A savoury twist on a dessert classic made with wild garlic hand-picked from the woods of south Wales , a Welsh version of an American cheesecake favourite and some classic Welsh black beef dishes. This isn’t just food, it’s ffresh food.

The newly launched a la carte menu at ffresh Restaurant and Lounge Bar at Wales Millennium Centre is a delicious variety of unique dishes and tried-and-tested favourites made with seasonal ingredients sourced from some of the finest Wales The True Taste Award winners.

The starters include Wild Gower garlic pannacotta with sweet potato and parsnip coleslaw, a dish devised by head chef Kurt Fleming after he had been out foraging wild garlic along the Taff Trail.

“The wild garlic we now use comes from the Gower and it has a subtle flavour and the smoothness of the pannacotta blends with the crunchiness of the sweet potato and parsnip coleslaw in this dish,” said Kurt.

The braised belly pork, cabbage and lentils braised in Orchard Gold cider from the Llantwit Fardre-based Gwynt y Ddraig Cider company is already proving popular main course while the Swansea Bay cockle and laver bread puff pastry case with warm hollandaise sauce is fast becoming a favourite starter.

Other seasonal surprises include Kurt’s peanut butter and jelly cheesecake, inspired by a trip to the Cheesecake Factory in Chicago many years ago, and skate wing with shrimp butter and samphire.

"Skate wing is a great ingredient this time of year. Cooked simply with brown shrimp butter and samphire, the flavour is amazing,” said Kurt.

David Pearce, Business Development Director at Wales Millennium Centre, said: “Over the last six months we have increased our locally sourced products, so the new menu features quality ingredients from some of the finest Wales the True True Taste Award winners. WE are working towards becoming a centre of excellence of Welsh food.

 
For further information about ffresh at Wales Millennium Centre please visit www.ffresh.org.uk or contact Alison Stokes , Freelance publicist for ffresh on 07817 990771  or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it

NEW MENU IN FULL

Starters: Soup of the day; kilner jar of chicken liver parfait, served with toast and Welsh chutneys; braised tongue with salsa verde; grilled fillet of mackerel, warm potato and crème fraiche salad; Swansea Bay cockle and laver bread puff pastry case, warm Hollandaise sauce; chicken livers with sage on toasted brioche; wild garlic pannacotta, sweet potato and parsnip coleslaw; baked risotto cake stuffed with mozzarella
 

Main courses: confit of duck leg, green beans and sauté potatoes, orchard gold braised belly pork, cabbage and lentils; grilled ribeye of Welsh black with skinny chips and tarragon mayonnaise; fillet of sea bass, beetroot risotto
and salsa verde; skate wing with brown shrimp butter, samphire and fennel shavings; undyed smoked haddock fish cakes with creamed leeks; baked mushroom and sorrel pudding, spring greens, and mushroom consommé;
mixed vegetable gratin, beetroot and sweet potato puree, deep fried artichokes; Brecon venison sausages, red cabbage with apple mash.

Desserts: tiramisu; iced cherry parfait, chocolate mousse and marshmallows; white chocolate and orange torte with satsumas and stem ginger syrup; peanut butter and jelly cheesecake; selection of three Wild Fig ice creams; slate of Welsh cheeses           
 

About Ffresh

Set within the iconic Wales Millennium Centre,  ffresh opened in October 2009. The menu focuses on the best in seasonal and Welsh produce served in a modern bistro environment. Head chef Kurt Fleming is a member of the Welsh National Culinary Team.

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