Hanson at the Chelsea Restaurant

Chef Andrew Hanson has exported many aspects of his winning fish restaurant on Swansea marina to this new venture just off bustling Wind Street. The restaurant is a peaceful, cosy retreat overseen by a superb front-of-house team. Blackboard menus prove that fish is still a vital part of the repertoire, & quality & freshness are second-to-none. Drawing together classic, international & Welsh influences, starters could include terrine of confit duck with shallots & caramelised peaches or deep-fried cockle & laverbread seafood parcels with lemon mayonnaise. Follow with battered cod, superb hand-cut chips & homemade tartare sauce or silky, fresh sea bass with spicy vegetables & saffron rice. Meat eaters could choose loin of pork with a fondue of leeks & Welsh cheese gratin & a grain mustard sauce. Don’t miss desserts such as chocolate torte or a wonderfully sharp & fruity baked lemon tart.