South Wales Hotel

Hotel Enquiries: 01291 672302

Wedding Enquiries: 01291 674819

Conference Enquiries: 01291 674817







Offering a selection of freshly prepared dishes sourced from local suppliers

Create a five-course menu for your function


The Function Menu prices are fully inclusive of:

• Full use of the hotel’s 3 acres of grounds for photographs
• A choice of 3 starters and 2 desserts for your guests - on the day (to accompany your choice of
main course).
• Fresh floral decorations
• A white linen napkin for every guest
• Use of the Hotel’s cake stand and knife for your cake (if required)
• Menu cards printed in colours to match your colour theme
• Table plan printed and displayed on a mahogany easel
• Bespoke menu planning

Your completed menu will include:  

A choice of THREE starters to be offered to your guests on the day.

A maximum of TWO main course options can be chosen for the WHOLE party. When more than
one main course option is required a pre-order will be requested at least two weeks before the
event. The cost of the menu per individual will be dictated by the main course option chosen.

Should a pre-order not be available at least one week prior to the function a supplement (per head) will be charged.

ONE vegetarian main course option (to be chosen to be offered to all vegetarians in the party).

A selection of THREE vegetables and TWO potatoes to accompany your main course.

A choice of TWO desserts to be offered to your guests on the day.

Tea/coffee and mints will be included in the chosen menu.


G Contains gluten
V suitable for vegetarians
N contains nuts
Please advise our Function Coordinator if any of your guests have special dietary requirements



Please select THREE starters (a soup, a fruit and a savoury item) for your guests to choose from on the day

Soup choices
Sweet potato and butternut squash soup topped with chilli croutons V
French onion soup with cheesy croutons G V
Sweet potato and parsnip soup V
Leek, potato and spinach soup with creme fraiche V
Spring onion and tomato soup laced with chilli
served with tempura battered shallots V
Celery and potato soup with mini chickpea fritters V
Cumin, spiced carrot and butternut squash soup V
Tomato and black pepper soup with mini spring onion wontons V
Parsnip soup infused with cumin and coriander and served with sweet potato crisps V
Cauliflower and cheddar soup with crispy bacon lardons
Mushroom, leek and brie soup G
Roasted root vegetable soup topped with celeriac crisps V
Roasted plum tomato and red pepper soup V
Carrot and coriander soup V
Broccoli and cream cheese soup V
Roasted carrot and swede soup infused with chilli V
Cream of onion and sage soup with deep fried
cauliflower shards G V
Minted pea soup with lemon creme frache V
Mushroom and port soup with a Tintern crisp V
Asparagus and watercress soup V
Ham and pea soup G
Celery, spinach and watercress soup
Chicken and sweetcorn soup G
Cream of vegetable soup G V
Welsh cawl

Fruit choices
Berry fruit jelly with strawberry syrup V
Melon, raspberries, strawberries and blackberries with sparkling cassis V
Poached pear in red wine dressed with redcurrants and glazed with mulled wine syrup V
Strawberry daiquiri jelly topped with dried strawberries, banana and coconut V
Pineapple carpaccio with lemon vodka syrup V
Parma ham, melon, cherry balsamic glaze
Melon, candied kumquats, rum syrup, toasted coconut V
Roasted honey figs with spiced creme frache V
Honeydew melon sticks with strawberry concass and grape syrup V
Honey roasted plums with caramelised pear V
Caramelised melon and pineapple with fruit coulis V
Melon and blueberries with mint syrup V
Pineapple and paw-paw drizzled with rum and raisin syrup and toasted coconut shavings V
Exotic fruit platter with pomegranate shot V
Perl las and poached pear tart with tomato sauce G V
Poached pear in elderflower with candied kumquats V
Caramelised pear with grape walnut salsa and a blue cheese dressing V

