tag:blogger.com,1999:blog-1743886647017906432024-03-18T03:02:50.389+00:00Gourmet Gorro - Cardiff food blog featuring restaurant reviews from Wales and beyondA Cardiff food and travel blog featuring restaurant reviews from Wales and beyondgourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.comBlogger737125tag:blogger.com,1999:blog-174388664701790643.post-68800381294196800692024-03-16T07:48:00.002+00:002024-03-16T08:53:45.647+00:00Koottaan, Cathays, Cardiff Keralan restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD-Z3sfd1I4FOR9COrS91dCpiFFYpMnuy6FDmxisHkfMVNDSBV-mazRXxqpkdSWyr8RwfK1evurs39ntuzbnX1aCLGkhZpY0Oll1ScsrQ-L-4g_AKy7IVZ8alDK0JJ5-hROUdNqzLCH03D8ua-h8pkGUIuDzqPH_YXVTQvcQRQDOtN7w4IIiJmk8m9DQ/s2048/Kootaan%20Cardiff-9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1666" data-original-width="2048" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD-Z3sfd1I4FOR9COrS91dCpiFFYpMnuy6FDmxisHkfMVNDSBV-mazRXxqpkdSWyr8RwfK1evurs39ntuzbnX1aCLGkhZpY0Oll1ScsrQ-L-4g_AKy7IVZ8alDK0JJ5-hROUdNqzLCH03D8ua-h8pkGUIuDzqPH_YXVTQvcQRQDOtN7w4IIiJmk8m9DQ/w640-h520/Kootaan%20Cardiff-9.jpg" width="640" /></a></div><div><br /></div><div>I rarely start a blog post by talking about the service at a restaurant. </div><div><br /></div><div>But, the two members of front of house staff at the newly opened Koottaan Curry Club in Cathays were so warm, knowledgeable and enthusiastic that we ordered dishes from the menu that we wouldn't haven considered. And they were glad to big up the authenticity credentials of the food served by their all-Keralan team. </div><div><br /></div><div style="text-align: start;"><span style="text-align: center;">In fact, with front of house staff this passionate, it puts Koottaan in a good place to weather the storm of opening a restaurant in the most challenging of times for the hospitality industry.</span></div><div><div><br />It helps that Koottaan’s cooking is delicious too.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1pvrA4hVfrOLTFgmn-J6zH8UeDUD863cJKRb8iShE_6HFdNOhGpFfO_3cX2G-Ko1t4NwqQhX3FR_J9jStMLRCc0-HR-zjpO4NOCW-nsQSxghlRBNF67bzdbqoHWAcoyghVu0LFoVjN9F6Z_FN7IwLs8iMQqKoAK-VfPilvr91KLBCZChWlb_WlcGJgI/s2048/Kootaan%20Cardiff-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1pvrA4hVfrOLTFgmn-J6zH8UeDUD863cJKRb8iShE_6HFdNOhGpFfO_3cX2G-Ko1t4NwqQhX3FR_J9jStMLRCc0-HR-zjpO4NOCW-nsQSxghlRBNF67bzdbqoHWAcoyghVu0LFoVjN9F6Z_FN7IwLs8iMQqKoAK-VfPilvr91KLBCZChWlb_WlcGJgI/w640-h480/Kootaan%20Cardiff-8.jpg" width="640" /></a></div><br />With another branch in Bristol, which is currently closed for "a brand refresh, refurbishment and menu development," Koottaan also <a href="https://www.bristolpost.co.uk/whats-on/food-drink/koottaan-new-indian-restaurant-prepares-8200512" target="_blank">appears to have links</a> to Cardiff's Mint and Mustard, Chai Street and Mattancherry. </div><div><br /></div><div>On the menu are plenty of familiar Keralan dishes, including lamb and fish curries, chicken 65, biryanis, and idli with sambhar. </div><div><br /></div><div>But there’s quite a few dishes that we haven’t encountered before such as mutta roast - “a sumptuous twist on eggs”, pal kappa beef – “blending the hearty essence of cassava with creamy coconut milk”, and the eyebrow raising porrotacos – “a creative fusion that blends the concept of tacos with Kerala’s beloved parotta”.</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">A pair of recommended soft drinks set the tone for the new flavours we encountered during the meal. Narangha Sharbath (£3.50), was like a Keralan version of Sasparilla, combining a sweet syrup made with a herbal root and the zesty contrast of lime soda.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Kochi kanthari (£3.50) was as savoury a soft drink as it gets. Made with tangy yoghurt, fiery birds eye chillies, fragrant coriander and soda, it was a bit like a watery, salty, spicy and fragrant lassi. I don’t think I could have drunk a whole one but I’m very glad to have tried it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX63AZnrEOu2Q7vvoB4YAuP-wAMwLJQnSNg30C6ezlmzKkBAm5iuVPKclxLTqiGEAhmKxXCuef7dDicwafaKbSnPdH1U24GIDltg-FjO2xioCqe_tcVVMxwLzrw0mxM7J8jttroGsWeHhWPszq65CfvrZR6ObQPkz6Jqcgc4DqiBxNQSn-rhSu1zmX5ZU/s2048/Kootaan%20Cardiff-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1713" data-original-width="2048" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX63AZnrEOu2Q7vvoB4YAuP-wAMwLJQnSNg30C6ezlmzKkBAm5iuVPKclxLTqiGEAhmKxXCuef7dDicwafaKbSnPdH1U24GIDltg-FjO2xioCqe_tcVVMxwLzrw0mxM7J8jttroGsWeHhWPszq65CfvrZR6ObQPkz6Jqcgc4DqiBxNQSn-rhSu1zmX5ZU/w640-h536/Kootaan%20Cardiff-5.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Pazham pori beef fusion (£12.95) was deliciously different, combining crisp and golden slightly sweet plantain fritters served with an earthy slow-cooked beef roast curry that packed a good hit of chilli and plenty of fragrant curry leaf and coconut. It was a lovely balance of semi-sweet and savoury.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTvITrfgrgq0cvM9egPMf6Z1KmDG1_SdgVzbi1VHFei4LlgSrwo-9qqO9ns3ddWD-5GuTp3H_oYX4OThuujt22AENyH_l-OtZSJ60mYQ_AEMgBVld5oAPF71mPV_8s9O_YCm65I2kj1qaqIxJKsbVUmlwpHaHp5PrefHeY7pi3-wtgM71jHWBNfc7YRU/s2048/Kootaan%20Cardiff-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTvITrfgrgq0cvM9egPMf6Z1KmDG1_SdgVzbi1VHFei4LlgSrwo-9qqO9ns3ddWD-5GuTp3H_oYX4OThuujt22AENyH_l-OtZSJ60mYQ_AEMgBVld5oAPF71mPV_8s9O_YCm65I2kj1qaqIxJKsbVUmlwpHaHp5PrefHeY7pi3-wtgM71jHWBNfc7YRU/w640-h480/Kootaan%20Cardiff-4.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Now, if you’re like me and you live for kothu parotta, the king of comfort food dishes, then you absolutely need to make a beeline for Koottaan’s kizhi parotta (£12.95). A silver parcel cocooned layers of golden flaky parotta, which was crisp in parts and soft in others from its soaking with curry sauce. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0xcXA6AbnN9t-AvBBh6-mU-yMcN_BzFeI4Bl5Xl-Szu5LidgbZW9hB-BbY12UinqbzvPliyTJFl2GhOHskXpUVM2n1oTzXPwJiFlteBk0CIs2kIDr_0-aCnDmbO6Z7kOYNS_980Yssj3B9yZQJpVXZkmFyLBtBH4rNRCYikNBovKgNQgd6sr-qSw87U/s2048/Kootaan%20Cardiff-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0xcXA6AbnN9t-AvBBh6-mU-yMcN_BzFeI4Bl5Xl-Szu5LidgbZW9hB-BbY12UinqbzvPliyTJFl2GhOHskXpUVM2n1oTzXPwJiFlteBk0CIs2kIDr_0-aCnDmbO6Z7kOYNS_980Yssj3B9yZQJpVXZkmFyLBtBH4rNRCYikNBovKgNQgd6sr-qSw87U/w640-h480/Kootaan%20Cardiff-3.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">In between the layers of parotta were big flavoured tender beef and chicken curries, a spiced omelette. For good measure, it was then topped with pieces of crisp battered chicken 65. This dish was essentially a reconstructed special kothu parotta and I’m 100% here for it. I can also recommend frying up the chopped up leftovers the next day to make your own homemade kothu. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPy3ZSFoL8IRdCk9wz2wPknu7a8iZPVV8_2kzLH6ngqqjQ3Cvq_Nu6PrOxstlTLTQ1KdH61-Z3WO2VfHLzvuqJPwXqJNXbTifUmTTyLHgnLyaW-DLPqdWdbuvRbYcaih4LUwe3nye1V-h1WSwoqy41qpr3pulnyAPe5kSy-Z2iCVCx6trzW6Mxp-yUzG4/s2048/Kootaan%20Cardiff-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1669" data-original-width="2048" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPy3ZSFoL8IRdCk9wz2wPknu7a8iZPVV8_2kzLH6ngqqjQ3Cvq_Nu6PrOxstlTLTQ1KdH61-Z3WO2VfHLzvuqJPwXqJNXbTifUmTTyLHgnLyaW-DLPqdWdbuvRbYcaih4LUwe3nye1V-h1WSwoqy41qpr3pulnyAPe5kSy-Z2iCVCx6trzW6Mxp-yUzG4/w640-h522/Kootaan%20Cardiff-10.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Our final plate, chatthi choru (£12.95), was a smorgasbord of Keralan dishes, including vibrant mango and creamy coconut chutneys, tender beef and chicken curries, potently fishy sardine fry, masala omelette, crisp poppadoms, and chicken 65.</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It was a good dish, but it didn’t hit the same level as the other two we ordered, in part because there were so many different things on the plate that it was hard to find a focal point and also because of the huge amount of Keralan matta rice on the plate compared to the curries.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6avFzDMycDo7MxUBWtn9LzaGrZdbUe7Uvj9xhnElyM0hIqCh4fbe2ToJCQmmJzxVOYpcn65k4PCE22mdAFLF6FJ_oEHFouIybHatDVmcDf_bd8y0mc_ojclOr9IsL9LngFehyeCSpR27v5j7JUIvJeInlHrxUic0LFFLr1BHnslQxMBI6x7kxn1mh594/s2048/Kootaan%20Cardiff-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1547" data-original-width="2048" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6avFzDMycDo7MxUBWtn9LzaGrZdbUe7Uvj9xhnElyM0hIqCh4fbe2ToJCQmmJzxVOYpcn65k4PCE22mdAFLF6FJ_oEHFouIybHatDVmcDf_bd8y0mc_ojclOr9IsL9LngFehyeCSpR27v5j7JUIvJeInlHrxUic0LFFLr1BHnslQxMBI6x7kxn1mh594/w640-h484/Kootaan%20Cardiff-1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Armed with leftovers, we sadly didn’t have room for dessert. I guess I’ll have to go back to try Koottaan's compelling sounding gulab jamun brûlée.</div><div><br />Whilst there’s a wealth of southern Indian restaurants in Cardiff, I think it’s fair to say that Koottaan still manages to bring something different to the table. With their unique Keralan cooking and passionate front of house team, it’s a new restaurant which is well worth checking out.</div></div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>Koottaan, 93 Wyeverne Rd, Cardiff CF24 4BG</div><div><b>Web - </b><a href="https://www.koottaan.com/">https://www.koottaan.com/</a></div><div><b>Telephone - </b>029 2025 0000</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLBL2ItSmN36zezqIANR852oVjoPPysqkYXWOK9xl-0MB-NAExq06O0NZAOAuM_zWUucF4Hmc-H8466Qx9TjO8FNhMs56yLjvr0eUfRvHYeY7InTn336libztQmsf651qEGgrvU_lIgwN7qTuSjqQNURnYwy0S4WNGDp7bXP9j6LAsKFgdQJVci4p-Qc/s2048/Kootaan%20Cardiff%20menu%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLBL2ItSmN36zezqIANR852oVjoPPysqkYXWOK9xl-0MB-NAExq06O0NZAOAuM_zWUucF4Hmc-H8466Qx9TjO8FNhMs56yLjvr0eUfRvHYeY7InTn336libztQmsf651qEGgrvU_lIgwN7qTuSjqQNURnYwy0S4WNGDp7bXP9j6LAsKFgdQJVci4p-Qc/w640-h480/Kootaan%20Cardiff%20menu%202.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpyNs3uLbWpgo07FjICtXrYj45oA3tgAyxqEiFi_QPRGXkXz56e6xu_DOUN_x4XKeNA-AErqeFjy_39TpV_MGtnJZ8gstaEkA2je0Txumru9TjekOjcPLG1FANf_phsWUcClQ83U-L03NiLo6iAqst6Hs2OV994whOUV6wywc304fd795kqweldFo6ck/s2048/Kootaan%20Cardiff%20menu%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1497" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpyNs3uLbWpgo07FjICtXrYj45oA3tgAyxqEiFi_QPRGXkXz56e6xu_DOUN_x4XKeNA-AErqeFjy_39TpV_MGtnJZ8gstaEkA2je0Txumru9TjekOjcPLG1FANf_phsWUcClQ83U-L03NiLo6iAqst6Hs2OV994whOUV6wywc304fd795kqweldFo6ck/w640-h468/Kootaan%20Cardiff%20menu%201.jpg" width="640" /></a></div><div><br /></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-15290883649174467622024-03-02T08:47:00.004+00:002024-03-02T08:47:57.904+00:00The Kardomah, Swansea cafe review<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-mKZ6zrAUe_bQ2zp1fz3ob_dyx3z1mhgAf8X0BNmxpozV0hZJ1Wh_nM10rlfX4y7HdB23iDclAEzqrB3WUcRiwhe-nKV14lp5w5bShLXPWvcHt4fIjAgK6FRDjKYoKRv9fm_4_2JdjlXQ5vfiVO5fo9qjqSrZwJCmAvAGeQz7gzN2neiMjAeVUE6a0pU/s2048/The%20Kardomah%20Swansea-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-mKZ6zrAUe_bQ2zp1fz3ob_dyx3z1mhgAf8X0BNmxpozV0hZJ1Wh_nM10rlfX4y7HdB23iDclAEzqrB3WUcRiwhe-nKV14lp5w5bShLXPWvcHt4fIjAgK6FRDjKYoKRv9fm_4_2JdjlXQ5vfiVO5fo9qjqSrZwJCmAvAGeQz7gzN2neiMjAeVUE6a0pU/w640-h480/The%20Kardomah%20Swansea-01.jpg" width="640" /></a></div><p></p><p><i>“My Home Sweet Homah”</i></p><p>That’s how Dylan Thomas, described Swansea’s Kardomah Café. </p><p>I may as well leave it there because Thomas’ four-word summation will be far more eloquent than anything I’m going to blurt out over the next few paragraphs.</p><p>I think it’s fair to say that the Kardomah had a special place in Dylan Thomas’ heart. As part of the Kardomah Gang, a group of Bohemian artists, musicians, poets and writers, he used to regularly hang out at its previous incarnation on Swansea’s Castle Street in the 1930s. </p><p>Whilst it was sadly destroyed in the Blitz, the Kardomah relocated to Castle Street in 1957, where it’s been operated by the Luporini family since 1970. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5qF7mn98sA_FACYhZr6JnGGJbYWpVXWUdgU38jiDfZK6w2URppDmYmSq_YwsEJMP6qrbPqxIKIng2DkFFXmWU4JMzj1JHJTPTeHS9iVIaEsUNgXnMQ7nPaytJF9ORTUld_TvH3nhqEgTPJZ2iwbPE1UbOlh-KIJBXELlCJTyD6C2dS9hrHsGgT4KhL4/s2048/The%20Kardomah%20Swansea-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5qF7mn98sA_FACYhZr6JnGGJbYWpVXWUdgU38jiDfZK6w2URppDmYmSq_YwsEJMP6qrbPqxIKIng2DkFFXmWU4JMzj1JHJTPTeHS9iVIaEsUNgXnMQ7nPaytJF9ORTUld_TvH3nhqEgTPJZ2iwbPE1UbOlh-KIJBXELlCJTyD6C2dS9hrHsGgT4KhL4/w640-h480/The%20Kardomah%20Swansea-10.jpg" width="640" /></a></div><p>Crossing the Kardomah’s threshold and walking past its many original features, including the cash desk, retro dessert trolley, wood-panelled walls and tiled pillars, immediately transports you back in time. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZNCYF6yN_fPwxo_BcYWEa9TJ3NJeX-BzKQzLVD1rY1WBdpLWlUW0QoV-ryVcJcPJ2jxncLbMCnyoeSk1YFK7l5L_8zuL00B-iqt83YmpAASFhUwTgzepSdDhyL6Y33qZVAbVmLYqtnXFpYUfs1nzZOGkri3zJTKtWcrtC9__ed4K5hryTo0XHoCLo0k/s2048/The%20Kardomah%20Swansea-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZNCYF6yN_fPwxo_BcYWEa9TJ3NJeX-BzKQzLVD1rY1WBdpLWlUW0QoV-ryVcJcPJ2jxncLbMCnyoeSk1YFK7l5L_8zuL00B-iqt83YmpAASFhUwTgzepSdDhyL6Y33qZVAbVmLYqtnXFpYUfs1nzZOGkri3zJTKtWcrtC9__ed4K5hryTo0XHoCLo0k/w640-h480/The%20Kardomah%20Swansea-09.jpg" width="640" /></a></div><p>It shines through in their laminated menu too, which features cooked breakfasts, toasted sandwiches, roast dinners and jacket potatoes, amongst many other things.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUpldJlWA8xTtbSJv5GDQpaWrzg2tqwN7upKTzLrcpgMB1NIZKSgqOvxA4gGJJmaFVTwpNX0SM7860KoMVMUE-dkUNXRek21Ss_ed7MO4tJdvmPFjaGx31e3OMsAHvA5GdUhmgJhJGoBNNmRQ49PiT7FGgiQKtiJBmOsZDYDwgrni_QqlxMRZ6B0H7eg/s2048/The%20Kardomah%20Swansea-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUpldJlWA8xTtbSJv5GDQpaWrzg2tqwN7upKTzLrcpgMB1NIZKSgqOvxA4gGJJmaFVTwpNX0SM7860KoMVMUE-dkUNXRek21Ss_ed7MO4tJdvmPFjaGx31e3OMsAHvA5GdUhmgJhJGoBNNmRQ49PiT7FGgiQKtiJBmOsZDYDwgrni_QqlxMRZ6B0H7eg/w640-h480/The%20Kardomah%20Swansea-08.jpg" width="640" /></a></div><p>Despite being over 100 years old, the Kardomah certainly hasn’t slowed in pace. Orders are taken and dishes bussed back and forth at a quickfire tempo by the friendly front of house team, many of whom are wearing traditional uniforms. </p><p>Coffee, the Kardomah's own house blend (£2.50), had a good roasty caramel vibe and light bitterness. It’s a nice touch that you can get a free refill before 11.30am and its 95p afterwards.