Cardiff is an unusually rewarding city for British food because Welsh produce is not treated as a decorative flourish. Across the capital, chefs build whole menus around coastal fish, native-breed beef, local vegetables, farmhouse cheese and the comforting grammar of a proper roast. The result stretches from ambitious tasting menus to neighbourhood brunches, so choosing well depends as much on the occasion as on the cooking style.
The city centre is strongest for steak, polished hotel dining and atmospheric rooms tucked below street level. Pontcanna provides a denser cluster of chef-led restaurants, with seasonal plates, thoughtful wine lists and a less formal mood. Rhiwbina adds a destination for live-fire sharing dishes, while The Classroom pairs a panoramic setting with the energy of a training restaurant. Together, these places show how broad modern British cooking has become without losing sight of Welsh ingredients.
This guide begins with the busiest, most consistently admired all-rounders and moves through tasting menus, brunch, charcoal cooking and special-occasion dining. Check the linked menus before booking because seasonal dishes change, tasting formats can vary by service, and some venues have limited days or term-time hours. Whether the priority is a serious steak, an inventive dinner, a relaxed breakfast or a long Sunday lunch, there is a clear place to start.
Pasture Cardiff
Pasture makes sense when the centrepiece of the meal should be beef and the room should feel charged rather than hushed. The open kitchen, charcoal grills and dry-ageing cabinets put the cooking method in full view, while the dining room has the pace of a lively city restaurant. Beef is selected from farms in Wales and the South West, then handled with the directness that good steak deserves: a deep crust, a carefully judged centre and sauces and sides designed to be shared.
The best approach is to choose a cut for the table and build around it. Charred vegetables, rich potato dishes and sharp green sauces give useful contrast to the meat, while the Sunday offering suits anyone who prefers the structure of a roast. Larger steaks can be sold by size or weight, so confirm the cut, weight and total price before ordering. Pasture is particularly good for celebrations and groups who enjoy an energetic room, generous food and a meal that can continue into drinks afterwards.
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
Dessert Wine
Tokaji Late Harvest, Oremus | Hungary
Ximénez-Spínola, PX Cosecha 2022 | Spain
Laborum Malbec 2017, Salta | Argentina
Port
Graham’s Fine Tawny Port
Graham’s 20 YO Tawny Port
Sherry
Diatomists | Pedro Ximénez PX
Thomas, the brasserie
Thomas, the brasserie brings French technique and Welsh produce into a dining room that feels polished without becoming ceremonious. Small plates such as mushroom croquettes, fried chicken with lime mayonnaise and a St Brides Bay crab crumpet work well as a shared opening. From there, the cooking moves between brasserie comfort and more elaborate plates: short rib and suet pudding, charcoal-grilled steaks, poached trout and a precise version of fish and chips all express the restaurant's generous style.
This is one of Cardiff's most versatile special-occasion choices. A quick lunch can stay focused on a set menu, while dinner rewards a slower progression through snacks, starters, grill dishes and classic desserts. The room and service suit dates, family milestones and business meals equally well. Vegetarians have properly constructed dishes rather than an afterthought, although anyone with detailed dietary needs should contact the restaurant before booking because the menus change and not every ingredient appears in the short descriptions.
Address: 3 & 5 Pontcanna Street, Pontcanna, Cardiff CF11 9HQ, United Kingdom
Thomas by Tom Simmons Menu
For the Table
House Made Potato Ciabatta
House salted butter
Tom’s Fried Chicken
Lime mayo, sesame, coriander
Mushroom Croquettes
Truffle mayo, parmesan, cep powder
Gordal Olives
Arbequena olive oil
Whipped Taramasalata
Tom’s crisps, lemon oil, dill
Pembrokeshire Oyster
Smoked butter, cucumber, dill
To Start
Pea & Mint Soup
Cheddar waffle
Mushroom Parfait
Pickled mushrooms, black garlic, toast
Warm Smoked Salmon
Pickled cucumber, smoked butter
Red Prawn tortellini
Pickled cucumber, bisque
Raw/Cold
St Brides Crab Crumpet
Crème fraîche, fine herbs
Cornish Blue Fin Tuna
Avocado, ponzu, sesame
Fillet of Beef Tartare
House dressing, Tom’s crisps
Isle of Wight Tomato Tart
Crowdie, black garlic, basil
Mains & Grill
“Fish & Chips”
Cornish cod, curried scraps, crushed peas, warm tartar sauce, Tom’s chips
Short Rib & Suet Pudding
Baked potato mash, beef jus
Creedy Carver Duck Breast
Fennel marmalade, crushed turnips, pinenuts
“The Rossini”
Fillet steak, mushroom parfait, brioche, spinach, truffle & madeira jus
Roasted Whole Chicken
for two; House salad, fries, tarragon butter
Day Boat Fish
White crab, caper & raisin, parsley, brioche
Ricotta Agnolotti
Smoked tomato, broad bean, courgette, parmesan
Lamb Cannon
Tomato fondue, potato rösti, crispy lamb belly
35 day dry aged Sirloin
for two
Fillet of Beef
Short rib & mushroom tart
Butternut Squash Pithivier
Goats cheese, pine nut, onion jus
Iberico Pork Loin
Pickled White cabbage, apple cider
Sauces
All £4
Green Peppercorn
Truffle Hollandaise
Harrogate Blue Cheese Sauce
Red Wine Jus
Brasserie – Sides
Glazed Carrots
Spiced seeds
Creamed Spinach
Garlic, nutmeg, lemon
House Salad
Local leaves, house dressing, fine herbs
Fine Beans
Confit shallots, toasted almonds
Mac ‘n’ Cheese
Four cheeses, cheese & onion crumble
Tatws
Tom’s Chips
Parmesan, garlic
Fries
House seasoning
Baked Potato Mash
Dauphinoise Potato
Cream, garlic, nutmeg
Dessert
Warm Chocolate Mousse
Milk ice cream, miso, streussel
Tiramisu
Whipped Mascarpone, espresso, cocoa
Salted Caramel Custard Tart
Crème fraîche
Warm Vanilla Rice Pudding
Coconut sorbet, roasted pineapple
Peach Soft Serve
Champagne, milk
Perl Wen Toasted Waffle
Sherry caramel, truffle
Sgroppino
Elderflower, prosecco, whipped lemon sorbet
Salt & Vinegar Martini
TENS Vodka, dry vermouth, olive brine, white balsamic
Porto Tonico
White port, Cucumber tonic
French 75
Welsh gin, lemon sherbet, Champagne
Small Plates
Raw Carmarthenshire Beef
Charcoal mayo, manchego, sourdough
Grilled Oysters (x3)
Smoked butter sauce, celery & apple
British Burrata
Jalapeño gazpacho, Isle of Wight tomatoes
Moxon's Smoked Salmon
Pickled cucumber, crème fraîche, miso rye
Local Lobster Roll (per piece)
Toasted milk bread, curry mayo, coriander
Grilled XL Prawns
Garlic butter, bisque
Mushroom Croquettes
Parmesan, truffle mayo
Larger Plates
Red Pepper Rice
BBQ leek, parmesan
BBQ Chicken Breast
Caesar butter, bitter leaves
Welsh Pork Chop
Baked apple purée, jus gras
Salt Baked Celeriac
Hazelnut romesco, aubergine jus
Footlong Toastie
Black bomber, truffled leeks
SBTS Lunch – Sides
Rock 'n' Dough Focaccia
Marmite & truffle butter
Gordal Olives
Marmite butter
Whipped Cod's Roe
Lemon oil, fine herbs, rye
Local Salad Leaves
House dressing
Koffman's Fries
House seasoning
Roasted New Potatoes
Crispy chilli butter
Sunday Menu
Potato Ciabatta
House salted butter
Gordal Olives
Arbequena olive oil
Whipped Taramasalata
Tom’s crisps
Duck leg croquette, spiced carrot, fennel marmalade
Salmon rillettes, cucumber, horseradish, dill
Seasonal Soup, black bomber waffle
Isle of Wight tomato tart, crowdie, black garlic, basil
Welsh rib of beef, Yorkshire pudding, horseradish
Roasted pork belly, apple sauce
Day boat fish, crab, caper & raisin, brioche
Four seed nut roast
Lemon meringue tart, crème fraiche
Peanut butter parfait, salted caramel, banana ice cream
Tiramisu, whipped mascarpone, espresso, cocoa
Set Lunch & Early Bird Menu
2 course £28 • 3 course £35
House Potato Ciabatta & Smoked Butter
Chilled Leek & Potato veloutè
Chive, parmesan
Cornish Blue Fin Tuna
Avocado, ponzu, sesame
Welsh Venison Haunch
Beetroot, blackberries, cavolo nero
Broccoli & Stilton Tart
Shallot vinaigrette, roasted broccoli
Warm Chocolate Mousse
Passionfruit sorbet, miso caramel
Raspberry & Vanilla Cheesecake
Raspberry sorbet
Simmons by the Sea Tasting Menu
Tasting Menu £80
Rock’n’Dough Bread & Roast Chicken Butter
Whipped Cod’s Roe & Tom’s Crisps
Gordal Olives
Chestnut Mushroom Parfait
Pickled shimejis, black garlic, toasted sourdough
St Brides Lobster Ravioli
Truffled leeks, bisque
Packington Chicken Breast
Pancetta & leg boudin, onion purée, jus gras
Dark Chocolate Crémeux
Caramelia namelaka, salted hazelnuts
The Potted Pig
Descending into The Potted Pig's former bank vault gives dinner an immediate sense of occasion. The stone walls, low light and old strong-room details make the setting memorable, but the kitchen keeps the focus on Welsh seasonal cooking. The signature potted pork with grilled sourdough and pickles is a natural first order, followed by whichever fish, pork, lamb or beef dishes best reflect the produce available that day. Sauces tend to be full-flavoured, with pickles and vegetables supplying the necessary lift.
