THE WORKHOUSE RESTAURANT AND BAR Brynafon is open all day for Morning Coffees, Lunches, Cream Teas, Evening Dinner and Sunday Lunches. Simon Backhouse our executive chef has created superb eclectic menu that ranges from the very simple wild mushroom risotto or fresh pasta through to roasted wild salmon, fresh seafood, black beef and just simply the very best Welsh lamb. Our Sunday Menu includes a selection of traditional roasts, fish and vegetarian dishes. Special dietary requirements catered for on request. The bar is a very unique place to eat & drink or just unwind. Covering the whole ceiling is a Avocado plant which has been nurtured for the last 19 years and solicits amazing comments. Running nearly the whole width of the room is a sunken fish pool which was used by vagrants to cleanse their feet before being allowed into the workhouse. Leading from the bar is an enclosed sunny courtyard which is beautiful to sit in throughout the Spring & Summer. In the afternoons you can see the 'Red Kite' circling above after being fed at the neighbouring Gigrin Farm feeding station. EVENING MENU (Available from 6 pm onwards) DAYTIME MENU (1100 – 1800 HRS) We have introduced what we believe is the first Welsh Tapas Menu in the area. It's based on the Spanish Tapas. Small taster portions of traditional dishes from all over Wales plus several dishes that we have created ourselves. History of Tapas The tradition of serving small snacks with drinks is found all over Spain. These snacks are called tapas which literally means a cover or lid. The association with appetizers is thought to have come from the old habit of placing a slice of bread or a piece of ham on top of one's wine glass, perhaps to keep out insects. This edible lid was the precursor of modern-day tapas. Tapas are intended as appetizers, as a nibble before the meal, but this way of eating small portions of food where the only restriction is the chef's imagination, is relaxing and fun. All tapas meals are starter course size. Add a side order to make a main course. Use your imagination to mix and match from our range. WELSH TAPAS Aberaeron Crab Fritters with a Sweet Chili Dressing Field Mushrooms Stuffed with Tintern Cheese Goats Cheese & Wye Valley Honey Tart Welsh Rarebit Elan Valley Mutton Cobbler Organic Welsh Potato and Caramelised Onion Tortilla The Misers Feast (Bacon Potatoes and Onions) SIDE ORDERS Cob of Locally Produced Bread with Welsh Butter Marinated Olives with Rosemary, Thyme and Lemon Dressing New Potatoes with Butter and Fresh Herbs SANDWICHES All sandwiches served with a small mixed salad and root vegetable chips on white or wholegrain bread. Baguettes or toasted sandwiches. Local Cooked Ham Welsh Cheddar Tuna & Mayonnaise Prawn Chicken Salad with Sun-dried Tomatoes Red Pepper, Humus & Sun-dried Tomatoes OMELETTES (3 free range eggs with salad and chips and a choice of fillings) Ham, Cheese or Mushroom SALADS (served with crusty rolls and butter) Chicken with Caesar Dressing Smoked Salmon with Poached Egg and Mayonnaise Ham RISOTTOS Wild Mushroom, Caramelised Onions, Garlic, Cream & Parmesan TRADITIONAL Soup of the Day with a Crusty Roll London Sausages with Creamy Mashed Potatoes and Onion Gravy Ploughman's Lunch with Two Welsh Cheeses, Salad and Pickle Steak and Guinness Pie with Short Crust Pastry Gammon Steak (10oz) with Two Eggs and Hand-cut Chips Battered Fillet of Cod with Hand-cut chips and Mushy Peas Liver and Bacon with Onion Gravy and Creamed Potatoes DESSERTS Fresh Fruit Salad Cheesecake Fresh Fruit Crumble and Custard Mary's Kitchen Organic Ice Cream Welsh Scone, Butter & Jam Welsh Cream Tea (2 Scones, Clotted Cream & Jam, Tea or Coffee) Toasted Teacakes (Jam & Butter) Rich Celebration Fruit Cake ABOUT OUR FOOD All our meals are made in the Hotel and wherever possible the ingredients are sourced locally. We use Elan Valley Trout (when available), mutton from the Elan Valley Mutton Company. Two farms in Llanidloes provide the lamb and beef. Eggs are from Clun Farm in Welshpool. We also use Vin Sullivan a specialist Welsh food supplier for other items such as the cheeses, olives and duck. EVENING MENU (Available from 6 pm onwards) Starters Welsh Goats Cheese and Sun-blushed Tomato Salad (v) Tower of Prawn and Smoked Salmon with Salad Baked Field Mushrooms Stuffed with Welsh Cheese and Herbs served with a Lightly Poached Egg Platter of Smoked Salmon Potted Pork Knuckle with Old Fashioned Piccalilli Hand-made Game Terrine with a Melba Toast and Spiced Chutney Cardigan Bay Crab Fishcakes with a Sweet Chilli Sauce Tiger Prawns in a Garlic Sauce with Crusty Bread Main Course Loin of Venison with Red Cabbage, Port and Pink Peppercorns Baked Monk fish with Scallops served on a Bed of Puy Lentils Duck Breast with a Mango and Plum Sauce Confit of Free Range Welsh Chicken Thighs with Root Vegetable Mash and a Rustic Tomato Sauce Chestnut Bourguignon Pie (v) 8 oz Welsh Fillet Steak Rump of Welsh Lamb (simple & stunning local meat) Slow-baked Shoulder of Mutton (locally sourced from the Elan Valley) Fresh Wild Mushrooms and Sun-blushed Tomato Risotto (v) Pan-fried Sea Bass served on Creamed Potatoes Black Olive and Feta Cheese Ravioli with a Provencal Sauce (v) 8oz Sirloin Steak with Béarnaise Sauce (All main courses come with a selection of seasonal vegetables) Selection Locally Produced Organic Ice Cream Selection of Desserts Cheese Board