17 St Mary Street, SWANSEA, SA1 3LH
Andrew Hanson's unassuming-looking restaurant is tucked away down a narrow side street in the city centre, making it among other things a rather popular lunchtime venue. It looks like a classic modern bistro inside with clothed tables pressed in cheek by jowl, blackboard menus and small framed pictures against a delicate yellow colour-scheme. The service tone is as relaxed and friendly as can be, and the cooking an appealing mix of local produce and French influences, with the emphasis on fish and seafood, but not forgetting fine Welsh lamb. Potted chicken rillettes matched with pistachio and thyme butter, fig chutney and toasted sourdough makes for a hearty opener, followed by a time-honoured main-course combination of calves' liver, button mushrooms, shallots, Alsace bacon and Madeira sauce, and potato pur?e. Fish cookery is handled sensitively too, perhaps serving roast monkfish with home-made pappardelle, mussels and clams, parsley and parmesan, or pan-fried Dover sole with piquant lemon and parsley butter. Finish with vanilla pannacotta with raspberry coulis, or brioche bread-and-butter pudding with honey and whisky.
Tel: 01792 464068
Please quote 'The AA'.
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Days closed: Sun
Dates closed: 25-26 Dec, BHs
Cooking type: Modern Welsh, French
Chef: Andrew Hanson, Gareth Sillman, Nathan Kirby
Number of seats: 50
A La Carte Dinner Main Course from: £11.95
Prices are for guidance only. Please check when booking for current rates.