or our final night in Wales we chose Bryn Williams at Porth Eiras, a simple Bistro just 10 minutes from the hotel right on the seaside with beautiful views of Colywn Bay in North Wales. The restaurant has floor to ceiling windows and wooden tables that are very simple and even a ton of outdoor space... Inside was full and outside was busy as the weather was gorgeous. Chef Williams is well known in London, but opened this seafood leaning Bistro in his home country and it has been a huge success.
Samuel loved the Snowden Craft Lager and said it was better than the Manchester one he had the day before, weaved our bottle of Le Versant 2020 Viognier which was creamy and rich.
We ordered a loaf of the soda bread and the very garlicky olives which were delicious with our drinks as we perused the menu. Our super cute server Josh gave us a bunch of suggestions which we welcomed and we made our decisions.
Samuel started with the tomato salad with toasted seeds and basil but asked to have the goat curd removed. Will ordered the smoked salmon which came on a which came on a small bed of gazpacho soup with apple. My roasted prawns with garlic and chillis came in a delicious sauce and yeast sauce and a dipping aioli; five of them made for a feast.
Will and I moved on to a Chablis "La Chablisienne" which was great with the Fish Pie we shared. The pie was made with salmon, coaly and cod and was tipped with peaks of yummy mashed potatoes all browned on the peaks. The seasonal kale came with herbed shallot butter which was delicious and the bistro fries were yummy too. Is Samuel went for the Gnocchi with piperade(sauteed peppers and onion) parmesan and basil; These were not your normal gnocchi and they were more like a potato block check out the pictures on Facebook, but he loved them nonetheless. He switched to the Snowdon Cider which may be his new favorite drink!
We could not resist dessert so we'll try the lemon parfait by the lemon parfait with honey granola and strawberries which was delicious, while Sam and I split the amazingly magnificent Porth Eiras Baked Alaska using local raspberry jam with magnificent browned meringue peaks!
We could not believe the low prices for the scotches and whiskey.. So Wil had a Laphroaig 16 year while I loved the Welsh whisky called Penderyn Welsh Madeira-style Malt...so warm and toasty!!
A super great last meal to culminate our wonderful week in Wales. Off to Yorkshire.