The restaurant works especially well for a celebratory lunch, a pre-theatre dinner or a long Sunday roast. Groups can look at the feasting options, including whole suckling pig, rib of beef or lamb designed for the table; these require planning, so check the current terms when booking. The basement can become warm and animated at busy times, which adds atmosphere for some diners but may not suit anyone seeking a quiet conversation. For a central restaurant with independent character, strong Welsh identity and a broad menu, it remains an easy recommendation.
Address: 27 High Street, Cardiff CF10 1PU, United Kingdom
The Potted Pig Menu
Sunday Lunch Starters
Sample menu, subject to change based on availability of local and seasonal produce.
HOMEMADE SOUP OF THE DAY
vg, ve - served with toasted sourdough bread
ARANCINI
Italian rice balls filled with roasted red pepper & Goat's cheese coated in panko bread crumbs & deep fried served with house salad garnish & homemade aioli
WHITEBAIT
Lightly dusted with English mustard, cayenne pepper, served with rocket leaves & homemade aioli
WELSH RAREBIT
Welsh cheddar cheese & ale served on toasted sourdough, topped with fresh rocket
Sunday Lunch Mains
Roast, unhurried, the room slower than usual. The best way to spend a Sunday. No bookings rushed, no tables turned twice.
ROASTED LEMON & THYME CHICKEN
WELSH TOPSIDE OF BEEF
WELSH PORK BELLY
WELSH LAMB SHOULDER
£4 supplement
FISH OF THE DAY
CRISPY POLENTA & LEEK TERRINE
Our famous sharing board for two
Roast Beef, Pork Belly & Lamb Shoulder - £10 supplement
Sunday Lunch Desserts
HOMEMADE TIRAMISU
Italian custard dessert, layered with espresso soaked Savoiradi biscuits topped with roasted almond flakes
STICKY TOFFEE PUDDING
House speciality, made using a well guarded secret recipe! Served with warm toffee sauce & homemade luxury vanilla ice cream, truly amazing!
AFFOGATO
A scoop of luxury homemade vanilla ice cream drowned in a shot of freshly made hot espresso
HOMEMADE ICE CREAMS & SORBETS
Please ask for our daily selection of freshly made luxury sorbets & ice creams
Starters
Coconut King Prawns
Succulent King Prawns, coated with crispy coconut panko breadcrumbs, served with fresh mango & lime salsa finished with house salad
Ham Hock Terrine
6 Hour slow braised ham hock & smoked aubergine terrine served with toasted sourdough & a cauliflower, broccoli & fennel piccalilli
Rabbit & Chicken Terrine
Braised rabbit & chicken with capers, cornichons & lemon served with fresh fig & apple chutney & toasted sourdough
Garlic Focaccia
Alex Gooch's award-winning Italian bread with olive oil & balsamic.
Marinated Olives
Mixed pitted olives marinated in garlic, thyme and olive oil.
Crispy Cockles
Delicately seasoned with salt & vinegar, served with lemon & garlic aioli.
Padron Peppers
Blistered and dressed with Maldon sea salt & roasted red pepper purée.
Potted Pig
Our signature dish. Tender pulled pork infused with nutmeg & mace, house pickles, compound butter & sourdough.
Welsh Rarebit
Welsh cheddar cheese & ale béchamel sauce layered on sautéed leeks & finished with pickled red onion.
Lamb Croquettes
Crispy lamb croquettes served on whipped mint feta, roasted red pepper purée & toasted pine nuts.
Mussels
A generous portion of fresh mussels cooked in a chef's rotating weekly sauce, inspired by the best seasonal produce.
Prawn Cocktail
King & Atlantic prawns with baby gem lettuce salad, bound in our house brandy & Tabasco Marie Rose sauce, served with toasted focaccia.
Homemade Arancini
Italian rice balls coated in Panko breadcrumbs & deep fried.
Smoked Mackerel Pâté
Freshly made mackerel and horseradish pâté with pickled cucumber & dill served with toasted sourdough
Seasonal Soup
Made in house using seasonal fresh ingredients. Served with sourdough.
Seasonal Homemade Soup
Please ask for today's offering. Soup made in-house using seasonal fresh ingredients. Served with toasted sourdough. vg, gf available
Potted Pig
Our signature dish, tender pulled pork shoulder infused with nutmeg & mace. Served with house pickles, compound butter & toasted sourdough. gf available
Welsh Rarebit
Welsh cheddar cheese & ale béchamel sauce layered on sautéed leeks finished with pickled red onion. vg
Prawn Cocktail
Atlantic prawns with baby gem lettuce & fresh mixed salad leaves. Served in a homemade tomato, tabasco, brandy & lemon sauce with foccacia. gf available
Homemade Arancini
Please ask for today's offering. Italian rice balls coated in Panko breadcrumbs & deep fried. vg
Welsh Cockles, Bacon & Laverbread
Crispy cockles, bacon, laverbread, in a white wine & lemon butter sauce. Served on a toasted sourdough. gf available
Mains
Welsh Beef Brisket
8 Hour slow braised Welsh Beef brisket served with garlic & rosemary potatoes, celeriac puree, seasonal greens & a red wine & thyme jus. Topped with crispy onions
Duo of Duck
Pan fried duck breast served medium rare, crispy duck bon bon, sautéed garlic & rosemary new potatoes, seasonal greens, and a red wine & thyme jus
Venison
Tender venison steak, served pink, with roasted heritage carrots, beetroot terrine & a fresh blackberry jus
Tender Lamb Shoulder
Eight-hour slow braised lamb shoulder served with a potato rosti, a pea & asparagus fricassee, whipped mint feta, salsa verde & red wine jus.
Duck Breast
Served pink with Miso-charred hispi cabbage, caramelised cauliflower purée & brown butter florets with a caramel & ginger sauce.
