This grade I listed gothic revival building is one of Wales' most notable 19th Century houses and plays host to the Burges Restaurant. Decked out with linen, red plush drapery, original wood panelling and period lampshades this is a classy affair. Consultant chef Roger Jones of the highly acclaimed Harrow at Little Bedwyn works with self taught head chef Jonathan Edwards on a range of menus including a seven course tasting menu that might features line caught Cornish turbot served with creamed leek and bacon fondue. International influences make themselves felt on an a la carte dish of Highland short horn beef tarka dhal with coriander yogurt and poppadom. After dinner drinks are covered by a relaxing single malt in the Penderyn Welsh Whisky Room or head to the club's Vanilla Rooms for a lively cocktail.
