Bistrot Pierre Mumbles Swansea
Menu with Prices in the UK

Two free-range poached or scrambled eggs, smoked streaky bacon, Toulouse-style pork sausage, roasted tomato, field mushroom, and toasted sourdough.

Toasted English muffin topped with Wiltshire ham, two poached free-range eggs, and warm classic hollandaise sauce.

Scottish smoked salmon and two poached free-range eggs on a toasted English muffin with rich lemon hollandaise.

Crushed Hass avocado with chilli flakes, lime, and two poached eggs served on grilled artisan sourdough.

Any cooked breakfast dish paired with a freshly pressed orange or apple juice and your choice of barista coffee or tea.

Flaky all-butter French croissant served warm with Welsh butter and Bonne Maman strawberry jam.

Warm crusty artisan sourdough served with salted Normandy butter and extra virgin olive oil.

Plump Sicilian green Nocellara olives marinated in herbs and cold-pressed olive oil.

Crispy golden croquettes filled with cured ham and aged Comté cheese, served with wholegrain mustard mayo.

Velvety white bean houmous topped with smoky rose harissa, toasted pumpkin seeds, and warm sourdough soldiers.

Crisp tempura-battered butternut squash ribbons drizzled with spiced maple glaze and sesame seeds.

Lightly dusted crispy squid rings served with fresh lemon wedge and house roasted garlic aioli.

Sizzling king prawns pan-fried in chilli, garlic, and parsley butter with charred sourdough for dipping.

Chargrilled British pasture-fed bavette steak served medium-rare with pommes frites, dressed leaves, and garlic butter.

28-day aged British sirloin steak grilled to order with roasted field mushroom, vine tomatoes, and pommes frites.

Slow-braised British beef in red wine jus with silverskin onions, button mushrooms, smoked bacon lardons, and pomme purée.

Pan-roasted chicken breast in creamy Normandy cider, Dijon mustard, and leek sauce with dauphinoise potatoes.

Chargrilled beef patty in a glazed brioche bun with melted French raclette cheese, caramelised onions, cornichons, and pommes frites.

Crispy-skinned sea bass fillets over crushed herb potatoes, tenderstem broccoli, samphire, and warm beurre blanc.

Puy lentils, roasted heritage beetroot, button mushrooms, and baby onions braised in red wine jus with pomme purée.

Flaked roasted Scottish salmon with French beans, Kalamata olives, baby potatoes, soft-boiled egg, and Dijon dressing.

Flattened chargrilled chicken breast marinated in lemon and thyme with wild rocket, cherry tomatoes, and shaved parmesan.

Any starter and main, or main and dessert, from the curated Menu Pierre selection. Served Sun–Fri all day and Sat until 5 PM.

Full three-course French bistro experience including starter, main course, and classic dessert from Menu Pierre.

16oz prime centre-cut British beef tenderloin carved tableside, served with pommes frites, green beans, and two sauces.

Thin-cut golden French fries tossed with fine sea salt.

Layered slow-cooked confit potatoes fried until crisp and served with roasted garlic aioli.

Thinly sliced potatoes baked in garlic, nutmeg, and double cream until bubbling golden.

Steamed fine haricots verts tossed with toasted flaked almonds and sea salt.

Crisp baby gem, rocket, and radicchio leaves dressed in classic Dijon shallot vinaigrette.

Rich creamy sauce infused with crushed green and black peppercorns and French brandy.

Warm emulsified butter sauce delicately flavoured with tarragon and white wine vinegar.

Whipped Normandy butter blended with roasted garlic and fresh flat-leaf parsley.

Creamy house-made garlic mayonnaise ideal for frites and calamari.

Traditional vanilla pod custard topped with a crisp caramelised sugar glaze and sable biscuit.

Zesty French lemon curd tart in crisp sweet pastry served with raspberry coulis and crème fraîche.

Whipped 70% dark Valrhona chocolate mousse topped with Chantilly cream and chocolate shavings.

Baked rich dark chocolate sponge with a molten centre, served with Madagascan vanilla ice cream.

Silky plant-based dark chocolate ganache torte on a biscuit base with candied orange zest.

100% pure freshly pressed Valencia orange juice served chilled.

Crisp pressed British orchard cloudy apple juice.

Traditional freshly squeezed lemon juice served with sparkling water and cane sugar syrup.

Botanical sparkling elderflower cordial poured over crushed ice with fresh garden mint.

Chilled glass bottle of classic Coca-Cola or sugar-free Diet Coke with ice and lemon.

Signature Bistrot Pierre cocktail blending pink gin, elderflower, cranberry, and sparkling Crémant.

Double espresso topped with velvety steamed whole milk or oat milk.

Breaded British chicken breast strips served with pommes frites and garden peas or baked beans.

Grilled British beef patty topped with melted cheddar in a soft brioche bun with thin fries.

Penne pasta tossed in mild roasted tomato and basil sauce with grated cheddar on the side.