigan Bay, fresh local game from Coed-y-Brenin and Denbigh, organic Welsh beef and Salt Marsh Lamb from Rhug Organic Farm, wild mushrooms from the woodlands and samphire from the marshlands of the Mawddach, and are in the process of sourcing fresh organic fruit and vegetables locally, grown by our local partners in Dolgellau. This meticulous attention to sourcing is reflected in the same degree of obsessive care in preparation, and our priority is always to provide flavour and texture that showcases and amplifies the natural goodness of our materials. 

See menu

Menu Inverno

---Antipasti---

Antipasti

Zuppa di Asparagi (V)

Fresh soup of Wye Valley or Shropshire asparagus, served over ‘al dente’ fresh summer vegetables 

and garnished with basil oil

Sformato di verdure con salsa Pecorino (V) *

A hot mousse of vegetables with a creamy Pecorino cheese sauce 

Capesante alla Venetia (+)

West Coast king scallops -- pan fried and served on the half shell with a crunchy lemon, garlic breadcrumb topping 

  Affettato Misto

A platter of Italian-style cured meats and cheese, including Pecorino, Proscuitto di Parma and a selection 

of Welsh artisanal organic Salumi made in small batches in the Brecon Beacons. 

Scampi Saltate (+)

Scottish Langoustines sautéed in olive oil, dressed with a Vermouth, garlic and lemon herb sauce


---Primi---

Ravioli al Granchio

Fresh home-made pasta filled with flaked fresh Lleyn crab meat and ricotta, with garlic, chillies and herbs, dressed with lemon-flavoured Welsh organic butter 

Cacciucco alla Livornese

Classic Tuscan fish soup made with 5 varieties of local fish and shellfish, served over a toasted focaccia crouton 

Aragosta alla Linguine (+)

Locally caught Lleyn lobster cooked in a rich tomato sauce spiced with chilli and garlic, served with fresh linguine pasta

Tagliatelle al Tartufo Nero Estivo (V) * (+)

Fresh egg pasta dressed with organic Welsh butter, Parmegiano cheese and Italian black summer Truffle oil, 

Topped with freshly shaved Italian truffle at the table

(+) £5 Supplement   

*SOME CHEESES CONTAIN ANIMAL RENNET.      

PLEASE ASK OUR STAFF ABOUT ANY ALLERGIES OR SPECIAL DIETARY REQUIREMENTS


---Secondi---

(all served with mixed spring vegetables)

Spigola scotatto con puré di Cannellini

Pan-seared local wild sea bass fillets with oven-roasted tomatoes, olive oil, crushed cannellini beans and basil 

Sogliola alla griglia

Fillets of fresh local lemon sole grilled and served with lemon butter sauce 

Filleto di Manzo al Pepe Verde e Cognac (+)

 Grilled fillet of beautifully-aged Bala Welsh Black beef, served with sautéed mushrooms 

and a brandy cream sauce with green peppercorns and steamed fine green beans

Agnello alla Scottadito

Organic local Welsh lamb chops marinated in wine and herbs then simply grilled, served with 

cauliflower puree and minted peas

Porcini con Polenta Spinaci (V)

 Sautéed wild and cultivated mushrooms in a Marsala sauce served with chopped fresh

 steamed spinach and polenta, garnished with crisp polenta fries and steamed asparagus

Insalatone di Capriolo (V)*

A large salad of rocket, spinach leaves, pears, lightly toasted walnuts and Pant Ysgown Welsh 

Goats’ cheese from the Brecon Beacons, with a dressing made with local Welsh honey

Aragosta gratinate (++)

Whole fresh local Lleyn lobster, split and gratinéed with a sauce of herbs and creamy mushrooms 

+ = £5.00 supplement   ++ = £10 supplement   *SOME CHEESES CONTAIN ANIMAL RENNET. 

PLEASE ASK OUR STAFF ABOUT ANY ALLERGIES OR SPECIAL DIETARY REQUIREMENTS

Dessert Menu

---Dolci---

Limoncello Parfait (V)

Parfait of Limoncello with boozy berries and cinnamon tuille 

Torta di Cioccolato (V)

Dark chocolate ganache tart, stem ginger mascarpone, charred oranges and nut brittle

Fragole con Mascarpone (V)

Sliced strawberries lightly marinated in lemon sugar and topped with whipped vanilla mascarpone 

Affogato Merlino (V)

Soft Italian vanilla gelato made with Welsh organic dairy products and Madagascan vanilla, 

served with a hot caffé corretto (espresso with a shot of Merlin liqueur)

Formaggio (V)* (+)

Selection of Italian and Welsh cheeses with artisan crispbreads, pear and apple slices and walnuts

Wales:    Perl Las, Caws Cenarth, Smoked Caerffili, Brefu Bach, 

Italy:   Pecorino Fresco, Pecorino Stagionato, Pecorino Tartufo

Zabaione al limone (V) – takes 25 minutes

Very light lemon Italian-style hot soufflé (made without flour) served with a 

hot sauce of reduced Marsala Dolce and lime sorbet

---Dessert Wines---

Vin Santo Toscana IGT Badia Coltibuono Toscana 125 ml glass   £9

Intense and complex, cherries combine with aromatic herbs, spice and cocoa with a long dry finish

Granello Toscana IGT Passito Ricasoli Toscana 125 ml glass   £9

Extremely clean nose, with a very wide varying aromatic framework of candied citrus fruit, dried figs, apricot, and pineapple. 

Jurancon 2013 Doux South West France 125ml Glass £4

Aromas of tropical fruit such as pineapple and mango -- try it chilled with a pudding or a slice of cake. 

Royal Tokaji Aszu 5 Puttonyios Tokaji Hungary   125 ml Glass   £9

A beautifully rich, honeyed Tokaji with citrus, apricot and nutty flavours and a fresh finish.

-- Specialty Coffees served with our own decadent Chocolate Truffles -- 

Coffi Gymraeg Mawr £9

Café latte enlivened with Welsh whisky

Coffi Gymraeg Bach £8

Expresso shot served with steamed milk and Merlin Welsh liqueur

 + = £5.00 supplement   


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