Pasture Cardiff is a steak restaurant on High Street built around fire, careful sourcing and a lively open kitchen. Guests can watch the chefs work over the charcoal grills, while visible dry ageing cabinets underline the attention given to the beef before it reaches the heat. The dining room has an energetic character that suits anything from a focused steak dinner to a larger celebration.
Beef comes from pasture raised cattle in Wales and the South West, with the kitchen using its butchery and ageing programme to develop flavour and tenderness. Cuts are cooked over charcoal so that smoke and caramelisation support rather than disguise the character of the meat. Welsh and other regional produce shapes the rest of the menu, keeping the restaurant connected to its surroundings.
Steaks form the centre of the experience, but starters, sides and sauces allow diners to build a complete meal around them. Seasonal vegetables and produce led dishes give balance to the richness of the grill, while sharing cuts provide a natural option for the table. The open kitchen makes the preparation part of the evening without taking attention away from the food itself.
A terrace extends the restaurant beyond the main room, and weekend DJs add another layer to its upbeat atmosphere. Drinks are designed to accompany the charcoal cooking, whether guests prefer wine, cocktails or an alcohol free choice. Pasture Cardiff combines the precision of a specialist steakhouse with an informal sense of theatre and a strong commitment to its suppliers.
Address: 8–10 High Street, Cardiff CF10 1BB, United Kingdom
Pasture Cardiff Menu
Starters
Crispy Fried Chicken Wings
soy & bourbon glaze, kimchi dressing ( option available*)
Mushroom Parfait
toasted brioche, wild mushrooms, black garlic, pickles
Beetroot Tartare
coal roasted heritage beetroot, fermented beetroot, whipped cashew yoghurt, muscat jelly, tapioca cracker
Char Siu Pork Belly
puffed crackling, competition bbq sauce, sauerkraut
Crispy Squid
roasted garlic aioli, lemon
Smoked Beef Carpaccio
truffle ponzu, cheese, egg yolk emulsion, ox heart
Crab Toast
dressed white crab, tom yum bisque, yuzu lime, crab oil, coriander
Duck Liver Parfait
malt ketchup, toasted sourdough, pickles, parsley, chicken skin crumb
Smoked Anchovies
extra virgin olive oil, lemon
Fire Roasted Padron Peppers
cashew yoghurt, citrus salt
House Cuts
Large cuts for two to share or for the hungry. House cuts are cut fresh everyday & will vary in weight. All served with a choice of two sauces & two sides
Châteaubriand
the prized cut from the fillet, exceptionally tender & lean
Tomahawk
the “dinosaur” steak, grilled on the bone for maximum flavour, best served medium to medium rare
Porterhouse
two steaks in one, sirloin & fillet, cooked on the bone
Steaks
All our steaks are dry aged and butchered right here, by us. Cooked over charcoal and served with a sauce of your choice…
Rump 250g
packed full of flavour, a lean juicy steak
Fillet 200g
the most tender cut of beef, very buttery & exceptionally lean
Sirloin 250g
nicely marbled with a good layer of top fat
Ribeye 300g
highly marbled with lots of fat, full on beefy flavour!
