Catering

From business brunches to pre-dinner drinks, conferences to gala dinners, City Hall can cater for all your requirements. Our award- winning chefs can tailor menus to suit your event and budget and can accommodate all special dietary requirements.

Give us a call on (029) 2087 1736 to discuss your requirements in full.

Sample menu choices below:

Starters

Traditional Lamb Cawl Cennin topped with a Caerphilly Cheese Crouton

Rosette of Smoked Salmon with Rocket Leaves, Laverbread Mayonnaise and pickled Penclawdd Cockles

Chicken & Vegetable Terrine with Frisee Lettuce, Crispy Pancetta and Pickled Heritage Beetroot served with a Red Pepper Drizzle

Butternut Squash Velouté in grilled Cap Mushrooms and topped with Garlic Oil.

Warm Pantysgawn Goats Cheese & Walnut Tart served with a Beetroot Relish and Pesto Dressed Micro herbs(v)

Black Mountain Smoked Chicken Fillet on Bruschetta with Cherry Tomatoes, Oregano on Rocket lettuce drizzled with Olive Oil

Hot Smoked Salmon and Crab Tian with Horseradish Crème Fraiche and Fig Jelly served on Micro Herbs

Baby Gem Lettuce filled with Prawns & Cray Fish Tail topped with a Spiced Marie Rose Sauce and Red Pepper Drizzle

Cod & Pancetta Fishcake with Calamari Rings served with a Tomato Relish

Oak Roasted Scottish Salmon Fillet with Ogen Melon and a Gooseberry Cream

Main Course

Fillet of Seabream with braised Fennel and topped with a crisp Carmarthen Ham

served with a Welsh White wine, lemon & chive butter sauce

Rosemary & Garlic Braised Rump of Welsh Lamb served in a Rich Red Wine Jus served with Champ Mashed Potato

Roast Loin of Pork with Cajun Butternut Squash served with Crackling Bits and a White Wine and Sage Sauce.

Fillet of Salmon wrapped in Pancetta served with a Watercress and White wine sauce

Maple Orange Glazed Supreme of Guinea Fowl served with a Thyme Jus

Slow Roasted Brisket of Beef with a Spiced Port Sauce & Herby Crushed Potato

Fillet of Salmon served with Deep Fried Penclawdd Cockles & stir fried Samphire

Served with a Sweet Mustard Sauce

Honey Roasted Rump of Welsh Lamb with Onion Puree and Thyme Parsnip Chips.

Roast Sea Bass served with a Laverbread & Orange Butter Sauce

Roast Breast of Guinea Fowl served with a Truffle Infused Butter, Asparagus & Cress

Three boned best end of Welsh Lamb marinated in Honey & Mead served with a Brains Beer & Oyster Jus

Fillet of Salmon served with a Cucumber and a Mustard Seed Dill Sauce

Guinea Fowl Supreme filled with Red Pimento and Almond Stuffing served with a Paprika and Brandy Sauce

Canon of Welsh Lamb Caponata served with Roast Butternut Squash & Parmesan Polenta

Desserts

Pear & Frangipane Tartlet served with Crème Fraiche & Welsh Gold Ice Cream

Spiced Apple & Rhubarb Crumble served with Crème Anglaise

White Chocolate & Raspberry Cheesecake served with a Winterberry Compote

Pecan Pie served with a Merlyn Cream and Welsh Gold Ice Cream

Mille Feuille of Shortbread with Berries & Wye Valley Ice Cream

White Chocolate Panna cotta served with a Dark Chocolate Sauce

and Caramelised Banana

Croissant Bread Pudding with a Welsh Whisky Custard