Savoury choices
Thai chicken cakes with a tomato and lime sauce G
Chicken Caesar style salad
Smoked salmon, warm potato and mangetout salad G
Sweet chilli chicken strips with a honey and soy glaze
Tandoori chicken with mint relish
Roasted vegetable penne in a cream sauce G V
Smoked trout mousse with lime chutney
King prawn and salmon penne in a chilli sauce G
Creamy chicken and bacon risotto
Spicy pork meatballs with a melting cheddar centre and a sweet tomato sauce
Parma ham, salami and chorizo platter with a rocket, cherry tomato and olive salad with a lemon and orange dressing
Pork, duck and chicken terrine with red onion chutney
Chicken liver pate with tomato, red onion and orange relish
Salmon, smoked salmon and coriander mousse with cucumber tagliatelle
Sweet potato and smoked haddock filo tart with watercress sauce G
Spinach roulade filled with cream cheese, smoked salmon and crab with a lemon and lime vinaigrette
Belly pork with apple and chive mash and a chilli balsamic glaze
Ham hock with leeks wrapped in Parma ham with a Cumberland sauce
Chilli chicken and maple glazed pineapple with a mango sauce
Crab and king prawn cakes with herb creme fraiche
Open capped mushroom stuffed with bacon, spring onion and brie glazed with hoi sin sauce
Wild mushroom and pumpkin risotto finished with baby spinach and parmesan shavings V
Three cheese and red onion tart with a red pepper and red onion chutney G V
Duck and spring onion wontons with hoi sin sauce
Creamy garlic mushrooms with cheesy toasted breadcrumb topping G V

Main course options  (2018 prices)

Maximum of TWO main course options can be chosen (excluding vegetarian option). (In parties where more than one main course option has been chosen a pre-order will be required at least two weeks prior. In cases where a pre-order is not provided by one week before a supplement of £5.00 per head will be incurred).

Roast turkey with sausage G and bacon roll with fresh herb, lemon and black peppercorn stuffing G - £35.95

Roast local beef and Yorkshire pudding G with port gravy - £39.50

Baked halibut with rarebit topping and basil cream - £37.25

Chicken supreme stuffed with smoked bacon, mushroom and leek with a roasted garlic jus G - £38.50

Chicken supreme stuffed with sundried tomatoes and spring onion risotto G - £38.50

Baked salmon with a herb crust, coriander and lemongrass sauce G - £39.75

Salmon en crote with lime, chilli, sundried tomatoes, watercress and spinach sauce G - £40.75

Honey and paprika sliced chicken supreme glazed
with a garlic, coconut milk and coriander cream - £38.50

Baked seabass, mango salsa, cumin and lemongrass sauce - £37.50

Baked trout with cockles and bacon cream - £37.50

Roast leg of lamb dressed with caramelised leek and red onion compote, served with port jus - £39.75

Baked pork chop with caramelised apple and goats cheese with leek cream - £37.25

Confit of duck leg with shallot, bacon and port jus - £42.00

Rack of lamb with pea puree and red wine gravy - £40.75

Braised lamb shank in red wine and rosemary G - £36.25

Roast duck breast in a roasted plum sauce - £42.00

Loin of pork with roasted honey, shallots and spinach stuffing G with cider gravy - £37.50

Sirloin steak with roasted flat mushrooms, caramelised shallots and Parma ham with a peppercorn sauce - £44.95
Fillet of beef en croute with mustard gravy G - £51.95

Vegetarian Main courses
Please select ONE for all of your vegetarian guests - £36.85

Stuffed sweet potato with garlic mushroom and leek served with a red pepper sauce V
Spicy filo basket with cauliflower cheese served with tomato sauce V
Roasted vegetable lasagne G V
Quorn pieces with spinach in garlic cream V
Butternut squash, leek and asparagus pie served with cream cheese sauce G V
Vegetarian mince chilli with saffron rice V
Portabella mushrooms filled with spring onion risotto and served with pan juices V
Mixed vegetable filo parcels with pesto cream G V
Fresh herb pancakes filled with creamy garlic mushroom and red onion G V
Vegetarian toad in the hole with onion gravy G V
Wild mushroom ragout with mustard mash V
Penne pasta with roasted vegetables in a spicy tomato sauce G V
Wild mushroom and asparagus strudel served with cream cheese and chive sauce G V
Pan-fried cheese and lentil loaf with red onion chutney V
Mushroom, spinach and ricotta cannelloni G V
Cauliflower, spinach and chickpea balti with saffron rice V
Filo pie filled with leek, butternut squash, asparagus and goats cheese with tomato sauce G VG