10oz Sirloin Steak
Sirloin steak served with triple cooked chips accompanied by a mini Caesar salad with crisp baby gem, bacon crumb, caesar dressing & parmesan.
Tender Pork Belly
Eight-hour slow cooked pork belly, served with a potato rosti, grilled tenderstem, charred corn & Calabrian nduja sauce.
Chicken Ballotine
Pan fried Chicken breast, chorizo jam rolled in pancetta served with a sicilian caponata & blistered padron peppers.
Fresh Market Fish
Sourced daily from Ashton’s fishmongers. Price: Market price
30 Day Dry Aged Beef Brisket
Slow braised & served with Chimichurri, sweet potato fondant & burnt shallots.
Ox Cheek Rigatoni
Slow braised tender Ox cheek. Served in a rich ragu sauce with mushrooms, tomatoes & parmesan.
Ravioli
Large pasta parcels filled with today's offerings.
Fresh Fish
Please ask for today's offering. Sourced daily from Ashton's fishmongers. gf
Tender Lamb Shoulder
8 hour slow braised lamb shoulder served with a potato rosti, pea & asparagus fricassee, whipped mint feta, salsa verde & red wine jus.
Pork Belly & Fennel Ragu
Rich Italian fennel sausage & pork belly Ragu, simmered with tomatoes, garlic and herbs served over fresh pasta. gf available
Mussels
Fresh mussels cooked in a chef's rotating weekly sauce, inspired by the best seasonal produce, served with fries & sourdough. gf available
Ravioli
Large pasta parcels filled with today's offerings. vg, ve available
Chicken Piccata
Pan fried lightly breaded chicken breast basted in lemon caper butter sauce, served on a bed of rocket and Parmesan salad topped with a fried egg.
Desserts
Trio of Homemade Desserts
Chef’s Special dessert choice served with Traditional Tiramisu, Chocolate delice & seasonal frozen parfait
Panna Cotta
Homemade Seasonal Panna Cotta served with berry compote & honeycomb
Biscoff Cheesecake
Homemade Biscoff Cheesecake served with coffee Chantilly cream & coffee crumb
Sticky Toffee Pudding
Our house speciality, made using a well guarded secret recipe! Served with a warm toffee sauce & homemade luxury vanilla ice cream. vg
Carrot & Almond Cake
Vegan carrot & almond cake with a mixed berry compote, hazelnut praline & a scoop of sorbet. ve
Tiramisu
Italian custard dessert, layered with espresso soaked savoiardi biscuits topped with toasted almond flakes. vg, contains alcohol
Strawberry Panna Cotta
A silky smooth Italian dessert made with fresh cream served with basil granita & almond crumb. gf
Sides
Tenderstem Broccoli
Chargrilled served al dente with shaved parmesan & toasted pine nuts.
Chips or Fries
Choose between hand cut triple cooked chunky chips or skinny fries.
Seasonal Potatoes
Sautéed in garlic butter, rosemary & thyme.
Mini Caesar Salad
Baby gem lettuce with bacon crumb, caesar dressing & shaved Parmesan.
Padron Peppers
Blistered and dressed with Maldon sea salt & roasted red pepper purée.
Tenderstem Broccoli
Chargrilled served al dente with shaved parmesan & toasted pine nuts. vg, gf
Chips or Fries
Choose between hand cut triple cooked chunky chips or skinny fries. vg
Seasonal Potatoes
Sautéed in garlic butter, rosemary & thyme. vg
Padron Peppers
Blistered and dressed with Maldon sea salt & roasted red pepper purée. vg, gf
Heaneys
Heaneys is the Pontcanna choice for diners who want ambitious cooking in a room that still feels relaxed. The menu changes with the season and can move from a pickled oyster or lobster hash brown to bluefin tuna with rice, coal oil and soy, then on to Cornish cod, barbecued lamb or an inventive vegetable course. Flavours are confident and frequently draw on fermentation, smoke, spice and sharp acidity, yet the best plates keep the main ingredient easy to recognise.
A tasting menu offers the clearest view of the kitchen's range, while the shorter lunch, à la carte and Sunday formats provide more control over time and appetite. It is worth arriving ready for combinations that go beyond conventional roast-and-gravy British cooking. Service is personable rather than stiff, making Heaneys suitable for an adventurous date or a food-focused celebration. The menu cannot cover every dietary requirement, so give the team notice rather than relying on changes at the table.
Address: 6–10 Romilly Crescent, Pontcanna, Cardiff CF11 9NR, United Kingdom
Heaneys Restaurant Menu
Tasting Menu '26
Taster 85 | Additional Wine Pairing 70 | Short Taster 65 | Additional Wine Pairing 50. Supplements: Pickled Carlingford Oyster £4.5, Truffled Baron Bigod £15. Discretionary service charge of 12.5%.
Pickled Carlingford Oyster
Chili | Cucumber
Chicken & Fenugreek Broth
Aged Comté Cheese & Onion
Brown Crab
Cucumber | Chilli Garlic
Sourdough
Marmite
Chalkstream Trout
Yuzu | Koshikari Rice | Soy | Coal Oil
Orkney Scallop
Green Curry | Pistachio | Raw Citrus
Wye Valley Asparagus
Smoked Ricotta | Pike Roe | Hazelnut | Salt Cod
Welsh Bass
Jersey Royal | Sourdough & Caviar Butter | Wild Garlic
BBQ Lamb
Yeasted Cauliflower | Cured Belly | Morell
Truffled Baron Bigod
Irish Veda | Welsh Honey
Gelli Farm Raw Milk Soft Serve
British Strawberries | Citrus & Szechuan Pepper
Peanut Butter
Miso Caramel | Banana | Ginger
Sourdough | Marmite
Sunday Lunch
Two Courses 38 | Three Course 43. Children's portions available. Discretionary service charge of 12.5%.
Carlingford Oyster
Chilli | Cucumber
Raw Oyster
Garden Mignonette
Crispy Oyster
Katsu Curry
Bloody Mary Oyster
Celery
Boquerones
Gordal Olives
Chorizo Iberico Bellota
Smoked Trout Parfait
Cider | Marinated Trout Roe | Yesterday's Bread Crackers
Wye Valley Asparagus & Smoked Ricotta Tart
Salt Cod Veloute
Jersey Royals
Warm Buttermilk | Kombu | Jamon Iberico | Chive
Dry Aged Beef
Braised Short Rib | Yorkshire Pudding | Horseradish
BBQ Welsh Lamb
Confit Shoulder | Mint
Pembrokeshire Chicken
Crispy Thigh | Wild Garlic
Cornish Hake
Hake Scampi | Lobster Bisque | Smoked Avruga
Confit Leek & Worcester Gold Pithivier
Sourdough Beurre Blanc
Roast Hay Soft Serve
British Strawberries | Elderflower
Peanut Butter Parfait
Banana | Miso | Peanut | Rum
Selection of Cheese
Pickled Walnut | Lavoche
Milkwood
Milkwood covers the daytime side of British food with more imagination than a standard brunch café. Welsh produce and careful cooking sharpen familiar choices such as a full breakfast, breakfast bun, waffles, granola and seasonal lunch plates. The kitchen is at its best when it balances comfort with something fresh or pickled, so a rich egg or meat dish rarely feels heavy. Coffee is taken seriously, and the bright Pontcanna setting encourages a slower breakfast rather than a rushed refuel.
This is the strongest option here for families, walk-ins and friends meeting before a day in the city. Friday and Saturday evenings shift towards cocktails, wine, pizzette and bar snacks, but brunch remains the clearest reason to visit. The room can be busy at peak weekend times, and the popular larger plates are more substantial than their café setting suggests. Choose Milkwood when the group wants excellent breakfast food, a relaxed mood and enough menu range to satisfy both traditional and more adventurous appetites.
