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Our business name is ...

The Royal Lodge
  Our business activity is ...

Hotel restaurant
Symonds Yat East

Contact: Sally Brown
Position: Manager
Tel: 01600 890 238
Fax: 01600 890 777
About Us...

The Royal Lodge at Symonds Yat East, built in 1876 as a royal hunting lodge, has an idyllic setting in the heart of the Wye Valley in an Area of Outstanding Natural Beauty. The hotel is nestled just below Symonds Yat Rock and stands exclusively in grounds of almost 5 acres overlooking the river.
The Royal Lodge has a restaurant which offers fine food which is locally sourced where possible. We offer a creative and well thought out menu offering local dishes and international cuisine. We have an extensive wine list which houses a wide variety of fine wines from around the world. We also offer a selection of local beers for you to enjoy.
In addition to our restaurant menu we offer bar snacks in our Rapids Bar and Garden Room. Most guests prefer to eat on the sunny terraces of the hotel gardens during the summer months. We also offer Sunday lunches and a range of children's' meals. High-chairs are available on request.

For more information about the Royal Lodge,
Please Click Here

Terrine of Mixed Game
served with a mixed berry and mulled spice sauce
Thai Salmon and Cod Fishcakes
set on a mango and coconut salad
with chilli salsa and red onion
Breast of Wood Pigeon
pan-fried and set on braised red cabbage
with a blood-orange and port jus
Tian of Lobster and Crayfish
bound in homemade mayonnaise with
a cucumber relish and concasse

Spinach, Pine Nut and Ricotta Roulade
wrapped in courgette ribbons served on a bed of
balsamic beetroot and crispy beetroot leaves

Mozzarella and Sunblushed Tomato Tartlet
with a coulis of basil, red pepper
and pesto set with deep-fried basil
Home Made Soup of the Day
served with crusty bread
Herefordshire Beef
with fresh vegetables and a choice of home-cut chips or new potatoes anda choice of home-made ketchup, Welsh rarebit
or peppercorn and brandy sauce


Loin of Pork
stuffed with purple sage wrapped in Parma ham
and served with apple fritters, new potatoes
and a calvados jus

Lemon Sole and Salmon Mousse
set onto fresh egg fettuccine, bound in a
tomato and lobster bisque

Noisettes of Welsh Lamb
stuffed with black pudding sat on buttered champ
mash potatoes with café au lait sauce
Braised Ham Hock
served in its own cooking juices with stewed mini winter
vbegetables and dumplings with herbs
Pan-Fried Tuna Loin
served rare onto a Niçoise salad of green beans,
olives, grated free-range egg, mayonnaise and shallots
Homemade Tortellini
stuffed with goats cheese, sunblushed tomato and
basil set on a Mediterranean ratatouille sauce
Chocolate and Caramel Pots du Crème
served with home-made choc chip and
hazelnut cookies
Trio of Jam Roly-Poly, Apricot Cherry and Blackcurrant served with a thick home-made custard
Duo of Crepes
alternatively filled with crotine cherries and sloe gin and
apples served with clotted cream
Selection of Sorbets for Winter
mulled orange, chocolate and Baileys,
cassis and natural yoghurt
Selection of Welsh and English Cheeses
with fresh fruits and biscuits for cheese

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