Mews Bistro is the pe Read more [...]
Situated in historic Tenby, the Blue Ball sources ingredients from the finest local suppliers, many of whom have won national awards for their produce.
The Blue Ball is a “must visit” destination for anyone who likes good, home cooked food using impeccably sourced local ingredients, but who also demand excellent value for money.
We see visitors returning time after time, whilst also maintaining an excellent local following throughout Pembrokeshire from our customers who come to try something different each time from our regularly changing menus.
There is something on offer for everyone at the Blue Ball!! Naturally, we are very family orientated, as you would expect in such a popular seaside town – indeed, children can choose off their own menu!
Seafood & fish feature prominently on the menu – taken wherever possible from along the inspiring Pembrokeshire coastline. Whether it is line caught sea bass from Tenby or locally sourced crab from Pembroke, with so much on the Blue Ball doorstep it seems crazy to get it from anywhere else!!
We’re not all about seafood though! The lush green hills and pastures just inland and towards the Preselli mountains just to the north of Tenby offer some of the best grazing in the whole UK! This is where our succulent Welsh lamb & beautifully flavoursome pedigree Welsh Black Beef originates – all from local farms & Pembrokeshire herds.
We hope that we’ve whetted your appetite enough, and encourage you to look through the website to find out more about us…. and we look forward to welcoming you to the Blue Ball for dinner or a relaxed family Sunday Lunch soon……
Sunday Lunch Menu (Sample)
Main course – £10.95
2 courses – £14.00
3 courses – £17.00
Children’s portions are £6.50, £8.50 & £10.50 respectively
Soup of the Day – Broccoli & Nettle.
Chicken liver and pork pâté – with toasted bread.
Home-Smoked Elderflower Salmon – with mixed leaves.
Moules Mariniere – mussels steamed in white wine, garlic & cream.
Braised Topside of Beef – with a roast gravy and Yorkshire pudding.
Roast Belly of Pork – with crispy crackling & roast gravy.
Roast Shoulder of Lamb –with a Sage seasoning & roast gravy.
Fillet of Hake – with a creamy vermouth & cockle sauce.
Moules Mariniere – larger portion of mussels done as above with fresh
Goats’ Cheese Tart – a filo pastry case filled with goats’ cheese, a tomato sauce
& served with mixed leaves.
Strawberry Eton Mess.
Iced Banana Parfait
Summer Berry Jelly – made with Cassis & sparkling wine.
Profiteroles – stuffed with cream & drizzled with chocolate sauce.