The Rose and Crown is Thomas’ first gastronomic venture and with his training and experience, it is perhaps not surprising that Thomas’ menu combines modern British cooking with a classic French influence.
Mains include guinea fowl with brussel sprouts, white truffle puree, fondant potato with caramelised chestnuts and jus gras; pan fried stonebass with scallops, spinach and a champagne veloute; and confit of Welsh shoulder of lamb with a pea and mint risotto. Desserts comprise a chocolate fondant with griottines cherries and pistachio ice cream; custard tart with rhubarb compote; and a cognac parfait with chocolate ravioli and poached apricots.
Lunchtime brings with it daily specials from heart-warming, succulent fish pies to an innovative mutton and sage pudding with caper sauce. Another to look out for is Thomas’ and O’Connor’ award winning* beef shin burger with triple cooked handcut chips which is simply a culinary delight.
Open for Sunday lunch, Thomas and his team’s soon to be famous roasts are ideal for enjoying with family and friends and the perfect way to end the weekend. Recommended this spring is the arrival of Gower Salt Marsh lamb.
All menus are complemented by a strong, international wine list. Choose from the multi-award winning Sicilian Fiano 2007 MandraRossa; Australian Pinot Noir 2004 from Victoria’s Yering Station vineyard; and for those wanting a touch of sparkle or to celebrate a special occasion, a range of fine champagnes and Prosecco are available. Peroni is just one of the lagers available on draft as well as Guinness and selection of premium spirits.