Dine At Plas Yn Dinas
Book A TableUnder the guidance of Award-Winning Chef Ryan McCartney, our menu has been reimagined to celebrate the best of modern gastro pub dining – showcasing locally sourced ingredients, seasonal creativity, and exceptional flavour combinations.
Whether you’re here for a Leisurely Lunch, an Evening Meal, Our Sunday Roast, or just something delicious from our Bar Menu, every dish is thoughtfully crafted to deliver a memorable dining experience.
Explore everything from small plates and seasonal mains to our Signature Brongain Steaks, House Favourites and Indulgent Desserts — with something to suit every appetite.
Book Your Table for up to 8 people now, or if you wish to book for more than 8 people, please Call or Email Us and speak with our friendly team.
Food Serving Times
Monday & Tuesday: Closed
(Excluding Bank Holidays: 12:00 pm – 5:00 pm)
Wednesday: 5:30 pm – 9:00 pm
Thursday: 5:30 pm – 9:00 pm
Friday: 12:00 pm – 3:00 pm & 5:30 pm to 9:00 pm
Saturday: 12:00 pm – 3:00 pm & 5:30 pm to 9:00 pm
Sunday 12:00 pm – 5:00 pm
Whilst You Wait
Toasted Sourdough, Homemade Smoked Butter – 5
Marinated Manzanilla Olives – 4
Padrón Peppers, Cornish Sea Salt – 6
Starters
Duck Parfait - 14
cherry compote, sour cherry purée, crispy duck and frisée salad, mustard vinaigrette
Chorizo & Rare-Breed Pork Scotch Egg - 13
tomato salsa, candied jalapeño, coriander and chorizo aioli
Smoked Haddock and Westcombe Cheddar Tartlet - 13
leek fondue, burnt leek cream, Cheddar crisp, micro salad
Orkney Scallop Ceviche - 15
black curry powder, cultured cream, salty fingers, Padrón pepper, scallop roe tuile, chive oil
Sweet Potato & Purple Basil Agnolotti - 12
white onion purée, parmesan and vodka foam, baby rocket, basil crisp
Mains
Tempura Battered Plaice - 19
triple cooked chips, pea purée, tartar sauce
Beetroot and Black Treacle Cured Pork Ribeye - 28
turnip and sage écrasée, salted caramel apple purée, pickled turnip, mini toffee apple, sauce Robert
Spiced Hake - 30
tempura king prawn, jasmine rice, garlic & soy-glazed choi sum, Thai green curry foam, pickled ginger
Corn Fed Chicken Kiev - 28
lemon, garlic & thyme butter, Provençal vegetable ratatouille, borlotti beans, courgette purée
Wild Mushroom, Ricotta & Tarragon Cannelloni - 26
cep purée, caramelised feta, pickled shimeji mushrooms, cep tuile, Castelfranco
18oz Dry Aged Côte de Boeuf for Two - 79
triple-cooked chips, fig & ricotta salad, bacon jam, crispy parma ham, accompanied by peppercorn and béarnaise sauce
Brongain Steaks
All our steaks are from the Brongain estate and aged for 21 days. Masterfully cooked over charcoal and served with triple cooked chips, a large leaf salad, mushrooms & tomato, accompanied by either Peppercorn or Béarnaise sauce.
6oz Picanha Rump Steak – 28
9oz Dry Aged Sirloin – 36
9oz Dry Aged Ribeye – 34
Burgers
Plas Yn Dinas Dirty Burger - 19
crispy bacon, Emmental cheese, roasted cherry tomato chutney, fries
Buttermilk Marinated Crispy Chicken Burger - 19
red cabbage coleslaw, lime & togarashi mayonnaise, fries
Spiced Halloumi Burger - 17
hot honey, sweet chilli mayonnaise, toasted brioche bun, fries
Whilst You Dine
Triple Cooked Chips, Garlic Aioli – 5.5
Mixed Leaf Salad – 4.2
Tenderstem Broccoli, Chilli, Garlic & Almond – 5
Chantenay Carrots, Honey, Balsamic Vinaigrette – 5
Sunday Roasts
Our Sunday Roasts are served from 12 PM to 5 PM on Sundays and are accompanied by garlic and rosemary roast potatoes, honey-glazed Chantenay carrots, port-braised red cabbage, tenderstem broccoli and Yorkshire pudding.
Brongain Beef Striploin – 27.5
Gloucester Old Spot Pork Loin, Crackling Quaver – 22
Black Faced Lamb Rump, Rosemary & Anchovy – 27.5
Whole Roast Chicken for Two – 40
Exclusive Sunday Side
Add Cauliflower Cheese
3.5 (for two) 6 (for four)
Dessert
Dark Chocolate & Amaretto Swiss Roll - 9
apricot and almond syllabub, chocolate soil, clotted cream ice cream, almond brittle
Raspberry Macaron - 9
mango & chilli salsa, white chocolate and lime ganache, raspberry gel, mango sorbet
Passionfruit Cheesecake - 9
passionfruit purée, pineapple, ‘Twister’ ice cream, pineapple crisp
Chocolate Brownie Sundae - 9
strawberry purée, chocolate and clotted ice cream, Chantilly cream, fudge sauce
Selection of British & Welsh Cheeses - 16
red onion marmalade, artisan crackers
Selection of Ice Creams & Sorbets (Three Scoops) – 6
Affogato – 6 (With Disaronno - 8)
Hot Drinks
Pot of Tea – 3.5
Espresso – 2.8
Double Espresso – 3.5
Americano – 3.7
Latte / Cappuccino / Flat White – 4.2
Liqueur Coffee – 8
Hot Chocolate – 3.7
With Cream / Marshmallows – 4.2
Allergies Information
If you have a food allergy or any special dietary requirements, please inform a member of the hospitality team who can provide further information.
Let Us Know What You Think
As a small independent fine dining public house and restaurant, your feedback means a lot to us. If you have a spare moment, we would be extremely grateful if you could leave a review on Google, Trip Advisor, or Facebook.
Book A Table
Join Us & Be Part of the Journey as we embark on this exciting new chapter at Plas Yn Dinas.
If you wish to book for more than 8 people, please Call Us Directly or Email Us.