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0800 88 77 66
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 relaxing 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. A risotto is often a good test, and the kitchen turns out an exemplary wild mushroom version packed with different varieties, topped with parmesan and moreish herb oil. Fish shines out at main with a sensitively timed piece of cod fillet in beurre blanc topped with leeks and breadcrumbs, while meat-eaters may well be tempted by pork belly cooked for eight hours and served with Pink Lady apple glaze, sage and onion mash and scrumpy sauce. Finish with lemon tart or sticky toffee pudding.
Tel: 01792 464068
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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.