Easter Sunday at Wolfscastle Country Inn

Fine Dining in Pembrokeshire this Easter

Found amongst the rolling Pembrokeshire countryside, the Wolfscastle County Inn is one of the most popular in West Wales – and rightly so! This stunning Inn sits on a historic site, overlooking the Cleddau and Anghof rivers and is just moments from the rippling golden sands of the Welsh coastline.

On the 16th April, sit back and enjoy a splendid 3 Course Menu – specially created by Chef for a memorable fine dining experience this Easter Sunday. With a wealth of fresh produce available from the Welsh countryside and coast, the award winning culinary team have being able to create an array of sumptuous, seasonal dishes. For just £26 per adult and £15 for children aged under 12, this is the perfect Easter dinner for the whole family to enjoy.

If you still need convincing, take a look at the delicious menu! Available 12noon – 2pm.


Creamed broccoli & perl las soup, tarragon oil (v)

Chicken liver parfait, tomato and roast pepper chutney, toasted sour dough

Penderyn cured salmon, orange, crème fraîche, watercress

Allt yr afon smoked chicken caesar salad, lardons, croutons, baby gem

Wild mushroom sauté, garlic focaccia, parmesan, hollandaise (v)


Slow cooked welsh brisket, Yorkshire pudding, red wine gravy

28 day dry aged sirloin of welsh beef, red wine gravy, Yorkshire pudding (+£2)

Seared salmon fillet, crushed potatoes, buttered spring greens, lemon & parsley cream

Slow cooked welsh shoulder of lamb, rosemary & apricot stuffing, redcurrant gravy

Aubergine parmigiana, toasted garlic focaccia, seasonal dressed salad (v)


Sticky toffee pudding, butterscotch sauce and vanilla ice-cream

Vanilla panna cotta, shortbread, poached rhubarb

Chocolate truffle cake, raspberry sorbet

Brioche bread & butter pudding, salt caramel ice-cream

Tea / Coffee & homemade fudge £2

(V) = suitable for Vegetarians

*Please note some of our dishes contain nuts

To book please call 01437 741225 or alternatively email info@wolfscastle.com

2017-03-30T12:47:59+00:00 March 30th, 2017|