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Sosban’s menu offers an outstanding culinary experience for guests, with a focus on fresh, seasonal produce of the highest possible quality, to create world-class dishes.
Carefully chosen wine pairings to complement all dishes are also available.

Prif Fwydlen – A La Carte

Homemade Brioche

oak smoked olive oil, white truffle honey and 12-year-old balsamic £3.00

Cwrs Cynfaf – Starters

Citrus Cured Monkfish£10.50

wasabi yoghurt and spring onion

Heritage Tomatoes£7.50

basil and curd

Flaxseed Cracker£7.50

elderflower jelly, beetroot relish and goats cheese

Porlock Bay Oysters£9.50

smoked mayonnaise and celeriac

Cauliflower Cheese Soup£8.50

apple and Sosban pickled walnuts

Prif Gwrs – Mains

30oz Hereford Côte De Boeuf To Share£70.00

beetroot ketchup and truffle cooked chips

Cod Five Ways£21.00

pea puree, salt and vinegar chips

Carmarthenshire Lamb£26.50
compressed cucumber, lemon and peas

Wild Mushroom Risotto£18.00

truffle and black garlic

Torched Mackerel£19.50

burnt aubergine, beer pickled onions and dill

Ychwanegiadau – Sides

Mixed Vegetables £4.00

Seasonal Potatoes £4.00

Triple Cooked Chips £4.00

Truffle and Parmesan Chips £4.00

Pwdin – Desserts

Chocolate Custard£6.50

orange and coffee

Strawberry Textures£6.50

bee pollen crumble and elderflower curd

Apple Rice Pudding£6.50

tayberries, hay ice cream and caramelised milk skin

Caramelized Pineapple£6.50

coconut mousse and coriander

Cheese Board

£9.50 for one person ~ £13.50 for two people to share

Barkham Blue

Barkham Blue has a very distinctive appearance. Made in a 1kg ammonite shaped round, it is covered in an attractive natural mould ripened rustic rind. The deep yellow moist interior is spread with dark blue – green veins. It has a rich blue taste, smooth buttery texture with a melt in the mouth flavour, without the harshness associated with some blue cheese.

Kidderton Ash Goats

Kidderton Ash looks special from the outset. It is sprinkled with ash prior to maturing which promotes the growth of its fluff white coat but also produces a fabulous visual effect that can be appreciated when the cheese is sliced. The contrast of textures can be enjoyed from the soft white coat, the firmer charcoal ash layer and then the soft luscious goats’ cheese in the centre. The velvety texture of the cheese when young becomes creamier as it matures. Made at Wilson Fields Farm with pasteurised goats’ milk from Nicola Butler’s pedigree herd.

Black Bomber

The Little Black Bomber is a strong, extra mature cheddar cheese that packs a punch as a powerful presence on any cheeseboard with a vintage Cheddar taste. Unsurprising with the company’s strap-line for this cheese being “Cheddar with Attitude”! completely wrapped in a black wax, which retains a moist, smooth texture, distinctive from other traditional Cheddars which are usually more crumbly.

Ogle Shield

Up at Neal’s Yard Dairy, the storeman Bill Oglethorpe began to experiment with the cheese, using the 'washed rind' technique which affects texture, taste, smell (more!), and the quality of the rind (softer, stickier). You can guess the next bit: Oglethorpe's modified Jersey Shield became 'Ogle Shield'.

Eve

Eve is a cute little beauty of a cheese. Made by Pete Humphries of Somerset's Whitelake Cheese, this small and meltingly soft goats’ cheese is washed in Somerset Cider Brandy and then wrapped in vine leaves. Unpasteurised and non-vegetarian, maker Pete Humphries drew on the character of the French Epoisses in devising the cheese.

