The Hungry Trout, 2 South John Street, New Quay, Ceredigion, SA45 9NG, Wales, UK
Telephone: 01545 560 680
e-mail: room-bookings@thehungrytrout.co.uk

Local to the New Quay area, The Hungry Trout proprietor (head chef) Tim Dutnell
draws on his extensive experience in the restaurant and catering industry, presenting an enticing
selection of fresh, house-smoked seafood and meat dishes – together with several choice
vegetarian options and homemade desserts.

As well as the a-lá-carte menu below, the restaurant offers traditional
Sunday roast, breakfast and lunch menu options, including in-house functions up to 40 and
also outdoor catering available:

Catering for special occasions

Evening alá carte
(Typical menu)

Starter
Chicken Liver Parfait
Smoked Haddock Melt
served with french toast
King Prawns & Pak Choi
with ginger
Moules Marinere
House Hickory Smoked Duck Breast
served with lettuce leaves & a lime & marmalade dressing
Tomato & Mozzarella Salad
served with a hot balsamic vinegar dressing
Chilli & Garlic oil Marinated Mushrooms
with cheese, served over Bruschetta
Caesar Salad
served with garlicky croutons

Main Course
Chicken Breast
fillied with herbed brie, wrapped in Carmarthen ham, served with a sage & vermouth butter sauce
Welsh Beef Fillet
poached in red wine, served over celeriac mash
Rack of Welsh Lamb
served with an apricot, rosemary and chardonnay sauce
Roasted half a Duckling
served with a strawberry & balsamic vinegar glaze

All Fish dishes are displayed in the restaurant on the specials board, the following is
typical of an evenings' choice:

Daily fish dishes
(Typical menu)

Starters
Scallops Parmigiana
Grilled green lip Mussels with spinach, mushroom, garlic and bacon
Surf Clams pan-fried in garlic and white wine
Cajun Shell on prawns
Grilled Sardines with paprika
Prawns Pil Pil
Gravadlax marinated in lime juice and coriander over salad with shaved parmesan
Calamari with tomatoes, chilli and garlic with crusty bread

Main course
Teifi Sewin over a smoked haddock champ with a parsley cream
Chargrilled Swordfish with a fresh pineapple salsa
Baked Salmon Teriyaki over bok choi
Grilled whole Seabass
Chargrilled Tuna loin over bok choi and spring onion with a wasabi dressing
Roasted Monkfish wrapped in Carmarthen ham over plum tomatoes with a basil and lemon oil
Plaice fillets with a sun-dried tomato and olive tapenade baked over tomatoes and spinach
Grilled Welsh fillet steak with a smoked mussel and rosemary cream sauce

Vegetarian
Spinach & Four Cheese Ravioli
served with a tomato cream sauce
Sweet Red Onion and Welsh Goats Cheese Puff
with relish of sweet peppers
Black Eyed Bean & Squash Stew

Extensive wine menu

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