Silures is a neighbourhood restaurant and bar at 55 Wellfield Road in Roath. Named after the ancient tribe of south eastern Wales, it combines a strong Cardiff identity with a contemporary dining room designed for an evening meal, a weekend lunch or drinks and smaller plates at the bar.
The kitchen draws on Welsh produce while taking inspiration from modern European cooking. Seasonal menus move between carefully prepared seafood, free range poultry, dry aged beef and vegetable led dishes, with sauces, pickles and fresh herbs used to build detail without losing sight of the principal ingredient.
Small plates and starters can include Welsh charcuterie, oysters, sourdough, rarebit and changing vegetable preparations. Larger dishes give equal attention to meat, fish and plant based cooking, while Sunday service centres on roasts with traditional accompaniments and brunch adds a distinct weekend format.
The bar offers crafted cocktails, draught beer, wine and its own snack selection, so a visit need not be structured around a full meal. Private dining is also available for smaller gatherings, and the restaurant’s focus on local supply lines and accessible hospitality anchors it within the Roath community.
Address: 55 Wellfield Road, Roath, Cardiff CF24 3PA, Wales
Silures Menu
Bar Snacks
Trealy Farm Welsh charcuterie & house pickles
Nocellara olives
(ve)
Dorset crab, toasted sourdough, pickled fennel, watercress
Grilled sourdough & Terre Bormane extra virgin olive oil
(ve)
Welsh rarebit, grilled sourdough, pickled red onion
(v)
2 native Colchester oysters & shallot vinaigrette
Manchego, truffle honey, sourdough crisp
(v)
Steak sourdough, blue cheese, mustard-mayo, caramelised onion
Raw & pickled Autumn vegetables, gochujang humus
(ve)
Fries or Thick-cut chips
(ve)
Sharers
Trealy Farm Welsh charcuterie & house pickles
Half a dozen native Colchester oysters & ‘bloody mary’
Raw & pickled spring vegetables, gochujang humus
(ve)
Grilled sourdough & extra virgin olive oil
(ve)
Nocellara olives
(ve)
Starters
Poached salmon, golden kiwi, lotus root, pickled baby cucumber
Watercress & pea soup, Welsh rarebit & pickled red onions
(v / ve)
Chicken liver parfait, toasted brioche, pickled mushrooms, candied walnut, date chutney
Hand-dived Orkney scallops, cockle & roe beurre blanc, cured ham crumb, sea herbs
BBQ pork belly & crackling, pine-ash sour cream, sauerkraut
Wye Valley asparagus, hollandaise, black truffle
(v / ve)
Buffalo milk burrata, rhubarb, rocket, wild garlic pesto
(v)
Mains
Pan-roasted halibut, sea vegetables & herbs, sauerkraut, cockle & roe beurre blanc
Half or whole roast free-range chicken, wild mushrooms & tarragon
Poached half or whole native Scottish lobster, wild garlic butter, green herb salad
Pea & asparagus risotto, pinenuts, wild garlic pesto, gorgonzola, spenwood
(v / ve)
Miso-glazed cauliflower, romesco, pomegranate, basil & pistachio
(ve)
Salt Marsh lamb loin & belly, spring greens, black garlic, mint yoghurt
180g fillet, peppercorn or bearnaise, confit roscoff onion
1kg côte de boeuf to share, peppercorn or bearnaise, confit roscoff onion
Dry-aged beef burger, Black Bomber cheddar, crispy bacon, traditional garnish, fries
Sides
House salad
(v / ve)
Grilled tenderstem broccoli, shallots, spenwood
(v / ve)
Roasted wild mushrooms, garlic, tarragon