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNA2fzWpW-EuIx7VEtv8SsP2GiRA76ewrEAPvmDI6JNOFgfLJ4kKJG_ThwPXI2vhyMD_P7tvDxxCpE4sQ6purVbCV2GyApsH7X48l7HCooXWzLT9Ljej9derOA6LG3c8wwE5mLaT9CK74K3rKBp6Q5kGpcY840o2B_2R7EfG7xOUQnuWvSmGVHO70YYg/s2048/The%20Kardomah%20Swansea-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNA2fzWpW-EuIx7VEtv8SsP2GiRA76ewrEAPvmDI6JNOFgfLJ4kKJG_ThwPXI2vhyMD_P7tvDxxCpE4sQ6purVbCV2GyApsH7X48l7HCooXWzLT9Ljej9derOA6LG3c8wwE5mLaT9CK74K3rKBp6Q5kGpcY840o2B_2R7EfG7xOUQnuWvSmGVHO70YYg/w640-h480/The%20Kardomah%20Swansea-07.jpg" width="640" /></a></div><p>A jacket potato (£8.50) ticked all the right boxes with its lightly chewy ochre skin and soft innards. Topped with a generous quantity of old skool tuna mayo and accompanied by a dollop of thick coleslaw with a good tang of salad cream, it was a dish which did exactly what it promised.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk443PKYTvxSupi3lErwys6COv9Y1Y5HnRk8VsNAd24904EF8oPEBI4haDoOGd6fxNAfXZypj83puuNsTDksK-cszTU_GTKUnfw8DO2XjjF5rC9GesEkOIXqpYmA6UuzS72bBuhF0x4QrU7jv_twXJI7M_IYyNU9t8ZlPsfEOdGQCHqe7t3mgB8MexykM/s2048/The%20Kardomah%20Swansea-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk443PKYTvxSupi3lErwys6COv9Y1Y5HnRk8VsNAd24904EF8oPEBI4haDoOGd6fxNAfXZypj83puuNsTDksK-cszTU_GTKUnfw8DO2XjjF5rC9GesEkOIXqpYmA6UuzS72bBuhF0x4QrU7jv_twXJI7M_IYyNU9t8ZlPsfEOdGQCHqe7t3mgB8MexykM/w640-h480/The%20Kardomah%20Swansea-06.jpg" width="640" /></a></div><p>A Welsh breakfast Saturday special (£10.95) was advertised on the door on the way in. The fry-up was a nice halfway house between a high end brunch and a greasy spoon. Thick cut bacon was top-drawer and a mound of briny cockles punctuated the dish with their salinity. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTWWC28Qo8wAR1MExOKVa7ohzLwP4e66ikVYDTf8icYwKOpqLnLYwUfcSIf15OPZ9LKxRQrM6u_GzLg0QFLv8qyw0coZTpeegOIoryBtXpWNGBTTryLQ0e_ilDBWIByVsuxDRAkV3cPHql2AKdWS8hH9R1rlIcGPSidsghQNXqTJTXvepj2LJl_K7PMY/s2048/The%20Kardomah%20Swansea-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1663" data-original-width="2048" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTWWC28Qo8wAR1MExOKVa7ohzLwP4e66ikVYDTf8icYwKOpqLnLYwUfcSIf15OPZ9LKxRQrM6u_GzLg0QFLv8qyw0coZTpeegOIoryBtXpWNGBTTryLQ0e_ilDBWIByVsuxDRAkV3cPHql2AKdWS8hH9R1rlIcGPSidsghQNXqTJTXvepj2LJl_K7PMY/w640-h520/The%20Kardomah%20Swansea-05.jpg" width="640" /></a></div><p>Slippery laverbread tasted delicately of the sea and a frilly-edged fried egg, sweet roasted tomato, filthy fried bread and a buttered slice were all bang on. It was only a giant Richmond-esque skinless sausage which I wasn't convinced by - I'd much prefer a course ground juicy number with a snappy exterior.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93egai6SQDj3c94GfpxbE3R1AIgAeKSN3ivKVnZEh2ucySDRDBpKkwrsHvsYAizWE9vp7MIVaYYdlB2ORyP7OSM8AwO-i6Ha0yhfW6rtRR-oxcvq457dJTsiwuOgIscsxFPzKoGLbbL2HL4xUbpFR5i38u_-VHCgcjP7z-oR-Oy-pnIMObU9_k1r7C0c/s2048/The%20Kardomah%20Swansea-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93egai6SQDj3c94GfpxbE3R1AIgAeKSN3ivKVnZEh2ucySDRDBpKkwrsHvsYAizWE9vp7MIVaYYdlB2ORyP7OSM8AwO-i6Ha0yhfW6rtRR-oxcvq457dJTsiwuOgIscsxFPzKoGLbbL2HL4xUbpFR5i38u_-VHCgcjP7z-oR-Oy-pnIMObU9_k1r7C0c/w640-h480/The%20Kardomah%20Swansea-04.jpg" width="640" /></a></div><p>I couldn't resist a retro trifle for dessert. Sweet strawberry jelly dotted with fruit salad, set custard and thick whipped cream combined well for a very reasonable £3.25.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVxLh6-9BpPjLzQBEY3IAeZfkMGFgU7qbJHCa1XB2m9ZCRcVJk74bEjdrPPoWaGStoo13I9XLoUEkAE7cy8yKT5GY2TOBfN-9p7cqsATOtHb_odxZe7LRVo0Bux418U4sdG67dVF1a4hp9QducSOLbHmnVS8myE8RuYDmfrGdLzR39DtNCsMLNYnAuNQ/s2048/The%20Kardomah%20Swansea-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVxLh6-9BpPjLzQBEY3IAeZfkMGFgU7qbJHCa1XB2m9ZCRcVJk74bEjdrPPoWaGStoo13I9XLoUEkAE7cy8yKT5GY2TOBfN-9p7cqsATOtHb_odxZe7LRVo0Bux418U4sdG67dVF1a4hp9QducSOLbHmnVS8myE8RuYDmfrGdLzR39DtNCsMLNYnAuNQ/w640-h480/The%20Kardomah%20Swansea-03.jpg" width="640" /></a></div><p>With its well-priced and down-to-earth cooking, I can see why the Kardomah was packed with families and friends off all generations. </p><p>It's a Welsh institution and one which I hope will be around for another 100 years.</p>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com1tag:blogger.com,1999:blog-174388664701790643.post-3527635349137366872024-02-24T08:00:00.015+00:002024-02-24T08:38:05.214+00:00Pasha, City Road, Cardiff shawarma bar review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8uv87sNYEcqPMY9UlJMZ7Q-Hs1grWDaUO_-WyoYKfukVbx2z6Yci5CSxyuqCymgdq6EqiYfe_Cgg3lmUgJr0pa2RoBY8_c8a6meSAl54uJDLYUDlSF6ZNkIafwxTrPkEXXlqbm_NLpdOAbEIDK8fm-ZkMZk0QvRm8-JA8YrbkVvcwPQcfQ4evEni-WA/s2048/Pasha%20Cardiff-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8uv87sNYEcqPMY9UlJMZ7Q-Hs1grWDaUO_-WyoYKfukVbx2z6Yci5CSxyuqCymgdq6EqiYfe_Cgg3lmUgJr0pa2RoBY8_c8a6meSAl54uJDLYUDlSF6ZNkIafwxTrPkEXXlqbm_NLpdOAbEIDK8fm-ZkMZk0QvRm8-JA8YrbkVvcwPQcfQ4evEni-WA/w640-h480/Pasha%20Cardiff-01.jpg" width="640" /></a></div><p>Ministry of Sound. Amnesia. Fabric. Space. Pasha.</p><p>It seems unlikely that I’d write about any of these places on this blog. </p><p>Fortunately, I’m not about to branch out into reviewing superclubs. And considering my bedtime is usually 10pm, I don’t think any of them would even be open before my head hits the pillow.</p><p>No, it turns out that Pasha is a shawarma bar on Cardiff’s City Road. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgQuNipz6T8W6NnjT4485iymdm0VheOjXoU4pXAc_x7ay6uLL5pJvLLTg728MC8MD8K_AxmPr5wMK5FCVVmUHCzv2pW0OlmUvG5k7_Vp2n9cCUyLZ5W4a6y3gabdYe2ZO98NSLj544xm2iCrENWVmUTFI8vzElcVEcRBWBUIdDwRsQ_CCvJslVkYTniA/s2048/Pasha%20Cardiff-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgQuNipz6T8W6NnjT4485iymdm0VheOjXoU4pXAc_x7ay6uLL5pJvLLTg728MC8MD8K_AxmPr5wMK5FCVVmUHCzv2pW0OlmUvG5k7_Vp2n9cCUyLZ5W4a6y3gabdYe2ZO98NSLj544xm2iCrENWVmUTFI8vzElcVEcRBWBUIdDwRsQ_CCvJslVkYTniA/w640-h480/Pasha%20Cardiff-02.jpg" width="640" /></a></div><p>We’ve previously visited once before when they first opened at the start of 2023 and enjoyed a very tasty lamb shawarma wrap, which currently costs a mere £4.99.</p><p>This time we were back for a sit-down meal, and it was good to see Pasha had a constant flow of people on a grey Saturday lunchtime. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6XMJQS6e1at9J2EWJ_4OfPu0GDZ51GEVGHBngHHZq_rWuIO9xXyvTAO-Er8R6Zfq1T_5JRclt4ts9sWbJYO1C9FJRgsLSwoYrJQ_21gZHA3RkItLwKfjHB1r66QMGdmkg6cmmQeF53e0AxnrdvIp4-9Z2FlDWIm8YAbpF057hMAul1z0pwuDPSi27m8/s2048/Pasha%20Cardiff-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6XMJQS6e1at9J2EWJ_4OfPu0GDZ51GEVGHBngHHZq_rWuIO9xXyvTAO-Er8R6Zfq1T_5JRclt4ts9sWbJYO1C9FJRgsLSwoYrJQ_21gZHA3RkItLwKfjHB1r66QMGdmkg6cmmQeF53e0AxnrdvIp4-9Z2FlDWIm8YAbpF057hMAul1z0pwuDPSi27m8/w640-h480/Pasha%20Cardiff-12.jpg" width="640" /></a></div><p>As well as a handsome pair of shawarmas and charcoal-grilled kebabs, Pasha has a delicious looking selection of dishes on offer from their hot counter, including lamb and chicken quozy, which are served with okra, beans and aubergine sauce. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjBD8g8EW5LV5E8iAvDzF0Q5dof11g43iw7ms95y1Me9thJ80JnoKsy6iJJFDv4KPgrqNpwxWKDZtKAPLW1_4lGikqAlRXztiEm35DtWvXcVm6Qmdgdeo3Gsno3-87iCQbxHIyWRwpo2S_kWUKw8VZUjyJd5eWu1D7aE-eO50DaT6LHFZnFCrLED8WtA/s2048/Pasha%20Cardiff-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjBD8g8EW5LV5E8iAvDzF0Q5dof11g43iw7ms95y1Me9thJ80JnoKsy6iJJFDv4KPgrqNpwxWKDZtKAPLW1_4lGikqAlRXztiEm35DtWvXcVm6Qmdgdeo3Gsno3-87iCQbxHIyWRwpo2S_kWUKw8VZUjyJd5eWu1D7aE-eO50DaT6LHFZnFCrLED8WtA/w640-h480/Pasha%20Cardiff-03.jpg" width="640" /></a></div><p>Whilst we waited for our order, we were brought complimentary bowls of lentil soup, which had a nice level of savouriness and seasoning. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgcLFDCL5GtBLJwfFdgGghd3eVnjLAAmTi9n2KhszMukI7Ie1XqjRvMQ01DRnRC825AfaQtV7PlPe6IT-YD8VlH86T2ehJBHOR1gSzUhB4BW249PQnBxTftbxQgyEyRkgNzfM0QddfxLm0VNleMKmgl1VZQAXzq0mauXp599jJAU5ZjoavsWWl91bILk/s2048/Pasha%20Cardiff-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgcLFDCL5GtBLJwfFdgGghd3eVnjLAAmTi9n2KhszMukI7Ie1XqjRvMQ01DRnRC825AfaQtV7PlPe6IT-YD8VlH86T2ehJBHOR1gSzUhB4BW249PQnBxTftbxQgyEyRkgNzfM0QddfxLm0VNleMKmgl1VZQAXzq0mauXp599jJAU5ZjoavsWWl91bILk/w640-h480/Pasha%20Cardiff-09.jpg" width="640" /></a></div><p>To start, a plate of silky hummus (£4) was rich with tahini and oil. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0H9Xs_tDyleRsD2WW-yQM4pGynIRLbKdRS91qUwb4t0tqo3vGlZn6O05QbRC88HLn5H6lTR0e-vrrpSlIu3hWpwys-2Dk1ArGL480Mtrw1GrQYkLx4ChyphenhyphenfwejKP6oailIv_Lk_ali10tGA_CftFJdniIKdLhXtvE4ZOV1alDFBJevnHAphlswkmNdpVE/s2048/Pasha%20Cardiff-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0H9Xs_tDyleRsD2WW-yQM4pGynIRLbKdRS91qUwb4t0tqo3vGlZn6O05QbRC88HLn5H6lTR0e-vrrpSlIu3hWpwys-2Dk1ArGL480Mtrw1GrQYkLx4ChyphenhyphenfwejKP6oailIv_Lk_ali10tGA_CftFJdniIKdLhXtvE4ZOV1alDFBJevnHAphlswkmNdpVE/w640-h480/Pasha%20Cardiff-11.jpg" width="640" /></a></div><p>It was lovely served with a freshly baked blistered naan, which was both crisp and soft in equal measure. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIGq0Pshcojw1z97BOPIT25A92PZQ97w_Np-Yeo5HrxeZfipWBSMjMvctBKty_6w3O_5QeaKbrwD3H7ff1P0VCfEyArel_oImgMSVjXCaUdVIm-bvF1QW0eJm25esP0YWS1-RXXpDJuvxE9cGq-Bhpfv1a82MB8uBXTbHQgIPx6uUNV9OC2UKgnqU2to/s2048/Pasha%20Cardiff-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIGq0Pshcojw1z97BOPIT25A92PZQ97w_Np-Yeo5HrxeZfipWBSMjMvctBKty_6w3O_5QeaKbrwD3H7ff1P0VCfEyArel_oImgMSVjXCaUdVIm-bvF1QW0eJm25esP0YWS1-RXXpDJuvxE9cGq-Bhpfv1a82MB8uBXTbHQgIPx6uUNV9OC2UKgnqU2to/w640-h480/Pasha%20Cardiff-10.jpg" width="640" /></a></div><p>A mixed shawarma plate (£10.50) was generous in size and I was a big fan of the tender chicken shawarma with its crisp edges and good spicing. However, this time I didn't enjoy the lamb shawarma so much as I found it a little bit chewy and slightly too intensely lamby. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDU8WxO9knidEseiEUP7Y7KEmpnFAjjRACcH9jiKDMBSSZO3TwkTPIG7N-3JgG7FZ5_GrMQFEtpaCS2ele-Roj1YQRIThe9d0UDBdz3FvsfVkGeUBY5TM9WvJZlh0Anq6Ap0_-zBisNOgnlMRfiDhI1JDEQijqKFGv_Cx1KBio-HqzQPfRJQm2UYfKcM/s2048/Pasha%20Cardiff-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDU8WxO9knidEseiEUP7Y7KEmpnFAjjRACcH9jiKDMBSSZO3TwkTPIG7N-3JgG7FZ5_GrMQFEtpaCS2ele-Roj1YQRIThe9d0UDBdz3FvsfVkGeUBY5TM9WvJZlh0Anq6Ap0_-zBisNOgnlMRfiDhI1JDEQijqKFGv_Cx1KBio-HqzQPfRJQm2UYfKcM/w640-h480/Pasha%20Cardiff-07.jpg" width="640" /></a></div><p>The sides were all bang on – fluffy and buttery rice; a super fresh selection of salad with richness balancing, lightly pickled red cabbage; crisp chips; and bottles of creamy garlic sauce and fresh and fruity chilli sauce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWOJH0rwBuYx0d99uElpfSaTu0BPNcRUya0BH3DDK0ApZIQxwgmE8ixbkEfOD-B1JMXe9iZ032saVCnsLWDux5Jj5gso45r4I_K547M_fFNS2tmru6M0Jk_yeO3nOTlHaJiRBu77nF0DR6d76nDCwYt33sQcmR3q4B6EAg023CIM-uToiH7rzyqm9Ohg/s2048/Pasha%20Cardiff-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWOJH0rwBuYx0d99uElpfSaTu0BPNcRUya0BH3DDK0ApZIQxwgmE8ixbkEfOD-B1JMXe9iZ032saVCnsLWDux5Jj5gso45r4I_K547M_fFNS2tmru6M0Jk_yeO3nOTlHaJiRBu77nF0DR6d76nDCwYt33sQcmR3q4B6EAg023CIM-uToiH7rzyqm9Ohg/w640-h480/Pasha%20Cardiff-04.jpg" width="640" /></a></div><p>But, the highlight of the meal was a beautifully grilled seabass (£12.99), which was clearly prepared with a lot of love and attention. The butterflied fish had a delicious mildly spiced marinade, crisped edges with a good smoky note from the grill, and gorgeously tender flesh. More of that fluffy rice and fresh salad completed the dish. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TCghuvyHpTh2QyaWQtTBOo_JQxJR_3cXoZsat1Eo_Vj99uabZ-nVznjQKyX-sX1RUtf-wbXyygEp03WkhkbViANo8XLTlmAwLBX3iGABMrkv9xiuxdENEpqINeJM6YyKJugKDJnHlfRzQymn2O41be2a5eVjLmiBiseXSRa6F4NKOa8a81B4gornKaI/s2048/Pasha%20Cardiff-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TCghuvyHpTh2QyaWQtTBOo_JQxJR_3cXoZsat1Eo_Vj99uabZ-nVznjQKyX-sX1RUtf-wbXyygEp03WkhkbViANo8XLTlmAwLBX3iGABMrkv9xiuxdENEpqINeJM6YyKJugKDJnHlfRzQymn2O41be2a5eVjLmiBiseXSRa6F4NKOa8a81B4gornKaI/w640-h480/Pasha%20Cardiff-08.jpg" width="640" /></a></div><p>Another pair of those excellent naans also accompanied the meal. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Hcc1rwWMQ2wi-HO4FjxyuaMMLAXe1J9KuwmHKKHXUTHD_dngu5AJwVJmcNETyTlFnYp9cPs8tTMwFgJHX0C4UQQ1_c7q0Wxoq2o2Itf2nluijkyy7gZq4O3wMx093JRe5HgcVcD4WYSmus8DRXgnnNkrLJVAr1QhamU781jA4-yFm-s53FpPwk_uV-Q/s2048/Pasha%20Cardiff-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Hcc1rwWMQ2wi-HO4FjxyuaMMLAXe1J9KuwmHKKHXUTHD_dngu5AJwVJmcNETyTlFnYp9cPs8tTMwFgJHX0C4UQQ1_c7q0Wxoq2o2Itf2nluijkyy7gZq4O3wMx093JRe5HgcVcD4WYSmus8DRXgnnNkrLJVAr1QhamU781jA4-yFm-s53FpPwk_uV-Q/w640-h480/Pasha%20Cardiff-06.jpg" width="640" /></a></div><p>We had a cracking value lunch at Pasha with really friendly service. I didn’t expect to go to a City Road shawarma bar and find one of the best bits of fish cookery I’ve had in Cardiff recently. It was certainly a more euphoric experience than any nightclub I’ve ever visited. </p><p><b>The Details:</b></p><p><b>Address - </b>Pasha, 96 City Rd, Cardiff CF24 3DQ<br /><b>Telephone - </b>029 2132 1760</p>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-44262069093423197322024-02-17T08:35:00.000+00:002024-02-17T08:35:36.129+00:00The Shed, Swansea Marina restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHA8ckKjefjSqFm4HZ1jTCT7jsd9jYoSaQoLaU5-2Qo9lJ6LlvC0r37mfgUm3bK2edtDrQAKtvupiNHBlfuRPGoVxl__cLZb4s6Fspwf9d8hLX47FERg16k3GDxeBA3i2MhBPuVzF1wonMiJ3-I73RT1Cq_KNbmFOjCuVpNu0HdVBLE8C7rzPTQOhUNc/s2048/The%20Shed%20Swansea-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHA8ckKjefjSqFm4HZ1jTCT7jsd9jYoSaQoLaU5-2Qo9lJ6LlvC0r37mfgUm3bK2edtDrQAKtvupiNHBlfuRPGoVxl__cLZb4s6Fspwf9d8hLX47FERg16k3GDxeBA3i2MhBPuVzF1wonMiJ3-I73RT1Cq_KNbmFOjCuVpNu0HdVBLE8C7rzPTQOhUNc/w640-h480/The%20Shed%20Swansea-12.jpg" width="640" /></a></div><br /><div>I can't tell you the last time I was this excited about a new restaurant opening in Wales.</div><br />It's because Jonathan Woolway, the former chef director of <a href="https://gourmetgorro.blogspot.com/2018/12/st-john-smithfield-london-restaurant.html" target="_blank">St John</a>, one of the UK's most iconic restaurants, has just opened his own gaff in Swansea.<br /><br />Repeat, this is not a drill - the former chef director of St John, the Michelin-starred restaurant which pioneered ‘nose to tail’ cooking and was a favourite of Anthony Bourdain, has opened a restaurant just an hour down the road from my house.