Bwydlen Amser Cinio – Lunch Menu

Sosban Fach

One course £13.00 – Two courses £16.00 – Three courses £19.00

Cwrs Cynfaf – Starters

Flaxseed Cracker

elderflower jelly, beetroot relish and goats cheese

Cauliflower Cheese Soup
crispy pigs head, apple and piucled walnuts
Heritage Tomatoes
basil & curd

Prif Gwrs – Mains

40 Day Aged Hereford Beef Burger

sherry mayonnaise and cheddar cheese

Sosban Fish and Chips
pea puree and tartar sauce
Wild Mushroom Risotto

truffle and black garlic

Ychwanegiadau – Sides

Triple Cooked Chips£4.00
Seasonal Potatoes£4.00
Mixed Vegetables£4.00

Pwdin – Desserts

Chocolate Custard,
orange and coffee
Apple Rice Pudding

hay ice cream and caramelised milk skin

Strawberry Textures

bee pollen crumble and elderflower curd

Our Sosban Fach Menu is available Wednesday to Saturday 12 pm – 3 pm and Wednesday to Friday 5.30 pm – 6.00 pm

Dewislen Blasu – Tasting Menu

6 Courses – £55.00 per person

Flaxseed Cracker, elderflower jelly, beetroot relish and goats cheese
Pinot Grigio Delle Dolomiti – 2017, Mezza Corona, Trentino
***
Cod Five Ways, pea puree, salt and vinegar chips
Chardonnay – 2017, Tormaresca, Puglia

***
90 Day Aged Welsh Beef Sirloin, beetroot ketchup and confit beetroot
Barbera D’Asti – 2017, Friulot, Prunotto, Piedmont

***
Porlock Bay Oyster, smoked mayonnaise and celeriac textures
Sauvignon Blanc – 2017, Groenekloff, Neil Ellis, Darling

***
Carmarthenshire Lamb, cucumber puree, lemon and peas
Bordeaux Blend – 2017, Château Du Tertre, Bordeaux

***
Caramelized Pineapple, coconut mousse and coriander
Chàrtagene Blanc-NV, Haut Glèon, Corbières

***
Strawberry Textures, bee pollen crumble and elderflower curd
Recioto di Soave Classico-2011, Rocca Sveva, Veneto

***
Chocolate Custard, orange and coffee
Rutherglen Muscat-NV, Campbells, Australia

***
Wine pairing available – £38

For the best experience, we would recommend dining from one menu as a table.

Dewislen Blasu Llysieuwr – Vegetarian Tasting Menu

6 Courses – £55.00 per person

Flaxseed Cracker, elderflower jelly, beetroot relish and goats cheese
Vinho Verde – 2017, Quinta Da Lixa, Portugal

***
Heritage Tomatoes, basil and curd
Rioja Rosé-2017, Marqués De Caceres, Spain

***
Cauliflower Cheese Soup, apple and Sosban pickled walnuts
Sauvignon Blanc – 2017, Groenekloff, Neil Ellis, Darling

***
Wild Mushroom Risotto, truffle and black garlic
Barbera D’Asti – 2017, Friulot, Prunotto, Piedmont

***
Strawberry Textures, bee pollen crumble and elderflower curd
Sauternes-2007, Château Monteils, Bordeaux

***
Chocolate Custard, orange and coffee
Recioto della Valpolicella Classico-2012, Le Poesie, Cantina Di Soave, Veneto

***
Wine pairing available – £38

For the best experience, we would recommend dining from one menu as a table.

Dewislen Blasu – Tasting Menu

9 Courses – £65.00 per person

Flaxseed Cracker, elderflower jelly, beetroot relish and goats cheese
Pinot Grigio Delle Dolomiti – 2017, Mezza Corona, Trentino

***
Cod Five Ways, pea puree, salt and vinegar chips
Chardonnay – 2017, Tormaresca, Puglia

***
Heritage Tomatoes, basil and curd
Rioja Rosé – 2016, Excellens, Marqués De Cáceres

***
90 Day Aged Welsh Beef Sirloin, beetroot ketchup and confit beetroot
Barbera D’Asti – 2017, Friulot, Prunotto, Piedmont

***
Caramelized Pineapple, coconut mousse and coriander
Chàrtagene Blanc-NV, Haut Glèon, Corbières

***
Strawberry Textures, bee pollen crumble and elderflower curd
Recioto di Soave Classico-2011, Rocca Sveva, Veneto

***
Chocolate Custard, orange and coffee
Rutherglen Muscat-NV, Campbells, Australia

***
Carmarthenshire Lamb, cucumber puree, lemon and peas
Bordeaux Blend – 2017, Château Du Tertre, Bordeaux

***
Porlock Bay Oyster, smoked mayonnaise and celeriac textures
Sauvignon Blanc – 2017, Groenekloff, Neil Ellis, Darling

***
Wine pairing available – £48

For the best experience, we would recommend dining from one menu as a table.