Address: 83 Pontcanna Street, Pontcanna, Cardiff CF11 9HS, United Kingdom
Milkwood Menu
Pizzette
Garlic & Pecorino Romano
Salami, Copacollo & Chilli
Caramelized Onion, Mushroom & Rocket
Chargrilled SArtichoke, Gordal Olive & Roast Pepper
Confit Tomato, Mozarella, Pecorino & Fresh Basil
Snacks
Smoked almonds
Olives
Salad of Confit Cherry Tomato, Roasted Peppers and Artichokes, Boconcino Mozzarella and Basil
Charcuterie of capocollo and fennel salami
Tinned Fish
Cantabrian anchovies
Sardines in Olive Oil
Mussels escabeche
Cheese
Baron Bigod Suffolk brie & truffle honey
Treats
Affrogato
Clifton Coffee Espresso & Ice Cream (vegan available)
Breakfast and Brunch
menus subject to change, additional seasonal items on our special board
House granola with mixed berries and yoghurt/coconut yoghurt
(v/ve)
Waffles with mixed berries yoghurt and maple syrup
(v) (add buttermilk fried chicken +£5)
Milkwood Breakfast
Eggs, Smoked streaky bacon, hash browns, house sausage, slow roast tomato, sourdough toast
Milkwood Veggie Breakfast
(V) Vegan available. Eggs, fried halloumi, hash browns, rancheros beans, roast tomato, sourdough toast
Breakfast Bun
Sausage patty, hash browns, American cheese, fried egg, Sriracha mayo. Add patty + £2
Breakfast Bhaji Bun
(Ve) Onion & chickpea bhaji, avocado, cucumber and mint, mango and chilli ketchup, coconut yoghurt
Bacon, cockles and laverbread on toast
add poached eggs + £1.50 each
Avocado on toast
(ve) add poached eggs + £1.50 each
Huevos Rancheros
(v) (gf) (v) add chorizo + £3. fresh corn tacos, ranch beans, fried eggs, feta cheese and avocado
Buttermilk fried Chicken Bun
Crispy chicken, sriracha mayo, american cheese, house pickles and skinny fries
Garlic mushrooms on toast with a fried egg
(v)
Sweet
Bara Brith
Basque Burnt Cheesecake
Homemade Chocolate brownie
Cocktails at Dusk
Elderflower | Pistachio Mai Tai
East London Rum | Orange Wine | Bay Leaf
Rhubarb | Grapefruit Paloma
Tapatio Reposado Tequila | Orange Wine | CO2
Lemongrass | Limeleaf Margarita
Tapatio Reposado Tequila | Kumquat
Passion Fruit | Honeydew Spritz
No. 3 Gin | Pét- Nat Wine | CO2
Peach | Jasmine Negroni
No. 3 Gin | Campari | Cocchi Americano
Strawberry | Palo Santo Old Fashioned
Maker's Mark Bourbon | Angostura
Mocktails
Lemongrass | Limelead Margarita
Three Spirit Livener | Grapefruit
Strawberry | Palo Santo Buck
Three Spirit Social Elixir | Ginger Ale
Beer, Wine and Cider
Flowerhorn 'Yawn' Pale Ale
Estella Damm (330ml)
Hallets Cider (500ml)
Sentio Prosecco (Treviso)
Sol Organic Verdejo (Toledo, La Mancha)
Domain Guillaman Columbard Savignon Blanc (Gascony)
Rosailles Rose (Loire)
Sol organic Tempranillo (Toledo, La Mancha)
Villa Blanche Malbec (Languedoc)
Cocktails
Aperol Spritz
Bloody Mary
Mimosa
Margerita
G&T
Soft Drinks
Coca Cola/ diet/ lemonade
Frobishers Apple/ Orange/ Pineapple/ Bumbleberry juice
San Pellegrino Blood Orange
Orangina
Appletiser
Sparkling elderflower
Sparkling water
Ginger beer
Gorse
Gorse offers the most concentrated expression of modern Welsh cooking in Cardiff. Its tasting menus follow the landscape from Pembrokeshire seaweeds and St Davids lobster to Caws Cerwyn, Milford Haven fish, Abergavenny vegetables and Breconshire venison. Ferments, preserved flowers, smoked dairy and foraged herbs add detail without obscuring the produce. A meal can open with a warm seaweed infusion and develop through shellfish, fish, vegetables, game and understated desserts with a clear sense of place.
The small dining room and fixed sequence make Gorse a destination for diners who want to give the kitchen control. It is an intimate choice for a major celebration, especially for people interested in provenance, technique and wine pairing. Lunch provides shorter ways into the style, while the signature menu is the fullest experience. Because the format changes with ingredient quality and the kitchen cannot provide vegan or dairy-free menus, read the current terms and discuss allergies well in advance.
Address: 186–188 Kings Road, Pontcanna, Cardiff CF11 9DF, United Kingdom
Gorse Menu
Signature Dinner Menu
£135 per person
Warm infusion of seaweeds from Pembrokeshire
Giant kelp, laver and wrack
Wild mushrooms gathered in the Vale of Glamorgan
Pickled organic beetroot, juniper and lovage
Lobster from St David’s
Pickled chamomile and trout roe
Bara Brith and Mature Caws Cerwyn
Pickled walnut and truffle from Monmouthshire
Trout cured in lemon verbena and smoked over hay
Horseradish cream, hen gymro and buttermilk cake
Bass landed in Milford Haven with Pontcanna quince
Smoked cream and Cardiff Salad Garden marigolds
Organic swede from Abergavenny baked in honey
Blend of roasted and puffed grains and chestnut sauce
Roasted monkfish and new season morels
Sauce of preserved elderflower and smoked pork fat
Cod gently steamed in unripe juniper berry oil
Roasted onion and a broth of local pheasants
Breconshire fallow deer and wild bilberry
Spiced beetroot, elderberry and Brussel sprouts
Pear and Earl Grey
Montgomery Solaris and a jam of caramelised egg yolk
Toasted oat llymru and smoked cherry jam
Apple caramel and blackcurrant wood oil
Warm honey cake
Afon Mêl honey syrup and dried meadowsweet
Apple Valley apple jelly
Wild chamomile sugar
Seven Course Lunch Menu
£95 per person
Warm infusion of seaweeds from Pembrokeshire
Giant kelp, laver and wrack
Wild mushrooms gathered in the Vale of Glamorgan
Pickled organic beetroot, juniper and lovage
Lobster from St David’s
Pickled chamomile and trout roe
Bara Brith and Mature Caws Cerwyn
Pickled walnut and truffle from Monmouthshire
Bass landed in Milford Haven with Pontcanna quince
Smoked cream and Cardiff Salad Garden marigolds
Organic swede from Abergavenny baked in honey
Blend of roasted and puffed grains and chestnut sauce
Roasted monkfish and new season morels
Sauce of preserved elderflower and smoked pork fat
Breconshire fallow deer and wild bilberry
Spiced beetroot, elderberry and Brussel sprouts
Pear and Earl Grey
Montgomery Solaris and a jam of caramelised egg yolk
Toasted oat llymru and smoked cherry jam
Apple caramel and blackcurrant wood oil
Warm honey cake
Afon Mêl honey syrup and dried meadowsweet
Apple Valley apple jelly
Wild chamomile sugar
Four Course Lunch Menu
£60 per person
Warm infusion of seaweeds from Pembrokeshire
Giant kelp, laver and wrack
Wild mushrooms gathered in the Vale of Glamorgan
Pickled organic beetroot, juniper and lovage
Bara Brith and Mature Caws Cerwyn
Pickled walnut and truffle from Monmouthshire
Bass landed in Milford Haven with Pontcanna quince
Smoked cream and Cardiff Salad Garden marigolds
Roasted monkfish and new season morels
Sauce of preserved elderflower and smoked pork fat
Breconshire fallow deer and wild bilberry
Spiced beetroot, elderberry and Brussel sprouts
Toasted oat llymru and smoked cherry jam
Apple caramel and blackcurrant wood oil
Apple Valley apple jelly
Wild chamomile sugar
Seven Course Vegetarian Menu
£95 per person
Warm infusion of seaweeds from Pembrokeshire
Giant kelp, laver and wrack
Wild mushrooms gathered in the Vale of Glamorgan
Pickled organic beetroot, juniper and lovage
Apple, radish and turnip
Pickled chamomile and hazelnut
Bara Brith and Mature Caws Cerwyn
Pickled walnut and truffle from Monmouthshire
Gently poached celeriac with Pontcanna quince
Smoked cream and Cardiff Salad Garden marigolds
Organic swede from Abergavenny baked in honey
Blend of roasted and puffed grains and chestnut sauce
Hen of the woods and new season morels
Sauce of preserved elderflower
Roasted beetroot and wild bilberry
Elderberry and Brussel sprouts
Pear and Earl Grey
Montgomery Solaris and a jam of caramelised egg yolk
Toasted oat llymru and smoked cherry jam
Apple caramel and blackcurrant wood oil
Warm honey cake
Afon Mêl honey syrup and dried meadowsweet
Apple Valley apple jelly
Wild chamomile sugar
The Classroom – Y Dosbarth
The Classroom pairs a broad view across Cardiff with the appealing theatre of a professional training restaurant. Students build practical experience under an experienced team, and the kitchen prepares its dishes from scratch, including bread from the in-house bakery. Seasonal menus lean towards modern European technique while making room for regional Welsh ingredients, so fish, meat and vegetables arrive with the composed presentation of a formal restaurant rather than a college canteen.
