Grub Kitchen Sunday Lunch Menu
Sunday lunch menu
Roast leg of Bug Farm lamb and crispy lamb breast with salsa verde and a red wine, mint and lamb jus
Bug Wellington- Chestnuts, mixed bugs, wild mushrooms and nut roast, with spinach and butternut squash wrapped in cricket crepes, puff pastry and served with a green peppercorn and brandy sauce
Jerusalem artichoke and butterbean bourguignon topped with smoked paprika, lemon and coriander polenta cakes and confit onions
Pan roasted wild Towy valley venison haunch with a juniper, sage and port reduction and fluffy herbed dumplings
(Served with Yorkshire pudding, apricot onion and sage stuffing and seasonal vegetables- root veg mash, braised red cabbage, pan fried leeks and dauphinoise potatoes)
Puddings vary weekly, but please see some examples
Caramelised apple and plum crumble with a shortbread bug topping and custard or ice cream
Salted caramel and almond chocolate torte with peanut butter ice cream and a toasted hazelnut praline
Spiced red wine poached pears with an aromatic chocolate sauce and a saffron sabayon
Prices may vary but will be between £9.50 and £13.95
Children’s roasts £6.50
Booking is advised to guarantee your great Grub!
Grub Kitchen Evening Dining Experience
(dishes may vary slightly)
Sweetcorn chowder with basil oil and a grasshopper crumb £5.50
Zesty black ant and olive crusted goat cheese with a chicory, fennel and fig salad and warm honey mustard dressing £6.50
A little tart of pea puree, pepperonata and rough cut pesto with a home-grown Bug Farm beetroot carpaccio £6.00
Smoked chipotle cricket and black bean chilli (mild) with polenta, tortillas and a
sour cream bamboo worm dip £14.50
Fillet of hake with a laver bread, dill and lemon sauce with crushed new potatoes, capers and parsley £16.00
Lamb shoulder with a mint and red wine sauce and a wild garlic potato puree £17.50
Tagine of autumn vegetables with apricot pearl cous-cous and tatziki £14.00
Caramelised apple crumble with a toasted bug and shortbread topping and vanilla ice cream £5.00
Crème brulee and autumn fruit compote £5.50
Chocolate mousse with poached pears and salt caramel sauce £6.00
Please let a member of staff know of any allergies or food intolerances you may have and we will advise you on your menu choices
Supper Sense taster menu
Marinated fruits; mango, melon and pineapple.
Griddled endive with caramelised pear, perl las and toasted hazelnut.
Confit duck croquette with piquant plum sauce.
Dandelion and burdock vermouth refresher.
Seaweed spaghetti Puttanesca.
Confit belly of pork with a laver bread, black bean and cockle sauce.
Lemon and blood orange sorbet
Goats cheese ice cream, black olive crumb and cherry sauce.
Crab brulee with bloody Mary jelly.
Spiced carrot puree with a cucumber, mint and chilli concasse.
Wild rabbit rillette with crab apple jelly.
Mulled cider shot.
Grub Kitchen Seaweed Feast
Cricket blinis with broad bean humus and crispy seaweed.
Shore crab bisque with liquorice and carrageen jelly.
Potted brown shrimp, periwinkle, mussels and rock samphire with farinata.
Sea spaghetti Puttanesca.
Bbq Blackened Caerhys pork belly with smoked dulce butter and a lava bread and black bean sauce.
Served with Pen Pant courgettes and potatoes.
Elderflower and lemon posset trifle with nettle syrup.
