PETER & VIV VADAS, THE COOKS/PATRONS OF PEMBREYS BISTRO, HAVE A TOTAL HANDS-ON INVOLVEMENT – IF THEY ARE NOT THERE, THE RESTAURANT DOES NOT OPEN.
Peter is classically trained Cordon Bleu Cook and Viv is front of house to ensure that the cuisine is presented with a warm and proud country charm. The well-balanced menu is chalked up on a blackboard and changes according to the seasons and whims of the small kitchen brigade. The extensive herb garden ensures that the flavours of this fresh and generous food tantalises even the most seasoned palate. The dishes are cooked with care and the simple presentation belies the often complex cooking of the sauces. As much as possible of the produce is obtained locally, and whenever practical, is organic.
With the “drink and drive” restrictions, we find that our guests choose a wine that goes with all our dishes and we confidently recommend the Sijnn Low Profile. It is a perfect match with our slowly braised oxtail but then too our duck confit and Ravioli.
Viv Vadas, Pembreys