Its been a long time since I was last a patron of this restaurant, management has changed hands since my last meal here, and I'd heard the transition hadn't faired either the service or, "GASP!", the food very well. Both family and friends reported poor experiences during the fledgling hand-over of this quaint eatery. Thankfully, these accusations were either unfounded, perhaps biased toward personal taste, or the crew managed to pull up their bootstraps and come out of the slightly turbulent transition smelling of freshly baked bread! in any case Y Polyn is still one of the few jewels in the welsh culinary crown and how they shine!
Local and foreing brews on draught, plus a good selection of spirits and soft alternatives including bottles of squeezed juice awaited our selection before being shown to our table in the elegantly mismatched restaurant. With a creamy crisp and cool Staropramen in hand, my eyes delighted over the sublime menu of succulent starter salads, rich pates, and the ever popular fish soup. A firm favourite of mine, the soup is a fabulously fishy treat, i neglected to notice if its still served with gruyere and toasted crispy bread. I bypassed this though and opted instead for the duck salad my beautiful lady got the chicken liver pate, both came with in ten minuets and after devouring half each we casually swapped plates to try eachothers starters, I prefered the pink slices of duck, juicy gems of orange, crunchy red onion and leaves of the salad to the creamy smooth meatiness of the liver pate, both were beautiful and filling though.
ahead of the main course my beau elected to wonder outside and smoke a cigarette, not being a smoker my self i would have been content to sit and nurse my ever dissipating Starop, but the evening was fine and the surroundings of this beautifully isolated hidaway are quite the ticket for a quiet meditation or a breif interval before the main.
And what a main, im glad i chose this over the ever faithful belly pork or steak with ox tongue or locally sourced fish or the confit duck. Before this night i was a veal virgin and as a staunch advocate of animal welfare i asked what type of veal they were serving, the welcomed answer was rose veal from Devon, which is a more humanely reared form of the meat. my conseance at ease, we waited for our veal in eager anticipation. Out came the mains, the veal had some sort of breaded crust and looked like it had been shallow fried. it smelt amazing and was garnished with tiny gerkins and lentils then surrounded in a light sauce, the name of which escapes me. accompanying our veal was the signature Y polyn dish of seasonal veg including a comforting potato gratan. i simply cannot emphasise the quality of this simply constructed meal. At the heart of the informal easiness of this little welsh wonder is great quality British sourced ingredients cooked with passion. And enjoyed, i might add, with great gusto.
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