Marinated house olive bowl and fresh bread
Toasted cumin mealworm hummus and pita breads(i)
Tomato, basil and homemade mozzarella with garlic oil and balsamic syrup
Cricket and chickpea falafels with tatziki and harrisa(i)
Bug board- tasting board with a selection of plain and seasoned insect treats(i)
Local prawns with garlic butter, lime and optional chilli(m)
Polenta, parmesan and rosemary chips with a chilli chapulines and choice of dips(i)
Wraps/sandwiches (choose from wrap or sandwich)
Caerfai cheddar, tomato, Grub farmhouse pickle, fresh leaves and herb salsa
Haloumi, olives, pesto, rocket and spicy onion jam
Trehale farm bacon, avocado, lettuce and tomato with garlic mayonnaise(m)
Smoked salmon and cream cheese with pickled cucumber, and red peppers(m)
Cricket falafels with tatziki, olives, lettuce and Caerfai cheddar(i)
Capestone chicken and pesto with crisp leaves and crunchy honey mustard(m)
Soups (May change daily)
Watercress, spinach, celeriac and crème fraiche
Wild mushroom and Marsala
Harglodd lamb cawl with Caerfai leek and garlic cheddar(m)
Vegetable cawl with hedgerow herbs and laver bread
Larger lunches (Children sized portions available)
Minted Bug Farm lamb and red wine casserole with colcannon mash(m)
South American rice and beans with a side salad selection and hot sauces.
Apricot, chickpea and mixed vegetable tagine with preserved lemon and mint cous-cous, flatbread, tatziki and harrisa crème fraiche
Grub’s signature bug burgers (a blend of toasted crickets, mealworms and grasshoppers, spinach, sundried tomato and seasonings) with polenta chips and tatziki
Aubergine, mushroom and sweet potato moussaka with a bulgar wheat and pistachio salad
Cakes and pastries
These are homemade and will change daily, but examples include;
Lemon drizzle, Scones with homemade strawberry compote and clotted cream
Cricket, cardamom and carrot cake
Malt loaf, bara brith
Caribbean spiced banana bread
Welsh cakes with (or without) cinnamon mealworms
Please let a member of staff know of any allergies or dietary requirements and we will be sure to advise you on your menu choices and suggest potential alternatives. Thank you.
Grub Kitchen Drinks List (Soft drinks)
Espresso, cappuccinos, lattés and Americano.
Spiced coffee (Grub’s unique chai blend)
Pukka tea selection, green teas, chamomile and other infusions
Ginger beer, Natural Earth colas and lemonade
Elderflower syrup (homemade)
Cawston press rhubarb and strawberry, and apple and pear
Large selection of fresh fruit juices
Grub Kitchen Drinks List (Wines, beers and spirits)
|Les Vignerons, ‘L’ Entente-Red Fr|
|Les Vignerons, ‘L’ La Vocation-White Fr|
|Brisa, Merlot, Chile|
|Shiraz, False Bay, Western Cape, S. Africa|
|Mont Rocher, Carignan ‘Vieilles Vignes’ Fr|
|De Alto Amo, Crianza Rioja, Spain|
|Copa de Mar, Reserva 2011, Catalunya|
|Pinot Grigio, La Delfina, Italy|
|Chardonnay Semillon, Fox Grove, S.E Australia|
|Sauvignon Blanc, 3 Wooly Sheep, N.Zealand|
|Macon Village, Domaine Laurent Chardigny, Burgandy|
|Sancerre, ‘La Clochette’, Jean-Jacques Breton, Fr|
|Brisa, Cabernet Syrah Rose, Chile|
|Di Maria, Prosecco Spumante, Italy 20cl|
|Di Maria, Prosecco Spumante, Italy 75cl|
|Vistamar, Late Harvest Moscatel, Chile 37.5cl|
Caffle brewery: Skaddly pluck, Hop Squint and In the Grip
Preseli bluestone: Elderflower blonde
Celt larger, Peroni
Brecon vodka and gin, Campari, Damson liqueur
Penderyn Sherrywood whisky, Talisker and Jamesons.
Gordons gin and Smirnoff Vodka
Trehale Farm- Rarebreed wild boar cross and sausages
Caerhys Farm- Organic pork and vegetables
Capestone- Organic poultry
Pen Pant- Fresh vegetables
Dan Dafforn- Sea bass and lobster
Teifi cheddar company
Caefai Farm- Cheese