I love family! The Carreg has always prided itself as being a place for family get togethers! This is my beautiful new niece, Libby and my Dad! Isn’t she beautiful?

You may recall that we recently lost our pet goat, Elvis, after a fit. Good news is we now have a replacement called Harry in the garden. Contrary to popular belief he is not called Harry after Harry from Web Adept (although the resemblance is definately there!), but he has been registered with the name. So Engelbert, commonly called Bertie, has a new friend, because he was looking lonely.

Harry and Bertie rule the garden.

Ian

As you may be aware we are now a ‘restaurant with rooms’ which is brilliant news. Our June rates are as follows:-

Single occupancy on Mondays, Tuesdays, Wednesdays or Thursdays is £65
All other times we will only do Double Occupancy which is £99
Prices are on a Bed & Breakfast basis.

As I stated earlier, this is the current tariff and prices will change according to season and demand.
Please ring The Carrreg on 01834 862990 to secure a room or use our new ‘online booking’ system!

Best

Ian

The Courtyard Kitchen
Sunny weather is here and so is our brand new barbecue.
Available most evenings on request and can also be booked for
family parties etc..

Wednesday 17th March
St Patricks Day Traditional Irish menu and live music

Wednesday 14th April
Shellfish and Seafood evening
The season has started and now is the time to taste the first of Pembrokeshire’s freshest and finest shellfish and seafood available

Wednesday 21st April
Local Pen Lon Beer tasting evening
Expert advice and guidance on which type of beers accompany different types of food with a local produce tasting menu

Saturday 26th June
Pembrokeshire Fish week, Milford Haven Docks
Our Chef Tom Hunt will be cooking some of The Carreg
Signature seafood dishes alongside some of Pembrokeshire’s top Chefs

Sunday 27th June
Tenby Harbour fish filleting and cookery demonstration
As part of Pembrokeshire Fish Week our Chef Tom hunt will be demonstrating how to cook fresh fish and shellfish dishes alongside
fish filleting Champion Duncan Lucas

Thursday 1st July
The Carreg Fishing trip
Kayak fishing trip from Saundersfoot harbour then back to
The Carreg for a super fishy barbecue supper from your catch

Please ask a member of staff for details Booking essential

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

Our fantastic website is changing. Currently our Menus are on the main website, but they will be moved to our blog shortly. This means that we can update our Menus on a weekly basis: thanks Harry and Angus from Webadept for showing me, a complete Luddite, how to do this. This will be shown on the homepage, click on categories when you get to the blog and, hey presto! The button which currently houses the menus will then be used to tell everyone about our fantastic new bedroom suites!

And we have a new pygmy goat to keep Engelbert company!

Good times!

Ian

Karina Davidson, of Columbia University, New York.

“Everyone should try and inject some fun into their daily routines to counteract any effects of stress on their health, rather than waiting for holidays,” she said. “Some people wait for their two weeks of vacation to have fun, and that would be analogous to binge drinking.

“Essentially, spending some few minutes each day truly relaxed and enjoying yourself is certainly good for your mental health, and may improve your physical health as well.”

The Carreg Café Bar and Restaurant, High Street, Narberth is definately “The perfect place to relax.”

Shiny, Happy People Welcome!

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