<br /><br />Woolway, who originally hails from Gorseinon had worked at St John since 2008, becoming their head chef in 2014 and chef director in 2021. <br /><br />Now, he’s returned home to Swansea and opened The Shed in Swansea's Marina.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXPyK7HbsAJg6vH805f9oaE8GmRRshqLB3TaljVai6w4cVJorxSdKAt799OQhg_AWl7xjEo3SpjulTItjwunHTl3hUiz2G2DIW56z3uhPaboDW0M2Hcx59w_5UnolCvVnAa83QO6y7BC1uUAGYsdpu-htMegQ2f71lb0sFzGOJN359SzZbR7zJbkLGVs/s2048/The%20Shed%20Swansea-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXPyK7HbsAJg6vH805f9oaE8GmRRshqLB3TaljVai6w4cVJorxSdKAt799OQhg_AWl7xjEo3SpjulTItjwunHTl3hUiz2G2DIW56z3uhPaboDW0M2Hcx59w_5UnolCvVnAa83QO6y7BC1uUAGYsdpu-htMegQ2f71lb0sFzGOJN359SzZbR7zJbkLGVs/w640-h480/The%20Shed%20Swansea-10.jpg" width="640" /></a></div><br /><div>Located in a former grain warehouse that dates back to the 19th century, The Shed’s large industrial space impressively manages to retain an intimate feel. On one side of the dining room there’s an open kitchen where Jonathan oversees the pass and on the other side a bar area with a chalkboard offering negronis as well as local Beer Riff beers. <br /><br />The menu is straight out of the St John playbook, focusing on first class produce, prepared with precision technique, yet at the same time appearing entirely unfussy. <br /><br />It's no understatement to say I wanted to order everything and that's before I even got onto the specials board, which included a sharing beef pie for two, steamed marmalade pudding with custard, and giant chocolate and honey choux bun.</div><div><span style="text-align: center;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaQJo6fCYduZ1hflmW4SVhNrm68k9LdbVr3TlZgQxPjzjG7hWIk3OnOqFDvUYaY9Uos9i_KrRTsCHI9HFaUBGvARDTKfXcUXp4kZ-XNdh5z0cWMTBlEZVBiUkodsz00IdBKOIQvUisc9iuea5bPi9Y_OFuM9tU33jhokYCCPClh_C6uu9fdf48Nxhbwc/s2048/The%20Shed%20Swansea%20menu%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1635" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaQJo6fCYduZ1hflmW4SVhNrm68k9LdbVr3TlZgQxPjzjG7hWIk3OnOqFDvUYaY9Uos9i_KrRTsCHI9HFaUBGvARDTKfXcUXp4kZ-XNdh5z0cWMTBlEZVBiUkodsz00IdBKOIQvUisc9iuea5bPi9Y_OFuM9tU33jhokYCCPClh_C6uu9fdf48Nxhbwc/w510-h640/The%20Shed%20Swansea%20menu%20(2).jpg" width="510" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Whilst there’s a good selection of sparkling wines by the glass, rather weirdly there's only one white, red and rose on offer. Fortunately, I enjoyed the deliciously fruity and smashable Patagonian Sauvignon Blanc Chardonnay (£6.95) whilst Mrs G tucked away a couple of glasses of Tatty G champagne (£13).</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxH_aV2VdOTZP7K5pq_SZ0ZdW0b5uusS97DC1nialJHQZiSf8mo0QGOEOjNWVOaDyaPb3w-gprgs5x0Ac49mauyEJECEJoFgZ85qprw71fxpUXb0liIYggW-N1odA_CZmnSnl3sz81hMX_pC_Z4PjXpjVq6xljkInMIVl7SCGOiynaWMQ4w_R3fkebjKA/s2048/The%20Shed%20Swansea-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxH_aV2VdOTZP7K5pq_SZ0ZdW0b5uusS97DC1nialJHQZiSf8mo0QGOEOjNWVOaDyaPb3w-gprgs5x0Ac49mauyEJECEJoFgZ85qprw71fxpUXb0liIYggW-N1odA_CZmnSnl3sz81hMX_pC_Z4PjXpjVq6xljkInMIVl7SCGOiynaWMQ4w_R3fkebjKA/w640-h480/The%20Shed%20Swansea-09.jpg" width="640" /></a></div><br /><div>Cockle croquettes (£8) summed up the whole experience. A hyper crisp crumb gave way to a light yet decadent bechamel studded with salty and meaty cockles. But it was a drizzle of malt vinegar that gave it a distinctly British twang, transforming the snack into high end chip shop filth.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrMA4EInrzeFOVc9Az6VfIPiRxTwej2eMBTlyubwMVXMbCrv1g80IQuttojkbTReHpVP5bez3roNSKU2iqfA_fwMRZHlB_PcxkBnTO5AHQC3is-pLmGdUJ8mrDqXK3K7LUXbbo5zZtqD1NK4MaxPv1_tPqcpRntAUxECbe_DO3iB4d5yJZSH4SMqzy1U/s2048/The%20Shed%20Swansea-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrMA4EInrzeFOVc9Az6VfIPiRxTwej2eMBTlyubwMVXMbCrv1g80IQuttojkbTReHpVP5bez3roNSKU2iqfA_fwMRZHlB_PcxkBnTO5AHQC3is-pLmGdUJ8mrDqXK3K7LUXbbo5zZtqD1NK4MaxPv1_tPqcpRntAUxECbe_DO3iB4d5yJZSH4SMqzy1U/w640-h480/The%20Shed%20Swansea-08.jpg" width="640" /></a></div><br /><div>A salad of earthy beetroot (£11), creamy and tangy goats cheese, crunchy walnuts, peppery watercress, and a dressing of well-judged acidity, was an example of the simple executed with exactness.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKQinw0Z1FGbNj0oVVTe5UuDd5iFmwslJzJYJjyJpFq5QcOvP22hauEYwR_VXqsKJFd4dlNQluSV0wdKZn2-PQ4z2Wwi7mA0qO7lC74eZ12K6TicvQ_iKLNMiigJyVzcZEL8mFzeQhTdVahuSmm7zhpSYXYxXTas_xbLNCUG6vu2ZBLyxPZ7m0quluek/s2048/The%20Shed%20Swansea-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKQinw0Z1FGbNj0oVVTe5UuDd5iFmwslJzJYJjyJpFq5QcOvP22hauEYwR_VXqsKJFd4dlNQluSV0wdKZn2-PQ4z2Wwi7mA0qO7lC74eZ12K6TicvQ_iKLNMiigJyVzcZEL8mFzeQhTdVahuSmm7zhpSYXYxXTas_xbLNCUG6vu2ZBLyxPZ7m0quluek/w640-h480/The%20Shed%20Swansea-07.jpg" width="640" /></a></div><br /><div>A quenelle of whipped chicken livers (£12.50) was quite simply the finest chicken liver pate I've ever eaten. Silky, light and creamy, the rich pate had a good meatiness and iron rich finish without an off-putting dominating offaliness. Lightly charred sourdough toasts and a sweet and delicately acidic pear and ginger chutney were the ideal accompaniments.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Qr29iMx5KLP0z8l6V10pIvxILhrCaaLCHAEOL24YY7FiWvJDC0NnhiVand0DR_gEtSsePJx3I6hrQr4BXCRbWwcPqEq-FhEdsY57c0Ydm5SUbtLYGyut0mAzLhc-l_MLX9zZ2QQmqOkjQwpotEdZa98xvrJrir5hQ9jg5dcUfZNxLhZARkzF2B0EZsM/s2048/The%20Shed%20Swansea-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Qr29iMx5KLP0z8l6V10pIvxILhrCaaLCHAEOL24YY7FiWvJDC0NnhiVand0DR_gEtSsePJx3I6hrQr4BXCRbWwcPqEq-FhEdsY57c0Ydm5SUbtLYGyut0mAzLhc-l_MLX9zZ2QQmqOkjQwpotEdZa98xvrJrir5hQ9jg5dcUfZNxLhZARkzF2B0EZsM/w640-h480/The%20Shed%20Swansea-06.jpg" width="640" /></a></div><br /><div>Mrs G's braised rabbit main course (£24) was so good that she described it as Watership Up. Stupidly tender fall of the bone bunny, coarse and creamy celeriac mash with a soft accent of aniseed, silky yet potent aioli, and meaty cooking juices, were all excellent. It wasn’t a looker but every component combined to form a Megazord of deliciousness.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhqjzFsPdTKIjlZVDLDgvdVlb98A4WnG8GJNQHgQ7smxYNqGvygDnMwoG-hkOZ8Qc05G21W-lfSYyARjagt5EsHqFWAtXT3DADTDhi-IesTZ5eZT5A7eBKzePzEoy3IEDZysJ9lNVuNiUeqZ_WEzamiey3HccD1EIKrtOLfcmhrivTcDoi30QGGYhIxw/s2048/The%20Shed%20Swansea-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhqjzFsPdTKIjlZVDLDgvdVlb98A4WnG8GJNQHgQ7smxYNqGvygDnMwoG-hkOZ8Qc05G21W-lfSYyARjagt5EsHqFWAtXT3DADTDhi-IesTZ5eZT5A7eBKzePzEoy3IEDZysJ9lNVuNiUeqZ_WEzamiey3HccD1EIKrtOLfcmhrivTcDoi30QGGYhIxw/w640-h480/The%20Shed%20Swansea-05.jpg" width="640" /></a></div><br />Mackerel (£24) is one of my favourite fish in the world. But, getting it off the bone can be a right faff. Impressively, the Shed's whopping butterflied version didn't have a single bone in it. Lightly charred and smoky skin gave way to beautifully oily flesh that was delicious accompanied by a potently salty and savoury anchovy cream and soft rainbow chard with an almost meaty twang.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6GTPOu6_g1VohqrQgspOJ27D07Ao6FgQDx485YeOxn1ysCi6Pv4nxyO1Fhs-_Ppz8zAF2MD96_k_-yOVPSrmQYgoRgUshRFMwWdezoAkOU7zH8EtYSdlgKXYoW3l_ZnZ6djZ4m-TkgusiLhyphenhyphenx6b88kDsX4S5foEf1bjFNW7PmG_oxEasOZSooUViVBk/s2048/The%20Shed%20Swansea-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6GTPOu6_g1VohqrQgspOJ27D07Ao6FgQDx485YeOxn1ysCi6Pv4nxyO1Fhs-_Ppz8zAF2MD96_k_-yOVPSrmQYgoRgUshRFMwWdezoAkOU7zH8EtYSdlgKXYoW3l_ZnZ6djZ4m-TkgusiLhyphenhyphenx6b88kDsX4S5foEf1bjFNW7PmG_oxEasOZSooUViVBk/w640-h480/The%20Shed%20Swansea-04.jpg" width="640" /></a></div><br /><div>Welsh rarebit (£8) was a klaxon of savouriness. The crisp toast, topped with an ooze of poky cheese, warming mustard, and beer, was dialled up in intensity even further by the addition of a few blobs of Worcestershire Sauce.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6isyHrMT28Qn3-Ft8HLLMvf1cUrIdlHkYXAf4sAqB77pWSFy7bF5ckgzwXzPvdmP1_e6DxHin9cJ14CKUPfdx5m0RXNsaYkUNQZPFXqa5u7Yq7MgOlj8uQltEqVXq4i4n29ACpEXCGFOJnQ-TOcAEZlE4210MIJ-9WO3lzHzjDR-tL1Hi1r8amO-dyI/s2048/The%20Shed%20Swansea-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6isyHrMT28Qn3-Ft8HLLMvf1cUrIdlHkYXAf4sAqB77pWSFy7bF5ckgzwXzPvdmP1_e6DxHin9cJ14CKUPfdx5m0RXNsaYkUNQZPFXqa5u7Yq7MgOlj8uQltEqVXq4i4n29ACpEXCGFOJnQ-TOcAEZlE4210MIJ-9WO3lzHzjDR-tL1Hi1r8amO-dyI/w640-h480/The%20Shed%20Swansea-03.jpg" width="640" /></a></div><br /><div>For dessert, Mrs G took on The Shed's equivalent of St John's eccles cake and Lancashire cheese. Warm bara brith (£9), with a light fruit bread vibe, was topped with a slick of melting salty butter and accompanied by the funky savouriness of Teifi cheese. It was a belter of a sweet-savoury combination.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyyB21HjINpCi3cai97bVPNFs18sh9wyllFBrXJbtEv12dKi9uMXoa-PBt8ii207j6pe4HjQNfTwTi6Us3aJlIhtrHJ4ggkN_aU7BW1623GGxC9GnrTS2BNWEkeFkiwAsX56TsU3yhrlo4cvCVzGG-vOnAXKw4DSuvG1taXo353c_xfKwKb5Fo7W36Hk/s2048/The%20Shed%20Swansea-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyyB21HjINpCi3cai97bVPNFs18sh9wyllFBrXJbtEv12dKi9uMXoa-PBt8ii207j6pe4HjQNfTwTi6Us3aJlIhtrHJ4ggkN_aU7BW1623GGxC9GnrTS2BNWEkeFkiwAsX56TsU3yhrlo4cvCVzGG-vOnAXKw4DSuvG1taXo353c_xfKwKb5Fo7W36Hk/w640-h480/The%20Shed%20Swansea-02.jpg" width="640" /></a></div><br /><div>My pavlova (£9.50) was very good too. The light and crisp meringue (I must admit I did hope for a slightly chewy centre) was topped with shocking pink sweet, tart and fragrant rhubarb and vanilla scented whipped cream.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBSTGLNpeXain_NKxwItVubX06gyOAJ94sJrGzmxkcuw-3jxh_ChaaJI4MYvWTn8AklgYbdXPKoTR84pgKrvZt78kpOsxTKBVjcZAKqowhx66DjtL1jBNi4ht44GAv8A_UpsWd_PMge5DZdPHwPTyqSLMOU2RZw6wAJfpw79-RHxiXWtQI44np3a7WrY/s2048/The%20Shed%20Swansea-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBSTGLNpeXain_NKxwItVubX06gyOAJ94sJrGzmxkcuw-3jxh_ChaaJI4MYvWTn8AklgYbdXPKoTR84pgKrvZt78kpOsxTKBVjcZAKqowhx66DjtL1jBNi4ht44GAv8A_UpsWd_PMge5DZdPHwPTyqSLMOU2RZw6wAJfpw79-RHxiXWtQI44np3a7WrY/w640-h480/The%20Shed%20Swansea-01.jpg" width="640" /></a></div><br /><div>We had an outstanding meal at the Shed and I could go back every week for their brilliantly accomplished yet understated cooking.</div><div><br />I’m rather jealous that they’re located in Swansea rather than Cardiff. But, most importantly, I’m happy that Wales has a chef of Jonathan Woolway’s calibre cooking in his home country. <br /></div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>The Shed, Unit 1-2, J Shed Arcade, Kings Rd, Swansea SA1 8PL</div><div><b>Web - </b><a href="https://theshedsa1.com/">https://theshedsa1.com/</a></div><div><b>Telephone - </b>01792 712120</div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com4tag:blogger.com,1999:blog-174388664701790643.post-9560423609634055382024-02-10T08:17:00.002+00:002024-02-10T08:33:50.664+00:00The Flora, Cathays, Cardiff pub review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPoVMKattGPAmYXbXABePM-4AZx75FTpT6T-pAfcyddqYtrkzcSJ-YTTWiLgHLwoX06RPNxBh4FxTzLs4l6BPOlmoqxZH29kLyCwewJeD1jJIjJcNxhBexK_HCoVETtdWcpDWxRxUkZBn7fSXvAZruYLPcWBlRxXr5ZlD7cKeRKgaLcEoj7wvVjWPK8k/s2048/The%20Flora%20Cardiff-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPoVMKattGPAmYXbXABePM-4AZx75FTpT6T-pAfcyddqYtrkzcSJ-YTTWiLgHLwoX06RPNxBh4FxTzLs4l6BPOlmoqxZH29kLyCwewJeD1jJIjJcNxhBexK_HCoVETtdWcpDWxRxUkZBn7fSXvAZruYLPcWBlRxXr5ZlD7cKeRKgaLcEoj7wvVjWPK8k/w640-h480/The%20Flora%20Cardiff-10.jpg" width="640" /></a></div><br /><div>Stepping into the Flora on the night of a Six Nations match was pretty similar to walking into my students’ union around a quarter of a century ago.</div><br />Standing room only, everyone seemed to be wearing a combination of baggy jumpers, snow pants, flared jeans, puffy jackets and logo t-shirts. And, a poster in the toilet advertised three Jagerbombs for a keenly priced £8.50. <br /><br />Add to that the fact I’ve <a href="https://gourmetgorro.blogspot.com/2017/06/the-flora-cathays-cardiff-sunday-roast.html" target="_blank">already reviewed the Flora</a> around seven years ago (by which time my blog was already six years old) and you’ll realise that I’m very much an OAP when it comes to this blogging lark.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlNX_nGjRgtmzJuBR5JacwL0akd8sbrLi6L15jxU3rznpAPM6kOiGRnWqBJHM7OekUp8FztJnlu45hnUlo8cvxQzIdDVIA8Iowh4sxQEC6wXBHS9NiTdRII3RifWR-60HUn9gUb1C8BpaHTWhXLWZs-HOZSE0aBVkMkyISdxc7tdmDtSq0CsitlGDr6M/s2048/The%20Flora%20Cardiff-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlNX_nGjRgtmzJuBR5JacwL0akd8sbrLi6L15jxU3rznpAPM6kOiGRnWqBJHM7OekUp8FztJnlu45hnUlo8cvxQzIdDVIA8Iowh4sxQEC6wXBHS9NiTdRII3RifWR-60HUn9gUb1C8BpaHTWhXLWZs-HOZSE0aBVkMkyISdxc7tdmDtSq0CsitlGDr6M/w640-h480/The%20Flora%20Cardiff-01.jpg" width="640" /></a></div><br />The reason we were back visiting the Flora in 2024 is because Steve Bennett, former head chef at the brilliant <a href="https://gourmetgorro.blogspot.com/2021/07/heaneys-pontcanna-cardiff-restaurant.html" target="_blank">Heaney’s in Pontcanna</a>, took over cooking responsibilities last year. <br /><br />If someone with that level of ability is turning their hand to pub grub, then it’s definitely going to be worth checking out. <br /><br />The Flora’s menu features an internationally influenced menu of dishes, which all sound like ideal accompaniments for a few pints. There’s grilled chicken thigh satay, Algerian style merguez sausages, quorn keema naans, and pumpkin and onion bhajis.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk71a1JtfQU2zFyTF3OV4U7Vsy_U9W4RwV7tSpfOpiQE5hoRC63LI6gU23LSDXj-reHi8YtAj1Gt0IQElH73alGG3XcEr_-sIj9syh6Gl8nX4KhBlBXJu3etij6bXmsYypZs54zcQ2rBq0Si14GSucEkdkXVSsKWkQbn1c9ZuEwUq5O7Hz7pQt1bd4VSg/s2048/The%20Flora%20Cardiff-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk71a1JtfQU2zFyTF3OV4U7Vsy_U9W4RwV7tSpfOpiQE5hoRC63LI6gU23LSDXj-reHi8YtAj1Gt0IQElH73alGG3XcEr_-sIj9syh6Gl8nX4KhBlBXJu3etij6bXmsYypZs54zcQ2rBq0Si14GSucEkdkXVSsKWkQbn1c9ZuEwUq5O7Hz7pQt1bd4VSg/w480-h640/The%20Flora%20Cardiff-09.jpg" width="480" /></a></div><br />Having elbowed my way to the bar, we settled down to a couple of halves of the always reliable Beavertown Neck Oil.