(v / ve)
Fries
(ve)
Thick-cut chips
(ve)
Buttered Jersey Royal potatoes, shallots, parsley
(v / ve)
Macaroni & cheese
(v)
Desserts
Rhubarb & custard tart with raspberry sorbet
(v)
Clotted ice cream or raspberry sorbet
(v / ve)
Truffle Cenarth brie, date chutney, oat crackers
Kids
Tomato soup & grilled sourdough
(ve)
Raw & pickled Summer vegetables, humus
(ve)
Fish goujons, fries, garden peas
Crispy chicken strips, fries, garden peas
Macaroni & cheese
Clotted ice cream or strawberry sorbet & honeycomb
(v / ve)
Chocolate brownie & clotted ice cream
(v)
Set Menu
£30pp for two-courses | £35pp for three-courses
Trealy Farm Welsh charcuterie & house pickles
Half a dozen native Colchester oysters & ‘bloody mary’
Raw & pickled spring vegetables, gochujang humus
(ve)
Grilled sourdough & extra virgin olive oil
(ve)
Nocellara olives
(ve)
Poached salmon, golden kiwi, lotus root, pickled baby cucumber
Watercress & pea soup, Welsh rarebit & pickled red onions
(v / ve)
Buffalo milk burrata, rhubarb, rocket, wild garlic pesto
(v)
Miso-glazed cauliflower, romesco, pomegranate, basil & pistachio
(ve)
Free-range chicken supreme, lemon & tarragon
Grilled whole mackerel, tartare sauce, frisée
House salad
(v / ve)
Grilled tenderstem broccoli, shallots, spenwood
(v / ve)
Roasted wild mushrooms, garlic, tarragon
(v / ve)
Fries
(ve)
Thick-cut chips
(ve)
Buttered Jersey Royal potatoes, shallots, parsley
(v / ve)
Macaroni & cheese
(v)
Rhubarb & custard tart with raspberry sorbet
(v)
Clotted ice cream or raspberry sorbet
(v / ve)
Truffle Cenarth brie, date chutney, oat crackers
Sunday Roast
All mains are accompanied by a Yorkshire pudding, roast potatoes, heritage carrots, red cabbage, seasonal greens, cauliflower cheese & gravy
Roger & Sons 28-day dry-aged sirloin with horseradish
Crispy pork belly with apple sauce
Roast chicken supreme
Grilled whole mackerel, tartare sauce, frisée
Miso-glazed cauliflower, romesco, pomegranate, basil & pistachio
(ve)
House salad
(v / ve)
Grilled tenderstem broccoli, shallots, spenwood
(v / ve)
Roasted wild mushrooms, garlic, tarragon
(v / ve)
Fries
(ve)
Thick-cut chips
(ve)
Buttered Jersey Royal potatoes, shallots, parsley
(v / ve)
Macaroni & cheese
(v)
Rhubarb & custard tart with raspberry sorbet
(v)
Clotted ice cream or raspberry sorbet
(v / ve)
Truffle Cenarth brie, date chutney, oat crackers
Brunch
Bottomless drinks 35 per person | Bottomless Champagne 45 per person
Trealy Farm Welsh charcuterie & house pickles
Half a dozen native Colchester oysters & ‘bloody mary’
Raw & pickled spring vegetables, gochujang humus
(ve)
Grilled sourdough & extra virgin olive oil
(ve)
Nocellara olives
(ve)
Poached salmon, golden kiwi, lotus root, pickled baby cucumber
Hand-dived Orkney scallops, cockle & roe beurre blanc, cured ham crumb, sea herbs
Watercress & pea soup, Welsh rarebit & pickled red onions
(v / ve)
BBQ pork belly & crackling, pine-ash sour cream, sauerkraut
Wye Valley asparagus, hollandaise, black truffle
(v / ve)
Buffalo milk burrata, rhubarb, rocket, wild garlic pesto
(v)
Pan-roasted halibut, sea vegetables & herbs, sauerkraut, cockle & roe beurre blanc
Poached half or whole native Scottish lobster, wild garlic butter, green herb salad
Pea & asparagus risotto, pinenuts, wild garlic pesto, gorgonzola, spenwood
(v / ve)