Family-run business Nelson Hotels chose to retire their existing in-house restaurant, Ciro’s Brasserie, in order to create a multi-purpose dining venue which aims to meet all needs of hotel guests, local residents, and visitors to the area.
Palm Court Restaurant and Piano Lounge will deliver a range of creative and delicious menus from breakfast to brunch and afternoon tea to dinner.
Led by group executive chef Paul Prescott and under the helm of award-winning head chef Dion Jones, all menus have been carefully crafted to deliver “quality product, sourced locally and responsibly, cooked simply and served with the utmost attention to detail”.
For more casual dining an all-day club-style menu will be available until 9pm, while the a la carte menu served at lunch and dinner in the main restaurant will focus on modern British and European cuisine such as confit Anglesey rainbow trout, crab creme fraiche, carrot and brown crab puree, as well as pan-seared Welsh bavette of beef, buttered mash, onion and beer jus.
Palm Court will also bring back a more traditional style of service with their gueridon trolley showcasing special flambé dishes and a fine selection of local cheeses.
There will also be an exclusive wine cave with floor to ceiling wine racks showcasing Laurent Perrier Champagnes and housing almost 100 different varieties of old and new world wines. Mirrored walls and a crystal seed chandelier give a luxurious, chic feel. With a poser table seating up to six people, the wine cave will be used for wine tastings and exclusive private dining.