Hanson at the Chelsea Restaurant

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.

Hanson at The Chelsea is an award winning restaurant based in the seaside city of Swansea. This restaurant focuses on seafood, with the chefs sourcing fresh fish from the local marina. But, if you don’t fancy yourself a seafood connoisseur, then there is something to suit every taste. Hanson’s team are proud to only use the finest local ingredients in all of their dishes, and so you can expect to be delighted with dishes of the best quality. The menus include lunch, dinner, à la carte, dessert, tasters, wine and more. With over 30 years of experience in the food and drink industry and a team of passionate, skilled professionals, you will love your time at Hanson at The Chelsea, a restaurant that holds an AA Rosette award.

On the menu, expect to find starters like chicken liver parfait with orange butter, toasted homemade walnut bread, pear and date chutney, or Swansea smoked salmon with Devon crab and prawn blinis, fresh melon and cucumber salad. For your main, you'll truly be spoilt for choice. Try the herb crusted roast rack of Welsh lamb with crispy potato Shepherd’s pie, gratin dauphinoise and baby vegetables, or an 8 hour slow cooked crispy belly pork with black pepper and herb rosti, bourguignon garnish and a split sauce of Madeira and sage oil. If you prefer something from the grill, try the 30 day aged prime centre cut British Sirloin, dry aged on the bone for 14 days or porcini risotto finished with parmesan, crispy avocado, asparagus, wild mushrooms and crispy roots.

Don’t forget about the delicious desserts, including the Tahitian vanilla crème brulée with hard sugar glaze, the lemon tart with light sugar glaze and crème patissier, or traditional Jam sponge pudding with fresh hot vanilla custard.