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:
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
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
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