Coes Faen

Spa Lodge BB

Toggle Navigation

Make a booking online or call us on 01341 281632

Menu

Menu

Our contemporary intimate restaurant is open for dinner for our residents on Fridays and Saturdays from 18.30 (last orders 20.30). To secure your table, please make a reservation for dinner when you book, or at the latest when you check in with us. On Mondays and Tuesdays we are happy to advise alternatives for eating out in the area for our residents.

The Restaurant is also open for a limited number of Non-Residents, by prior reservation only, for Dinner on Fridays and Saturdays from 6.30 pm to 10.30 pm

Bore Da – Good Morning

You are welcome to choose a selection from the Buffet Table and order from the following hot dishes:

Sample Menu

Mountain

Welsh mountain breakfast
Roasted tomato, smoked black pudding, local pork sausage, bacon, hash browns and eggs any style

Eggs Benedict
Poached eggs with Hollandaise sauce and crispy pancetta on a toasted whole-wheat muffin

Estuary

Smoked Salmon and scrambled eggs
Fresh local Free-Range Eggs scrambled with organic Welsh butter with Hot Smoked Salmon, served on wholemeal toast

Eggs Royale

Poached eggs with Hollandaise sauce and hot smoked salmon, served on a toasted whole-wheat muffin

Field (V)

Welsh breakfast
Roasted mushroom, tomato, home-made Glamorgan sausage, Boston baked beans and eggs any style

Eggs Florentine
Poached eggs with Hollandaise sauce and wilted spinach served on a toasted whole-wheat muffin

Orchard (V)

Breakfast Apple Crepe (V)
With cooked apple slices, cinnamon sugar, grappa-infused sultanas and toasted pine nuts. Whipped vanilla mascarpone optional

Porridge (V)
Served either with honey and blueberries or with honeyed Penderyn whisky and fresh cream served in a small jug

Rosemary Foccacia & Olives

Primi

Ravioli di Granchio
Crab & chilli ravioli, pine nut & lemon butter

Insalata di formaggio di capra (V)
Salad of quinoa & toasted nuts, char-grilled seasonal veg, chutney & goats cheese

Zuppa di Zucca (V)
Butternut Squash Soup served with Kale crisps

Secondi

Rombo Scottato
Seared turbot, prawn & tarragon beignets, cockles, samphire & pernod

Lombo di Agnello
Loin of spring lamb wrapped in pancetta, rosemary & anchovies, crispy belly, herb gnochi, pea puree & minted onions

Casseruola e Halloumi (V)
Chick pea casserole, wild garlic pesto & griddled halloumi 

Sparkling

Prosecco Superiore Extra Dry 2014 Bartolin Angelo Valdobbiadene
Light, mineral, lemongrass and smoky yeast nose. Pleasant acidity, with a long, rich, beady finish

House Champagne NV Reims
A classic blend of Chardonnay and Pinot Noir, with the grapes coming from top-rated Premier and Grand Cru vineyards. Classic toasty aromas and fresh, crisp citrus and apple flavours

Ancre Hill Estates 2010 Monmouth
Award-winning sparkling Blanc de Noirs from Monmouth. Very refreshing with a soft inviting nose of lightly toasted brioche with hints of beeswax, the palate adds a hint of citrus peel and the finish is clean and fresh

Bollinger Special Cuvée Brut NV
Powerful and elegantly dry with notes of biscuit, citrus, figs and spice. This is really a lovely effort with its lemon and white flower aromas that complement the solidly complex, crisp and very pure flavors that possess fine detail and excellent intensity on the yeasty and lingering finish. Though the effervescence is not ultra-fine, neither is it coarse

Bollinger Grande Anee Brut Vintage 2004
Bone dry with rich butter, caramel and toffee notes. This is cool, refined and wonderfully complex with a moderately aged yeasty character that contrasts nicely with the beautifully fresh citrus, green apple and soft floral scents. The bead of the supporting mousse is quite fine but it’s firm and imparts plenty of punch to the precise middle weight flavors that possess the same complexity and refinement that is displayed by the nose, all wrapped in a crisp and dry but not particularly austere finish.

Veuve Clicquot La Grande Dame Brut, Vintage 2004
Top class Champagne with a full and nutty nose, plenty of power and a vibrant lemon acidity. This has a lovely palate, lots of nuts and fresh cream with an orange peel edge. Very firm. Incredible length of finish - it goes on and on.

White

Barone Ricasoli Torricella 2013 Chianti Toscana
Pale straw in colour with greenish reflections. The wine has a fresh and balsamic aroma with marked scents of vanilla and intense fruit concentration of plums, pineapples and apricots.

Orvieto Classico 2013 Santa Christina DOCG Antinori Umbria
Elegant, slightly nutty dry white with a gentle hint of honey. Grape varieties used are those typical to the Orvieto Classico area predominantly the Grechetto. Drinks well with any dish that has a nut or mushroom component.

