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Sample Sunday Menu

Below is a SAMPLE SUNDAY MENU and some of the dishes may vary on today’s menu.


Red pepper hummus with marinated olives & toasted pitta £4.95 (gfo) (vg)
Pickled cockles & mussels £4.95 (gf)
Crispy tater tots with homemade house of parliament sauce £4.95 (gf)
Popcorn chicken with curried mango mayonnaise £5.95
Crab & dill polenta chips with red pepper & chilli dressing £5.95(gf)

I Ddechrau/Starters

Homemade soup of the day with Henllan bread £6.25 (gfo) (v)
Smoked mackerel pate, roasted rhubarb puree, pickled cucumber & radish salad and toasted Henllan bread £7.25 (gfo)
Erskine’s black pudding on a crispy hash brown, fried hens’ egg & homemade house of parliament sauce £7.25
Duo of goat’s cheese- whipped goats’ cheese & goats cheese beignets with a balsamic and heritage tomato salad, and a red pepper & chilli salsa £6.95 (v)
Surf and turf- pan seared king scallops, crispy belly pork, and pea puree & bacon jam £11.50
Tempura battered cauliflower florets with a parsley, caper, and lemon dip £6.95 (v,vg)

Cinio Dydd Sul/Sunday Roasts

Slow roasted rolled Welsh beef brisket with parsnip & horseradish puree, rich gravy & Yorkshire pudding £15.25
Roasted breast of chicken with bread sauce, sausage meat stuffing, chipolata sausage & chicken gravy £14.25
Roasted pork loin with sausage meat stuffing, roasted apple puree & cider and mustard cream sauce £14.25
Homemade vegetarian nut roast with parsnip puree & vegetable gravy (v) £13.25

All our roasts are served with mash & roast potatoes, buttered carrots, sugar snap peas, braised savoy cabbage & root vegetable mash (add a Yorkshire pudding to your roast for £1.00)

Prydiau Ysgafn a Salad / Light Bites & Salads (served until 5pm)

Smoked salmon niçoise salad- warm smoked salmon, little gem lettuce, cherry tomatoes, fine beans, boiled egg, new potatoes & mustard vinaigrette (gf) £11.95
BBQ pulled jackfruit nachos- tortilla chips topped with smoky BBQ jackfruit, guacamole and
Jalapenos £10.25 (v,vg)(gf)
Smoked haddock & crab kedgeree topped with a fried hen’s egg, curry and lime emulsion and pea shoots £11.95
Confit leg of Gressingham duck on a white bean, tomato & fresh herb cassoulet, celeriac puree & confit cherry tomatoes £11.95 (gf)
“The Sheep-dog”- Local butchers minted lamb sausage in a brioche sub bun topped with crumbled feta cheese and red pepper pickle, served with dressed salad and skin on fries £10.95.

Prif Gwrs…O’r Môr / Mains…From the Sea

Conwy beer battered haddock served with hand cut chips, tartare sauce & dill crushed peas sml £9.95/ lrg £13.95
Roasted fillet of cod with a lime & ginger marinated king prawn skewer, crispy white rice balls, grilled asparagus and a Goan curry sauce £18.95
King prawn, crab and mussel linguine with confit cherry tomatoes, chilli, marsh samphire and wild garlic & basil dressing £15.95
Pan fried fillet of salmon with lemon & chive crushed new potatoes, black olive tapenade, roasted chorizo, courgette & carrot ribbons & choron sauce £17.95

Prif Gwrs… O’r Tir/Mains…From the Land

**Creamy chicken & ham pie with roasted carrots, tender stem broccoli, buttered mash potato and rich gravy £14.95**
Roasted red pepper, chickpea & spinach tandoori masala curry topped with toasted almonds, coconut braised rice, toasted naan bread & hand cut chips£13.95(v)(vg)(gfo)(n)
The ‘Erskine burger’ – Beef burger with bacon, mature cheddar cheese, tomato & baby gem lettuce, red onion chutney in a toasted bun with hand cut chips & creamy coleslaw £14.50
Cauliflower & sweetcorn risotto with a green bean chutney and parmesan crisps £13.95(v)(gf)
28-day matured 9oz Welsh sirloin steak served with hand cut chips, beef tomato, grilled flat mushroom & watercress salad £21.95 (gfo) (Add peppercorn sauce, garlic & tarragon bone marrow butter or chorizo jam £2.75)

Brechdanau/Sandwiches (served until 5pm)

Pork club sub sandwich – crispy belly pork, back bacon, homemade black pudding, little gem lettuce, mustard mayonnaise & apple puree on a toasted sub bun £9.95
Tandoori chicken naanwich – tandoori seasoned chicken breast, crispy onion bhaji bites, curried mayonnaise in a toasted naan £9.95
Black & blue steak baguette- blackened cajun steak (served medium rare) with blue cheese, sticky red onion chutney & rocket in a toasted baguette £10.95
“Fishfinger butty”- beer battered cod goujons in a steamed bao bun with a chilli pickled fennel slaw & sriracha yoghurt £9.95
Smoked salmon & lemon and chive cream cheese bagel with fresh rocket £9.25
Ploughman’s sandwich – mature Welsh cheddar, whole grain mustard mayonnaise, sliced tomato, iceberg lettuce & apple chutney £7.95 (v)

(All of our sandwiches are served with dressed salad and a few hand-cut cooked chips)

Ar yr Ochr/Sides

Hand cut chips £3.50 (v,gf)
Pommes frites (French fries) £3.75 (v,gf)
Beer battered onion rings £3.50 (v)
Cheesy mash potato £3.95 (v,gf)
Tender stem broccoli £3.75(gf)
Homemade coleslaw £1.95(v,gf)
Honey roasted carrots £3.25 (v,gf)
Garlic ciabatta baguette /with cheese £3.25/£3.95(v)
Rocket salad and dressing £3.25 (v, gf)

I Bwdin/Desserts

Please see our desserts menu for today’s selection of delcious homemade desserts.

Selection of Parisella’s ice cream or sorbet -Choose from: Vanilla pod / Ferrero Rocher / Strawberry / Mint Choc Chip / Salted Caramel £1.95 per scoop
Sorbet – Orange / blackcurrant / raspberry / rhubarb £1.95 per scoop
Selection of Welsh cheese and biscuits with celery, fresh grapes, smoked paprika & parmesan palmiers and homemade fruit chutney £9.25

Diodydd Poeth/Hot Drinks

Cafetière Sml £3.95 Lrg £5.95
Cappuccino £2.60
Latte £2.60
Espresso £2.10
Americano £2.40
Pot of Tea £2.30 Selection of Herbal Teas £2.40 (please see staff for tea menu)
Baravelli’s of Conwy hot chocolate £3.25
Our coffee is locally sourced and roasted by ‘Heartland Coffi’ in Llandudno

**Chosen Charity Dish**

Every time the selected charity dish is chosen by one of our customers we will donate 50p to our chosen charity.


(v) – Suitable for vegetarians   (gf) – Gluten free   (gfo) – Gluten free option
If you have any dietary requirements or wish to see our allergens information please just ask a member of the team.