A CONVERTED Welsh Methodist chapel in Conwy has added food to its attractions with the launch of a “small plates menu”.
“The Hidden Chapel”, found on York Place (off Lancaster Square), has hired a new head chef, Daniel Peate, in the process.
Using ingredients sourced from the region, and creating dishes freshly prepared in its kitchen, The Hidden Chapel says Daniel has put together “a menu full of flavour”.
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Designed for sharing, each dish is small in size but “bursting with flavour”, and the menu can be read in full below:
- Heritage tomatoes, mozzarella, olives, and apple salad - £10.50.
- Asparagus, egg, caper, parsley butter, hazelnut, brioche crumb - £10.50.
- Cured cod pastrami, Waldorf dressing, lemon crème fraiche - £10.50.
- Poached salmon, leek fondue, baby new potatoes, parmesan - £12.50.
- Lamb belly, potato boulangère, fresh peas, radish - £12.50.
- Roast chicken, mash potato, carrots, Pak choi - £12.50.
- Strawberry pannacotta, lemon marmalade, shortbread - £9.00.
- Roast peach, polenta and almond crumb, vanilla ice cream - £9.00.
- Chapel cheeseboard with a selection of three quality Welsh cheeses - small £9.50, large £14.50.
Monica and Colin Leboutillier purchased the chapel 10 years ago and have since converted it, retaining its classic features all the while.
The chapel does not cater for children.
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