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Patrick’s with Rooms

Address:	638 Mumbles Road, Mumbles, Swansea, South Wales SA3 4EA
Tel:	01792 360199
Website:	Visit Patrick’s with Rooms website
Price: £33.00	Wine: £8.95	Champagne: £32.50
Opening Hours:	Mon-Sun 12N-2.20pm Mon-Sat 6.30-9.50pm

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A long-standing fixture on the seafront in Mumbles, Patrick’s has been revamped in recent years to include rooms & a rather stylish lounge bar adjoining the more traditional dining room. If the surroundings here are pleasant but unremarkable, the same could not be said of the cooking. The style is broadly classic, but there is no shortage of flavourful modern touches - king prawns on a creamy tom yam sauce with crispy wonton skins, perhaps, or Barbary duck breast with a liquorice & sweet mandarin sauce. More familiar choices could include chicken liver pate croutons with red onion marmalade followed by roast rack of organic Welsh lamb with dauphinoise potatoes & a rosemary & red wine sauce. The cooking is consistently precise & assured, with clear, well-balanced flavours & an attention to detail that extends to home-made breads & pre-dinner canapes. Friendly, professional service adds to an overall ambience of relaxed, traditional sophistication.

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Reader reviews of Patrick’s with Rooms:

Reviews: 1

Liz C. ( 40s, Female, United Kingdom )

My partner and I have just returned from a three night break at Patrick's with Rooms and are already making plans to return as we feel like we've found our second home!
We stayed in the lowest category of room ('seriously good') in the main building, as opposed to the new accommodation in a converted boathouse behind the restaurant, and were delighted with the space, facilities and view overlooking the seafront. The room was very homely and from the gallery of photos on the website I think the higher categories of room may be a little more polished in their decor, but this is a minor point as it did not detract from our enjoyment in the slightest.
From the moment we arrived we were impressed with the welcoming and friendly manner of the highly competent staff who have obviously been well versed in the art of customer service. This is a family -run venture and much pride is obviously taken by all concerned, and much enjoyment had in the process too.
We ate dinner twice in the restaurant – we had planned to do this only once as a special treat but enjoyed it so much we pushed the boat out and went back for seconds on our last night. The room is quite plainly decorated with neutral walls and attractive paintings/light fittings adding colour, along with the light green leather chairs (which are as comfortable as they are attractive). The tables are nicely spaced out and there is a good mix of small and large groups accommodated to give the place a nice buzz without being too overbearing.
As a vegetarian it was nice to have some choice and I highly recommend the marinated beetroot with welsh goats cheese, baby chard and toasted pine nut dressing to start – melt in the mouth delicious, the goats cheese was smooth and subtle in taste and the presentation was stunning. The highlight for my partner was at the other end of the culinary scale … meat! The pan fried fillet of welsh black pedigree beef topped with garlic parsley butter, hand cut chips and oven roast tomato was quite simply the best piece of meat he had ever tasted, cooked to perfection. Sticky Toffee Pudding was a shared dish as we both had full tummies but couldn't go without tasting a dessert – sweet but not sickly sweet sauce, soft and moist sponge with refreshing vanilla ice-cream to end the meal on a high. We were not disappointed with any of our courses though, these are merely highlights. We were delighted to meet the chef on our last night (who made a point of talking to all patrons) and congratulate him on his food, which was truly stunning. There was a wide variety of wine, although neither my partner or I were tempted due to our early starts for some energetic walks during the day.
Breakfast is also served in the restaurant and was another great meal that we looked forward to every day. A… More