Vegetable choices
Please select THREE choices

Carrots with ginger and orange marmalade glaze
Sweet and sour chilli carrots
Carrots with mustard butter
Roasted carrot and parsnip
Creamed carrot and parsnip
Creamed carrot and swede
Carrots in herb butter
Broccoli with toasted seame seeds
Cauliflower cheese
Cauliflower with paprika and parmesan cream sauce G
Cauliflower with toasted herb breadcrumbs G
Buttered cabbage with shallots and sweetcorn
Red cabbage with apple and onion
Roast parsnips
Roast parsnips coated in parmesan
Sugar snap peas
Peas with mixed herbs and sweet peppers
Fine beans with bacon *
Mixed beans
Roasted leek, butternut squash and sweet potato
Asparagus and red onion
Leeks and courgettes
Roasted tomato and red onion
Mixed roasted vegetables

Please select TWO choices

[all potatoes are suitable for a vegetarian diet]

New potatoes with parsley butter
Roasted new potatoes
Roasted new potatoes with pesto
Roast potatoes
Duchess potatoes
Sweet potato wedges with lemongrass and chilli
Dauphinoise potatoes

Dessert Options
Please select TWO desserts for your guests to choose from on the day

Fresh fruit salad
Strawberry and raspberry meringue roulade with a mango coulis
Chocolate chip meringue filled with white chocolate and fudge cream served with coffee creme frache
Lemon meringue pie with strawberry syrup G
Toffee fudge cheesecake with chocolate sauce G
Double chocolate cheesecake with raspberry coulis G
Strawberry cheesecake with passion fruit G
Peanut butter and honey cheesecake with caramelised banana and chocolate sauce G N
Raspberry and white chocolate cheesecake G
Rum and raisin cheesecake G
Lemon cheesecake with caramelised orange topping and whisky syrup G
Banana and toffee cheesecake G
Chocolate and black cherry terrine with a vanilla creme anglaise
Chocolate cup filled with Baileys cream, dressed with strawberries and glazed with Champagne syrup
Warm chocolate brownie with a white chocolate sauce G
White chocolate peanut butter blonde with caramel sauce and toasted nuts G N
Chocolate roulade filled with banana cream and served with rum and raisin syrup G
Chocolate and fudge mousse served with chocolate and caramel dipped shortbread G
Double chocolate and black cherry trifle with almond shortbread G N
Raspberry and cherry trifle G
Mango and lime mousse with coconut shortbread G
Lemon, ginger and honeycomb posset
Lemon and lime posset served with a caramel snap G
Strawberry and lime mousse
Fudge creme brulee
Vanilla creme brulee
Orange blossom honey creme brulee

Tea, coffee and mints

To discuss your requirements please contact Sarah Briggs on 01291 674817 (direct line) or 01291 672302 (main reception).



  'Thank you seems so inadequate to say as it cannot convey the gratitude Martin and I have for all the team at the Glen Yr Afon. Our weekend was perfect, the food was absolutely delicious, nothing was too much trouble for anyone. All guests at the party commented on the exceptionally high standard of food, and personally for me the gluten-free food in the restaurant on Friday, and for the party was the best I have been offered..'
(Hazel Beale - January 2011)





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2010 Glen-Yr-Afon House Hotel Ltd - All rights reserved  Pontypool Road, Usk, Monmouthshire NP15 1SY - Tel: 01291 672302 / 673202 - Fax: 01291 672597