Fine Dining & Banqueting

At St George’s Hotel, we insist in bringing our guests only the finest foods, cooked in season, when taste and quality are at their optimum.

Excellent cuisine is a key feature from light refreshments to private dining and formal banquets. Intimate private dinning rooms and breathtaking function suites are the ideal venues for dinner dances, weddings, Christmas parties or perhaps simply a pre-dinner champagne reception on a sunlit terrace.

We also insist on traceability in all our raw ingredients, using organic wherever possible but only if it meets our exacting standards. At St George’s Hotel, we are already recipients of numerous awards for our fine foods and are utterly committed to providing only exceptional cuisine for our guests.

Whatever the occasion our friendly staff will be on hand to assist with all the planning and detailWe also insist on traceability in all our raw ingredients, using organic wherever possible but only if it meets our exacting standards. At St George’s Hotel, we are already recipients of numerous awards for our fine foods and are utterly committed to providing only exceptional cuisine for our guests. Excellent cuisine is a key feature from light refreshments to private dining and formal banquets. Intimate private dinning rooms and breathtaking function suites are the ideal venues for dinner dances, weddings, Christmas parties or perhaps simply a pre-dinner champagne reception on a sunlit terrace.

Starters

Pantys Gawn Goat’s Cheese Pannacotta,

 With a Tamarillo Relish and Green pea and Apple Salad

Wild Rabbit and Chestnut Terrine, with its Own Broth and Tart Apple Jelly

Lightly Spiced Breast of Gressingham Duck,

 With Dressed Lentil Salad and Caramelised Beetroot Dressing

St George’s Trio of Melon

Cold Poached Mackerel and Smoked Salmon Ballontine,

With a Seared Scallop, Avruga Caviar and Red Pepper Dressing

Carpaccio of Welsh Beef with a Fig Salad and Welsh Mustard Dressing

Chefs Vegetarian Soup of the Day

Foie Gras and Chicken Liver Parfait with Onion Marmalade and Homemade Brioche

House Cured Salmon, with a Lime Gazpacho and Saffron Aioli

New Seasons British Asparagus and Watercress Salad,

 With a Slow Poached Hen’s Egg and Parma Ham

Plum Tomato and Mozzarella Salad, with Sherry Vinegar and Pesto Dressing

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Lemon Refresher Sorbet (supplement £2)

Main Courses

Seared Sea Bass Fillet, with a Calamari and Watercress Salad and Courgette Fritters

Pan Fried Sirloin of Welsh Black Beef, with Pumpkin Tart

And Wild Mushroom Cream

Cannon of Conwy Valley Lamb,

 With Confit Shoulder with Creamed Vegetables and Parsnip Puree

Plain Grilled Fillet of Welsh Beef, with Traditional Grill Garnish and Garlic Butter

Butter Poached Halibut, with a Crayfish Tortellini Roasted Fennel and Pea Cream

Poached and Grilled Corn Fed Breast of Chicken,

 With Braised Barley and a Tomato and Bacon Jus

Slow Roasted Aubergine, with Pepper and Tomato Ragout and Celeriac Cream

Butternut Squash and Mascarpone Risotto,

With Roasted Mushrooms and Rocket

Chefs Roast of the Day

Seared Loin of Tuna, with a Warm Nicoise Salad and Tomato Oil

Slow Cooked Corwen Pork Belly, with a Wild Rabbit Cannelloni and Polenta Chips