The Vines

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The Vines at Carden

An exclusive dining
experience

Expect an unforgettable dining experience at our 2 AA Rosette Awarded restaurant, with theatrical magic and elegant cuisine that will leave your senses mesmerised.

Executive Chef Graham Tinsley MBE and Head Chef Harri Williams have created a seasonal à la carte menu with the finest locally sourced ingredients, showcasing true culinary craftsmanship.

Why not experience Goldie’s Lounge before entering the restaurant, where all Vines guests will find a complimentary selection of locally sourced chef’s snacks as well as a varied pre-dinner cocktail menu.

Learn more about private hire of The Vines Restaurant here.

Expect

Fine wines,
heavenly food
and an elegant
atmosphere

For your extraordinary dining experience at The Vines, we respectfully ask that no shorts, t-shirts or sportswear be worn.

Young adults are permitted to dine in The Vines restaurant if they are able to order from the main menu, younger children are unfortunately not permitted.

Please be aware, a £35 per person payment charge will be applied to your card if you do not arrive at your designated time or do not cancel within 72 hours of your booking.

Thank you for understanding.

The Vines

Menus and
opening times

Opening for dinner service on Thursday, Friday, Saturday and Sunday evenings, The Vines is open to both guests staying at the hotel and local residents.

We recommend pre-booking your experience before arrival as The Vines can occasionally close at short notice for private events.

We cater to a wide range of dietary requirements, including religious observances. There are, for example, some Halal meat options available.

View our extensive wine list here, our collection is constantly being refreshed and the exact selection may vary on your visit.

Starters

Executive Chef Graham Tinsley MBE and Head Chef Harri Williams have prepared an impeccable array of dishes with locally sourced ingredients, expertly complimented by an elegant atmosphere and extensive wine list. The menus below are sample menus as ingredients may change.

Heritage Tomato Salad £17
Goats curd sorbet, black olive, quinoa cracker and green tomato sauce
Severn and Wye Smoked Salmon £18
With a classic garnish, lemon and sourdough
Welsh Coast Crab £19
Apple, fennel, radish and dill jelly
Rhug Estate Chicken Ballontine £16
Whipped chicken liver parfait, apricot, pecan and warm brioche
Breast of Quail £18
Grains, globe artichoke, fine beans, summer truffle and Minus 8 beer jus
Courgette and Basil Soup £14
Dressed courgette, baby basil and ricotta tortellini

Main course

Wild Seabass £38
Pean and broad bean fricassee, spinach, saffron potato and caviar cream sauce
Whole Dover Sole £56
Shallow fried or grilled, filleted in the restaurant served with buttered Jersey Royals, panache of vegetables and sea herbs.
Tandoori Roast Monkfish £38
Bombay potatoes, onion and carrot bhaji, charred cucumber, tomato pickle and a coconut cream sauce
Sirloin of Welsh Black Beef £45
Potato gnocchi, broccoli, girolle mushroom, salsa Verde and peppercorn sauce
Spiced Duck Breast £42
Duck leg boulangere, sand carrot, chicory and a kumquat pickle jus
Potato Gnocchi £30
Peas and broad bean, girolle mushroom and summer truffle (v)
The Vines Beef Wellington for two people to share £96
With hand cut chips, panaché of vegetables and a Bordelaise sauce £48 per person

Dessert

Strawberry Eton Mess £12
Compressed strawberry, pistachio nut and wild strawberry sorbet
Baked Alaska £12
Raspberry sorbet, lemon verbena ice cream, viola flower confetti and flamed in the restaurant with Limoncello (v)
Carrot and Vanilla Cheese Cake £12
Topped with cream cheese frosting, carrot sorbet and candied carrot
Salted Caramel Tart £12
Muscavado tuille, milk ice cream, verjus caramel
Black Forest Gateaux £12
Cherry mousse, dark chocolate, mascarpone mousse and a cherry sorbet
A Selection of Artisan Cheeses from the British Isles (v) £17

(v) Vegetarian (gf) Gluten Free

Please always inform your server of any allergies before placing your order as not all ingredi ents can be listed and we cannot guarantee the absence of allergens in our dishes.We have a list of all allergens which is available on request. We cannot guarantee that items on our menus do not contain nuts or nut derivatives.All products are subject to availability although every effort is made to ensure otherwise. Fish products may contain bones. Any stated weights are approximate before cooking.

Executive Chef Graham Tinsley MBE and Head Chef Harri Williams have prepared an exceptional 8-course taster menu to take you on a journey of flavours. Each dish is created with the finest locally sourced ingredients. To compliment the menu, our sommelier team have curated a wine flight to perfectly harmoinse and highlight the seasonal produce. Vegetarian and pescatarian options are available. The menu below is a sample menu as ingredients may change. Available Thursday, Friday, Saturday and Sunday. 8-course taster menu - £95 per person. Optional wine flight - £85 per person or £120 per person for the prestige wine flight.

Taster Menu

A selection of Chef's snacks in Goldie's
Bread
Freshly baked bread with Chef's butter
Rhug Estate Chicken Ballontine
Whipped chicken liver parfait, apricot, pecan and warm brioche
Welsh Coast Crab
Apple, fennel, radish and dill jelly
Sirloin of Welsh Black Beef
Potato gnocchi, broccoli, girolle mushroom, salsa verde and peppercorn sauce
Strawberry Eton Mess
Compressed strawberry, pistachio nut and wild strawberry sorbet
Salted Caramel Tart
Muscavado tuille, milk ice cream, verjus caramel
A selection of artisan cheeses from the British Isles
+ Supplement £5.00 extra + As an additional course £17.00 extra
Coffee and Petit Fours

Unfortunately, we are not able to adapt this taster menu for a vegan diet

Pescatarian Taster Menu

A selection of Chef's snacks in Goldie's
Bread
Freshly baked bread with Chef's butter
Heritage Tomato Salad
Goats curd sorbet, black olive, quinoa cracker and green tomato sauce
Welsh Coast Crab
Apple, fennel, radish and dill jelly
Wild Seabass
Pea and broad bean fricassee, spinach, saffron potato and caviar cream sauce
Strawberry Eton Mess
Compressed strawberry, pistachio nut and wild strawberry sorbet
Salted Caramel Tart
Muscavado tuille, milk ice cream, verjus caramel
A selection of artisan cheeses from the British Isles
+ Supplement £5.00 extra + As an additional course £17.00 extra
Coffee and Petit Fours
+ Supplement £5.00 extra + As an additional course £17.00 extra

Vegetarian Taster Menu

A selection of Chef's snacks in Goldie's
Courgette and Basil Soup
Dressed courgette, baby basil and ricotta tortellini
Heritage Tomato Salad
Goats curd sorbet, black olive, quinoa cracker and green tomato sauce
Potato Gnocchi
Peas and broad bean, girolle mushroom and summer truffle
Strawberry Eton Mess
Compressed strawberry, pistachio nut and wild strawberry sorbet
Salted Caramel Tart
Muscavado tuille, milk ice cream, verjus caramel
A selection of artisan cheeses from the British Isles
+ Supplement £5.00 extra + As an additional course £17.00 extra
Coffee and Petit Fours

(v) Vegetarian (gf) Gluten Free

Please always inform your server of any allergies before placing your order as not all ingredi ents can be listed and we cannot guarantee the absence of allergens in our dishes.We have a list of all allergens which is available on request. We cannot guarantee that items on our menus do not contain nuts or nut derivatives.All products are subject to availability although every effort is made to ensure otherwise. Fish products may contain bones. Any stated weights are approximate before cooking.

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