Value is a major attraction, particularly at lunch, but the experience is about more than price. Service is earnest and professional, and the changing menu makes repeat visits interesting. As a live learning environment, occasional small variations in pacing or finish are possible; patient diners are rewarded with ambitious food and a sense of supporting the next generation of Welsh hospitality. Opening follows term-time patterns and a limited weekly schedule, so check availability before making a journey to the Dumballs Road campus.
Address: CAVC City Centre Campus, Dumballs Road, Cardiff CF10 5FE, United Kingdom
The Classroom - Y Dosbarth Menu
Starters
Pan seared scallops, Cauliflower purée and pancetta crumb
Mushroom pate served with a sweet onion chutney (V)
Charred beetroot, whipped smoked almond cream, blood orange and a dill oil (Ve)
Mixed antipasti meats and olives served with balsamic, olive oil dip
Mains
Pan roasted chicken supreme, creamed spinach, parmesan polenta and a lemon thyme butter sauce
Pan fried sea bream, crushed new potatoes, samphire and a saffron beurre Blanc sauce
Beef & mushroom stroganoff with paprika cream & buttered rice
Roast celeriac steak, Jerusalem artichoke purée, cavolo nero, hazelnut crumb finished with a vegan red wine reduction (Ve)
Desserts
Vanilla panna cotta served with fresh raspberries and a raspberry coulis
Chocolate and hazelnut delice served with chocolate ice cream
Apple and blackberry crumble with a vegan vanilla ice cream (Ve)
Warm honey sponge pudding with a butterscotch sauce
September/October Lunch Menu
Two courses £21.00 and three courses £27.00
Pan seared scallops, cauliflower purée and pancetta crumb
Charred beetroot, whipped smoked almond cream, blood orange and dill oil (Ve, V)
Mixed antipasti meats and olives served with and balsamic, olive oil dip
Pan roasted chicken supreme, creamed spinach, parmesan polenta and a lemon thyme butter sauce
Pan fried sea bream, crushed new potatoes, samphire and a saffron beurre blanc sauce
Roast celeriac steak, Jerusalem artichoke purée, cavolo nero, hazelnut crumb finished with a vegan red wine reduction (Ve, V)
Beef & mushroom stroganoff with paprika cream & buttered rice
£6.00 supplement
Chocolate and hazelnut delice served with chocolate ice cream
Apple and blackberry crumble with a vegan vanilla ice cream (Ve, V)
Warm honey sponge pudding with a butterscotch sauce
Mesen
Mesen brings live-fire cooking to Rhiwbina with a menu designed for sharing. Smoke runs through the food without flattening every dish into the same flavour: grilled hummus and flatbread can lead into ox-heart tacos or skewers, while whole sea bass, crisp pig's-head sliders and substantial beef cuts show what the charcoal kitchen does best. Fresh salsas, yoghurt, burnt lemon and bright vegetable sides keep the larger plates lively.
Come with at least one enthusiastic dining companion and order across the menu rather than treating it as a conventional starter-and-main restaurant. The dark, informal room and generous sharing cuts suit dates and lively small groups, with cocktails, local beer and cider reinforcing the neighbourhood mood. Larger steaks demand a meaningful appetite and budget, so ask about the cut and intended sharing size before committing. Mesen is worth the trip north when fire, smoke and robust textures matter more than fine-dining formality.
Address: Heol-Y-Deri, Rhiwbina, Cardiff CF14 6HF, United Kingdom
Mesen Menu
Small Plates
Dips come with a flatbread. 8 (each) / 18 (all three).
Grilled Hummus
(ve)
French Onion
(v)
Buffalo Chicken
Lettuce. Fennel. Cucumber
Coal Roasted Scallop. Chicken Fat
Ox Heart Tacos. Pico de Gallo
Mushroom Tacos. Burnt Avocado Salsa
(ve)
Chicken. Onion. Padron. Skewers
Salmon. Courgette. Sesame. Skewers
Mains
Harissa Chicken. Tzatziki
Whole Grilled Seabass. Burnt Lemon
Crispy Pigs Head. Slaw. Hot Sauce. Sliders
850g T-bone
1.2 kg Ribeye
Large Group Sharers
Available with 48 hours notice.
Whole Turbot. Brown Butter. Cappers
Lamb Shoulder. Grilled Red Pepper. Flatbreads
Sides
Ember Potatoes. Lemon Aioli
Wood Fired Greens
Desserts
Chocolate Tart
Sorbet/Ice cream
ember at No. 5
ember at No. 5 is a compact neighbourhood restaurant with a daily-changing approach to modern British food. Recent menus have moved confidently between sardines, light ricotta dumplings, pork and fennel pasta, slow-cooked lamb and warm madeleines with fruit and salted caramel. The range sounds broad, but the kitchen's signature is clear: assertive seasoning, careful sauces and plates with enough acidity or bitterness to balance their richer elements.
Lunch is a particularly attractive way to understand the restaurant, while dinner suits diners who enjoy letting a short seasonal menu shape the evening. The music and close-set room create a lively atmosphere rather than a hushed one, and service has the warmth expected from a good local restaurant. Book Ember for inventive cooking without the length of a tasting menu, or for a Sunday meal that feels more creative than a standard pub roast. Check the day's offering if one member of the group needs a wide choice.
