Four Seasons

The Four Seasons restaurant offers dining in an elegant formal setting. Our seasonal menu developed by our experienced team of chefs has a strong emphasis on using local and seasonal produce. The restaurant has held 2AA rosettes for 6 years as testament to our continued strive for excellence.

Opening Hours

For Breakfast:-

Monday to Friday 7:00am to 9:30am

Saturday, Sunday and Bank Holidays 8:00am to 10:00am

Lunch:-

Sunday 12noon to 2:30pm

For Dinner:-

Monday to Friday 6:00pm to 9:30pm

Saturday 7:00pm to 9:30pm

Sunday Evening Closed


Key to menu: (V) Vegetarian, (N) Nut Free, (D) Dairy Free, (G) Gluten Free

JUNE A LA CARTE

6pm until 9.30pm

£40.00 per person

AMUSE BOUCHE

Beetroot gazpacho

with sour cream, golden beetroot

STARTERS

Soup of the day (V)

with home made bread and golden croutons

Thai style mussels

with a lemon grass and coconut sauce and wasabi foam

Corn fed chicken and wild mushroom terrine

with a plum and ginger compote, toasted ciabatta

Heirloom tomatoes (V)

with whipped goat’s cheese, balsamic caramel, parmesan crisps and olive crumb

Seared scallops

with crushed broad beans, chorizo purée, puffed pork skin

INTERMEDIATE

Green apple sorbet (G,D,N,V)

MAINS

Roast new season rump of lamb (G)

with butter confit potato, red pepper gel, purple sprouting broccoli, pesto stuffed tomato

Butter roasted fillet of beef

with Shropshire blue potatoes, oyster mushrooms, creamed spinach and leeks and a port reduction jus  

Chef’s special of the day

please ask a member of our team for details

Duo of pork

with crisp belly and seared fillet, braised fennel, sage champ and quince gel, apple compote and cider jus 

Roasted breast of chicken

with potato rosti, pancetta crumb, wilted greens and a forestiere sauce

Seared fillet of salmon

with garlic Menai mussels, confit tomatoes, gem lettuce and saffron potatoes 

Tomato and courgette galette tartlet (V)

with a salad of courgettes, roasted red peppers and rocket, buttered new potatoes, aged balsamic and red onion chutney

DESSERTS

Glazed lemon tartlet

with crème fraiche ice cream, white chocolate crumble, candied lemon

Rhubarb fool (V)

with layers of crème patisserie, vanilla cream and a ginger snap biscuit 

Dark chocolate and orange mousse

with toffee fudge ice cream, chocolate crumb, cocoa tuille

British and continental cheese board

with celery, apple, grapes, home made chutney and biscuits

Trio of ice creams (G,V)

with meringue pieces and strawberry coulis

Trio of sorbets (G,D,V)

with meringue pieces and strawberry coulis

Key to menu: (V) Vegetarian, (N) Nut Free, (D) Dairy Free, (G) Gluten Free

JUNE EARLY EVENING MENU

MONDAY TO FRIDAY -  6PM UNTIL 7:30PM

Two courses £15.50 p.p

Three courses £19.50 p.p  

STARTERS

Chefs soup of the day (V)

with homemade bread and golden croutons

Moules mariniere

with a garlic and parsley sauce and toasted ciabatta

Corn fed chicken and wild mushroom terrine

with a plum and ginger compote, toasted ciabatta

Heirloom tomatoes (V)

with whipped goat’s cheese, balsamic caramel, parmesan crisps and olive crumb

Seared scallops (supplement £3.00)

with crushed broad beans, chorizo purée, puffed pork skin

MAINS

Belly of pork (G)

braised fennel, sage champ and quince gel, apple compote and cider jus 

Roasted breast of chicken (G)

with potato rosti, wilted greens and a forestiere sauce

Seared fillet of salmon (G)

with confit tomatoes, gem lettuce and saffron potatoes 

Tomato and courgette galette tartlet (V)

with a salad of  courgettes, roasted red peppers and rocket salad, buttered new potatoes, aged balsamic and red onion chutney