Vermentino 2013 Poggiotondo Toscana
Pure Vermentino from the coast of Tuscany, grown within the smell of the sea by Alberto Antonini. He is a top winemaker, who consults for wineries throughout Italy, but he saves his finest work for his tiny Tuscan estate and this intensely flavoured Vermentino with creamy, apple fresh fruit and a touch of nutty complexity. Choose this to accompany any fish dish or salad

Sauvignon Blanc 2014 Greywacke Marlborough, New Zealand
Soft, weighty and accessible Sauvignon Blanc with hints of leaf, mineral and bright tree fruit flavours. The palate is crisp but remarkably mouth-filling, a small portion of the wine having been oak fermented. Exquisitely balanced wine with a lengthy finish. Recommended to complement our fresh sea bass dish.

Sancerre 2014 Domaine Crochet, Loire
Classic Sauvignon Blanc with an intense nose of elderflower and grassy notes, and a palate full of gooseberry and citrus. Dry with crisp acidity, very refreshing taste. Ideal with Brill

Wild Sauvignon Blanc 2013 Greywacke Marlborough, New Zealand
A very special Marlborough Sauvignon Blanc, slow fermented by Kevin Judd with indigenous wild yeasts in old French oak barriques to give a unique and rewarding experience. Creamy, with almost Fino-like flavours, it’s such an interesting wine, there is a herbal quality, but also a sense of spice, the faintest waft of coriander seeds cracking in a pan, saffron, lemongrass, white blossom, grapefruit and fennel, and that incredibly subtle, barely-there oak, round out this very savoury wine. The 2013 vintage is the standout from recent years – even the normally taciturn Judd agrees -- “2013 was a really good vintage,” says Judd.

Rose

Barone Ricasoli Ablia 2013 Chianti Toscan
Pale pink and elegant. Delicate, sweet and varietal aromas, the taste is fresh and light with good minerality.

Red

Valpolicella Ripasso DOCG 2008 Provolo, Campotorbian Veneto
Intense and complex, due to the added pressings from semi-dried grapes. Cherries combine with aromatic herbs, spice and cocoa with a long dry finish. A good foil for deeper flavour dishes.

Chianti Classico 2012 Brolio Barone Ricasoli Toscana
Bright and lively ruby. Enfolding and sweet aromas of cherry, morello cherry, violet and strawberry harmoniously blend with hints of tobacco, vanilla, white chocolate and Mediterranean spices. Ripe red fruit and the spices join in a long embrace of finely toasted notes. Excellent with mushrooms or lighter meat dishes.

Langhe Nebbiolo DOCG 2013 GD Vajra Piemonte
Fragrant raspberry-scented, and well balanced with lovely fresh crunchy fruit, the result of a late harvest and beautiful late autumn weather which suits the grape so well.

Chianti Classico Riserva 2011 Rocca Guicciarda, Brolio Toscana
Brilliant ruby red. Sangiovese aromas predominate on the nose with scents of red fruit and sweet violets, highlighted by delicate toasted hints. Fresh fragrant and savoury attack, fine structure with persistent finish, recalling cinnamon and jam. Lovely with poultry and red meat, perfect with cheese or meat sauced pasta dishes.

Barbera d’Alba DOCG 2012 GD Vajra Piemonte
A Barolo region wine made with the native Nebbiolo grape, violet red in colour with a powerful and complex nose, almonds and cherries with spices. Full and elegant on the palate with dark fruit and good minerality. Excellent with beef and game

Il Pino di Biserno 2009 Bibbona Maremma, Toscana
Deep plum velvet, Il Pino di Biserno offers warm, pepper-spiced dark fruit on the nose. Fresh, relaxed and classical in style, it is supported by earthy tannins. Ideal for our red meat and game dishes.

Amarone della Valpolicella DOCG 2012 Corte Giara, Allegrini Veneto
Intense and inviting ruby red in colour, this expertly made wine has particularly enjoyable characteristic hints of cherries and pepper, followed by subtle nuances of officinal herbs. Dry and well-balanced, where the traditional acidic note combines well with the softness of the fruit to form a satisfying contrast and produce a supple, feisty wine. Outstanding with our Venison main course and pairs well with Ragu

Albe Barolo DOCG 2010 GD Vajra Piemonte
Intense floral scents of freshly cut roses and wild violets jump out of the glass. On the palate, dark cherry and crushed cherry twine with allspice, cinnamon, clove, leather and alpine herbs. All are partnered by assertive but supple tannins and fresh acidity. Perfect for pairing with our Welsh beef steaks.

Sweet wines

Recioto della Valpolicella Classico DOC 2008 Giovanni Allegrini Veneto, 500cl
Intense and complex, due to the added pressings from semi-dried grapes. Cherries combine with aromatic herbs, spice and cocoa with a long dry finish

Vin Santo del Chianti Classico 1985 Fattoria di Montigliari Toscana, 500cl
Intense and complex, due to the added pressings from semi-dried grapes. Cherries combine with aromatic herbs, spice and cocoa with a long dry finish

Book Online