Address: 5 Romilly Crescent, Pontcanna, Cardiff CF11 9NP, United Kingdom
Ember Pontcanna Menu
Snacks
Rosemary Focaccia, White Bean & Confit Garlic
Olives, Fennel, Chilli, Garlic & Lemon
Padron Peppers
Scampi & British Curry Sauce
Buttermilk Chicken, Aioli, Fermented Chilli & Gravy
Hartgrove Dorset Coppa
Starters
Ricotta, Peach, Basil, Hazelnuts & Grilled Focaccia
Grilled Mackerel, Beetroot, Horseradish, Pickled Walnut & Blackberries
Chalk Stream Trout, Frigitelli Pepper, Almonds & Melon
Cavatelli, Braised Lamb, Peas, Chilli & Mint
Aged Beef Tartare, Béarnaise Sauce & Matchstick Potatoes
Mains
Mini Rigatoni, Tomato, Confit Garlic, Chilli & British Stracciatella
Linguine, Pembrokeshire Crab, Cockles, Courgette & Basil
Fusilli, British Guanciale, Broccoli, Peas, Chilli & Confit Egg Yolk
Baked Plaice, Heritage Tomato Butter & Mussel Fritters
Roast Chicken Breast, British Pancetta, Peas & Baby Gem
Whole John Dory, Fennel, Cockles, Mussels & Chicken Butter Sauce (for 2)
Roast Rack of Lamb, Braised Shoulder and Sweet & Sour Peppers (for 2)
Sides
Pembrokeshire Fried Potatoes & Salami Butter
Green Beans, British Feta, Cherries & Almonds
Panzanella Salad
Desserts & Cheese
Chocolate, Raspberry & Hazelnuts
Eton Mess Choux Bun
Ice Cream & Sorbets
British Cheese Board, Pear & Ginger Chutney and Toasted Honey Parkin
Lunch Menu
Any Starter & Pasta Main - £27 - Add Dessert - £29
Lunch Menu
Any Starter & Pasta Main - £27 - Add Dessert - £29
Chef’s Feasting Menu
All Dishes to be Taken for the Whole Table to Share (Minimum 2 People). £50 per person. Additional Wine Pairing - £44 per person.
House Rosemary Focaccia, White Bean & Confit Garlic
Hartgrove Dorset Coppa
Fusilli, British Guanciale, Tomato, Chilli & Spenwood
Baked Plaice, Almonds, Confit Garlic & Sweet and Sour Peppers
Duck Leg, Haricot Beans, British ‘Nduja & Aioli
Optional British Cheese Course
Chocolate, Raspberries & Hazelnut
The Sorting Room
The Sorting Room is the grandest room in this guide, occupying the former Post Office setting inside The Parkgate Hotel. Leather banquettes, high ceilings and attentive service establish a special-occasion mood, while the menu takes a broad modern British route. An 'nduja Scotch egg or octopus salad might precede Welsh beef in a steak-and-ale pie, a chateaubriand for two or the restaurant's showpiece beef Wellington experience. Tarte Tatin makes a fitting shared finish.
Choose it when setting and central convenience are as important as the plate: it is well placed for the Principality Stadium, theatre and city-centre hotels. The kitchen can be excellent, especially with beef and classic desserts, although recent customer reports are less consistent on temperature, steak cookery and busy-service organisation than the leading restaurants above. A quieter lunch or an early dinner can be the better fit. For celebrations, confirm any experience menu and timing when booking so the meal has the intended sense of occasion.
Address: The Parkgate Hotel, Westgate Street, Cardiff CF10 1DA, United Kingdom
The Sorting Room Menu
For The Table
House Marinated Kalamata Olives
(V)
Artisan Handmade Sourdough Bread
Welsh butter, Halen Môn sea salt (V,W,B,D)
Crispy Anchovies and Smoked Garlic Aioli
(F,E,SD,W)
Smoked Paprika Houmous
Sumac roasted pumpkin seeds, grilled pita bread (V,W,SE,E,D)
Baked Flatbread
Sundried tomatoes, Carmarthen air-dried cured ham and rocket (W,B,SD)
Courgette and Caerphilly Cheese Croquettes
Fried basil, smoked yoghurt (V,W,D)
Starters
Courgette and Summer Garden Herb Soup
With rarebit croutes (V,SD,W,D,MU)
The Sorting Room Salad
New season beetroot and radish, Pant-Ys-Gawn goat’s cheese, heritage Isle of Wight tomatoes and cucumber, Little Gem lettuce (V,D,SD)
Nduja Scotch Egg
Salsa verde, mustard frills, crispy pancetta (W,SD,E,F,MU)
Octopus Salad
Mediterranean octopus tentacles, cucumber, papaya and cherry tomato, salmon roe (M,E,F,SD)
Grilled Whole King Prawns
Garlic butter, lemon, buttered samphire (CR,D)
Raw Welsh Beef Fillet Tartare
House dressing, marinated egg yolk, pickled radishes, game chips (SD,MU,E,W)
Smoked Salmon and Almond Dukkah
Cucumber and fennel relish, tomato oil and buttermilk sauce (SD,D,A,SE)
Mains
The Chateaubriand (For Two To Share)
Roscoff onion, watercress salad, Maris Piper triple cooked chips and Welsh whisky peppercorn sauce, with your choice of two sides (D,SD,W)
Beef Wellington
Thirty-five day aged Welsh reared beef fillet, onion jam, carrot purée, crispy prosciutto, peas and Perigourdine sauce (W,D,E,SD)
Celebration of Welsh Lamb: Three Ways
Herb crusted lamb rump, seared belly and lamb shoulder bonbon, aubergine purée, mustard seed and courgette relish, red wine jus (W,SD,E,MU)
Thirty-Five Day Dry Aged Welsh Reared Sirloin Steak 8oz
Roscoff onion, watercress salad, triple cooked Maris Piper chips, Welsh whisky peppercorn sauce (D,SD)
Barbecue Glazed Monkfish
Cep purée, spinach, crushed new potatoes, chicken crisp, monkfish jus (F,D,SD)
Seared Pork Chop
Charred hispi cabbage, romesco sauce, black garlic ketchup, parsley pistou, savoury granola (A,W,SD)
Hand Crafted Welsh Steak and Ale Pie
Braised Welsh steak and smooth Welsh bitter, red wine gravy (C,W,D,E,MU,SD,S)
Cream of Wild Mushroom, Caramelised Onion and Welsh Leek Pie
Truffle vegetarian jus (V,C,W,D,S,SD,E)
Seared Hake
Chard, confit fennel, lemon purée, black olives, tomato and lemon verbena sauce (F,SD,E,D)
Pan Roasted Brined British Chicken Breast
Wild mushroom, apricot and thigh galantine, roasted cauliflower, shallot purée, mustard velouté (SD,D,W,MU)
Thirty-Five Day Dry Aged Welsh Reared Beef Sirloin 8oz
Triple cooked Maris Piper chips, Roscoff onion, watercress salad, Welsh whisky peppercorn sauce (D,SD)
Crispy Buttermilk Chicken Burger
On a brioche bun topped with Szechuan maple syrup, crispy bacon, Swiss cheese, house burger sauce, rocket, tomato and crispy onions, served with house slaw and fries (SD,D,W,E,S)
Smoked Harissa Aubergine
Warm salad of giant couscous and spiced lentils, petit ratatouille (V,SD,SE)
Twenty-Eight Day Aged Welsh Beef Steak Burger
On a brioche bun topped with Caerphilly cheddar, house burger sauce, grilled bacon, rocket, tomato and crispy onions, served with house slaw and fries (W,D,E)
Plant-Based
Tandoori Roasted Cauliflower
Sumac basmati rice, naan bread, poppadoms, lime pickle, mango chutney (V,W,SD)
Smoked Harissa Aubergine
Warm salad of giant couscous and spiced lentils, petit ratatouille (V,SD,SE)
