Description

A converted 16th century cider mill with a salmon-pink tinged exterior and a charming, inviting interior. In addition to two regularly changing ales, Old Rosie and Addlestones are offered.

Cooking is wholesome and full of flavour, made with local, seasonal produce. The influence is global with British classics mixing with dishes from Europe and beyond. Blackboard menus change according to what produce is available but you might expect to find fresh ravioli or confit of Uncle Martin's lamb on offer.

Prices

Sample Dinner Menu:

Starters
Sun dried tomato bread with olives, sun blushed tomatoes and feta cheese
Soup of the day with warm locally baked bread
A plate of home cured meats with bresaola, ham and duck, fig chutney and crusty bread
Chick liver & brandy parfait with an orange & thyme glaze, warm toast and an apple & pear chutney
Grilled Pant Ysgawn goats cheese on a baked croûton with a roasted fennel & pine nut salad with beetroot relish
'Hot smoked' salmon & spring onion fish cakes with a lemon & chive mayonnaise

Main Courses
Rosemary & garlic confit of new season lamb shoulder with creamed potatoes, roasted root vegetables and a rosemary & garlic sauce
Char grilled 10oz dry aged rib eye steak with triple cooked chips, mushrooms, roasted cherry vine tomatoes and a red wine sauce
Pan fried breast of Gressingham duck with a leek & bacon potato rosti, braised red cabbage and an orange pan jus
Free range chicken breast wrapped in home cured ham with a cep risotto and red wine sauce
Savoury bread & butter pudding with wild mushroom, feta cheese, spinach and sun dried tomatoes with a white wine & chard cream sauce

Extras
Roasted carrots & beetroot
Buttered new potatoes
Dressed Primrose Farm salad
Garlic mashed potatoes
Hand cut triple cooked chips
Leeks in a Welsh cheddar sauce

Puddings
Sticky toffee & date pudding with butterscotch sauce & vanilla ice cream
Warm chocolate & pistachio brownie with a whisky & oat ice cream
Nantyffin affogato - crushed meringue, ice cream and an espresso cream
Crème brulee with an almond biscuit
White chocolate cheesecake with locally grown blackcurrants
Selection of Welsh cheese with biscuits and home-made apple & pear chutney

Directions

Cross the Severn Bridge on the M4 and continue to junction 24. Follow the A449 Northbound towards Raglan/Abergaveny. Follow signs for the A40 sign posted Abergavenny. Pass through Abergavenny on the A40 and head towards Crickhowell. Pass through Crickhowell and one and a half miles further on you will see The Nantyffin Cider Mill Inn on the right hand side.

Opening Times

Tuesday - Sunday:
Lunch 12.00pm - 3.00pm
Dinner 6.00pm - 11.00pm

Sunday:
Lunch: 12.00pm - 3.00pm