South Wales Hotel

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Sunday Lunch Dining in South Wales

Sample Sunday Lunch menu - 2018
(choices subject to change at discretion of Head Chef)

2018 Sample Sunday Lunch Menu|

Home made sweet potato and butternut squash soup
Caramelised belly pork, spiced apple and pear compote, cider jus
Pan-fried scallops and black pudding, cauliflower puree
Duck spring onion wontons, hoi sin sauce
Baked goats cheese, glazed baby pears, port reduction
Chicken liver pate, red onion relish

Roast local Welsh sirloin of beef and Yorkshire pudding
Roast lamb with shallots and spinach compote
Roast chicken with sausage and bacon roll and stuffing
Baked seabass, mango salsa, chilli and coriander cream
Wild mushroom and asparagus strudel with cream cheese and chive sauce
Served with
Honey roasted parsnips
New and roast potatoes

Fresh fruit salad
Lemon tart, candied kumquats, meringue pieces, caramelised hazelnut, raspberry sorbet
Double chocolate terrine, coffee anglaise
Sticky toffee pudding, caramel sauce, vanilla ice-cream
Toffee and Baileys cheesecake
Vanilla creme brulee

A selection of cheese and biscuits

Freshly brewed coffee/tea and mints

2 courses - £23.00 inc. VAT / Private Room £24.00 inc. VAT
3 courses - £27.00 inc. VAT / Private Room £28.00 inc. VAT
5 courses (inc. tea/coffee) - £31.00 inc. VAT / Private Room £33.00 inc. VAT

This menu is only available Sunday lunchtime: 12.30pm arrival for 1pm sitting


Tripadvisor Review of Clarkes Restaurant (Sunday Lunch)
Reviewed 18 October 2012

When you go out with a group, particularly a group of fifty, for Sunday lunch you are never quite sure what fate awaits you! Sunday lunch at this hotel however does restore your faith in the ability of Chef and the staff to take good care of the customer. I was anticipating a menu, with minimal choices, showing the classical roast Sunday menu. This was not to be. From the moment I arrived, with my colleagues, I knew we were going to be well looked after, such was the welcome or croeso we received.

When you travel a lot you do, sadly, come across establishments were some staff you first encounter forget that they are all part of the corporate image. There was a choice of five starters, four main courses and five puddings, before cheese and biscuits and coffee came into the equation.

I struggled with decision making but abandoned the notion of soup, chicken salad, poached pear and belly pork in favour of a crab and king prawn cake with herb creme fraiche. It was both well presented and a delight to eat. My main course was the roast pork. One could have had beef, smoked haddock or cheese and lentil loaf. Served with a wide and generous selection of vegetables, the meat was succulent and, as should be, the crackling crisp.

To complete this feast I opted for the berry fruit meringue roulade and a great choice it was. All those present were delighted with the food and the service. Indeed, by special request, the staff all presented themselves in the dining room in order that they could be thanked in person. With some twenty seven rooms in the hotel this premises beckons you back!



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