Sides
Three Cheese Mac ’n’ Cheese
(V)
Heritage Isle of Wight Tomato, Watermelon, Feta and Black Olive Salad
(V,D)
Tenderstem Broccoli, Romesco and Savoury Granola
(V,A,W)
Garlic Mushrooms
(V,D)
Potatoes
Truffle and Hafod Cheese Fries
(D,SD)
House Fries
(V)
Sweet Potato Fries
(V)
Buttered New Potatoes with Dill
(V,D)
Sauces
Garlic and Herb Butter
(V,D)
Welsh Whisky Peppercorn Sauce
(D,SD)
Desserts
Textures of Chocolate ‘Cake’
Melt in the middle hot chocolate sauce (V,D,E,W,S)
Apple Tarte Tatin
Madagascan vanilla ice cream, crème anglaise (V,W,D,E,SD)
Cherry and White Chocolate Mille-Feuille
Spiced peach compote, white chocolate ice cream (V,W,D,E,S,SD)
Eton Mess
Marinated strawberries, meringue, Chantilly cream, vanilla ice cream (V,W,D,E,SD)
Lemon Posset
Shortbread biscuit, roasted fig soup (V,E,D,W)
Caramelised Lemon Tart
With clotted cream (V,W,D,E,S)
Vanilla Cheesecake
Shortbread biscuit, roasted figs (V,E,D,W)
Cheese Board
Welsh Cheese Selection
Perl Wen, Hafod, Vintage Caerphilly and Perl Las blue cheese, artisan cheese biscuits, spiced pear and grape chutney, celery and grapes (V,C,SE,D,E,W,O,B)
Light Bites
Local House Cured Charcuterie Slate (For Two To Share)
Carmarthen ham, house cured bresaola, smoked and cured Welsh venison salami, Kalamata olives, sourdough bread and Welsh butter with Halen Môn sea salt, pickled vegetables, orange and stem ginger chutney (SD,W,B,D)
Roasted Chicken Skewers
Teriyaki sauce, chilli and spring onion (W,D,E,SD,S)
Monmouth Reared Pork and Nduja Scotch Egg
Baby leaves, house cream dressing, house pickles (W,SD,E)
Roasted Red Pepper Houmous
Toasted pumpkin seeds, grilled garlic pitta bread (V,W,SE)
Artisan Handmade Sourdough Bread
Welsh butter with Halen Môn sea salt (V,W,B,D)
House Marinated Kalamata Olives
(V,SD)
Sandwiches
All served with seasonal slaw (V) and house fries (V)
The Parkgate Steak Sandwich
Sirloin steak on focaccia bread, with iceberg lettuce, blue cheese and steak mayonnaise (W,E,D,SD)
Masala Paneer Sandwich
On focaccia bread with pickled cucumber, avocado and chilli jam (V,D,W,SD,S)
Salads
Classic Caesar Salad
Maple cured bacon, croutons, Gran Levante cheese, marinated anchovy fillets, crispy Romaine lettuce (D,W,SD,F)
Seared Tuna Niçoise Salad
Green beans, new potatoes, Kalamata black olives, boiled egg, baby gem lettuce, sun dried tomatoes, mimosa dressing (F,SD,E)
Heritage Isle of Wight Tomato Salad
Corn and Edamame bean salsa, chicory, miso and mustard dressing (V,W,S,SD,MU)
Wraps
Grilled Salmon Wrap
Tenderstem broccoli, Portobello mushroom, wild rocket, Sriracha mayonnaise (F,W)
Chorizo and Avocado Wrap
Spring onion, mango and red pepper salsa (SD,W,S)
Smoked Applewood Cheese Wrap
Spiced falafel, roasted squash and beetroot chutney, served in a gluten free wrap (V,SD)
Pies
Handcrafted Welsh Steak and Ale Pie
Braised Welsh steak and smooth Welsh bitter, red wine jus (C,W,D,E,MU,SD,S)
Cream of Wild Mushroom, Caramelised Onion and Welsh Leek Pie
Truffle vegetarian jus (V,C,W,D,S,SD,E)
Breakfast Buffet
Guests on a bed and breakfast inclusive stay may choose from all items below which are displayed on our breakfast buffet.
Corn Flakes
(V,G)
Rice Krispies
(V,G)
Coco Pops
(V,G,S)
Bircher Muesli
(V,G,D)
Alpen
(V,G,N,P,S)
Semi-skimmed milk
(V,D)
Llaeth y Llan natural and fruit yoghurts
(V,D)
Soya milk
(V,S)
Oat milk
(V,G)
Almond milk
(V,N)
Soya yoghurt
(V,S)
Croissants
(V,G,D,S,E)
Blueberry muffins
(V,G,D,E,S)
Chocolate muffins
(V,G,D,E,S)
Danish pastries
(V,G,N,P,D,E)
Pain au chocolat
(V,D,G,E,S)
White bread
(V,G,S)
Wholemeal bread
(V,G,S)
Artisan bread loaves
(V,G)
Welsh cakes
(V,G,D,E)
Melon
(V)
Orange
(V)
Grapefruit
(V)
Pineapple
(V)
Fruit salad
(V)
Salami Milano, sliced ham, Severn & Wye Smokery smoked salmon
(F)
Perl Wen
(V,D)
Mature Cheddar
(V,D)
Sliced Emmental
(V,D)
Locally made pork sausage
(SD)
Welsh cured back bacon
(SD)
Sautéed mushrooms
(V)
Baked beans
(V)
Baked tomatoes
(V)
Sautéed ‘tatws pum munud’ potatoes
(V)
Eggs – fried
(V,E)
Eggs – scrambled
(V,E,D)
Breakfast À La Carte
Go Continental
Includes your choice from our cold breakfast buffet selection
When In Wales
Includes your choice from our full hot and cold breakfast buffet selection
Basket of Morning Pastries
Croissant (V,G,D,S,E), blueberry muffin (V,G,D,E,S), chocolate muffin (V,G,D,E,S), Danishpastry (V,G,N,P,D,E) and pain au chocolat (V,D,G,E,S), served with butter (V,D) or low fat margarine (V) and preserves (V)
Toast
Two slices of white or wholemeal bread (V,G,S), served with butter (V,D) or low fat margarine (V) and preserves (V)
Celtic Scrambled Eggs
With Severn & Wye Smokery smoked salmon (F,E,D)
Omelette
Classic three-egg free range omelette with your choice of Cheddar cheese, mushrooms or ham (D,E)
Grilled Kippers
Lightly salted saltwater herrings, dried and cold smoked, served with butter and lemon (F,D)
Parkgate Hotel Oat Porridge
With double cream and full fat or semi-skimmed milk (V,G,D)
Eggs Benedict
Two poached eggs on a toasted muffin topped with ham and hollandaise sauce (E,G,D,SD)
Celtic Eggs Benedict
Our breakfast speciality – two poached eggs on a toasted muffin with Severn & Wye Smokery smoked salmon, topped with hollandaise sauce (E,F,G,D,SD)
Sunday Lunch Menu
Two courses 36.00, Three courses 42.00
Courgette and Summer Garden Herb Soup
With rarebit croutes (V,SD,W,D,MU)
Nduja Scotch Egg
Salsa verde, mustard frills, crispy pancetta (W,SD,E,F,MU)
The Sorting Room Salad
New season beetroot and radish, Pant-Is-Gawn goat’s cheese, heritage Isle of Wight tomatoes and cucumber, Little Gem lettuce (V,D,SD)
Baked Brie with Spiced Hot Honey
Habanero jam and wild rocket on toasted sourdough (V,D,SD,W,B)
Roast Beef with Beef Brisket Filled Yorkshire Pudding
Roast potatoes, roasted vegetables, traditional gravy (W,E,SD,MU)
Roasted Chicken Breast with Pulled Chicken Filled Yorkshire Pudding
Sage and shallot stuffing, roast potatoes, roasted vegetables, traditional gravy (W,S,E,D,SD)
Pan Seared Lightly Cured Stone Bass
Welsh ale scraps and minted peas, gin tartare sauce and malt vinegar gel, fries, charred lemon and Béarnaise sauce (F,SD,E,D)
Italian Style Roasted Porchetta
Stuffed with garlic and fennel, smoked apple sauce, crispy potato galette, cider jus (D,C,MU,SD)
Tandoori Roasted Cauliflower
Sumac basmati rice, naan bread, poppadoms, lime pickle, mango chutney (V,W,SD)
Smoked Harissa Aubergine