Dewislen Blasu Llysieuwr – Vegetarian Tasting Menu

9 Courses – £65.00 per person

Flaxseed Cracker, elderflower jelly, beetroot relish and goats cheese
Pinot Grigio Delle Dolomiti – 2017, Mezza Corona, Trentino

***
Salt Baked Beetroot, beetroot ketchup and confit beetroot
Chardonnay – 2017, Tormaresca, Puglia

***
Cauliflower Cheese Soup, apple and Sosban pickled walnuts
Rioja Rosé – 2016, Excellens, Marqués De Cáceres

***
Hay Baked Celeriac, smoked mayonnaise celeriac textures
Sauvignon Blanc – 2017, Groenekloff, Neil Ellis, Darling

***
Heritage Tomatoes, basil and curd
Côtes De Provence – 2016, M De Minuty, France

***
Wild Mushroom Risotto, truffle and black garlic
Barbera D’Asti – 2017, Friulot, Prunotto, Piedmont

***
Caramelized Pineapple, coconut mousse and coriander
Chàrtagene Blanc-NV, Haut Glèon, Corbières

***
Strawberry Textures, bee pollen crumble and elderflower curd
Recioto di Soave Classico-2011, Rocca Sveva, Veneto

***
Chocolate Custard, orange and coffee
Rutherglen Muscat-NV, Campbells, Australia

Wine pairing available – £48

For the best experience, we would recommend dining from one menu as a table.

Bwydlen Dydd Sul – Sunday Brunch Menu


Homemade Yoghurt, fruit compote, honeycomb and granola£5.50

Mixed Bakers Basket, croissant, pain au chocolate, pain aux raisin£6.00

Vanilla Porridge, caramelised banana and toasted almonds£5.50

Seasonal Fruit Salad,elderflower syrup, crème fraiche £6.00

Sosban Loaf, choice of strawberry jam, marmalade or chocolate spread£4.50

Buttermilk Pancakes, apricot and lemon jam candied almonds and vanilla curd£7.50

Toffee Apple French Toast, cinnamon pecans and tonka bean ice cream£8.50

Crushed Avocado, sourdough toast and pouched eggs£8.50

Sosban Breakfast, hunstham sausage, smoked bacon, roasted tomato, hasbrown mushroom,
black pudding beans, toasted brioche and two eggs-any style £9.75

Sosban Vegetarian Breakfast, cheddar sausage, roasted halloumi, roasted tomato, hash brown,
Mushroom, beans, toasted brioche and two eggs -any style£9.75

Eggs Benedict,hunstham sausage, smoked bacon, roasted tomato, honey glazed pork,
two poached eggs and hollandaise sauce£10.50

Ychwanegiadau – Sides

(£3.00 each)

Hutsham Farm Sausage –  Smoked Bacon – Black Pudding – Hash Browns

Beans – Mushrooms – Eggs – Halloumi- Roasted tomatoes – Brioche – Cheddar Sausage

Bwydlen Plant – Children Menu

£9.50 per child

Cwrs Cynfaf – Starters


Vegetable Cracker, with Sosban dip

Prif Gwrs – Mains

40 Day Aged Hereford Beef Burger

with burger ketchup, cheddar cheese and triple cooked chips

Fishfinger Butty

with tomato ketchup and triple cooked chips

Pwdin – Desserts

Chocolate Brownie

Selection of Cookies

Diod – Drinks

Fruit Milkshake

Orange Juice