The Potted Pig is an independent Cardiff restaurant hidden below the High Street in a former bank vault. Open since 2011, it retains the stone walls, iron doors and candlelit character of the underground space. Owner Duncan Sankey and his team use that distinctive setting for relaxed lunches, intimate dinners, celebrations and private dining.
The kitchen is modern British in outlook and strongly connected to Welsh produce. Menus change with the seasons and with what is best from named suppliers, including bread from Alex Gooch and fish from Ashtons in Cardiff Market. The restaurant’s signature potted pig starter captures its combination of familiar flavour, careful sourcing and confident presentation.
À la carte, lunch and Sunday menus give diners different ways to approach the cooking. Daily specials respond to the market, while larger feasts feature whole suckling pig carved at the table, rib of beef or lamb platters for groups. Fish, meat and vegetable dishes all reflect the same calendar led approach rather than relying on a fixed collection throughout the year.
House cocktails, a considered gin selection and wines chosen for the current menu are part of the experience rather than a separate bar offering. Desserts and Welsh cheeses provide an appropriate conclusion to the savoury courses. The Potted Pig combines the drama of its vault setting with cooking that remains rooted in suppliers, seasons and generous hospitality.
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