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF3QuVrZ3t1aXzxzciCiv9ItlU2I0XRfrr3jegXdjTLMUB2076Q_i3dqDADXaVTeMe4l_n_5iZe-mxPJHI0aP9bvWqM7mhTKrzulSKXD8loyBItZ8mRBOoeiouo9-OX0Zo5UELQNzM8wN_rAFI0cP0vu3gTCLkNtjPB8wk70OiP-SRxl5NtC5j_807gI/s2048/The%20Flora%20Cardiff-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWF3QuVrZ3t1aXzxzciCiv9ItlU2I0XRfrr3jegXdjTLMUB2076Q_i3dqDADXaVTeMe4l_n_5iZe-mxPJHI0aP9bvWqM7mhTKrzulSKXD8loyBItZ8mRBOoeiouo9-OX0Zo5UELQNzM8wN_rAFI0cP0vu3gTCLkNtjPB8wk70OiP-SRxl5NtC5j_807gI/w640-h480/The%20Flora%20Cardiff-08.jpg" width="640" /></a></div><br />My first mouthful was a strong indicator of what was to follow. A deeply beefy and fat-rich ex-dairy cow beef burger (£11) was topped with super savoury soy ketchup, a tumble of tender AF slow-cooked shredded brisket, and slices of funky, cleansing kimchi. A soft yet sturdy nori-seasoned bun was an impressive piece of handiwork in comparison to the ubiquitously bought-in brioche bun.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztwN67mVIangoP6YVzZOfiKnbkBZ2JLLqdxN6fbfW68sFJMz0LHjJJebitWpYgJzyOW1A3O4Y7OEk14BWrbx-7xu9EOzQ9f_vVzWovLpMHPD971GP7z9TGEHdEq_My0LvLNKEk78StgdcXGEqPTvQdK8-5Zj9il9YV_AhQpzMAUHpxEDHk4oGQ6mTN5c/s2048/The%20Flora%20Cardiff-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztwN67mVIangoP6YVzZOfiKnbkBZ2JLLqdxN6fbfW68sFJMz0LHjJJebitWpYgJzyOW1A3O4Y7OEk14BWrbx-7xu9EOzQ9f_vVzWovLpMHPD971GP7z9TGEHdEq_My0LvLNKEk78StgdcXGEqPTvQdK8-5Zj9il9YV_AhQpzMAUHpxEDHk4oGQ6mTN5c/w640-h480/The%20Flora%20Cardiff-03.jpg" width="640" /></a></div><br />Even better was a lamb barbacoa kebab (£10), which saw a beautifully soft flatbread topped with generous hunks of fall-apart tender lamb in a rich, meaty, and warming-spiced mole sauce. Xni pec, a fresh salsa that was reminiscent of pico de gallo, sour cream and jalapenos were top drawer toppings to go with that decadent meat.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEvEY7TgaKNVmFyoGXmTEfiIAeCoacHhl_Y7oyjTnk-X4tM6G5oFgeIJSifOGC3SoxuxmQsPP1t06ePBLPHs_2AWIigyhyQu1nZzbv_h9FHEj5V-OSKBkOBJppWdyh42YpmEyh3BbUjKWCl2L3wg6u__1kgU9rrPJY09UohGglV8kwROWzojsdpRmXSU/s2048/The%20Flora%20Cardiff-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEvEY7TgaKNVmFyoGXmTEfiIAeCoacHhl_Y7oyjTnk-X4tM6G5oFgeIJSifOGC3SoxuxmQsPP1t06ePBLPHs_2AWIigyhyQu1nZzbv_h9FHEj5V-OSKBkOBJppWdyh42YpmEyh3BbUjKWCl2L3wg6u__1kgU9rrPJY09UohGglV8kwROWzojsdpRmXSU/w640-h480/The%20Flora%20Cardiff-04.jpg" width="640" /></a></div><br />Crisp fries (+£2) were seasoned with salt and pepper, but the kicker was a pot of fried egg mayonnaise, which impressively delivered on its savoury eggy intensity.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjca7PCpdkBw_KNUgsClFJBk7iztxWTSCL3dkT7y5qNjs5A-NB60IN9oZZzsm9DMNngCmx_KQbc-y48aaeM_XYf-VyDcOnA5zbVIBLuiPVqI1t5HElZkRCrcWdbeD7nui2lN4qxBgll_SopbWdw9Mmz0MmJrbyii02dkP4K0EaKBexEHhVWFhAwpw5jCxM/s2048/The%20Flora%20Cardiff-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjca7PCpdkBw_KNUgsClFJBk7iztxWTSCL3dkT7y5qNjs5A-NB60IN9oZZzsm9DMNngCmx_KQbc-y48aaeM_XYf-VyDcOnA5zbVIBLuiPVqI1t5HElZkRCrcWdbeD7nui2lN4qxBgll_SopbWdw9Mmz0MmJrbyii02dkP4K0EaKBexEHhVWFhAwpw5jCxM/w640-h480/The%20Flora%20Cardiff-07.jpg" width="640" /></a></div><br />Mrs G’s pick of the night was a pair of short-crusted samosas (£8) filled with impeccably tender and comfortingly spiced beef shin rendang. A tumble of pickled onions, crispy onions and a curried mayonnaise all added extra layers of flavour and texture.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigi1ffmlfxWKBfxWC7rCcj_NDdl2C5Ln5iWYYG5wFxrIcUiP95ctBr6R6uEJAyYt0LmqBCAYzzyNuE3Zcu7PHMu8861719FQXXCGMpSNRVyBRGuaNvzwg7Zg3pIrCNixbjtPFYo94943YA_ETfHpEkm6rsObYoL-ScYOCHrEGGxIPuENdnzkWwwhQrEyY/s2048/The%20Flora%20Cardiff-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigi1ffmlfxWKBfxWC7rCcj_NDdl2C5Ln5iWYYG5wFxrIcUiP95ctBr6R6uEJAyYt0LmqBCAYzzyNuE3Zcu7PHMu8861719FQXXCGMpSNRVyBRGuaNvzwg7Zg3pIrCNixbjtPFYo94943YA_ETfHpEkm6rsObYoL-ScYOCHrEGGxIPuENdnzkWwwhQrEyY/w640-h480/The%20Flora%20Cardiff-06.jpg" width="640" /></a></div><br />In a token nod towards health, we ordered tenderstem broccoli (£5). Little did we realise it was deep-fried. But how well fried it was, with a beautifully light grease free batter, and then topped with a sweet and fiery gochujang-based sauce and nutty sesame seeds.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogAdysvnEVR0THhFhgREhbjx78KaDsrvEZtDBO2BUsjGl2Mn1i-c7jacTEme1CN-s-NO_eWsfFQVtia982cMkhPwu59MqLlaPhhEea8Wn7y3O0wHWOpeS7K2bSDrGAm_eIM42nt5_V5rKHBb6sAIDGtNfwV40j_JzIMVWAqiLtg1_26dIIIRD0l1iy0I/s2048/The%20Flora%20Cardiff-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogAdysvnEVR0THhFhgREhbjx78KaDsrvEZtDBO2BUsjGl2Mn1i-c7jacTEme1CN-s-NO_eWsfFQVtia982cMkhPwu59MqLlaPhhEea8Wn7y3O0wHWOpeS7K2bSDrGAm_eIM42nt5_V5rKHBb6sAIDGtNfwV40j_JzIMVWAqiLtg1_26dIIIRD0l1iy0I/w640-h480/The%20Flora%20Cardiff-02.jpg" width="640" /></a></div><br />A further blow to my svelte physique was dealt with the arrival of a portion of buttermilk chicken tenders (£8), which had been accidentally mixed up with the tenderstem broccoli. We were very kindly given them, and I ended up with two more deep-fried dishes than I’d planned. <br /><br />I’m pleased to report that they were epic – the impeccably juicy boneless chicken pieces were coated in the crispest of grease-free crumbs with a savoury seasoning which did a fine imitation of the Colonel’s. They were topped off with a rather good Thai green curry mayonnaise.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGAPxFg6L9XgM-m1NBnYnzPrtBrmIu8sICc0J7mkSRY-R-ttvnrw7n4i0JUptPU2k3f-xksbSgh_PeEIbMjjPmCuD1QyHm30uDtaC1M1AYNsbUNfp5p3Iw_Cws_Xyat3jI2Vs7aC9f9JHZXlFipyeYvvNsuiZrfZW2Ri-0PAZzlLbsAy-0JPQsbefWFE/s2048/The%20Flora%20Cardiff-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGAPxFg6L9XgM-m1NBnYnzPrtBrmIu8sICc0J7mkSRY-R-ttvnrw7n4i0JUptPU2k3f-xksbSgh_PeEIbMjjPmCuD1QyHm30uDtaC1M1AYNsbUNfp5p3Iw_Cws_Xyat3jI2Vs7aC9f9JHZXlFipyeYvvNsuiZrfZW2Ri-0PAZzlLbsAy-0JPQsbefWFE/w640-h480/The%20Flora%20Cardiff-05.jpg" width="640" /></a></div><br /><div>We had a corker of a meal at The Flora. If you’re looking for high class pub grub and a couple of pints in Cardiff, then it’s most definitely the place to head. </div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>The Flora, 136 Cathays Terrace, Cardiff CF24 4HY</div><div><b>Web - </b><a href="https://www.instagram.com/thefloracardiff/">https://www.instagram.com/thefloracardiff/</a></div><div><b>Telephone - </b>029 2009 0525</div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-1908371775414380282024-02-03T08:31:00.002+00:002024-02-03T08:35:10.197+00:00Llanerch Vineyard, Hensol, Vale of Glamorgan restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzNfdf1zB15msIdKtY3ElZrK7lKadDUX0foJnTCSa0kc1MJw-SsHlkHNVc3y0X4u80Tgn9pajIbqSOUYB0sedgvB_YACYFezAYXD2695MMiGBFIsyTTBuyha5X1BH11eYUHf2RdE72hjA4LS7uO_UfFF7Q9ajAtpIstYiEP69WPjhxAX1YC6KUlLmNKQ/s2048/Llanerch%20Vineyard-22.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzNfdf1zB15msIdKtY3ElZrK7lKadDUX0foJnTCSa0kc1MJw-SsHlkHNVc3y0X4u80Tgn9pajIbqSOUYB0sedgvB_YACYFezAYXD2695MMiGBFIsyTTBuyha5X1BH11eYUHf2RdE72hjA4LS7uO_UfFF7Q9ajAtpIstYiEP69WPjhxAX1YC6KUlLmNKQ/w640-h480/Llanerch%20Vineyard-22.jpg" width="640" /></a></div><br /><div>I’m sat in a stylish dining room glugging a glass of wine, taking in panoramic views of the vines made to produce it, and all the while enjoying a meal of technically accomplished, classic French cooking.</div><br />Surely this sounds like I’m about to write a review of a restaurant in Burgundy, Bordeaux or the Languedoc?<br /><br />No, as it happens, I’m at Llanerch Vineyard in Hensol, a hotel located just a fifteen-minute drive from the edge of Cardiff.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQif8xk7ahJpVX9s6VKZU68lfZL8hmS38JcqH1t5iI62dDAlQxgr0I23jFGnBfQA5YBJMJceVvYgUV2J7euW6asrwXSeAJ_0EwZ7f1WpFVjUhRUBzFmu6jpKVk1mxqphefkTMYZ9lbA6STKnRz2kXIeA-XkL3DXfRH6aI7zstuHrSFRcTeNIVMKeQhh4/s2048/Llanerch%20Vineyard-21.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQif8xk7ahJpVX9s6VKZU68lfZL8hmS38JcqH1t5iI62dDAlQxgr0I23jFGnBfQA5YBJMJceVvYgUV2J7euW6asrwXSeAJ_0EwZ7f1WpFVjUhRUBzFmu6jpKVk1mxqphefkTMYZ9lbA6STKnRz2kXIeA-XkL3DXfRH6aI7zstuHrSFRcTeNIVMKeQhh4/w640-h480/Llanerch%20Vineyard-21.jpg" width="640" /></a></div><br />It’s been a good few years since our last visit, which was a bit of a <a href="https://gourmetgorro.blogspot.com/2024/02/llanerch-vineyard-hensol-vale-of.html" target="_blank">mixed bag</a>.<br /><br />But, in the intervening period, they’ve opened a gorgeous new 100 cover dining room, with a tree feature sprouting out of the middle of the space. <br /><br />More excitingly, Grady Atkins took over as executive head chef in October 2023. If you’re a keen collector of Cardiff chef Top Trumps like me, then you’ll know that Grady is a huge talent who was formerly head chef at <a href="https://gourmetgorro.blogspot.com/2021/09/bacareto-venetian-bar-and-restaurant.html" target="_blank">Bacareto</a> and Le Gallois in Cardiff as well as running his own successful <a href="https://gourmetgorro.blogspot.com/2019/03/paysan-pop-up-french-restaurant-bloc.html" target="_blank">Paysan</a> pop-up.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4bBWT-1eFhjKzz_sdmZj1seKEyGxa52yrBYLJFqr7p5efb80MhjEBS5apQeChGVd7WN3pvWTCGc3xWZcKuDkE-wjLeDXnqP2lToiiHLb0ckwQb9-YD1OeGqd-CbX_GkjSCI8eFFX2Gk_EPSfl9D6RwZdAkb5cDAYYDCsJOF2AltPs4wtaGBG7987uKo/s2048/Llanerch%20Vineyard-18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4bBWT-1eFhjKzz_sdmZj1seKEyGxa52yrBYLJFqr7p5efb80MhjEBS5apQeChGVd7WN3pvWTCGc3xWZcKuDkE-wjLeDXnqP2lToiiHLb0ckwQb9-YD1OeGqd-CbX_GkjSCI8eFFX2Gk_EPSfl9D6RwZdAkb5cDAYYDCsJOF2AltPs4wtaGBG7987uKo/w640-h480/Llanerch%20Vineyard-18.jpg" width="640" /></a></div><br /><div>However, Grady isn’t the only talent in the kitchen at Llanerch Vineyard. Tom Martin, a two-time runner-up of Junior Chef of Wales who has worked for multiple Michelin-starred restaurants in London, is head chef too. <br /><br />All in all, it’s a pretty dynamic duo. <br /><br />It’s demonstrated in the menu of classical French cooking made using Welsh ingredients, which includes captivating sounding dishes like terrine of Welsh beef with ravigote sauce and oxtail croquant as well as confit Welsh pork belly with trotter sauce and caramelised apple. With the standard of ingredients on show, a two-course lunch for £30 and three-course dinner (including sides) for £45 seems like decent value for money to me.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHEzDbl7X2RW-NSxoSa805jnyqKVbuL36HoZhCTuu1QNWRyO7iZMlpMKmq6fWeEvwt_Md-G0LmKcuND6NYtkHend8ORru9d45B4wGVql8WhutZnSZyyc6_8CR09QlCyEy4mZx9NW_Y2z6QT_yvhCt8PpJMzowBrxsmFBaMt5l4Tm1dW-3udguMjHA1oo/s2048/Llanerch%20Vineyard-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1289" data-original-width="2048" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHEzDbl7X2RW-NSxoSa805jnyqKVbuL36HoZhCTuu1QNWRyO7iZMlpMKmq6fWeEvwt_Md-G0LmKcuND6NYtkHend8ORru9d45B4wGVql8WhutZnSZyyc6_8CR09QlCyEy4mZx9NW_Y2z6QT_yvhCt8PpJMzowBrxsmFBaMt5l4Tm1dW-3udguMjHA1oo/w640-h402/Llanerch%20Vineyard-01.jpg" width="640" /></a></div><br />It’s clearly popular as the dining room was full on the Saturday lunchtime we visited and the only table we could bag the week before was at 12.15pm. <br /><br />With Llanerch’s own wines on offer, it would have been churlish not to give them a go. Glasses of Cariad sparkling wine (£9) were different yet fairly enjoyable – it reminded us all of a sparkling perry such was the forwardness of the fruit.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL53vpQryC81U9wXFM9aK6mDM5yLZFPthOy5IMXNWVXo7VGg-YvyBedSAJRkiu-l7FSKtvbXYsaWDx5PWl3U7SWRm9gW2vyL0jtZ2pZvmzIEQpR7d9LXKNjsC_BmDtHJqJZ7VHfl5BtbhvYUuKLNSYpJBiX0gK0JTO2uwEXvbBxMOk1v-Y4MH-3oSDndU/s2048/Llanerch%20Vineyard-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1634" data-original-width="2048" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL53vpQryC81U9wXFM9aK6mDM5yLZFPthOy5IMXNWVXo7VGg-YvyBedSAJRkiu-l7FSKtvbXYsaWDx5PWl3U7SWRm9gW2vyL0jtZ2pZvmzIEQpR7d9LXKNjsC_BmDtHJqJZ7VHfl5BtbhvYUuKLNSYpJBiX0gK0JTO2uwEXvbBxMOk1v-Y4MH-3oSDndU/w640-h510/Llanerch%20Vineyard-04.jpg" width="640" /></a></div><br />Snacks arrived nice and promptly to go with our pre-dinner drinks. Thin slices of quality salami (£4.50) were more of a semi-crisp than the crisp they were billed as. Dusted with smoky paprika, they were excellent dredged through a bowl of thick and super caramel-y onion chutney.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TkkmsvmdW8PQxC5LCUtfXhj2ORKOqicxmauyHdi5SJ5YLbR9VgG25iKVzceNa7nO1UzHcz9G5yY2G8wlBfyRNgVg43f2sS3SXL235xZ_YMy7WAUZwkTFyPZrfp4zDzsLep8m6u3mc8nfJAnsTlaOqaaQOPDYxAFc_ylTPGWQOz6FkbK3ZdtfYG2QMGY/s2048/Llanerch%20Vineyard-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TkkmsvmdW8PQxC5LCUtfXhj2ORKOqicxmauyHdi5SJ5YLbR9VgG25iKVzceNa7nO1UzHcz9G5yY2G8wlBfyRNgVg43f2sS3SXL235xZ_YMy7WAUZwkTFyPZrfp4zDzsLep8m6u3mc8nfJAnsTlaOqaaQOPDYxAFc_ylTPGWQOz6FkbK3ZdtfYG2QMGY/w640-h480/Llanerch%20Vineyard-05.jpg" width="640" /></a></div><br /><div>Gargantuan marinated Gordal olives (£4) were top drawer; they were a fine example of excellent ingredient sourcing.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRsWut5sXaZtb4ammIX5pX2LRPV4ziuyLLyWwZoAVVpIyGNzyO3oVXHvJQFRIpjhtTSHaKaAEkxea31vIDelP7aaNn66chSjmwhSZRAJ8fMk-7PevmvRRs6AHAlIF23c1NKHcs6DEGNVsp-TBnOiKaMjDccLEb52KIBsvtJ_3osBCke2_AGmRq63DTHo/s2048/Llanerch%20Vineyard-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRsWut5sXaZtb4ammIX5pX2LRPV4ziuyLLyWwZoAVVpIyGNzyO3oVXHvJQFRIpjhtTSHaKaAEkxea31vIDelP7aaNn66chSjmwhSZRAJ8fMk-7PevmvRRs6AHAlIF23c1NKHcs6DEGNVsp-TBnOiKaMjDccLEb52KIBsvtJ_3osBCke2_AGmRq63DTHo/w640-h480/Llanerch%20Vineyard-06.jpg" width="640" /></a></div><br /><div>A trio of langoustine quenelles (£2 supplement) were enjoyably light-textured but arguably a little too subtle when it came to their headline ingredient. But, the other components on the plate more than made up for it, a trio of tender, sweet langoustines, meaty borlotti beans with a nice amount of bite, and a sauce Natua (a creamy bechamel boosted by the intensity of shellfish).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiNzUk_PNO0bkNjRCtSe_tbzYthyphenhyphenzHj3bc0YGyLQga_LI3izKPPNBcaJIM0sGN5UxPnwIKwa9ZBh4w-e7bEUZzomIyoQsrqRhupyzKMZP83F4ND-ShAr8K2P5Kutl-0sz6MkhIgFMO42juqQocNNrM6xR1f83ky46aYZ1p1_uNonBXzVfvOGdHIWuIh4/s2048/Llanerch%20Vineyard-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiNzUk_PNO0bkNjRCtSe_tbzYthyphenhyphenzHj3bc0YGyLQga_LI3izKPPNBcaJIM0sGN5UxPnwIKwa9ZBh4w-e7bEUZzomIyoQsrqRhupyzKMZP83F4ND-ShAr8K2P5Kutl-0sz6MkhIgFMO42juqQocNNrM6xR1f83ky46aYZ1p1_uNonBXzVfvOGdHIWuIh4/w640-h480/Llanerch%20Vineyard-08.jpg" width="640" /></a></div><br /><div>Pressed confit of leeks was described by my mother-in-law as posh egg and chips based on its accompaniments. The pretty as a picture dish saw soft and sweet leeks topped with a beautifully runny egg, a tumble of crispy shoestring potatoes, and a well-balanced dressing with a compelling warmth of wholegrain mustard.