Overlooking the Milford Haven docks in Pembrokeshire, you’ll find Tŷ Hotel Milford Waterfront, part of the Celtic Collection. We’ve found a new love of staycations, an absolute must for us is delicious food and Dulse has that in spades.
The hotel and restaurant proudly opened its doors 18 months ago and has quickly become a must visit destination for those wanting to escape in Pembrokeshire whilst staying away from the usual hot spots.
Located at the entrance to Milford Marina, the Tŷ Hotel Milford Waterfront boasts 100 guest bedrooms, a vibrant restaurant and bar, as well as a private dining area and an activity suite.
The restaurant, which opened in April 2022, is named after the edible variety of seaweed which grows in abundance around the Pembrokeshire coast. You find a hint of this in many of the restaurant’s new dishes, which offer a twist on a number of classics.
Serving up pure freshness from the coast and countryside, Executive Head Chef Simon Crockford is keen to source as many ingredients from Pembrokeshire as possible. The butchers and bakers are a stone’s throw away from the restaurant and the dulse is sourced locally from the Pembrokeshire coast in St David’s. Dulse will be used as a versatile ingredient throughout the menu.
Speaking about the new menu, Mr Crockford said: “I am delighted to offer diners the chance to enjoy the freshest quality, seasonal produce from Pembrokeshire. We’ve created an exciting menu, inspired by the land and the coastline of West Wales, which not only complements the picturesque views of Milford Waterfront but also adds to the ambience at dulse.”
With floor-to-ceiling windows offering stunning waterside views over Milford Marina, dulse is the perfect spot to drop by for a laid-back lunch with friends, afternoon tea or a delicious evening meal best enjoyed with a spectacular sunset.
In fact, the hotel and restaurant aims to go one step further, especially in the summer months, whereby they throw open the bifolding doors, quite literally, making it an inviting place whether you’re dressed to impress or arrive wearing shorts and t-shirts.
Highlights from new menu
Who can resist a good artisan bread (from Haverfordwest) as a pre-dinner nibble, especially when fresh and accompanied with dulse infused butter. Softness of the bread and the creamy goodness of the butter were devine, that extra hint of flavour thanks to the dulse made it very moorish. (gluten free bread available)
Cod Mousse with Laverbread Polenta Chips – from Milford Haven and Swansea
What a smooth start to the taster menu, not quite sure what to expect when seeing the term ‘cod mousse’ but our expectations were exceeded. Bursting with flavour and surprisingly creamy, we still have bread left over and found this complimented the dish very well.
Beef Cheek Croquettes (Gluten free option provided was steak strips) – from Herbrandston
Who doesn’t love cheese? These Beef cheek croquette were balls of deliciousness and for us the cheese (Perl Las Cheese from Cenarth) just pulled all the elements together. A delightful crunchy outside with a centre that oozed yumminess, it’s certainly a dish we’d happily have again.
Garlic and Herb Crusted Hake Fillet – from Milford Haven
Not usually big fish eaters, we were pleasantly surprised at how delicate this dish was. The hake feel apart on our fork, the crisp of the skin gave some added texture. This course came accompanied with the cavolo nero (kale), sardine ragu that is abundant with tastiness and parmesan gnocchi. A delectable light dish and not too fishy for those who may find the taste overwhelming or imposing.
Roasted Duck Breast – from Herbrandston
This is such a succulent meat just bursting with flavour. The duck deliciously tender – and quite literally melt in your mouth – was complimented by the plum and star anise jus. It was also paired with a salt baked celeriac, puy lentil ragu and parsnip purée. It truly was a satisfying course that left us wanting more.
Apple Crumble Tart
Sorbet (from Milford Haven)
There are some who don’t like a hot dessert, however with the change of seasons and weather for us it’s a must. The apple crumble accompanied with maple custard, berry compote and apple sorbet, were a wonderful mix of textures, flavours and temperatures. The sweetness of the apple with the crunch of the crumble made this my favourite dessert of the two.
Chocolate Delice
Ice cream (from Milford Haven)
Who can resist a chocolatey dessert when offered? We certainly didn’t say no, even if it was the second sweet treat offered. Served with malt ice cream, caramelised banana, banana bread and caramel. Few desserts leave us without words, this dish did. It was divine, decident and a taste of happiness.
The menu can be adjusted for those with dietary requirements, with one us being gluten free, only one of the dishes was different and others adapted. There was no compromise on flavour or presentation.
Overall, the restaurant offers a memorable dining experience off the beaten path, in the stunning surroundings of Pembrokeshire. It would be an insult to suggest this is an ordinary hotel restaurant, quite the contrary. It’s fully capable of standing on its own with its delicious food offering and coastal sights of this beautiful part of the world. It won’t be long before this award-winning chef brings a few rosettes to dulse.
The new menu will be available from Monday, 16 October.
To find out more and to book a table at dulse at Tŷ Milford, click here.
