Gwinllan
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Y Marram
Saturday, June 7th. £120/person inc. wine
Get ready for a truly special night as Welsh Wine Week 2025 unfolds!
Here at Y Marram, we're absolutely delighted to be collaborating with the one and only Colin Bennett from Gwinllan Conwy Vineyard on Saturday, June 7th.
Together, we'll present an exclusive six-course dining experience, where each dish is perfectly matched with Gwinllan Conwy's exceptional, award-winning wines.
As a passionate pioneer in the North Wales wine scene, Colin will personally guide you through the pairings, sharing the stories and expertise behind each carefully selected bottle from his celebrated family-run vineyard.
Menu alterations are limited to accommodate vegetarian, pescetarian, and gluten-free dietary requirements.
Please ensure you inform us of any specific dietary needs once you have booked your tickets.
Sample Menu
Pefriog, 125 ml
Dish:
Menai Oyster, Cucumber & Sanbaizu
A fresh oyster dressed with a punchy sanbaizu and compressed cucumber , finished with dill oil .
Pinot Noir Rosé, 75ml
Dish:
Griddled Asparagus, Home Grown Pickled Rhubarb dressing , Smoked Yolk & Cosyn Cymru Sheep’s Cheese
Spring asparagus, tangy rhubarb compote, cured yolk grated over, finished with shavings of Trefnanney ewe’s cheese.
Pydew, 75ml
Dish:
Anglesey Crab Crumpet & Apple Salad, Lemon Verbena, Pydew Gel
Sweet local crab with a crunchy apple & herb salad, lemon verbena oil, and dots of sharp cider gel.
Solaris, 125ml
Dish:
Wild Garlic Gnocchi, Pickled Mushrooms, Roast Chicken Broth
Soft gnocchi tossed with wild garlic and herbs in a deep roast chicken broth with foraged mushrooms.
Rondo, 125ml
Dish:
Slow Braised Welsh Lamb Shoulder, Dulse Glaze, Smoked Potato Purée, Charred Leek
Rich, slow-cooked lamb glazed with seaweed, smoked mash, and burnt leek ash oil.
Gwin Pwdin, 50 ml
Dish:
Meadowsweet whey Custard Tart, Gooseberries, Elderflour Sorbet
Silky custard infused with wild meadowsweet, topped with tart-sweet gooseberries and herb syrup.