The Carreg’s uniqueness is a combination of quality dining in a beautiful building with superior service in a High Street setting. My New Menu will be on the blog later on this week and, be assured, that it is an eye opener. I have worked with some first class people with quality ingrediants to ensure that this Menu will please all.

Weekdays we are doing ‘kids eat free’ between 6.30 and 7.30 from a special menu. We are also holding a special quiz where the best little one each month can win a prize for their Mum and Dad. Please ask your server for details.

I look forward to greeting you at The Carreg soon.

Cheers!

Tom

Tonight is the first of many exciting vegetarian and vegan evenings.
This month starting with a fine four course menu using fresh local ingredients and some a litle more exotic that you may not have tasted before!!
It would also be nice to use our new outside BBQ kitchen for such evenings so any ideas would be great!
Sorry there will be no hot rocks or meat dishes being served in the restaurant on these evenings, in order that the true vegetarian experience can be achieved!

Look forward to seeing you

Tom

On April 21st we are hosting our first Beer Dinner in association with Penlon Cottage Brewery. Penlon Cottage Trading Limited was formed in 2006 after its founders Stefan and Penny Samociuk realised their hobby of brewing great ale had a ready market.
http://www.penlon.biz/

Stefan will start the evening with an informal talk in The Courtyard about the history of beer which will be spiced with anecdotes about beer before we move inside for the Beer Dinner.

A Beer Dinner is typically a meal where a different style of beer is served with each course. Each beer is specifically paired with that course by the chef because the taste and flavours of the food and beer compliment each other.

Pairing Beer & Food
For those of you who are bound to the wine pairing school of thought, think of most ale as red wine and lager as white wine. Though it honestly doesn’t matter, this might help to convert some taste buds. We recommend you to try a selection of contrast and complement, or keep sweet with sweet, or tart with tart. However try to keep your beer sweeter or tarter than the sweet or tart food on the plate. The more hop bitterness the beer has, the heartier or livelier the dish needs to be to hold its own, however we will ensure that you don’t overwhelm your palate or your meal by destroying what our chef is trying to achieve.

The Beginning

Homemade soup
Vegetarian and freshly prepared served with homemade bread
£5.95

Crisp pancetta, Carreg quail egg and wild rocket salad
With garlic croutons and creamy lemon and black pepper dressing
£5.95

Fillets of local mackerel
Lightly grilled and served with rhubarb compote, wild rocket and
Mustard, honey dressing
£5.95

Char grilled King prawn brochette
Marinated in chilli, garlic and coriander, served on
sesame, soy noodles with coconut chilli sauce
£6.95

Homemade parfait
Smooth chicken liver, lemon and fresh thyme parfait served with
homemade bread
£5.95

Confit leg of Barbary duck
Served on braised lentils and chorizo with a rich port and damson glaze
£5.95

Savoury tart tatin
Caramelised vine ripened tomato, artichoke and red onions on light puff pastry with sun blushed tomato and olive tapenade
£5.95

Side orders
Hand cut chips £2.95
Homemade bread £2.25
Marinated olives £2.50
Homemade coleslaw £2.75
Garlic bread £2.75
Mixed green leaf salad £2.95
Mediterranean style roast vegetables £2.95

Off the rock chefs specials

Seafood risotto
Freshly made to order using king prawns, local cockles, mussels, Atlantic squid, locally smoked fish and samphire served with fresh parmesan and
a crisp salad
£12.95

A large bowl of steamed mussels in a choice of
Garlic, Parmesan and cream or
Classic Mariniere (garlic, shallots, parsley and white wine)
Served with homemade bread
£9.95

Steamed fillets of Local sea bass
Cooked and served in a Japanese bamboo steamer with fresh herbs,
wild garlic, sea salt and lemon with salad and new potatoes
£15.95

Succulent breasts of wild pheasant
Wrapped in prosciutto ham with red wine risotto and
fresh thyme beurre blanc
£14.95

8oz Prime Welsh sirloin steak
Pan seared to your liking, on walnut rosti, topped with melted local blue cheese and finished with a rich red wine jus
£18.95

Roasted vegetables with fresh potato gnocchi
Charred and roasted Mediterranean vegetables in a rich olive, caper and tomato coulis with fresh potato gnocchi
£13.95

Seasonal vegetable tempura
Fresh local vegetables in crisp tempura with soy, honey and sesame sauce, and crisp side salad
£11.95

Please see our board for today’s freshly prepared specials

This weekend we manoeuvred a table from eco eco into the Courtyard, put it next to our fantastic barbeque and so we now have an outdoor kitchen! The possibilities are endless! I am really looking forward to getting this fantastic new aspect of The Carreg up and running. Roll on a nice sunny Easter when we can have some lovely al fresco moments!

We have had to close eco eco, I am afraid to say, but the space eco eco has vacated is being turned into beautiful, new, luxury accommodation suites as we speak (remember Hotel Carreg-fornia blog entry?) By Easter everything will be ready to roll, so please come and we what we have been busy beavering away at.

Take Care

Ian

Come celebrate Chef Tom Hunt’s fantastic half term week at the Carreg Restaurant! Tom will be leaving other experts standing and going for gold with his cuisine, come experience some of his delectable creations this half term holiday!

We are now offering a delicious ground beef burger on a toasted ciabatta roll topped with mozzarella and salsa, served with Matt’s fantastic hand cut chips. This is part of The Carreg’s exciting new lunch/evening crossover Menu, enhancing The Carreg Experience even further.

Yum!

“Picture this. It is early November 2009. You arrive at The Carreg at 11.45 on a typical weekday or Saturday for coffee. As you walk in you notice the room on your right cordoned off with velvet barrier rope, with all tables in that room attractively set for a high quality lunch experience, with quality napkins and cutlery already laid. You seat yourself in the front left room and order a coffee. The bar and this one room is run by a single waitress, who is smartly dressed, wearing a fitted blouse, skirt and long apron, hair tied back and smart black shoes finishing the image. A variety of cakes and biscuits are available for sale in the bar along with a selection of quality teas, coffees and cold drinks.

At just before noon you approach the bar to pay for your coffee and notice a new touchscreen/stock controlling till being used. A fast turnaround occurs at the till and you are ready to leave.

At noon, as you are leaving, you notice other waiting staff, all dressed as neatly as the first waitress, removing the velvet rope and laying up the remaining tables in the room in front of the bar. All tables are laid up perfectly for what is obviously going to be a quality lunchtime experience. Menus are printed on a single piece of quality paper showing a full ‘black rock’ grill menu and a number of quality meals, salads and more familiar meals from the previous daytime menus. Starters are also available and also slightly,higher priced ‘Starter platters’ for people who require a lighter lunch.

It states on the menu that lunch is served from 12p, until 3pm and you query what happens at 3pm. At 3pm, you are told politely, the velvet rope is put back in position, and the cordoned off room laid up for evening service. However coffees and suchlike will still be available in the bar and the room in front of the bar until daytime closing at 5pm.”

This new approach to the lunchtime experience is happening soon….