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The finest Sunday Lunch in Barmouth

Posted on May 14th, 2018

How would you like to taste our slow-roasted leg of Welsh Lamb with herbs, capers & potatoes cooked in the roasting pan with cream, served with steamed fine green beans and peas? Just one of the dishes now on offer at Môr for Sunday Lunch. 

We are now serving our Sunday Lunch menu each week between 12:00pm and 2:00pm at our fine dining restaurant, Môr located at Coes Faen in Barmouth. 

Not only can you enjoy our expertly prepared food, but you can also visit a place of historical Welsh architecture and see our unsurpassed views of the Mawddach estuary and Barmouth Bridge.

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.

We would now like to invite you to come and enjoy his cooking with us here at Coes Faen. Our fine dining restaurant showcases some of North Wales' best local suppliers and we take pride in sourcing our ingredients from an array of Welsh businesses. For example, our fresh fish is supplied by local Barmouth fisherman Rob Evans as well as Pwllheli fisherman Richard Evans of Bwyd Môr. All of vegetables are sourced from either Llandudno's M Hughes or our very own walled gardens where we are growing more and more each year. 

Two Courses £35 | Three Courses £40 | Four Courses £45 

Sunday Lunch Menu


Zuppa di Porri  (V)

Fresh soup of Welsh leeks, served with garlic croutons and a drizzle of truffle oil

Cozze al Forno

Fresh Conwy mussels on the half-shell, grilled with a topping of herby lemon breadcrumbs drizzled with olive oil

Capestante 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 by in small batches in the Brecon Beacons. 

Asparagi al forno con Aglio Selvatico

Wye valley asparagus, roasted and served with locally foraged wild garlic sauce and a shard of crisp Proscuitto


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 butter 

Aragosta alla Linguine (+)

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

Linguine con Pesto (V)

Fresh Linguine, fine green beans and baby new potatoes, dressed with locally foraged wild garlic pesto 

Cannelloni al Forno (V)

Fresh egg pasta sheets with the a classic spinach and ricotta cheese filling, baked with an intensely flavoured tomato sauce and topped with bubbling Italian vegetarian cheese

Ribollita (V)

A rustic Tuscan bean minestrone soup with cavolo nero, served on foccacia and drizzled with with Brolio single estate virgin olive oil from Chianti

+ £5 Supplement 


(all served with mixed spring vegetables)

Spigola Scottato

Pan-seared local wild sea bass fillets with oven-roasted tomatoes, olive oil, herbs and capers and locally foraged samphire

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, with steamed fine green beans

Agnello Gallese arrosto

Slow-roasted leg of Welsh Lamb with herbs and capers with potatoes cooked in the roasting pan  
with cream, served with steamed fine green beans and 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

+£5.00 supplement


Limoncello Parfait(V)

Parfait of Limoncello with boozy berries & cinnamon tuille 

Torta di Cioccolato (V)

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

Affogato Merlino (V)

Soft Italian vanilla gelato made with Welsh organic dairy products and Madagasan vanilla, served with a hot caffé corretto (espresso with a shot of Merlin liqueur)

Formaggio (V)*

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

Wales:    Perl Las, Caws Cenarth, Smoked Caerffili, Brefu Bach, 
Italy:   Pecorino Fresco, Pecorino Stagionato, Pecorino Tartufo

Book your table for this Sunday by calling 01341 281 632 or emailing us on


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