Dinner

Dinner is the menu we would cook if nobody was watching: the Llanblethian lamb, the Gower fish, the Vale beef, whatever the market had on Tuesday, cooked simply and plated without tweezers. Eight of everything, because eight is what four people can do well.

Sioned writes the menu on Wednesday morning after the deliveries and it is on the website by noon. Starters are the size of a starter: Gower crab on toast, a Caerphilly cheese soufflé, a plate of Carmarthen ham with pickled walnuts. Mains are built around one good thing: the lamb rump with its own faggot, a whole lemon sole, a Vale sirloin with chips cooked in dripping, and always a vegetarian dish that is a dish rather than an apology. Puddings are Lowri's: the chocolate tart that cannot be taken off the menu, a seasonal fruit something, Welsh cheeses with her oatcakes.

On Fridays and Saturdays there is a six-course tasting menu at £65, booked ahead and taken by the whole table, which is the kitchen showing off a little with what was best that week. Tom's wine pairing is £38 for five glasses and he will swap any of them. Last tables are seated at 9:30 so the kitchen can finish at eleven and be back at eight.

In short

• Eight starters, eight mains, six puddings
• Menu rewritten every Wednesday, online by noon
• Producers named on the menu
• Tasting menu Friday and Saturday, £65
• Wine pairing £38, five glasses
• Last tables 9:30

Prices and booking

Starters from £9, mains from £22, puddings £8. Tasting menu £65, wine pairing £38, Friday and Saturday, booked in advance. Last tables at 9:30. Prices include VAT. A 10% service charge goes entirely to the staff and can be taken off. This week's menu is on the menu page; the regular nights are on the what's on page.