Warm salad of giant couscous and spiced lentils, petit ratatouille (V,SD,SE)
Apple Crumble
With vanilla custard (V,W,D,E)
Caramelised Lemon Tart
With clotted cream (V,W,D,E,S)
Cherry and White Chocolate Mille-Feuille
Spiced peach compote, white chocolate ice cream (V,W,D,E,S,SD)
Eton Mess
Marinated strawberries, meringue, Chantilly cream, vanilla ice cream (V,W,D,E,SD)
Vanilla Cheesecake
Shortbread biscuit, roasted figs (V,E,D,W)
Table d’Hôte Dinner Menu
Two Courses 38.00, Three Courses 46.00
Artisan Handmade Sourdough Bread
Welsh butter, Halen Môn sea salt
House Marinated Kalamata Olives
(V)
Courgette and Summer Garden Herb Soup
With rarebit croutes (V,SD,W,D,MU)
The Sorting Room Salad
New season beetroot and radish, Pant-Ys-Gawn goat’s cheese, heritage Isle of Wight tomatoes and cucumber, Little Gem lettuce (V,D,SD)
Nduja Scotch Egg
Salsa verde, mustard frills, crispy pancetta (W,SD,E,F,MU)
Baked Brie with Spiced Hot Honey
Habanero jam and wild rocket on toasted sourdough (V,D,SD,W,B)
Seared Pork Chop
Charred hispi cabbage, romesco sauce, black garlic ketchup, parsley pistou, savoury granola (A,W,SD)
Pan Roasted Brined British Chicken Breast
Wild mushroom, apricot and thigh galantine, roasted cauliflower, shallot purée, mustard velouté (SD,D,W,MU)
Seared Hake
Chard, confit fennel, lemon purée, black olives, tomato and lemon verbena sauce (F,SD,E,D)
Thirty-Five Day Dry Aged Welsh Reared Sirloin Steak 8oz
Supplement of 5.00; Roscoff onion, watercress salad, triple cooked Maris Piper chips, Welsh whisky peppercorn sauce (D,SD)
Tandoori Roasted Cauliflower
Sumac basmati rice, naan bread, poppadoms, lime pickle, mango chutney (V,W,SD)
Cherry and White Chocolate Mille-Feuille
Spiced peach compote, white chocolate ice cream (V,W,D,E,S,SD)
Eton Mess
Marinated strawberries, meringue, Chantilly cream, vanilla ice cream (V,W,D,E,SD)
Lemon Posset
Shortbread biscuit, roasted fig soup (V,E,D,W)
Welsh Cheese Selection
Supplement of 5.00; Perl Wen, Hafod, Vintage Caerphilly and Perl Las blue cheese, artisan cheese biscuits, spiced pear and grape chutney, celery and grapes (V,C,SE,D,E,W,O,B)
Table d’Hôte Lunch Menu
Two Courses 24.00, Three Courses 30.00
Artisan Handmade Sourdough Bread
Welsh butter with Halen Môn sea salt (V,W,B,D)
House Marinated Kalamata Olives
(V)
Courgette and Summer Garden Herb Soup
With rarebit croutes (V,SD,W,D,MU)
The Sorting Room Salad
New season beetroot and radish, Pant-Ys-Gawn goat’s cheese, heritage Isle of Wight tomatoes and cucumber, Little Gem lettuce (V,D,SD)
Nduja Scotch Egg
Salsa verde, mustard frills, crispy pancetta (W,SD,E,F,MU)
Baked Brie with Spiced Hot Honey
Habanero jam and wild rocket on toasted sourdough (V,D,SD,W,B)
Seared Pork Chop
Charred hispi cabbage, romesco sauce, black garlic ketchup, parsley pistou, savoury granola (A,W,SD)
Beer Battered Cardiff Market Fish and Chips
Seaweed tartare sauce, malt vinegar gel, mushy peas, fries, charred lemon (F,SD,E,D)
Tandoori Roasted Cauliflower
Sumac basmati rice, naan bread, poppadoms, lime pickle, mango chutney (V,W,SD)
Pan Roasted Brined British Chicken Breast
Wild mushroom, apricot and thigh galantine, roasted cauliflower, shallot purée, mustard velouté (SD,D,W,MU)
Caramelised Lemon Tart
With clotted cream (V,W,D,E,S)
Cherry and White Chocolate Mille-Feuille
Spiced peach compote, white chocolate ice cream (V,W,D,E,S, SD)
Eton Mess
Marinated strawberries, meringue, Chantilly cream, vanilla ice cream (V,W,D,E,SD)
Vanilla Cheesecake
Shortbread biscuit, roasted figs (V,E,D,W)
Children's Menu
For young diners aged 12 years and under. Two courses £12.00, Three courses £15.00. Includes your choice of J20, Fruit Shoot or soft drink from the soda font. A discretionary 10% service charge will be added to your bill. Please advise us of any food allergies. Whilst every care is taken, we cannot guarantee that our kitchens are an allergen free environment, nor can we guarantee the processes used by our ingredient manufacturers. Gluten Allergy: (B) Barley, (O) Oats, (R) Rye, (SP) Spelt, (W) Wheat. Nut (Tree Nut) Allergy: (A) Almonds, (BN) Brazil nuts, (CN) Cashew nuts, (H) Hazelnuts, (PS) Pistachios, (PN) Pecan nuts, (WN) Walnuts. Other Allergy: (C) Celery, (CR) Crustaceans, (D) Dairy/milk, (E) Eggs, (F) Fish, (L) Lupin, (M) Molluscs, (MU) Mustard, (P) Peanuts, (SE) Sesame seeds, (S) Soya, (SD) Sulphur dioxide. Lifestyle: Plant-based, (V) Vegetarian.
Hand Cut Nachos
Topped with aged Cheddar cheese sauce, tomato salsa, sour cream | (V,D,W,SD)
Cream of Tomato Soup
Warm bread roll | (V,W,D)
Sourdough Bread
Welsh salted butter, Halen Môn sea salt | (V,W,D)
Penne Pasta
With tomato sauce and grated cheese | (V,D,W)
4oz Steak Burger
On a brioche bun, served with house fries | (W,D,E)
Crispy Chicken Breast Burger
On a brioche bun, served with house fries | (E,W,D,E)
4oz Sirloin Steak
With grilled tomato and your choice of house fries or sweet potato fries
Ice Cream
Two scoops of your choice: vanilla, chocolate or strawberry | (V,D,S)
Chocolate Fudge Cake
Raspberry sorbet, berry compote | (V,D,E,W,S)
Vanilla Cheesecake
Raspberry gel, Chantilly cream | (V,W,D,E,S)
Breakfast Beverages
Welsh roasted coffee, Americano, cappuccino (D), single espresso, latté (D) or decaffeinated
Welsh Brew Hot Chocolate
Reduced sugar
Fruit Juices
Orange (V), Pineapple (V), Grapefruit (V), Cranberry (V), Apple (V), Fresh fruit smoothie (V,SD,D)
Welsh Brew Tea
Traditional Breakfast, Earl Grey, Assam, Darjeeling, Fruit and herbal infusions, Decaffeinated
Prosecco Spumante doc Borgo Alato
Prosecco Barocco Rosé
Laurent-Perrier La Cuvée
Bloody Mary
(C)
Kir Royale
(SD)
Mimosa
(SD)
Final Thoughts
Cardiff's best British restaurants divide neatly by mood. Pasture and Mesen are built around flame, sharing and appetite; Thomas and The Potted Pig combine occasion with broad choice; Heaneys, Gorse and Ember reward diners who want the kitchen to lead. Milkwood owns the relaxed daytime meal, The Classroom offers ambition and value, and The Sorting Room supplies the grand city-centre backdrop.
The most useful decision is what kind of meal the table wants. Reserve tasting menus and large sharing cuts early, check term-time or limited service days, and look at the latest menu before travelling. Cardiff's seasonal kitchens change frequently, but that flexibility is part of their appeal: local produce, familiar British forms and modern technique meet in ways that make each visit feel specific to the city.