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrg5hmpB-xldpq0TD4Vf-Rcu-fLIdHnaeE9lBVibWaXdNNxdWIL8-8oobgxKzZ9Ed3jVf5PzEIeoi57SVwoTbO4PCKfk1tWQgBQt49zyCMYdzftCFpoQXXnxycuN1d6n5ZKaMzpDzSqde00TzFnpn_nT9_j265kN4TOihjUBupHrT2ZNQ5ZK3xx0x8nZA/s2048/Llanerch%20Vineyard-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrg5hmpB-xldpq0TD4Vf-Rcu-fLIdHnaeE9lBVibWaXdNNxdWIL8-8oobgxKzZ9Ed3jVf5PzEIeoi57SVwoTbO4PCKfk1tWQgBQt49zyCMYdzftCFpoQXXnxycuN1d6n5ZKaMzpDzSqde00TzFnpn_nT9_j265kN4TOihjUBupHrT2ZNQ5ZK3xx0x8nZA/w640-h480/Llanerch%20Vineyard-09.jpg" width="640" /></a></div><br /><div>I opted for the meatiest of starters. A golden puck of caramelised-edged shredded pork shoulder had a killer core of earthy black pudding. Sweet, buttered carrots were a nice accompaniment, but it was slices of fragrant and palate warming ginger and a ginger scented carrot puree which provided the necessary top note to balance the richness of the meat.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tK4WKd0A3dlnhg1taJl1wRAtlIYnmsd4n-6_VTUXR2NmmyAOpORHM9OsUAb25yQBGr0VkNvYOi1Y5bu-9Gn_orA3alqPcwMEhuhknQzVEOgvEcpy8jeO13JidxxWHHBRYJwa5yffHI9lFf1i-9a720z0t7VIugm8N3I6KXx31diK20dqOU-RIlm49sQ/s2048/Llanerch%20Vineyard-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tK4WKd0A3dlnhg1taJl1wRAtlIYnmsd4n-6_VTUXR2NmmyAOpORHM9OsUAb25yQBGr0VkNvYOi1Y5bu-9Gn_orA3alqPcwMEhuhknQzVEOgvEcpy8jeO13JidxxWHHBRYJwa5yffHI9lFf1i-9a720z0t7VIugm8N3I6KXx31diK20dqOU-RIlm49sQ/w640-h480/Llanerch%20Vineyard-10.jpg" width="640" /></a></div><br /><div>Having ordered a rib-sticker of a starter, I of course followed it up with one for main course too.</div><div><br />A leaning tower of braised shin of beef was a real trencherman’s portion. Nudge apart tender and super rich in flavour, it was topped with squidgy and sweet confit garlic cloves and intense caramelised garlic crisps. A vibrant spinach puree and a rich, glossy and meaty bordelaise sauce provided were both excellent, but such was the portion of the meat that it would have benefited from a little extra jug of sauce on the side.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkk4euTTJC7aezBKPAcWH_QyAKQt-n4Cft-0tel73Xbt6O9-XNiNKP8xvUtwP5tPGzDa0eugthX41J-qJVt07XAWoFrmcuiSy-ymcySN72P1kUuhuiiO7Y-ugOC1jitER3fs5ITaCbrztTz6IDvpiM9e4Sw6-syCXRI8b97tX-XO3GubbCIbhhakiQp9Q/s2048/Llanerch%20Vineyard-16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkk4euTTJC7aezBKPAcWH_QyAKQt-n4Cft-0tel73Xbt6O9-XNiNKP8xvUtwP5tPGzDa0eugthX41J-qJVt07XAWoFrmcuiSy-ymcySN72P1kUuhuiiO7Y-ugOC1jitER3fs5ITaCbrztTz6IDvpiM9e4Sw6-syCXRI8b97tX-XO3GubbCIbhhakiQp9Q/w640-h480/Llanerch%20Vineyard-16.jpg" width="640" /></a></div><br />If my main was an exercise in richness the other was beautifully light, yet no less flavoursome. A precisely steamed fillet of trout was sat on a bed of salty samphire, briny cockles and vibrant sea vegetables. A jug shellfish broth, which had the compelling savoury hit of mussel liquor, was an excellent dressing for the dish.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1RW0sjB4Ai3dgEZPMwmshfL4duGN1D_xmq2jv06U_CigfhHwxcEJ24rk5MDYbUujDG1h0d6e4RwWCTbchhwSRK0ZDg552gwnJc-YEIN4iTN-NmHRYcJ_vyiyjQ4w3r05AuG8PNkrNEn55nPa8hMm_CcX6VYXxaDZAd79-LPIH2MYHicKtjrusrr5xC8/s2048/Llanerch%20Vineyard-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1RW0sjB4Ai3dgEZPMwmshfL4duGN1D_xmq2jv06U_CigfhHwxcEJ24rk5MDYbUujDG1h0d6e4RwWCTbchhwSRK0ZDg552gwnJc-YEIN4iTN-NmHRYcJ_vyiyjQ4w3r05AuG8PNkrNEn55nPa8hMm_CcX6VYXxaDZAd79-LPIH2MYHicKtjrusrr5xC8/w640-h480/Llanerch%20Vineyard-12.jpg" width="640" /></a></div><br />Accompaniments, all included in the price of the meal, were very good. Decadent cabbage flecked with salty bacon and drenched in cream was a meal in itself.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVT-TCz9qn42Ubbv1i8fHLFh7XrVImEjOlj7S9RGfzUexlNFrx5X5cAJaXCL0c6rmLg2-QAjaQ8OoolQwx365p4HKYYAO8c5drpKnc7VZRyyfp-Mi54d81ayTScdaVjJLZ9me468WdNloillN8NHyRTiRTkDtZOrJUhNaaS7fTX-kNNO2fF0xdhtP12ow/s2048/Llanerch%20Vineyard-13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVT-TCz9qn42Ubbv1i8fHLFh7XrVImEjOlj7S9RGfzUexlNFrx5X5cAJaXCL0c6rmLg2-QAjaQ8OoolQwx365p4HKYYAO8c5drpKnc7VZRyyfp-Mi54d81ayTScdaVjJLZ9me468WdNloillN8NHyRTiRTkDtZOrJUhNaaS7fTX-kNNO2fF0xdhtP12ow/w640-h480/Llanerch%20Vineyard-13.jpg" width="640" /></a></div><br />Finely layered confit potato terrine had good crisp edges to balance their soft and tender interiors.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJ6neIdohYZxsO28edPZKz9EP3V-LP1n_XjP_cey7UAJbVMBnOPFAK_S1B9aNS1RMwlUZxMVxq_f8SmiHdw6gGv72cv2zRedKAvbouH-pbRAXJf8XU6So_r1d8JzQRQhGeN8FYqXPwC38riGEQE2366nxpdKIkZl999wYlhEMrK-YUyfkvEAQMfWdJJU/s2048/Llanerch%20Vineyard-14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJ6neIdohYZxsO28edPZKz9EP3V-LP1n_XjP_cey7UAJbVMBnOPFAK_S1B9aNS1RMwlUZxMVxq_f8SmiHdw6gGv72cv2zRedKAvbouH-pbRAXJf8XU6So_r1d8JzQRQhGeN8FYqXPwC38riGEQE2366nxpdKIkZl999wYlhEMrK-YUyfkvEAQMfWdJJU/w640-h480/Llanerch%20Vineyard-14.jpg" width="640" /></a></div><br /><div>Buttered carrots, the most basic of the sides, had a pleasing bite and nice sweetness.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBNOVj5vqxUzDDdSjBfqlpctwKvdX2XWAAtUAUI830sbUAlrFu9cS3vuDNjhjg_x-eIkOfgpbQ-Fn5eoHrJpgInUJkLJG8x40Ev8VFqL-72KOm5nKBxA9we6sYKyNsmOakbGxI0uvVcWB0C8jGvM6kv4RYqMQO-zRYzBs8kT8uPtC6_CakzT6Xrd-6vs/s2048/Llanerch%20Vineyard-15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBNOVj5vqxUzDDdSjBfqlpctwKvdX2XWAAtUAUI830sbUAlrFu9cS3vuDNjhjg_x-eIkOfgpbQ-Fn5eoHrJpgInUJkLJG8x40Ev8VFqL-72KOm5nKBxA9we6sYKyNsmOakbGxI0uvVcWB0C8jGvM6kv4RYqMQO-zRYzBs8kT8uPtC6_CakzT6Xrd-6vs/w640-h480/Llanerch%20Vineyard-15.jpg" width="640" /></a></div><br />Dessert was my standout dish of the meal and that’s no slight on the quality of the rest of the food. It was simply one of the best puds I’ve eaten in a while. A gloriously rich, dense and silky-smooth chocolate delice (£10) was coated in a fine crisp chocolate coating and topped with whipped cream with a boozy hit of whisky. Crisp honeycomb shaped biscuits, chocolate sails and a malty chocolate crumb completed the deliciously indulgent dessert.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10dqtZGTLBadeiAscQtaItk7mnaBxeIdc2X3PYBr4cTbc7ORsfqXjIivmak5JzMLBxJYMfh9_1LIqXHHWS6U254Ma8_1AFSlF92MwmB5L7oBNYTb0oCcwWhWMTyopl7XBxJOAU6MeYG7kOz7oSfU4SOqDFW6RmCx3c1h13608Q5Ef_v4ehFKLP1x5q6Y/s2048/Llanerch%20Vineyard-19.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10dqtZGTLBadeiAscQtaItk7mnaBxeIdc2X3PYBr4cTbc7ORsfqXjIivmak5JzMLBxJYMfh9_1LIqXHHWS6U254Ma8_1AFSlF92MwmB5L7oBNYTb0oCcwWhWMTyopl7XBxJOAU6MeYG7kOz7oSfU4SOqDFW6RmCx3c1h13608Q5Ef_v4ehFKLP1x5q6Y/w640-h480/Llanerch%20Vineyard-19.jpg" width="640" /></a></div><br />A moist yet not too dense fruit cake (£9) was laden with booze-soaked fruit. Salty, creamy and slightly funky Gorwydd Caerphilly should have been the ideal accompaniment, but the piece of cheese which was initially delivered was sadly almost entirely rind. When this was pointed out, it was immediately supplemented with two additional generous pieces.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknODd7uZ9GjhFGCpI_QO26chAVq989Z1A1Pb0xwt_WU-jQzV6jHYqqL0C1rADVlOGaLFY9WMKE59COXxeuke5N0iFDcxRtvBoiyQIMsVMYdwZWTMKC6RhtDhBY7_II5VxlW1oP2a9CwplqPYaqX1JQen7O392a1bTJDhRaYTG31Hqg13C9wpKK9radbU/s2048/Llanerch%20Vineyard-20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknODd7uZ9GjhFGCpI_QO26chAVq989Z1A1Pb0xwt_WU-jQzV6jHYqqL0C1rADVlOGaLFY9WMKE59COXxeuke5N0iFDcxRtvBoiyQIMsVMYdwZWTMKC6RhtDhBY7_II5VxlW1oP2a9CwplqPYaqX1JQen7O392a1bTJDhRaYTG31Hqg13C9wpKK9radbU/w640-h480/Llanerch%20Vineyard-20.jpg" width="640" /></a></div><br /><div>We had a corking lunch of big flavoured, technique-packed cooking at Llanerch Vineyard and it’s a testament to the talented team in the kitchen. If you’re looking to get away from it all whilst only being a fifteen minute hop from Cardiff, then Llanerch Vineyard should firmly be on your map.</div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>Llanerch Vineyard Hotel, Hensol, Vale of Glamorgan CF72 8GG</div><div><b>Web - </b><a href="https://llanerch.co.uk/">https://llanerch.co.uk/</a></div><div><b>Telephone - </b>01443 222 716<br /> <div><br /></div></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-53941156965786105632024-01-27T08:42:00.000+00:002024-01-27T08:42:46.638+00:00Silures, Roath, Cardiff restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxH5upwwqohTcmOrUko9crJH8fuEOgHt2Lfo2Fnxyhbl1cD4gMqe4hO150_QRm0hbn4Vlsr7VUWaVAlBPksBOTh637uAr6mUDqVlX5P8NvtuWslNTyoAm4TKCm7ukMBxz6ShCn0YtFGHB7uWAhKYKp2O0TR6nAaVetqlyk35ljtMtw32KBmztmgfopEqE/s2048/Silures%20Cardiff-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxH5upwwqohTcmOrUko9crJH8fuEOgHt2Lfo2Fnxyhbl1cD4gMqe4hO150_QRm0hbn4Vlsr7VUWaVAlBPksBOTh637uAr6mUDqVlX5P8NvtuWslNTyoAm4TKCm7ukMBxz6ShCn0YtFGHB7uWAhKYKp2O0TR6nAaVetqlyk35ljtMtw32KBmztmgfopEqE/w640-h480/Silures%20Cardiff-01.jpg" width="640" /></a></div><br /><div>When it comes to the distribution of Cardiff’s high-end independent restaurants, the city centre and the west side of town have all the fun.</div><br />Thomas by Tom Simmons, Heaney’s, The Heathcock, Pasture, Asador 44, Purple Poppadom, Parallel and Poca are just a few of the places which I wish were closer to my doorstep on the east side of the city. <br /><br />So, I’ve always felt there’s been a gap in the market (if there is such a thing during this perilous time for the hospitality sector) for something a bit swanky on Roath’s Wellfield Road. <br /><br />Enter Silures, which opened on the former site of the Cameo Club in May last year and is named after an ancient tribe of warrior people who occupied Southeast Wales during the first century AD. <br /><br />With owners who come from a background in luxury hotels, it’s unsurprising that Silures so effectively conjures a high-end experience. Its moody lighting, wood-panelled walls, rich colour palette, and a beauty of a bar, make it a place which would look just as comfortable in Mayfair as in Roath.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0UEKlvXUVfaWv3gKgZKao3S9lGDLYITVTi_emcgoVhYpLpeMjS8oA78pG7LiAGpxthINkNrwb4R1LKfII-bZrBJLvBgtqk5bsZwFxWpZL-WP34ilNHbc6s7lt2yqN1hScmqMAhgN1tNNiFdPTmh_UDqC1VgXNRkZCrKHBvtp43piWqYLsUrjNtxexj0/s2048/Silures%20Cardiff-17.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0UEKlvXUVfaWv3gKgZKao3S9lGDLYITVTi_emcgoVhYpLpeMjS8oA78pG7LiAGpxthINkNrwb4R1LKfII-bZrBJLvBgtqk5bsZwFxWpZL-WP34ilNHbc6s7lt2yqN1hScmqMAhgN1tNNiFdPTmh_UDqC1VgXNRkZCrKHBvtp43piWqYLsUrjNtxexj0/w640-h480/Silures%20Cardiff-17.jpg" width="640" /></a></div><br />Silures’ all-day dining menu is billed as “Modern European” with dishes including Orkney XL King Scallop with champagne beurre blanc (£18), half lobster thermidor (£35), miso-glazed aubergine (£24), and Cote de boeuf for two (£85). This pricing clearly positions it at Cardiff’s pricier end of the spectrum. But, if you’re looking for a more budget friendly visit then their three course set lunch will set you back £30 and their Sunday lunch menu is £35 too.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0grhyZ2RmqHDQ5wYKUI3ElRYQH-TM5kHIOeF4WIB5_FTPcL_heaMKcUfe6FuMg8Io4HRuMF8pEHMzNlRpoVbVp0FsBToTNcBn88tsNd1UH1Yh8w4ftkGNQFUysh6LzcyG7IECHJGCs3bLkAQPG3DEUON53WhYdN4TIXbMAeW7aTx0aNL9W4dtXG971k/s2048/Silures%20Cardiff-16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1519" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0grhyZ2RmqHDQ5wYKUI3ElRYQH-TM5kHIOeF4WIB5_FTPcL_heaMKcUfe6FuMg8Io4HRuMF8pEHMzNlRpoVbVp0FsBToTNcBn88tsNd1UH1Yh8w4ftkGNQFUysh6LzcyG7IECHJGCs3bLkAQPG3DEUON53WhYdN4TIXbMAeW7aTx0aNL9W4dtXG971k/w474-h640/Silures%20Cardiff-16.jpg" width="474" /></a></div><br />We were visiting Silures with friends who are regulars and had a voucher for 50% off the bill as part of a Christmas promotion. But, on certain days of the week throughout January, February and March, Silures are offering 30% off their a la carte menu for tables booked through <a href="https://www.thefork.co.uk/restaurant/silures-r756543" target="_blank">The Fork</a>. <br /><br />On the booze front, a bottle of Montgomery sparking Seyval Blanc (£65) was a light and very gluggable bottle of Welsh fizz. It’s great to see the Welsh wine industry going from strength to strength. A delicious bottle of Greywacke New Zealand Sauvignon Blanc (£56) was packed with crunchy green peppers.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-NE8cCgK9xZFNuPRpavmrnuTZ-Nv7g_VHUvUF4oGhwMobQQtgx4VDDYWUmBCCeHDGjsxO5i8go1QhvZNcD8DaMn1_nR17OxdUC3TVitlXHMdBoht9aGWUUe7EbP9Vha1SWTEpErSk4nSqqBzdtKcbM9DjjDTLmupjR-_sGlQDfZeD2tAxfbHZbPp_9w/s1200/Silures%20wine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-NE8cCgK9xZFNuPRpavmrnuTZ-Nv7g_VHUvUF4oGhwMobQQtgx4VDDYWUmBCCeHDGjsxO5i8go1QhvZNcD8DaMn1_nR17OxdUC3TVitlXHMdBoht9aGWUUe7EbP9Vha1SWTEpErSk4nSqqBzdtKcbM9DjjDTLmupjR-_sGlQDfZeD2tAxfbHZbPp_9w/w640-h640/Silures%20wine.jpg" width="640" /></a></div><br />Snacks took the form of grilled sourdough (£4), which had a good char and was pre-drizzled with extra virgin olive oil. However, with the range of amazing butters on offer at similar level restaurants in the city, Silures’ bread offering felt like a bit of a missed opportunity.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lszvHGjmua9nFcSiPQpL06iECr293dGua4bDSjCX9RIrfxOPBugrGd1I0IcYn72UZu7XUH5_s73z-jwa6-Uf4243z6MJPZSKwfyXEndcrTtkUEtAg6FRdoOqab-AgLwLY90lFrvgbl6HWyAKVg4pXuT_gz6b-JClJLi0cNFvwO_AYgBBfhT7Oj9A9HA/s2048/Silures%20Cardiff-14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lszvHGjmua9nFcSiPQpL06iECr293dGua4bDSjCX9RIrfxOPBugrGd1I0IcYn72UZu7XUH5_s73z-jwa6-Uf4243z6MJPZSKwfyXEndcrTtkUEtAg6FRdoOqab-AgLwLY90lFrvgbl6HWyAKVg4pXuT_gz6b-JClJLi0cNFvwO_AYgBBfhT7Oj9A9HA/w640-h480/Silures%20Cardiff-14.jpg" width="640" /></a></div><br />To start, a big bowl of thick, sweet and earthy Jerusalem artichoke soup (£10) was well-seasoned with the umami hit of black garlic. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMIoYJZyMgCZgsjjf6FESqy1veFSN9e9NbJ5kOHUmvJse3wRm_shB33yqwfihTLrgJ95CucwR97ntd0ivBKv3cZpBI4bYsPwylkFyQMya6aQVXdMR6ZYxWB3UFcI4usOIhRtjTbqKG-ezyfpE9CgagWXe4Hil0zXVZubQkMNR2Ilv6bqlHC8A-IisCSo/s2048/Silures%20Cardiff-13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMIoYJZyMgCZgsjjf6FESqy1veFSN9e9NbJ5kOHUmvJse3wRm_shB33yqwfihTLrgJ95CucwR97ntd0ivBKv3cZpBI4bYsPwylkFyQMya6aQVXdMR6ZYxWB3UFcI4usOIhRtjTbqKG-ezyfpE9CgagWXe4Hil0zXVZubQkMNR2Ilv6bqlHC8A-IisCSo/w640-h480/Silures%20Cardiff-13.jpg" width="640" /></a></div><div><br /></div>A Jerusalem artichoke skin crisp provided welcome texture contrast, but it was an accompanying warm blue cheese scone that was the star of the show. Soft crumbed and studded with salty nuggets of cheese, it was a huge upgrade on a bread roll.