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Chef Andrew Hanson’s restaurant just off bustling Wind Street is a peaceful, cosy retreat overseen by a superb front-of-house team. Blackboard menus highlight the fact that fish is a vital part of the repertoire & freshness is guaranteed. Drawing together classic, international & Welsh influences, starters could include scallops with wild mushroom risotto or pressed ham hock terrine. After that, consider tempura-battered cod with superb hand-cut chips & homemade tartare sauce or hake fillet on roast red pepper risotto with sauce américaine, crispy cockles, rocket & parmesan shavings. For something meaty, try eight-hour pork belly with scrumpy sauce, fresh sage & onion mash & ‘pink lady’ apple glaze. Don’t miss desserts such as sticky toffee pudding or the wonderfully sharp & fruity baked lemon tart.
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Fantastic meal today, my first course was the Swansea smoked salmon with crab and berries, delicious! partner had goats cheese equally delicious. Mains was chicken supreme, amazing! partner had cod equally delicious. Desert brioche bread pudding couldn't get enough and cheese board, this has changed a bit sonce ladt time, less varieties of cheese, still good though. Big thank you to Zac, Libby & Rachel, always attentive, great service, see you soon x
Mr. Susan C
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