T-Bone Steak 600g
sirloin and fillet steak, cooked on the bone for extra flavour
Teriyaki Fillet 200g
butterfly fillet steak, asian slaw, whiskey teriyaki, served pink
Surf & Turf for Two
300g fillet steak and fire roast monkfish, with garlic butter and peppercorn sauce
Classics
45 Day Dry Aged Burger
dry-aged beef patty, house cheese, bacon jam, secret sauce, crispy shallots, pickles, fries
Fire Roasted Chicken
brown butter bearnaise, chips, roasting juices
Dry-Aged Pork Chop
red wine jus, guinness pickled onions, black garlic ketchup, crispy crackling, beer mustard
Lamb Rump
kashmiri spice, zhoug, red onion and mint salad
Old School Cottage Pie
braised short rib, smoked mash, sparkenhoe cheese, pickle salad
Mushroom Stroganoff Pie
wild mushroom ragu, maple glazed filo, pickle salad
Coal Roasted Aubergine
tahini glaze, whipped smoked aubergine, chickpea dukkah, pomegranate, mint, dill
Market Fish
sustainable fish, roasted over fire. PLEASE VIEW THE BLACKBOARD FOR TODAY’S WEIGHTS
Sides
£5.95
Beef Fat Chips
sea salt, malt vinegar
Seasonal Greens
rapeseed oil, smoked sea salt
Skinny Fries
sea salt
Mac & Cheese
four cheeses, bacon crumb
Ember Baked Potato
sour cream, chives, sparkenhoe cheese
Truffle Fries
caerphilly cheese
Tomato Salad
tomato dressing, garlic, extra virgin olive oil
Green Salad
preserved lemon dressing, caerphilly cheese
Fried Tenderstem
cashew yoghurt, mushroom xo sauce
Sides
£6.95
Kohlrabi Som Tam
shredded veg, cashews, basil, chilli, lime
Grilled Mushrooms
confit garlic, beef fat garlic butter
Cabbage in the Coals
bacon butter
Ember Baked Sweet Potato
westcombe ricotta, hazelnut gremolata
Fire Roasted Carrots
curry aioli, zhoug, chickpea dukkah
Spinach Gratin
leeks, cheese
Sauces
Bearnaise
Blue Cheese
Classic Peppercorn
Beef Fat Garlic Butter
Whiskey Teriyaki
Chimichurri
Bread & Nibbles
Coombeshead Farm Sourdough
smoked butter, sea salt
Short Rib Croquettes
gochujang aioli
Nocellara Olives
garlic, rosemary, lemon
Mushroom Croquettes
crispy leeks, mushroom ketchup
Bar & Terrace – Small Plates
Coombeshead Sourdough
raw butter, sea salt
Nocellara Olives
lemon, garlic
Short Rib Croquettes
gochujang aioli
Mushroom Croquettes
king oyster mushroom, mushroom ketchup
Cauliflower Wings
soy & bourbon glaze, kimchi dressing
Fire Roasted Padrons
cashew yoghurt, citrus salt
Crab Toast
dressed white crab, tom yum bisque, yuzu lime, crab oil, coriander
Crispy Fried Chicken Wings
soy & bourbon glaze, kimchi dressing
Kohlrabi Som Tam
shredded veg, cashews, chilli, lime
Green Salad
butterleaf lettuce, preserved lemon dressing
Spicy Fries
gochujang aioli
Fries
salt, malt, garlic aioli
Bar & Terrace – Large Plates
45 Day Dry Aged Burger
double smash beef patty, house cheese, bacon jam, secret sauce, crispy shallots, fries
Steak & Fries
Sunday Roast
all served with roast potatoes, buttered carrots, brassicas & bacon, yorkshire puddings & bottomless gravy
Fire Roast Chicken
bread sauce, pig in a blanket, crispy sage
Mushroom Stroganiff Pie
wild mushroom ragu, maple glazed filo, pickle salad
Sunday House Cuts
choose any size house cut from our blackboard. all served with roast potatoes, buttered carrots, brassicas & bacon, yorkshire puddings, spinach gratin & bottomless gravy
Châteaubriand
the prized cut from the fillet, exceptionally tender and lean
Tomahawk
the “dinosaur” steak, grilled on the bone for maximum flavour
Porterhouse
two steaks in one, sirloin and fillet, cooked on the bone
Slow Cooked Lamb Shoulder
served with chimichurri. minimum of 2 to share
Sunday Sides
Cauliflower Cheese
Broccoli & Romesco
Spinach Gratin
3-Course Set Menu
£59PP
Char Siu Pork Belly
puffed crackling, competition bbq sauce, sauerkraut
Crispy Squid
roasted garlic aioli, lemon
Beetroot Tartare
whipped cashew, fennel cracker, dill | VEGAN
Duck Liver Parfait
malt ketchup, toasted sourdough, pickles, parsley, chicken skin crumb