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAMcUF5eycwjN2QUZyo7A9bPd9nT_RROqMrF-oPD9jwYbNQh-3PpTGd9wfAuqF8I_sZ0K5tI1YOn77BfYWWqykm4EMT8lpv5FOQyRT346R8teTjO2XoaW6zdZQhcfR4h2SJfJ3wQH-8vXRbQyylYshZk_nQCZ1uBLMsPXa2K8cjdKgoZyAMTIHiFQRFQ/s2048/Silures%20Cardiff-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAMcUF5eycwjN2QUZyo7A9bPd9nT_RROqMrF-oPD9jwYbNQh-3PpTGd9wfAuqF8I_sZ0K5tI1YOn77BfYWWqykm4EMT8lpv5FOQyRT346R8teTjO2XoaW6zdZQhcfR4h2SJfJ3wQH-8vXRbQyylYshZk_nQCZ1uBLMsPXa2K8cjdKgoZyAMTIHiFQRFQ/w640-h480/Silures%20Cardiff-12.jpg" width="640" /></a></div><br /><div>A pair of super tender and fat-rich boneless lamb ribs (£14) had a great intensity of flavour. I really enjoyed their sticky, gelatinous skin but some might prefer a crisper finish. Accompaniments all served to balance the meat’s richness; the tang of sorrel fragranced yoghurt, briny cured anchovies, and pearls of cleansing pomegranate were all bob on.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC5HsodRdcosxbWIxt6UieQMZciIphwMmBQVng21Uas8bxk31VR3tJzuRcaMhIW7HFGyED8I6lPCuqiQf2vz6hEhPyjROuA8lXIYGFpL8A2bT0P6C70YHeuu4M4sMwyqt5MqhEZ38zZC-4izx4rbcDPqMpxMfekkwPKP2kUxW2WprubcDTi_rgY2JHeA/s2048/Silures%20Cardiff-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1455" data-original-width="2048" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC5HsodRdcosxbWIxt6UieQMZciIphwMmBQVng21Uas8bxk31VR3tJzuRcaMhIW7HFGyED8I6lPCuqiQf2vz6hEhPyjROuA8lXIYGFpL8A2bT0P6C70YHeuu4M4sMwyqt5MqhEZ38zZC-4izx4rbcDPqMpxMfekkwPKP2kUxW2WprubcDTi_rgY2JHeA/w640-h454/Silures%20Cardiff-11.jpg" width="640" /></a></div><br /><div>Onto mains, and a wild mushroom risotto (£26) had a good loose texture and just the right amount of bite on each grain of rice. The funk of fungus, a savoury twang of Spenwood cheese, and crispy sage leaves all contributed to a very good risotto, but I think the flavour intensity could have been dialled up another notch. Surprisingly, generous shavings of Welsh black truffle were slightly muted and didn’t add a huge amount of flavour to the dish.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTvSGCAgZ3mAO6uvnN0X_eU5uf7qhpc7sliB1Mzu51EdqGkBOMKFPJkZZJV1DvSfXBtYNfDnS1vz-qpXncaG0PdjtAKKJ5l0YZIy__S3xtr4V8qxjcFbGvUF4F7_zpa78adSRcf-_0rPJjFSKBPSAyUPh0VJKSFs8z2sn98b1piD81vGTkxIut5xFBXg/s2048/Silures%20Cardiff-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTvSGCAgZ3mAO6uvnN0X_eU5uf7qhpc7sliB1Mzu51EdqGkBOMKFPJkZZJV1DvSfXBtYNfDnS1vz-qpXncaG0PdjtAKKJ5l0YZIy__S3xtr4V8qxjcFbGvUF4F7_zpa78adSRcf-_0rPJjFSKBPSAyUPh0VJKSFs8z2sn98b1piD81vGTkxIut5xFBXg/w640-h480/Silures%20Cardiff-07.jpg" width="640" /></a></div><br /><div>Creedy Carver duck breast (£30) hit the bullseye in its cooking. Blushing pink and tender, with well-rendered fat, it was just a slight shame that it was noticeably cooler than the other excellent elements on the plate. Fall apart tender confit duck leg with a sweet and savoury soy glaze, precisely cooked leaves of cavolo nero, a dollop of squash puree with crispy cavolo nero, and an intense, glossy and sticky bordelaise sauce all combined to make a delicious plate of food.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jEu3gk9k_6ifkwah8cEAPGg7F5zieibdwtREbbUH5LP6qJMXhpfI7_uEkOn2K6Fjzsylsx8uAu7ap9tyy0xt1KdXZHQX_iSdZx_nzLky_q4dgHFfuv7sz0PP-lr13c3oNBFgDaQIofL7Svgm67Km7VvDm6N9mYdm-bDZBAwRtyP5CZae2gLJidK4rKM/s2048/Silures%20Cardiff-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jEu3gk9k_6ifkwah8cEAPGg7F5zieibdwtREbbUH5LP6qJMXhpfI7_uEkOn2K6Fjzsylsx8uAu7ap9tyy0xt1KdXZHQX_iSdZx_nzLky_q4dgHFfuv7sz0PP-lr13c3oNBFgDaQIofL7Svgm67Km7VvDm6N9mYdm-bDZBAwRtyP5CZae2gLJidK4rKM/w640-h480/Silures%20Cardiff-09.jpg" width="640" /></a></div><br /><div>Bowlfuls of first-rate macaroni cheese (£5) had an indulgently thick cheese sauce with a big hit of sharp and savoury cheese and a crust of melted stuff on top for good measure. I’d have been happy with it as it was, but our friends insisted on pimping it up with sweet and meaty chunks of lobster and crayfish (£6 extra) and a flurry of funky truffle (£4 extra).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAb6Tk7YBeX-awM6kr7cvG9YPIm4LvqwSRGW2XurzfwhxIAhvRbTbR_UvhETJjZs3lXXbJV446ZXTHK2RwUenjdoykTLLfiHxiLRTJnl_VeWeW87B_4n3E3KiEK-WS6MecDiWnJxloK_SUQqeZVJYN77nbQDQMS4eIIxOaeyiVxjsbQQwnn4UhGTUEdw/s2048/Silures%20Cardiff-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAb6Tk7YBeX-awM6kr7cvG9YPIm4LvqwSRGW2XurzfwhxIAhvRbTbR_UvhETJjZs3lXXbJV446ZXTHK2RwUenjdoykTLLfiHxiLRTJnl_VeWeW87B_4n3E3KiEK-WS6MecDiWnJxloK_SUQqeZVJYN77nbQDQMS4eIIxOaeyiVxjsbQQwnn4UhGTUEdw/w640-h480/Silures%20Cardiff-06.jpg" width="640" /></a></div><br /><div>Thick-cut chips (£5) had a lovely golden hue, rustly crunch, and soft fluffy interiors.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMw2yNhpuMLKcc1vd_edIi3hE0_b6KpMzfqvZG5iFPIpy2Ip7vJ9wBTIwm9ApEXPKZ_f4q_UFTUZPbGxoT_noqGeTy1Vs3ArVdl_cTQ9lDSAKt81XHuv8w_49TAmNO5nO9mCXnc6DqboLLojXXuM0xdLMV_sI1YdAteV0TKNraFzxOPZv3Zz0OJR5CPpA/s2048/Silures%20Cardiff-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMw2yNhpuMLKcc1vd_edIi3hE0_b6KpMzfqvZG5iFPIpy2Ip7vJ9wBTIwm9ApEXPKZ_f4q_UFTUZPbGxoT_noqGeTy1Vs3ArVdl_cTQ9lDSAKt81XHuv8w_49TAmNO5nO9mCXnc6DqboLLojXXuM0xdLMV_sI1YdAteV0TKNraFzxOPZv3Zz0OJR5CPpA/w640-h640/Silures%20Cardiff-05.jpg" width="640" /></a></div><br /><div>For dessert, a dome of soft and light crumbed sticky toffee pudding (£8) was well-drenched in a creamy caramel sauce which didn’t go too big on the toasty dark sugar notes. In case my blood sugar levels needed topping up further, an extra jug of the sauce was left on the side. Dense and silky clotted cream ice cream and buttery shortbread crumbs were lovely accompaniments.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTFd_Lr6GjLcLMBj5kpjf9qmW_VNhbGDQcfml_l7gNCEMhWYcg_z64ucbY6u70MhDVUPyRWJZ8EK11yT1ihk0aA12hl4sLH1eQnyTZHajK5Q0AJR7wkow9M7biuPs7Q_xFNsyBR_PGHi3l4OF8r2Kh3AbezhJi3h6RQME4ihiqoZ_0RiWNW2ZghNLgGY/s2048/Silures%20Cardiff-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTFd_Lr6GjLcLMBj5kpjf9qmW_VNhbGDQcfml_l7gNCEMhWYcg_z64ucbY6u70MhDVUPyRWJZ8EK11yT1ihk0aA12hl4sLH1eQnyTZHajK5Q0AJR7wkow9M7biuPs7Q_xFNsyBR_PGHi3l4OF8r2Kh3AbezhJi3h6RQME4ihiqoZ_0RiWNW2ZghNLgGY/w640-h480/Silures%20Cardiff-03.jpg" width="640" /></a></div><br /><div>A saucepan of thick and smooth white chocolate crème brûlée (£8) was well-judged in its use of white chocolate; it deftly avoided being too sweet whilst adding an extra flavour dimension. Meanwhile, the fine crunchy caramel top was bolstered by the presence of additional nuggets of toasty honeycomb.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dggCRCI6_IsRyReuFf8paJojhiNTDFaO2Se2-pkE5vhiPScmnkOVz-qHE_qSfWYyn1_yX3yhe17QOY1-EyCGoubFlsOgrMgV0LWV53qi27VMcuKbGCwdS5PpmSQg3u9WixwqAMzpCXqxC8hPOuN75J4K7sjM3A8JZAGLdyIUBrCnEtFF3s6ktCIelM0/s2048/Silures%20Cardiff-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dggCRCI6_IsRyReuFf8paJojhiNTDFaO2Se2-pkE5vhiPScmnkOVz-qHE_qSfWYyn1_yX3yhe17QOY1-EyCGoubFlsOgrMgV0LWV53qi27VMcuKbGCwdS5PpmSQg3u9WixwqAMzpCXqxC8hPOuN75J4K7sjM3A8JZAGLdyIUBrCnEtFF3s6ktCIelM0/w640-h480/Silures%20Cardiff-04.jpg" width="640" /></a></div><br /><div>We rounded off our meal with a pair of cracking cocktails, a White Russian (£10) and a margarita (£10.50). Having previously visited Silures for cocktails, it’s fair to say that they really know their way around a drinks cabinet.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQqK1a4s6R4dTV34bYlgke8W-E2GsRGTpsB6li3fa_WiBCMjnOtFJWyEVJ2JDp1HGLUI5JGW4DuqYUIxeFvZq6mUizbh60JZPIYjbRpVgl01x8niFHur1MabLHQgs_yZQsW_ZwRFjUe9rqJ1qnW7uM1vzhqtQCoP4rSs_nd8VkJ0nklyAH5XRfKZS-nk/s2048/Silures%20Cardiff-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQqK1a4s6R4dTV34bYlgke8W-E2GsRGTpsB6li3fa_WiBCMjnOtFJWyEVJ2JDp1HGLUI5JGW4DuqYUIxeFvZq6mUizbh60JZPIYjbRpVgl01x8niFHur1MabLHQgs_yZQsW_ZwRFjUe9rqJ1qnW7uM1vzhqtQCoP4rSs_nd8VkJ0nklyAH5XRfKZS-nk/w640-h480/Silures%20Cardiff-02.jpg" width="640" /></a></div><br /><div>Overall, we had an excellent evening at Silures. With their high-end comfort food, attentive service and classy setting, Silures brings a bit of lux to Roath. Whilst it’s clearly possible to splurge a load of money on a visit, their current <a href="https://www.thefork.co.uk/restaurant/silures-r756543" target="_blank">30% off deal</a> and set lunch menus mean there are some very good offers to be had too.</div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>Silures, 55 Wellfield Rd, Cardiff CF24 3PA</div><div><b>Web - </b><a href="https://www.silures-amh.com/">https://www.silures-amh.com/</a></div><div><b>Telephone - </b>029 2280 6369</div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-50999594377522670232024-01-19T08:09:00.002+00:002024-01-20T08:31:16.730+00:00Hug Paeng, Roath, Cardiff Thai takeaway review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeXxiVT7scjER0v0y6878N5uOuFISwvY78uU_GebW9BN6-0sCLIJAwSEEjkuIwq5M0z8GilUN0wvDH4mBnlXx1tZlCYYll_s5c-gm15pWRdf4QnK10oQJsRMl8NZHjA3zOvnlVU05haNPoyQ4GH6174BiRIkrwjeh8N4pd6FlGOFpQ9JYsSgieOvQ-Qw/s2048/Hug%20Paeng%20Cardiff-9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeXxiVT7scjER0v0y6878N5uOuFISwvY78uU_GebW9BN6-0sCLIJAwSEEjkuIwq5M0z8GilUN0wvDH4mBnlXx1tZlCYYll_s5c-gm15pWRdf4QnK10oQJsRMl8NZHjA3zOvnlVU05haNPoyQ4GH6174BiRIkrwjeh8N4pd6FlGOFpQ9JYsSgieOvQ-Qw/w640-h480/Hug%20Paeng%20Cardiff-9.jpg" width="640" /></a></div><br /><div>Setting up a food business in your own home was very 2020-21.</div><br />From cookies to chilli sauce and brownies to <a href="https://gourmetgorro.blogspot.com/2021/05/the-biryani-pot-and-few-other-places-to.html" target="_blank">biryani</a>, there were plenty of people who got in on the side hustle action during lockdown. <br /><br />However, whilst many of these cottage industries have fallen by the wayside as the pandemic has (hopefully) begun to disappear in the rear-view mirror, one business which has had longevity is Hug Paeng.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvm8sxnuxxZpmhfWzZNDyXanH_9BZ4WGpELCnMPIkvUGxhsXofmtBSLy9eVjjML5t-iOrOnXwQ6KItDtZrmjriqsNYk4Gc3ix5oTZQO96GhG7EkW66vUMs7a0wdXpQ3SddiYAwfm7Cuegv4jQ9qAHp9rsGm3UQ_YJI2QEkDC3c7Mt6pLmBOXoQsMR7gxE/s2048/Hug%20Paeng%20Cardiff-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvm8sxnuxxZpmhfWzZNDyXanH_9BZ4WGpELCnMPIkvUGxhsXofmtBSLy9eVjjML5t-iOrOnXwQ6KItDtZrmjriqsNYk4Gc3ix5oTZQO96GhG7EkW66vUMs7a0wdXpQ3SddiYAwfm7Cuegv4jQ9qAHp9rsGm3UQ_YJI2QEkDC3c7Mt6pLmBOXoQsMR7gxE/w640-h480/Hug%20Paeng%20Cardiff-8.jpg" width="640" /></a></div><br />Based out of a home kitchen in Roath, I originally interviewed Hug Paeng’s owner Sranya Khaengkhan for WalesOnline shortly after she’d set up the business in 2021. <br /><br />Mrs G and I were both seriously impressed by their fresh and fragrant Thai food, which utilises curry pastes that Sranya makes from scratch. And in the years since, several people have told us it’s their favourite Thai cooking in Cardiff. <br /><br />As I haven’t reviewed Hug Paeng on this blog, I thought it was high time for a revisit. Open in the evenings from Tuesday to Saturday, you can order to collect from Hug Paeng directly via their website. Or if you’re looking for home delivery, they’re available on the usual platforms.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTAc3keJxTSorA3tNBqOGGLRzVTGYJ1AZU_fqSWIx9IYeLa8wxeul9XhFey0i0m_Onbucv4tpGwGMpB-CKcryJAogr8IJPHu2iMHqYgZsAm_1zT8vYXCoB9DrndDJyFkckE4-tui7nKdZ9086s1lhP-J79oi8ell7JlOlVExMrazMYJTLjMKRlzv42rs/s2048/Hug%20Paeng%20Cardiff-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTAc3keJxTSorA3tNBqOGGLRzVTGYJ1AZU_fqSWIx9IYeLa8wxeul9XhFey0i0m_Onbucv4tpGwGMpB-CKcryJAogr8IJPHu2iMHqYgZsAm_1zT8vYXCoB9DrndDJyFkckE4-tui7nKdZ9086s1lhP-J79oi8ell7JlOlVExMrazMYJTLjMKRlzv42rs/w640-h480/Hug%20Paeng%20Cardiff-1.jpg" width="640" /></a></div><br />Hug Paeng’s menu is reassuringly concise, offering green and red curry and spring rolls as well as a selection of seasonal specials. This month there’s pineapple fried rice, tom yum soup, and stir-fried homemade rice noodles. It’s also worth noting that Hug Paeng’s curry pastes are vegan and almost all the dishes are available with tofu or vegan chicken (as well as chicken or king prawns).<br /><br />As were a bit early to collect our takeaway, we had a couple of halves of Hobby Horse from the <a href="https://www.facebook.com/andrewbuchanbar/?locale=en_GB" target="_blank">Andrew Buchan</a> on Albany Road, which is located just a minute from Hug Paeng HQ. Our order was ready as soon as we knocked on the door and by the time we got home, it was still nice and hot. <br /><br />Totally crisp and grease-free veggie spring rolls (£4.75) were loaded with a savoury and spicy mix of carrot, glass noodles, onions and dried black mushrooms and accompanied by a pot of sweet and spicy sweet chilli sauce. They were excellent, and as they were baked, they felt less naughty than your average spring roll.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_t4qH_JNXMb1QaZykBBE1iVqWz0nHVAiUT9-wwwduEV0WzVQq5FWXuXFc_7IwmwXGlKLfTJnFjRkYw34X8a_PDpOU2zMdnfebcTIuCBo5LBRneHguQPMqmRMfLtZTWzl0RP5X65eIPQSPz127RWMxdPEgOScBK_AxtFFCx5CKvTAOgvJA63lNiL9gF8/s2048/Hug%20Paeng%20Cardiff-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_t4qH_JNXMb1QaZykBBE1iVqWz0nHVAiUT9-wwwduEV0WzVQq5FWXuXFc_7IwmwXGlKLfTJnFjRkYw34X8a_PDpOU2zMdnfebcTIuCBo5LBRneHguQPMqmRMfLtZTWzl0RP5X65eIPQSPz127RWMxdPEgOScBK_AxtFFCx5CKvTAOgvJA63lNiL9gF8/w640-h480/Hug%20Paeng%20Cardiff-7.jpg" width="640" /></a></div><br /><div>Green and red curries were both belters - heady with lemongrass, galangal, garlic, and chilli, and decadent with creamy coconut milk. Beautifully fresh and fragrant, I think you could tell that they were cooked using scratch-made curry pastes.</div><div><br />The chicken red curry (£10.25) just edged it for me with a more rounded richness and fiery chilli heat. In the depths of the bowl were plentiful pieces of beautifully tender and lightly caramelised grilled chicken and vibrant vegetables, including courgettes, green beans, carrot and tangy pineapple.