Dylan's Criccieth
Menu with Prices in the UK

Traditional Welsh Breakfast with locally smoked bacon, Pork & Leek sausages, black pudding, free-range poached eggs, grilled tomato, and toasted sourdough.

Toasted artisan sourdough topped with crushed avocado, chilli flakes, two free-range poached eggs, and roasted cherry tomatoes.

Classic Welsh coastal brunch of sautéed Carmarthenshire cockles, traditional laverbread, crispy bacon lardons, and lemon butter on sourdough.

Stack of fluffy buttermilk pancakes layered with Greek yogurt, seasonal berries, toasted seeds, and pure Welsh blossom honey.

House-whipped smoked mackerel pâté with horseradish cream, pickled cucumber ribbons, and charred artisan sourdough toast.

Crispy panko-coated slow-braised Welsh beef shin lasagne cubes served with rich garlic aioli and aged parmesan.

Fresh pasta sheets layered with Menai Strait crab, prawns, and bisque velouté finished with chives.

Lightly dusted tender squid rings flash-fried with sea salt, cracked black pepper, fresh red chilli, and lime mayo.

Fresh locally harvested mussels steamed in white wine, garlic, shallots, and parsley cream with warm crusty bread.

Charred sourdough rubbed with garlic, topped with marinated heritage tomatoes, aged balsamic glaze, and cold-pressed rapeseed oil.

Starter or lighter main portion of fresh linguine with Menai Strait mussels, prawns, squid, and crab in chilli tomato sauce.

Generous main portion of fresh linguine tossed with Menai Strait mussels, king prawns, squid, and white crab meat in garlic chilli tomato sauce.

Creamy coastal chowder loaded with smoked haddock, salmon, cod, mussels, and sweetcorn, served with warm sourdough and salted Welsh butter.

Pan-roasted Atlantic hake fillet with golden herb and parmesan crust, crushed new potatoes, buttered samphire, and lemon caper butter.

Dry-aged PGI Welsh sirloin steak chargrilled to order, served with triple-cooked chips, roasted portobello mushroom, tomato, and peppercorn sauce.

Crisp baby gem lettuce tossed in house anchovy Caesar dressing with sourdough croutons, parmesan shavings, and soft-boiled egg.

Crispy-skinned Welsh coast sea bass fillets with saffron new potatoes, tenderstem broccoli, and coastal samphire.

Creamy Arborio risotto cooked with roasted squash, crispy sage leaves, toasted pumpkin seeds, and vegan hard cheese.

Fresh Atlantic cod in crisp Welsh ale batter, served with triple-cooked chips, minted mushy peas, and house tartare sauce.

48-hour sourdough pizza topped with San Marzano tomato sauce, fior di latte mozzarella, fresh basil, and extra virgin olive oil.

Signature coastal pizza loaded with sweet crab meat, king prawns, Menai mussels, mozzarella, and fresh red chilli.

Crisp cured pepperoni, San Marzano tomato, fior di latte mozzarella, and a drizzle of Snowdonia wildflower hot honey.

Slow-roasted spiced Welsh lamb, red onion marmalade, harissa paste, goats' cheese, and fresh rocket.

Roasted chestnut and oyster mushrooms, garlic cream base, mozzarella, thyme, and white truffle oil.

Chargrilled courgette, roasted red peppers, Kalamata olives, red onion, and vegan mozzarella on tomato sourdough.

Fluffy inside, crisp golden hand-cut potatoes seasoned with Anglesey Halen Môn sea salt.

Skin-on skinny fries tossed in white truffle oil and finely grated aged parmesan.

Wood-fired sourdough flatbread brushed with roasted garlic herb butter and melted mozzarella.

Crisp baby leaves, cherry tomatoes, cucumber, and house aged balsamic vinaigrette.

Steamed coastal samphire and tenderstem broccoli tossed in salted Welsh butter and cracked black pepper.

Creamy roasted garlic and fresh parsley aioli dip for pizzas and chips.

Zesty house mayonnaise blended with fresh red chilli and lime zest.

Classic velvety beef jus and cream sauce infused with crushed green peppercorns and brandy.

Traditional creamy tartare sauce with capers, gherkins, dill, and lemon juice.

Warm date sponge drenched in rich butterscotch toffee sauce, served with Welsh dairy vanilla ice cream.

Crisp sweet pastry filled with tart poached Anglesey rhubarb, topped with torched Italian meringue and vanilla ice cream.

Espresso-soaked savoiardi biscuits layered with whipped mascarpone cream and dark cocoa dusting.

Tasting plate featuring miniature portions of Sticky Toffee Pudding, Classic Tiramisu, and Seasonal Meringue Pie.

Selection of Snowdonia Black Bomber, Perl Las blue, and Cenarth Brie with oatcakes, celery, grapes, and chutney.

Two scoops of Welsh vanilla bean ice cream drowned in a freshly pulled double shot of espresso.

Child-sized sourdough pizza with tomato sauce and melted mozzarella.

Golden breaded haddock strips served with skinny fries and garden peas.

Fresh pasta tossed in mild roasted tomato and mascarpone sauce with grated cheese.

Botanically brewed sparkling rose lemonade made with pure Otto rose oil and lemon juice.

Crisp Welsh spring water bottled at source in Ceredigion, West Wales.

Naturally sweet pressed British orchard apple juice served over ice.

Chilled 330ml glass bottle served with ice and a slice of fresh lemon.

Double shot of locally roasted Welsh espresso topped with velvety micro-foamed milk.