Crispy Fried Chicken Wings
soy & bourbon glaze, kimchi dressing
250g Rump Steak
with your choice of sauce. Upgrade to 200g sirloin £5 supplement
Market Fish
line caught catch of the day, cooked over charcoal
Mushroom Stroganoff
creamy wild mushroom ragu, smokey paprika, filo pastry | VEGAN
Fire Roasted Chicken Breast
roasting juices, beef fat bearnaise
Pit Beef
fire roasted short rib, smoked potato, black bean, jus
Chateaubriand (550g)
the prize cut from the fillet, exceptionally lean and tender. £12PP supplement
Tomahawk (1kg)
the dinosaur steak, grilled on the bone for maximum flavour. £12PP supplement
Porterhouse (1kg)
two steaks in one, sirloin and fillet cooked on the bone. £12PP supplement
Chocolate Delice
dark chocolate crumb, hazelnut ice cream | VEGAN
Cheese & Crackers
chutney, frozen grapes
Rhubarb & Custard
vanilla panna cotta, rhubarb gel, shortbread
4-Course Set Menu
£69PP
Fizz & Nibbles
glass of prosecco or non-alcoholic sparkling. Upgrade to Pommery champagne on arrival £6PP. sourdough, smoked butter. shortrib croquette, gochujang aioli OR mushroom croquette, crispy leeks, mushroom ketchup | VEGAN
Char Siu Pork Belly
puffed crackling, competition bbq sauce, sauerkraut
Crab Toast
dressed white crab, tom yum bisque, yuzu lime, coriander
Beetroot Tartare
whipped cashew, fennel cracker, dill | VEGAN
Duck Liver Parfait
malt ketchup, toasted sourdough, pickles, parsley, chicken skin crumb
Crispy Fried Chicken Wings
soy & bourbon glaze, kimchi dressing
200g Sirloin Steak
with your choice of sauce. Upgrade to 200g fillet £5 supplement
Market Fish
line caught catch of the day, cooked over charcoal
Mushroom Stroganoff
creamy wild mushroom ragu, smokey paprika, filo pastry | VEGAN
Fire Roasted Chicken Breast
roasting juices, beef fat bearnaise
Pit Beef
fire roasted short rib, smoked potato, black bean, jus
Chateaubriand (550g)
the prize cut from the fillet, exceptionally lean and tender. £12PP supplement
Tomahawk (1kg)
the dinosaur steak, grilled on the bone for maximum flavour. £12PP supplement
Porterhouse (1kg)
two steaks in one, sirloin and fillet cooked on the bone. £12PP supplement
Baked Cheesecake
strawberries, black pepper, elderflower
Chocolate Delice
dark chocolate crumb, hazelnut ice cream | VEGAN
Cheese & Crackers
chutney, frozen grapes
Rhubarb & Custard
vanilla panna cotta, rhubarb gel, shortbread
Desserts
ALL £10.50
Chocolate Dome
raspberry, marshmallow, biscuit, milk ice cream
Lemon Polenta Cake
crème fraîche, italian meringue, lemon sherbet, lemon curd, limoncello jelly, flaked almonds | GF
Baked Cheesecake
strawberries, black pepper, elderflower
Rhubarb & Custard
vanilla panna cotta, rhubarb gel, rhubarb consomme, shortbread
Chocolate Delice
dark chocolate crumb, hazelnut ice cream | GF
Cheeses
all served with chutney, sourdough, pickles, yeasted butter, crackers, frozen grapes
Sparkenhoe Red Leicester
england’s only unpasteurised red leicester. it’s creamy and mellow with hints of nuts and citrus.
Gorwydd Caerphilly
traditional caerphilly made in somerset. Using unpasteurised cows milk. lemony and creamy in flavour, densely crumbly towards the centre.
Beauvale Blue
soft creamy blue cheese made in cropwell bishop by one of the three traditional stilton makers. mellow and spreadable.
Lincolnshire Poacher
hard unpasteurised cows cheese, rich and creamy with notes of pineapple and savoury brothy notes too
Clara
creamy goats cheese, sprinkled in ash, buttery with a hint of lemon
Cheese & Wine
5 Cheeses
Fizz Cocktails
Nina Rose
wai gin, rose, elderflower, prosecco
Old Cuban
planteray dark rum, lime, mint, prosecco
Paloma Spritz
cazcabel blanco tequila, grapefruit, agave, prosecco
Coconut & Pineapple
planteray white rum, coconut, pineapple, lemon, clarified milk, champagne
Dessert Cocktail
Raspberry & Pistachio Espresso Martini
sapling raspberry & hibiscus vodka, pistachio, coffee, coffee liqueur