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbz453uWe3MPef2tS5aibKwBDZYGjcF74wPNFKTq_5zQyRUPSYXhnunDuyp0jNp9cw_3lYyVHgst0ka9vj0OWVzD49wjPK3QfhVJcvj9NP6A9pcQzH2OpADlKU0ylvNUaqJf9RvBwclWdo4Gpf-aVNag4z01-xhoItPXTSKTshEzwAst1JJhNry29AjuA/s2048/Hug%20Paeng%20Cardiff-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbz453uWe3MPef2tS5aibKwBDZYGjcF74wPNFKTq_5zQyRUPSYXhnunDuyp0jNp9cw_3lYyVHgst0ka9vj0OWVzD49wjPK3QfhVJcvj9NP6A9pcQzH2OpADlKU0ylvNUaqJf9RvBwclWdo4Gpf-aVNag4z01-xhoItPXTSKTshEzwAst1JJhNry29AjuA/w640-h480/Hug%20Paeng%20Cardiff-4.jpg" width="640" /></a></div><br />The milder and more herbal green curry (£10) was laden with bronzed-edged tofu pieces and plenty more fresh vegetables, including peppers, aubergines and courgettes. It was so rich and meaty yet still vegan.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgToeyTNgRaYVIhl1NL6ByQiUmh62IRTdZXeIfyhv2xXJEjwql0SUz5O90zUOb3IrjEFIA-ZSch2nGOId31FSAI8yqLu2dwYssiWvh4zdatXRYVOrBLSx5d3sE07BLdTxq9jB5U_YhbgxAnmB6Ywkdke_81A4VWiKdir1m6G0xqp9eDl8Mx_Uo8LTm7c/s2048/Hug%20Paeng%20Cardiff-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgToeyTNgRaYVIhl1NL6ByQiUmh62IRTdZXeIfyhv2xXJEjwql0SUz5O90zUOb3IrjEFIA-ZSch2nGOId31FSAI8yqLu2dwYssiWvh4zdatXRYVOrBLSx5d3sE07BLdTxq9jB5U_YhbgxAnmB6Ywkdke_81A4VWiKdir1m6G0xqp9eDl8Mx_Uo8LTm7c/w640-h480/Hug%20Paeng%20Cardiff-6.jpg" width="640" /></a></div><div><br /></div><div>Generous pots of sticky grained fragrant jasmine rice (£2) were a lovely accompaniment for the curries.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZ1qu-OYqI5z30-nQ6JOnweYAFeFjR2_Io8k9Zj79kTJWGGRb6kobGAiGWgt6G17Q8fmK04XkOiTsHCyL1NtxfnvVmCB91ZqdpOuRc_yHL5q9sOxVkvGw-kNHF-vkyaZo2Qdo90mKUBQl0ywPNxxyhWYeon4xvnSn1_bRjHGEohqMBWorzOsYfXnKqig/s2048/Hug%20Paeng%20Cardiff-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZ1qu-OYqI5z30-nQ6JOnweYAFeFjR2_Io8k9Zj79kTJWGGRb6kobGAiGWgt6G17Q8fmK04XkOiTsHCyL1NtxfnvVmCB91ZqdpOuRc_yHL5q9sOxVkvGw-kNHF-vkyaZo2Qdo90mKUBQl0ywPNxxyhWYeon4xvnSn1_bRjHGEohqMBWorzOsYfXnKqig/w640-h480/Hug%20Paeng%20Cardiff-5.jpg" width="640" /></a></div><br /><div>A seasonal special of sen yai pad krai chicken (£10.25) saw thick, lightly glutinous and soft homemade rice noodles stir fried with tender chicken thigh, golden omelette pieces, carrot shavings and kale. Fragrant with lemongrass and galangal and accompanied by a dollop of sweet and fiery chilli paste, it was a comforting yet different fried noodle dish to any I've encountered.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8xDITzlejkZRpmm98MBsjvcopXgc4lsoqxffnalAiMp_ufS8glB-xXGfFKimJaKguMERuVDL5Wtb0YQ-5OBECcahlRTw0dGGv0zurOUnAB8zOQuMTFsnb8qN2JQDJcpasqSfIJDMRTNmRNJ8jCiBxmhkDFofnwpItHKeozTsZ8kiFneRkruaDonLXgk/s2048/Hug%20Paeng%20Cardiff-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8xDITzlejkZRpmm98MBsjvcopXgc4lsoqxffnalAiMp_ufS8glB-xXGfFKimJaKguMERuVDL5Wtb0YQ-5OBECcahlRTw0dGGv0zurOUnAB8zOQuMTFsnb8qN2JQDJcpasqSfIJDMRTNmRNJ8jCiBxmhkDFofnwpItHKeozTsZ8kiFneRkruaDonLXgk/w640-h480/Hug%20Paeng%20Cardiff-10.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">The finest example of a tom yum you'll encounter was hot, sour, sweet and savoury with an excellent complexity. This was no mere starter, but a meal in itself. In its depths bobbed mushrooms, fresh tomatoes, onions and courgettes. A prawn version (£10.75) was packed with plump sweet prawns and cubes of light, well-caramelised omelette whilst a tofu iteration (£8) contained airy tofu puffs and meaty grilled tofu. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5kmgY7dm061j0Iwp_A5dVqE_ZbVuhwO3HqRg2A71QxDn0-zaxmAAf18Mw9DbW209-ffcncaH5of_sEBlgqWG3lqxvQO-MJinCFWAfzuSM25kNywCXty-zcrt5I4WQIojcNf6GXBE6qCvrhNeau7O7p2rsk4cuzZG1ynD50pN7WS1d1tsudRWeH7f8n4/s2048/Hug%20Paeng%20Cardiff-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5kmgY7dm061j0Iwp_A5dVqE_ZbVuhwO3HqRg2A71QxDn0-zaxmAAf18Mw9DbW209-ffcncaH5of_sEBlgqWG3lqxvQO-MJinCFWAfzuSM25kNywCXty-zcrt5I4WQIojcNf6GXBE6qCvrhNeau7O7p2rsk4cuzZG1ynD50pN7WS1d1tsudRWeH7f8n4/w640-h480/Hug%20Paeng%20Cardiff-11.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">You can tell that everything Hug Paeng serves is homecooked with a lot of care and attention rather than churned out in bulk. Their gorgeously fresh and fragrant Thai food is the kind of takeaway food I’d gladly eat every week.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>The Details:</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Address - </b>Hug Paeng, 23 Donald Street, Cardiff CF24 4TJ Wales, United Kingdom</div><div class="separator" style="clear: both; text-align: left;"><b>Web - </b><a href="https://www.hugpaeng.com/">https://www.hugpaeng.com/</a></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-20470957288032613482024-01-13T09:04:00.002+00:002024-01-13T09:38:00.893+00:00Riverside Cantonese, Cardiff Chinese restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4smp4zNAbvMe4dgrlyF_IWrQWfMowaDG0UsPDqXRly8BVbRz4JlDNUMsuqnRIbkazzfdVmsg3q9INd3gZmZS9vFD29ry-jvS2QQwHZ1XzzxHhkdDvg6DulF9cIx2jH_Uw2sV2BG9_U9Uo4-vCdmE1J43vXtYPTv2tLtEjIkuXr_91cvc3byLExuQxP4/s2048/Riverside%20Cantonese%20Cardiff-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4smp4zNAbvMe4dgrlyF_IWrQWfMowaDG0UsPDqXRly8BVbRz4JlDNUMsuqnRIbkazzfdVmsg3q9INd3gZmZS9vFD29ry-jvS2QQwHZ1XzzxHhkdDvg6DulF9cIx2jH_Uw2sV2BG9_U9Uo4-vCdmE1J43vXtYPTv2tLtEjIkuXr_91cvc3byLExuQxP4/w640-h480/Riverside%20Cantonese%20Cardiff-01.jpg" width="640" /></a></div><br /><div>Every year, on New Year’s Day, we go out for a Chinese feast with a big group of friends in Cardiff.</div><br />It’s a great opportunity to catch up with mates, nurse a hangover, and most importantly eat a huge amount of delicious food. With the inevitable anti-climax of New Year’s Eve, I always look forward to it more than the night before.<br /><br />In previous years we've been to <a href="https://gourmetgorro.blogspot.com/2018/01/yangs-cardiff-chinese-restaurant-review.html" target="_blank">Yang's</a>, Happy Gathering, Bo Zan and <a href="https://gourmetgorro.blogspot.com/2022/12/good-world-cardiff-chinese-restaurant.html" target="_blank">Good World</a>.<br /><br />This year was the turn of Riverside Cantonese, a Cardiff institution which relocated to a new home on Leckwith Road in 2017. We’d only ever visited their previous venue on <a href="https://gourmetgorro.blogspot.com/2014/02/riverside-cantonese-cardiff-chinese.html" target="_blank">Tudor Street</a>, which was a little tatty around the edges, and so we thought it was high time we checked out their new location.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgw2-crQUeCb2QuHGfHaUe4r6qvqFhiBDMDa4Tes2aDNfu61VA3Z9b5NLTfuCJSytJCvLPjcd96ac3pQ9NPQoT-TgmzvVKTa_d_60LI596AzEeUkPKWs1bS3tTyCdeVjt5PPXw2SzXvWkI5qggZqq-7RsqZ933R5Cq633w2m1IXGoRfpXOr3zKRPIgJXQ/s2048/Riverside%20Cantonese%20Cardiff-15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1459" data-original-width="2048" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgw2-crQUeCb2QuHGfHaUe4r6qvqFhiBDMDa4Tes2aDNfu61VA3Z9b5NLTfuCJSytJCvLPjcd96ac3pQ9NPQoT-TgmzvVKTa_d_60LI596AzEeUkPKWs1bS3tTyCdeVjt5PPXw2SzXvWkI5qggZqq-7RsqZ933R5Cq633w2m1IXGoRfpXOr3zKRPIgJXQ/w640-h456/Riverside%20Cantonese%20Cardiff-15.jpg" width="640" /></a></div><br /><div>In light of another Cardiff Chinese institution recently receiving a <a href="https://www.scoresonthedoors.org.uk/business/happy-gathering-cardiff-1271526.html" target="_blank">zero-hygiene rating</a>, it's worth noting how bright and clean Riverside Cantonese looks. And, there's big windows that look onto the kitchen from the dining room, so you can see exactly what's going on. <br /><br />Riverside Cantonese’s menu features familiar Cantonese classics as well as more interesting dishes such as Szechuan monkfish skewers, pork with aubergines in chilli and black bean, and stuffed duckling. There’s also dim sum on offer at lunchtimes.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGyb1G1HsByS1GjmA2GgYOs7-medOcFWmXHO1BN5rKVAu1wqvw5ePK9QgD1Qyyg24fk10EInlJOz9Ogen5VRwaEHCmkbuZWvcCE79Z0tLAbsf_a0uDPWMbjill95hoaiy8ZCSk_9ZJQLJAZquEC29PVv74xLwKfz01zIsuWC-GXq5gxsN4uDCr6U72R4/s2048/Riverside%20Cantonese%20Cardiff-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1620" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGyb1G1HsByS1GjmA2GgYOs7-medOcFWmXHO1BN5rKVAu1wqvw5ePK9QgD1Qyyg24fk10EInlJOz9Ogen5VRwaEHCmkbuZWvcCE79Z0tLAbsf_a0uDPWMbjill95hoaiy8ZCSk_9ZJQLJAZquEC29PVv74xLwKfz01zIsuWC-GXq5gxsN4uDCr6U72R4/w506-h640/Riverside%20Cantonese%20Cardiff-02.jpg" width="506" /></a></div><br />We ordered a bunch of crowd-pleasing dishes and multiple rounds of ice cold Tsingtao beer, all of which arrived swiftly throughout the meal. <br /><br />A generous whole crispy duck (£43.80) delivered on its promise of crisp and tender meat stuffed into pancakes with sweet hoisin and cleansing cucumber. It was supplemented by the less familiar addition of lightly pickled mooli and carrot; it certainly provided balance to the richness of the duck but wasn’t quite my bag.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsFmdBu_nMXj9ACR2G8RbCQTjqXFoz8D_d5agJq00ihRbvHO6Zc2Q1iF0yqBhyphenhyphenC8xAB6E-kUmkbe_EVo58aPMG9FYtIkJ-BeL1_BBiRuCalgqbeNxSX3WR7FWJSCKtMV7JXQ9K9WrUwDEYbO8TdDm0V5_Xdcaz0bVOWPq_GuzkS2qvBw3Ur6egX87vLc/s2048/Riverside%20Cantonese%20Cardiff-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsFmdBu_nMXj9ACR2G8RbCQTjqXFoz8D_d5agJq00ihRbvHO6Zc2Q1iF0yqBhyphenhyphenC8xAB6E-kUmkbe_EVo58aPMG9FYtIkJ-BeL1_BBiRuCalgqbeNxSX3WR7FWJSCKtMV7JXQ9K9WrUwDEYbO8TdDm0V5_Xdcaz0bVOWPq_GuzkS2qvBw3Ur6egX87vLc/w640-h480/Riverside%20Cantonese%20Cardiff-06.jpg" width="640" /></a></div><br /><div>A big plate of excellent grease-free prawn toast (£7.80) had plenty of sweet crustacean and toasty sesame.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8GQQXAt8NC358BQgC9xhlLoURjQeOMBGjxIcPg8QpMoAHy181hcM4gRdwIjVVByEJtX0dzuBuMrXymWd4ukxCXsMsnqDmdgfdqNXg-vinKUy1mtPVg8Pwxh8hwKXk-UE_T0EIU820-EDNctRs-jH2OjP1nSoWPVNbH7GVZNnAEjuPtH6I7N5HIJXm0Y/s2048/Riverside%20Cantonese%20Cardiff-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8GQQXAt8NC358BQgC9xhlLoURjQeOMBGjxIcPg8QpMoAHy181hcM4gRdwIjVVByEJtX0dzuBuMrXymWd4ukxCXsMsnqDmdgfdqNXg-vinKUy1mtPVg8Pwxh8hwKXk-UE_T0EIU820-EDNctRs-jH2OjP1nSoWPVNbH7GVZNnAEjuPtH6I7N5HIJXm0Y/w640-h480/Riverside%20Cantonese%20Cardiff-05.jpg" width="640" /></a></div><br /><div>Fresh as you like lettuce wraps (£7.80) were enjoyable piled high with minced pork and crisp vermicelli, but I thought the sweet and savoury sauce could have delivered a bigger punch of flavour.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhNcmQEp8OMI8lyog9AqG1bGdytbxxBnZWHNsssbKR5Yb2cfA8uCQWlNEKg3R70ozcMrUY4Per7f9KYAy_yDpSBLZWIBEHRrP1fdkyfXZyoiJo2iLvIJEsXHYWGBhjuEmTJOFcHBOW28Ln036gagiIrqmhw7B9UnNqF3rHrLavfiXXckYKiEcrDWqYrc/s2048/Riverside%20Cantonese%20Cardiff-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhNcmQEp8OMI8lyog9AqG1bGdytbxxBnZWHNsssbKR5Yb2cfA8uCQWlNEKg3R70ozcMrUY4Per7f9KYAy_yDpSBLZWIBEHRrP1fdkyfXZyoiJo2iLvIJEsXHYWGBhjuEmTJOFcHBOW28Ln036gagiIrqmhw7B9UnNqF3rHrLavfiXXckYKiEcrDWqYrc/w640-h480/Riverside%20Cantonese%20Cardiff-04.jpg" width="640" /></a></div><br />Last up, very good barbecue ribs (£7.80) had plenty of flesh on the bone and were pleasingly sticky and zingy.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45i2XIubVzQkQ3GlPAUr5qX0bVQvyemaKI9hBw-w2-UH0IcnpIQX18GdriZ3D-c2uwz-0DGQK7F9DofRgUVXVZ_6X7QRSVzoo4WIVDjMAy-ZCfBz0bS0XfL4DMHLdBoInRjGkPylg-GuzF-a6bcqfnKpaRC8EJ1z7PaE5gr01bcowpG_rUOHQTFG4NuE/s2048/Riverside%20Cantonese%20Cardiff-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45i2XIubVzQkQ3GlPAUr5qX0bVQvyemaKI9hBw-w2-UH0IcnpIQX18GdriZ3D-c2uwz-0DGQK7F9DofRgUVXVZ_6X7QRSVzoo4WIVDjMAy-ZCfBz0bS0XfL4DMHLdBoInRjGkPylg-GuzF-a6bcqfnKpaRC8EJ1z7PaE5gr01bcowpG_rUOHQTFG4NuE/w640-h480/Riverside%20Cantonese%20Cardiff-03.jpg" width="640" /></a></div><br /><div>For mains, a tangle of crispy chilli beef (£10.80) was the most impressive; the tender beef was lightly-battered and the sweet and spicy sauce avoided any gloopiness. We polished off one portion and swiftly ordered another.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gTUOEnEI5bcahJB2aki764Ohp1FUawbDUA2Ag75SRBoNvXOirP0Eb4nCTyfl0Ph6UOBg50-ahwXCQeo6o4Yo4dccTrjxS332VMj18APfMfua1OB31eOlqsVMxOtEqvutBUftKvgQWGGmENbgVl05oboOhRa0XMLf3HaOyd52AZbGl8MCDUfQqx1mGvE/s2048/Riverside%20Cantonese%20Cardiff-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gTUOEnEI5bcahJB2aki764Ohp1FUawbDUA2Ag75SRBoNvXOirP0Eb4nCTyfl0Ph6UOBg50-ahwXCQeo6o4Yo4dccTrjxS332VMj18APfMfua1OB31eOlqsVMxOtEqvutBUftKvgQWGGmENbgVl05oboOhRa0XMLf3HaOyd52AZbGl8MCDUfQqx1mGvE/w640-h480/Riverside%20Cantonese%20Cardiff-12.jpg" width="640" /></a></div><br />Fillet steak (£14.80) in satay sauce was another highlight. Big hunks of meat and crisp veggies were coated in a sauce with a good richness of peanut and hit of spice.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisB8SbHvQnrNTUTi7-AXXA9AwwH9pokP3oRqLS2avGCIyrD3CqoWQKgBUccSHnuTZc86FopVyFXVar36DseNZI7yUVmhLolK5Dbu7CcULQAOBIXqRsvKN0Wykg2fv1OVPafN_OG8MMnQQ6ogT2YLZcisxhBFEFTyl4C5mrbCMXwBFTZqt4z7lhPOPR480/s2048/Riverside%20Cantonese%20Cardiff-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisB8SbHvQnrNTUTi7-AXXA9AwwH9pokP3oRqLS2avGCIyrD3CqoWQKgBUccSHnuTZc86FopVyFXVar36DseNZI7yUVmhLolK5Dbu7CcULQAOBIXqRsvKN0Wykg2fv1OVPafN_OG8MMnQQ6ogT2YLZcisxhBFEFTyl4C5mrbCMXwBFTZqt4z7lhPOPR480/w640-h480/Riverside%20Cantonese%20Cardiff-10.jpg" width="640" /></a></div><br /><div>Szechuan king prawns (£11.80) were all thriller and no filler – the plump and sweet crustaceans were bathed in a light sauce with a good thrum of chilli.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1f2qbnCLe86jxZ8EZHLg3OrEXnQyKdos4vQawuPSnPOWwi54VAmTryNwnBxiEHzXpMPrCWKp52tvjRTGR8GVrEKFZNMemTCQXwh9GCfQGrWHaSTq5nXVWKqeJavph8Oz93sEG5j-vM43oUWoxc6qEKutxf5_qmr7nBkwVfzEol4Yf4Rs8MPcc3THMoD8/s2048/Riverside%20Cantonese%20Cardiff-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1f2qbnCLe86jxZ8EZHLg3OrEXnQyKdos4vQawuPSnPOWwi54VAmTryNwnBxiEHzXpMPrCWKp52tvjRTGR8GVrEKFZNMemTCQXwh9GCfQGrWHaSTq5nXVWKqeJavph8Oz93sEG5j-vM43oUWoxc6qEKutxf5_qmr7nBkwVfzEol4Yf4Rs8MPcc3THMoD8/w640-h480/Riverside%20Cantonese%20Cardiff-08.jpg" width="640" /></a></div><br /><div>Crispy squid (£10.80) looked a little pallid, but the batter was crisp and the flesh tender, with an unexpectedly potent chilli heat.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD9q1QQz8xN3CUobDrJWkuA-kIj2orPBsvcBWWCU91N1do20jR3ymL-DCh9qSBeB9XLKm3Rczg5OgkgCx-rRLLtwKWPsxmYqF2uQkz8n46cBdisNRGHJDlemTjtrFK5l6Lt7vncpA5H5jHwp2SXjLtirRXF1Objp0Cx-pW_7CDkjvWeqy9Kanj6wfo3k/s2048/Riverside%20Cantonese%20Cardiff-13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD9q1QQz8xN3CUobDrJWkuA-kIj2orPBsvcBWWCU91N1do20jR3ymL-DCh9qSBeB9XLKm3Rczg5OgkgCx-rRLLtwKWPsxmYqF2uQkz8n46cBdisNRGHJDlemTjtrFK5l6Lt7vncpA5H5jHwp2SXjLtirRXF1Objp0Cx-pW_7CDkjvWeqy9Kanj6wfo3k/w640-h480/Riverside%20Cantonese%20Cardiff-13.jpg" width="640" /></a></div><br />Kung po pork (£9.80) was probably my least favourite dish, owing to the presence of rather bland water chestnuts, but the addition of cucumber provided a nice contrast to the dish’s heat.