Chef’s special of the day

please ask a member of our team for details

Butter roasted fillet of beef (G) (supplement £9.00)

with Shropshire blue cheese potatoes, oyster mushrooms, creamed spinach and leek and a port reduction jus

DESSERTS

Glazed lemon tartlet

with crème fraiche ice cream, white chocolate crumble, candied lemon 

Rhubarb fool (V)

with layers of crème patisserie, vanilla cream and a ginger snap biscuit 

Dark chocolate and orange mousse

with toffee fudge ice cream, chocolate crumb, cocoa tuille

Trio of ice creams (G,V)

with meringue pieces and strawberry coulis

Trio of sorbets (G,V,D)

with meringue pieces and strawberry coulis

British and continental cheese board (supplement £3.00)

with celery, apple, grapes, home made chutney and biscuits

Key to menu: (V) Vegetarian, (N) Nut Free, (D) Dairy Free, (G) Gluten Free

JUNE SUNDAY LUNCH MENU 2018

2 courses £15.00 p.p.

3 courses £19.95 p.p.

STARTERS

Chefs soup of the day (V)

with homemade bread and golden croutons

Moules mariniere

with a garlic and parsley sauce and toasted ciabatta

Corn fed chicken and wild mushroom terrine

with a plum and ginger compote, toasted ciabatta

Heirloom tomatoes (V)

with whipped goat’s cheese, balsamic caramel, parmesan crisps and olive crumb

Seared scallops (supplement £3.00)

with crushed broad beans, chorizo purée, puffed pork skin

MAINS

Roast sirloin of beef

Yorkshire pudding, thyme and red wine sauce

Roast leg of lamb

with a redcurrant and rosemary jus

Roast pork

with crackling, roast potatoes and apple cider gravy

Chefs special of the day

please ask a member of our restaurant team

Seared fillet of salmon

with confit tomatoes, gem lettuce and saffron potatoes 

Tomato and courgette galette tartlet (V)

with a salad of  courgettes, roasted red peppers and rocket salad, buttered new potatoes, aged balsamic and red onion chutney

DESSERTS

Glazed lemon tartlet

with crème fraiche ice cream, white chocolate crumble, candied lemon 

Rhubarb fool (V)

with layers of crème patisserie, vanilla cream and a ginger snap biscuit 

Dark chocolate and orange mousse

with toffee fudge ice cream, chocolate crumb, cocoa tuille

Trio of ice creams (g,v)

with meringue pieces and strawberry coulis

Trio of sorbets (g,d,v)

with meringue pieces and strawberry coulis

British and continental cheese board (supplement £3.00)

with celery, apple, grapes, home made chutney and biscuits

Key to menu: (V) Vegetarian, (N) Nut Free, (D) Dairy Free, (G) Gluten Free

VEGAN MENU

2 courses £15.50   3 courses £19.50

To start

 Home made chef’s soup of the day

Tofu and parsley potato cakes with a lightly spiced tomato salsa

Veggie sushi rolls with soy dipping sauce and wasabi dressing

Main course

Tempura vegetables with red lentil and spinach Dahl, tomato and coriander dressing

Marinated tofu and Mediterranean vegetable kebabs, braised rice with tomatoes and vegetables and a lemon and herb dressing  

Dessert

Trio of sorbets with seasonal coulis

Coconut rice pudding with caramelised pineapple and blood orange gel

CHILDREN'S MENU

MAINS

Battered Chicken strips £5.95

served with homemade fries

Pork and Herb Sausage £5.95

served with creamed potatoes and gravy

Margherita £5.95

served with homemade fries

Breaded Scampi £5.95

served with homemade fries

Pasta £5.95

served with a tomato sauce and cheese

ALL SERVED WITH A CHOICE OF BAKED BEANS, PEAS OR SEASONAL VEGETABLES

Roast Dinner £5.95 (served ONLY on Sundays)

served with roast potatoes and a selection of seasonal vegetables

Ham or Cheese Sandwich £5.95

served with homemade fries

DESSERT

Ice Cream £2.50

chocolate, strawberry or vanilla with chocolate sauce


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