The Restaurant
Come and join us in beautiful restaurant where you can rest, relax and enjoy the artistry of our highly experienced Chef's.
Have a look at our current menus below.
The opening times are:
Monday to Saturday:
Lunch 12pm - 2pm
Dinner 6pm - 9.45pm
Sunday
Lunch 12pm - 2pm
We are resuming Sunday Lunch from Sunday 9th November 2008.
(Closed on Bank Holiday Mondays)
Please note that we always use seasonal produce so our menu will change to reflect this.
Winner of the 2007 Metro Best Restaurant Of The Year Award, you visit to our award winning restaurant is use to tickle your palate. Our superb menu created from fresh local produce has wowed our guests from the first day of opening. Couple this with timeless surroundings in a relaxed and convivial atmosphere and you have somewhere very special indeed. Whether dining with friends or a business colleague, our courteous staff will ensure you have an exceptional dining experience.
"Crucially the food is great too - top notch modern British cusine delivered with verve and confidence, and in the case of the fixed price lunch and dinner menus, very affordable" Metro award 2007
Gift Vouchers
Trying to find the perfect gift? Special Occasions, Birthdays, Anniversarys, Christmas,
or an indulgent treat!
The ideal solution ~ THE WATERLOO GIFT VOUCHER.
We are happy to create a voucher for any given amount and can be redeemed against food,
wine and rooms.
Vouchers can be purchased in person or by telephone, full payment for which must be made by credit or debit card.
Gift Vouchers are non-refundable , and are valid from 6 month from purchase.
Contact us for further information 01633 264266
WELCOME TO THE WATERLOO'S NEW MENUS JULY 2008
You will find below our Lite Menu, 2/3 Course Lunch Menu and our Dinner Menus, the Early Bird 2/3 Course Menu and the La Carte Menu.
LITE BITE MENU
(September - 15th November '08)
Home-made soup of the day �4.00
Fish cakes with chilli jam, creme fraiche and salad leaves �6.75
Chicken Caear salad with pancetta and poached egg �6.75
Local Monmouthshire faggots with mashed potatoes, mushy peas and onion gravy �6.25
Potato skins with tomato and mozzarella (Pancetta or black pudding) �5.00
Ham sandwich with Dijon mustard, lettuce, tomato and Cajun potatoes �5.50
Roast beef sandwich with lettuce, gherkins, beef tomato, horseradish sauce and
hand cut chips �6.50
Beer battered cod, mushy peas, hand cut chips and tartar sauce �8.50
Side Orders �2.00
Hand cut fat chips, Cajun potato skins, Garlic and cream potatoes, Mixed salad
(Tomato and rocket salad �2.50)
LUNCH MENU
(September - 15th November '08)
2 Courses �12.95
3 Courses �14.95
Home-made soup of the day
Garlic mushrooms on toasted brioche V
Crispy beef salad with minted cucumber, sunblushed tomatoes, saffron and coriander dressing
Beetroot cured salmon gravadlax with creme fraiche, oatcake and spring onion dressing
Confit of duck leg with parsnip mash, chilli and ginger jus
Chicken with pasta shells, chive and parmesan sauce
Tomato risotto cake with Provencal sauce, baked avocado and dressed watercress V
Smoked haddock and mussel risotto, fresh peas and cumin olive oil
Confit of lamb with cider and rosemary gravy, mashed potatoes
Grilled Usk valley rump steak, tomatoes and mushrooms (Peppercorn sauce �1.50 supplement)
Warm chocolate fudge cake with vanilla ice-cream
Lemon posset with liquorice ice-cream and raspberry compote
Banana cheesecake
Selection of ice-cream
All main courses are served with a selection of fresh vegetables and potatoes
Side Orders �2.00
Hand-cut fat chips, Cajun potato skins, Garlic and cream potatoes, Mixed salad
(Tomato and rocket salad �2.50)
EARLY BIRD
(September - November '08)
6pm - 7pm 2 Courses �15.95 / 3 Courses �18.95
7pm - 9.30pm 2 Courses �19.95 / 3 Courses �21.95
Home-made soup of the day
Duck liver pate with toasted brioche, tomato chutney and dressed salad
Pear and dolcelatte with hazelnuts and endive salad, mint dressing V
King prawns in filo pastry with chilli sauce and creme fraiche
Smoked chicken sausage with mushroom stroganoff
Pan-fried fillet of bream with char-grilled aubergine, chorizo sausage, baby squid and pesto dressing
Penne pasta with tomato, basil and fresh parmesan V
Grilled rump of Welsh beef with mushroom, tomato and peppercorn sauce
Slow cooked loin of pork topped with garlic, beetroot and goat's cheese, mustard and cider sauce
Pave of salmon with braised fennel and a wild mushroom cream sauce
All main courses are served with a selection of fresh vegetables and potatoes
Side Orders �2.00
Hand-cut fat chips, Cajun potato skins, Garlic and cream potatoes, Mixed salad
(Tomato and rocket salad �2.50)
LA CARTE MENU
(September - November 15th ''08)
Home-made soup of the day �4.75
Poached langoustine, linguini, champagne and parsley sauce �6.00
Seared fillet of foie gras with cauliflower and saffron puree, calvados reduction and apple crisp �7.50
Escabeche of seafood with baby gem lettuce and pickled vegetables �6.50
Orange and sweet wine braised belly pork with rocket and parmesan �6.95
Veal wrapped in chicken and morel mousseline with thyme jus, roasted shallots,
fondant potato and roast carrots �18.50
Confit of lamb dijonnaise with green beans, dauphinoise potatoes, honey and mint jus �15.75
Roast partridge with pumpkin risotto and burgundy jus �16.75
Seared medallions of monkfish with curried mussel cassoulet and coriander gnocci �18.00
Medallions of Welsh beef fillet with cured plum tomatoes, asparagus,
wild mushroom duxelle and hollandaise �13.50
All main courses are served with a selection of fresh vegetables and potatoes
Side Orders �2.00
Hand-cut fat chips, Cajun potato skins, Garlic cream potatoes, Mixed salad
(Tomato and rocket salad �2.50)
FROM THE GRILL
USK VALLEY STEAKS
Fillet Steak �21.50
Rib-eye Steak �17.95
Rump Steak �14.95
Served with mushrooms & tomatoes
With a choice of sauce ~ �1.50
Peppercorn Sauce
Diane Sauce
Port and Stilton Sauce
VEGETARIAN MENU
(September - 15th November '08)
Starters �5.75
Potato and goat's cheese terrine with basil salad and olive oil
Pear and dolcelatte with hazelnuts and endive salad, mint dressing
Garlic mushrooms on toasted brioche
Potato skins with tomato and basil topped with mozzarella
Main Courses �10.95
Puff pastry case filled with artichoke, red onion and smoked cheese
Tomato risotto cake with Provencal sauce, baked avocado and dressed watercress
Gorgonzola with pecan nuts, celery and apple strudel
Penne pasta with tomato, basil and fresh parmesan
All main courses are served with a selection of fresh vegetables and potatoes
Side Orders �2.00
Hand cut fat chips, Cajun potato skins, Garlic and cream potatoes, Mixed salad
(Tomato and rocket salad �2.50)