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Ideas on Supper
Suppertime. There's a smell around the Griffin as suppertime nears. Something indefinable that makes you hungry. Something that confirms how important supper is to us.
If you’re staying with us and have had a tiring day out and about, remember to take a glass of wine or a gin upstairs with you for your bath. Relax and build the appetite.
Then come down and sit on the sofas while deciding what you’d like to eat. Talk to some locals. Look at the wine list. Ask the team about the wines.
Our menu is not long. Never more than 7 starters or main courses. All driven by what our suppliers bring to our back door. Fish from Cornwall. Meat from the lowland hills. Greenery from the garden and from Penpont. All delicious and food that you want to eat.
We will generally change the menu every day. If you're staying for more than a couple of days and know of something that you'd particularly like to eat, do let us know.
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A typical Supper
* Part of the set menu (£28.50 for 3 courses). Guests may mix and match between menus.
Baba ganoush, imam bayildi, goat curd, buttermilk cracker
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8.00 |
Mackerel, celeriac, pear, air dried ham
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8.50 |
Warm cured salmon, beetroot, liquorice, pomegranate
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8.50 |
Spiced lamb, apple, curried onion, coriander
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8.50 |
Roast artichoke velouté
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* |
Oak roast salmon fishcake, aioli, leaves
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* |
Chicken liver parfait, walnut & raisin bread, chutney
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Smoked Glamorgan sausage, baby leeks, Jerusalem artichoke, apple
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16.50 |
Cefnllan, duck breast, pain d'epices, parsnip, Drake's pudding
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20.00 |
Brill, Welsh rarebit, mashed potato, wild mushrooms
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19.50 |
Haunch of Bwlch venison, faggot, baby sugar squash, hazelnut cacao
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21.00 |
Potato gnocchi, cavolo nero, butternut squash, pumpkin seeds, goat curd
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* |
Hake, celeriac, sesame, brown crab & soy butter
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* |
Coq au vin, mashed potato, pancetta, onions
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