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57FnlwXRWWatWP_MYGh_GSMZlrkTIQE4lvLlMa_xsH8pKgHCdCK_WaX19h9GJPObH91HbF0jiPLtq80dEbFK2s3ZTYK5RC1XLCt46BM1tWNa_D451ZzejPURebGx0rZ7QHXFDc5KPcdJf8TA5J-NYRBJTAHsVh98lNFX-UPUFCcYKjui8G_aWKZFzLGA/s2048/Riverside%20Cantonese%20Cardiff-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57FnlwXRWWatWP_MYGh_GSMZlrkTIQE4lvLlMa_xsH8pKgHCdCK_WaX19h9GJPObH91HbF0jiPLtq80dEbFK2s3ZTYK5RC1XLCt46BM1tWNa_D451ZzejPURebGx0rZ7QHXFDc5KPcdJf8TA5J-NYRBJTAHsVh98lNFX-UPUFCcYKjui8G_aWKZFzLGA/w640-h480/Riverside%20Cantonese%20Cardiff-07.jpg" width="640" /></a></div><br />On the carb front, Singapore vermicelli (£8.80) was a very good example with a good curry warmth and plentiful tender meat.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZ4kAt2qf7bvjRJSs7oHpHJKBgXJ7nqDv8KB4TPuQ6VS_Lg0zAda6p7LD-tp6_FKr8rJZpD2VeqnDZRdSW4OZqrAE_W4fj69z3M-l5DLKvXGUy_jm_4LmLy8lQuYaPCBC9iWQkDMsT5XJ-dZ3GJBseG0cujXYZ_2mHRcu6usiXxrd4PBFGfN5nbHaNuw/s2048/Riverside%20Cantonese%20Cardiff-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZ4kAt2qf7bvjRJSs7oHpHJKBgXJ7nqDv8KB4TPuQ6VS_Lg0zAda6p7LD-tp6_FKr8rJZpD2VeqnDZRdSW4OZqrAE_W4fj69z3M-l5DLKvXGUy_jm_4LmLy8lQuYaPCBC9iWQkDMsT5XJ-dZ3GJBseG0cujXYZ_2mHRcu6usiXxrd4PBFGfN5nbHaNuw/w640-h480/Riverside%20Cantonese%20Cardiff-11.jpg" width="640" /></a></div><br />Egg fried rice (£4.80) had an unmistakably savouriness from the wok.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuLePmRmxaLynIzJ7RsEadaui3N2DbaWf7ki7oAGvVH0AoK6CoHFKf5M8vvKibAMphrJnuyBoQXe9wmljU4pQ2tVT4aWKKmSXUtFddUBQyxhA15M9Gk3yf0jOs7QEFI5oYVyoD67K-syWrCNH_v6RuYVRC2Zc_JrqX9N53HzyGXDBElqScmxXHLU6-dw/s2048/Riverside%20Cantonese%20Cardiff-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuLePmRmxaLynIzJ7RsEadaui3N2DbaWf7ki7oAGvVH0AoK6CoHFKf5M8vvKibAMphrJnuyBoQXe9wmljU4pQ2tVT4aWKKmSXUtFddUBQyxhA15M9Gk3yf0jOs7QEFI5oYVyoD67K-syWrCNH_v6RuYVRC2Zc_JrqX9N53HzyGXDBElqScmxXHLU6-dw/w640-h480/Riverside%20Cantonese%20Cardiff-09.jpg" width="640" /></a></div><br /><div>For dessert, banana fritters (£6.50) didn’t have the crispest batter, but they weren’t greasy at all and the fruit was deliciously soft and sweet. A scoop of thick vanilla ice cream and drizzle of caramel completed the very enjoyable dessert.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_iXSsTM-vjNjOWJoIHmGz789ff-pdR_ZkxhVn3rIlXyCmDhsgYECxpfeXfUXDVOToUBmIfMapWLrjZ8sG07Oe9qmGgzbzy1kKfIZOkFaPO8S1lW8F_b9sOpFHSzNrIMm1nlqn2fOuRCu68JRv4I1h08fLfiNjb9wfNzcAekJxXtCt_3n_9mHUntShwM/s2048/Riverside%20Cantonese%20Cardiff-14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_iXSsTM-vjNjOWJoIHmGz789ff-pdR_ZkxhVn3rIlXyCmDhsgYECxpfeXfUXDVOToUBmIfMapWLrjZ8sG07Oe9qmGgzbzy1kKfIZOkFaPO8S1lW8F_b9sOpFHSzNrIMm1nlqn2fOuRCu68JRv4I1h08fLfiNjb9wfNzcAekJxXtCt_3n_9mHUntShwM/w640-h480/Riverside%20Cantonese%20Cardiff-14.jpg" width="640" /></a></div><br /><div>We had a delicious New Year’s Day feast at Riverside Cantonese with excellent service. I've got a lot of time for an old skool Chinese meal and Riverside Cantonese very much hit the spot. Our friends unanimously agreed that they'd be keen to go back next year; I’ll take that as high praise indeed.</div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>Riverside Cantonese Restaurant, Leckwith Road, Cardiff CF11 6HN</div><div><b>Web - </b><a href="https://riversidecantonese.com/">https://riversidecantonese.com/</a></div><div><b>Telephone - </b>029 2037 2163</div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-50845603318619109372024-01-06T08:39:00.002+00:002024-01-06T08:40:00.883+00:00Rascal Burrito, Cardiff, Mexican takeaway and restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wjW6KKdzpw4JcNQv1J4RWrk2b8VhmdnXP6WpMuwwAUCTAIQjC7Jb4c_1JNiRunYnMcXBrJJfH__OaJaUcP3ybtUtIvoy2b69A7zGXJ5D2wqPo9zG8fozDj1nQefbZ9mfaymNK6IOmUfhWW96dzZqvmpZjmphYbn808l-OHNHvxaE08BKtO-dGHnZTro/s2048/Rascal%20Burrito%20Cardiff-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1871" data-original-width="2048" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wjW6KKdzpw4JcNQv1J4RWrk2b8VhmdnXP6WpMuwwAUCTAIQjC7Jb4c_1JNiRunYnMcXBrJJfH__OaJaUcP3ybtUtIvoy2b69A7zGXJ5D2wqPo9zG8fozDj1nQefbZ9mfaymNK6IOmUfhWW96dzZqvmpZjmphYbn808l-OHNHvxaE08BKtO-dGHnZTro/w640-h584/Rascal%20Burrito%20Cardiff-01.jpg" width="640" /></a></div><br /><div>Mrs G doesn’t like burritos.</div><br />She normally finds them a bit stodgy and bland in comparison to their lighter relative the taco. <br /><br />Well, that was until Mrs G was converted by a visit to Rascal Burrito in Cardiff the other week.<br /><br />When we arrived at this dinky Crwys Road takeaway, with just a few seats in the window for eating in, we planned to only order their tacos. However, a burrito evangelist in front of us in the queue rhapsodised about how good they are, and well, it would have been rude not to order one after that show of enthusiasm.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNmiP6ookUe3kdKW35swX9ToU-KtNZ5lEnxblU4RoPYgX0ZKOvKTq-VTF9pCQZXc3MlxPnviKVJT9Bj8n3gnf1KMKqi-bgCrTvtvb3m2yNfFYQKBWNYS4HgUrlWquTaesVV-lkg4FdqfYUCe-gKbRzuqscmhfDXH0zCPKFF0hxfhyphenhyphen3WPVNtK-eM5fDaE/s2048/Rascal%20Burrito%20Cardiff-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1615" data-original-width="2048" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNmiP6ookUe3kdKW35swX9ToU-KtNZ5lEnxblU4RoPYgX0ZKOvKTq-VTF9pCQZXc3MlxPnviKVJT9Bj8n3gnf1KMKqi-bgCrTvtvb3m2yNfFYQKBWNYS4HgUrlWquTaesVV-lkg4FdqfYUCe-gKbRzuqscmhfDXH0zCPKFF0hxfhyphenhyphen3WPVNtK-eM5fDaE/w640-h504/Rascal%20Burrito%20Cardiff-03.jpg" width="640" /></a></div><br />Rascal Burrito’s compact menu features burritos, tacos and nachos. If you’re veggie or vegan then there’s a vegan chicken substitute on offer instead of their beef, chicken and pork. On weekends there’s breakfast burritos available whilst on Friday evenings there’s a special of beef birria tacos.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9_P3p1ppLVzrVhH9tCWRoY9oXKl1J2FQIVrPoTCSdRBRNK_AsX-xp41m9UqSbL5-KS5IcYNwjtaxX0ewmXT1j22Ornfkr0GWIqlmzBdIA8F-sT-zOKF32gkGSl0K4l5Jjq9gJ81lLv4SowvCt4Xb2EkJqH9oPAMcgolGzL-6TzQlliu1ZEeZQgKsXv0/s2048/Rascal%20Burrito%20Cardiff-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9_P3p1ppLVzrVhH9tCWRoY9oXKl1J2FQIVrPoTCSdRBRNK_AsX-xp41m9UqSbL5-KS5IcYNwjtaxX0ewmXT1j22Ornfkr0GWIqlmzBdIA8F-sT-zOKF32gkGSl0K4l5Jjq9gJ81lLv4SowvCt4Xb2EkJqH9oPAMcgolGzL-6TzQlliu1ZEeZQgKsXv0/w480-h640/Rascal%20Burrito%20Cardiff-11.jpg" width="480" /></a></div><br /><div>Rascal's Venezuelan and Mexican owners make all of their salsas and marinades from scratch. One of the duo also owns the Venezuelan street food business <a href="https://www.instagram.com/tqpepiada" target="_blank">Queen Pepiada</a>, who make a mean arepa. So, they’re clearly well-schooled in Latin American cooking.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruzz0o8r2gK6YUkkp8IrGmUQ9HCaPXvmRgtTCP9UOjnhR88xQHmh8w5XVJNHb6w9HycCrhAvKlCki-Q6Vfo1Jb1ukzvgnedNZZIbGvZSXvX_RzPkBdPE8u8X3idOtTFVZGS9Xo4HmTx5XoPly5cjfFQonb13o9MbfbqLyWzfv2M4sXuoX7tvA-wecSI8/s2048/Rascal%20Burrito%20Cardiff-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1372" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruzz0o8r2gK6YUkkp8IrGmUQ9HCaPXvmRgtTCP9UOjnhR88xQHmh8w5XVJNHb6w9HycCrhAvKlCki-Q6Vfo1Jb1ukzvgnedNZZIbGvZSXvX_RzPkBdPE8u8X3idOtTFVZGS9Xo4HmTx5XoPly5cjfFQonb13o9MbfbqLyWzfv2M4sXuoX7tvA-wecSI8/w640-h428/Rascal%20Burrito%20Cardiff-02.jpg" width="640" /></a></div><br /><div>As Rascal Burrito doesn’t serve booze, I opted for a can of Remedy ginger and lemon kombucha. With a good warmth of ginger, hit of citrus, and zippy acidity, it was a lovely match for the spicy cooking.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvaj0ddutT-eBTpHPW0frcDyUfSQeXc1h3SFqSsMU2Z5TWzi28lQqgLr0zC9t_2P2PZpb0RWNTyDR87ljGvI-hMkDOvWMYjwZzJsvhhygskUFLeub91TO5EEj7J0Cbklm72h110ezqG9EcyoIZ6IQIwIlQm6BeeerV6bR78fj6_Yc0Lfs7jerXKblgRg/s2048/Rascal%20Burrito%20Cardiff-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvaj0ddutT-eBTpHPW0frcDyUfSQeXc1h3SFqSsMU2Z5TWzi28lQqgLr0zC9t_2P2PZpb0RWNTyDR87ljGvI-hMkDOvWMYjwZzJsvhhygskUFLeub91TO5EEj7J0Cbklm72h110ezqG9EcyoIZ6IQIwIlQm6BeeerV6bR78fj6_Yc0Lfs7jerXKblgRg/w640-h640/Rascal%20Burrito%20Cardiff-10.jpg" width="640" /></a></div><br /><div>An El Chapo burrito (£8.50), which was the approximate size of guinea pig, was a super combination of flavours and textures, which harmonised together rather than being disparate clumps of fillings. A soft wheat tortilla, which had been lightly crisped around the edges, due to a spell on the plancha, cocooned tender shreds of marinated chicken, distinct grained rice, creamy melted cheese, black beans with a nice bite, fresh salad, a vibrant pico de gallo, and a really good dollop of mild tomatillo-based salsa verde with a fresh fruitiness and acidity.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ba-HmmCOPKaAmYV_s4i6WJcFZfn1_OrJdJRBscfsrGpVPIPBf7rDH4U1PEZLK63rYZk7TxwBzm77-tXlYu71jhzrZk_f1fCKKvWZqDsPk09EIQltnjnYW5qA-bztWrKJGBAl5GaywXsPJ3tux6ubsq2EGVGYeWQHJHxai-2tT1_uSdSiOFy428Dsd8c/s2048/Rascal%20Burrito%20Cardiff-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ba-HmmCOPKaAmYV_s4i6WJcFZfn1_OrJdJRBscfsrGpVPIPBf7rDH4U1PEZLK63rYZk7TxwBzm77-tXlYu71jhzrZk_f1fCKKvWZqDsPk09EIQltnjnYW5qA-bztWrKJGBAl5GaywXsPJ3tux6ubsq2EGVGYeWQHJHxai-2tT1_uSdSiOFy428Dsd8c/w640-h480/Rascal%20Burrito%20Cardiff-05.jpg" width="640" /></a></div><br /><div>A trio of beef barbacoa tacos (£7) were probably my pick of the bunch. Double stacked corn tortillas were pleasingly soft and delivered on their corny complexity. They were loaded with juicy shreds of big flavoured spiced slow-cooked beef, more of that fresh and fragrant pico de gallo, white onion and coriander. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislexzHHGZZaL8IfmwkKH8xduy3ZoPnb-o94KItmXLr8l0DNy5s2pmrMruAAuoABaNvBimTrj_lRKVz1yzabt4UYKmp70KtGwqlGjUXoH2tw2oEHeHgPVEkumeASMdw6pCC2Pbewnhdq2zpvewFmkqoWocuZZoXIPEl18wGxchC_BK6yhvQwRWfBmq8WY/s2048/Rascal%20Burrito%20Cardiff-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1743" data-original-width="2048" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislexzHHGZZaL8IfmwkKH8xduy3ZoPnb-o94KItmXLr8l0DNy5s2pmrMruAAuoABaNvBimTrj_lRKVz1yzabt4UYKmp70KtGwqlGjUXoH2tw2oEHeHgPVEkumeASMdw6pCC2Pbewnhdq2zpvewFmkqoWocuZZoXIPEl18wGxchC_BK6yhvQwRWfBmq8WY/w640-h544/Rascal%20Burrito%20Cardiff-08.jpg" width="640" /></a></div><br /><div>Based on the showing of these beef tacos, we’ll definitely be heading back to try their birria beef taco special.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxW2JKv4Fg6xepJyL1oDo-_1jtFvaE-BqZiZavWptIFEuxQvC2WrPGmIcIPaF8AMe2HOplMnLM1GAkz9MK8imw93P72VKELQTrjfzQh5tZqPJMkBQM16HDinOy_53iasVb6lj-1vyBIHPhqd0z7paVh_E33EGStiTCvTjmz_N_5Uu03yuHnRvekXAwZA/s2048/Rascal%20Burrito%20Cardiff-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxW2JKv4Fg6xepJyL1oDo-_1jtFvaE-BqZiZavWptIFEuxQvC2WrPGmIcIPaF8AMe2HOplMnLM1GAkz9MK8imw93P72VKELQTrjfzQh5tZqPJMkBQM16HDinOy_53iasVb6lj-1vyBIHPhqd0z7paVh_E33EGStiTCvTjmz_N_5Uu03yuHnRvekXAwZA/w640-h480/Rascal%20Burrito%20Cardiff-04.jpg" width="640" /></a></div><br /><div>Pots of Rascal’s three homemade salsas were delicious poured over the tacos, adding extra layers of flavour. There was more of the perky salsa verde, a medium spiced salsa roja with a tomato sweetness and hit of chilli, and a fiery salsa macha, which wasn’t too dissimilar from the salsa roja but delivered a bigger wallop of chilli.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8nGPvHw3ktuUPcVwF_XLGVNysnT2V10CMpdGDtNTXgO26s77mDfMsCcdqyhGR4DAqOAbuMvaYZ3VDhNEu-f6BAKFVeYhRZEa5dlXAUYeKbz4OqIPl16tPbcRzDPHwBaN3P2cjmftg5ToEL1MTp1fBqZ0-CgUs8RAGgeYsmQ2BK3lNoqtqLd_xbvRxxY/s2048/Rascal%20Burrito%20Cardiff-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8nGPvHw3ktuUPcVwF_XLGVNysnT2V10CMpdGDtNTXgO26s77mDfMsCcdqyhGR4DAqOAbuMvaYZ3VDhNEu-f6BAKFVeYhRZEa5dlXAUYeKbz4OqIPl16tPbcRzDPHwBaN3P2cjmftg5ToEL1MTp1fBqZ0-CgUs8RAGgeYsmQ2BK3lNoqtqLd_xbvRxxY/w640-h480/Rascal%20Burrito%20Cardiff-07.jpg" width="640" /></a></div><br /><div>A trio of Al Pastor tacos were enjoyable (£7) but probably the weakest of the dishes we ate. Whilst the shreds of pork were nicely marinated, the meat was a little on the dry side.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ULgVXuuDW4P6KIdhMAdvkLj6fJChyphenhyphenPBUOrISAL2FB2aIi0nlFwigvHJjuRvIT8B07gQtpVMJTgiw6EO7lDebzLDYhuBdaukf6ciqQ2L1YDyOP492iycX6f2cUW6vjFn1jmYY4BWG9wUQJC4Hw2KSzi9g35ncOOI4akTjEDeZaTdvml8zGteSkIFyBY4/s2048/Rascal%20Burrito%20Cardiff-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1743" data-original-width="2048" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ULgVXuuDW4P6KIdhMAdvkLj6fJChyphenhyphenPBUOrISAL2FB2aIi0nlFwigvHJjuRvIT8B07gQtpVMJTgiw6EO7lDebzLDYhuBdaukf6ciqQ2L1YDyOP492iycX6f2cUW6vjFn1jmYY4BWG9wUQJC4Hw2KSzi9g35ncOOI4akTjEDeZaTdvml8zGteSkIFyBY4/w640-h544/Rascal%20Burrito%20Cardiff-09.jpg" width="640" /></a></div><br /><div>By the time we’d finished lunch at Rascal, I was as well-stuffed as their burritos. We had a delicious, generous and great value lunch and I’ll definitely be adding Rascal to my rotation of places to visit for a quick bite to eat. In fact, the previously sceptical Mrs G has already mentioned going for another burrito soon.</div><div><br /><b>The Details:</b><br /><br /><b>Address – </b>Rascal Burrito, 98 Crwys Rd, Cardiff CF24 4NQ<br /><b>Web –</b> <a href="https://www.instagram.com/rascalburrito98/">https://www.instagram.com/rascalburrito98/</a><div><b>Telephone</b> - 07462 612298</div></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-87234295396072214082023-12-30T08:39:00.000+00:002023-12-30T08:39:28.478+00:00591 by Anatoni's, Victoria Park, Cardiff restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaAgbfR5cFEpMNRV_KEfJon6Lf-LekHDswRF6sp-Qt7eoajoxjp_A_v7I-66gXv39EcMYljij1GsKDoPPBBCptaXhfyU1oYsYe-xM-Shi4TwpK-BcCBz1043C5RjImynNSc5x0YxDWEmXTxKAMSJlDXNw9EJfz-_Y1Nx0Bk9eAdFlaiW3ruOPDmE8gJk/s2048/Anatoni's%20Cardiff-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1871" data-original-width="2048" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaAgbfR5cFEpMNRV_KEfJon6Lf-LekHDswRF6sp-Qt7eoajoxjp_A_v7I-66gXv39EcMYljij1GsKDoPPBBCptaXhfyU1oYsYe-xM-Shi4TwpK-BcCBz1043C5RjImynNSc5x0YxDWEmXTxKAMSJlDXNw9EJfz-_Y1Nx0Bk9eAdFlaiW3ruOPDmE8gJk/w640-h584/Anatoni's%20Cardiff-01.jpg" width="640" /></a></div><br /><div>The longer I write this blog, the more that it feels like it’s a means of documenting Cardiff’s culinary history.</div><br />On these pages are reviews of <a href="https://gourmetgorro.blogspot.com/2012/12/fire-island-cardiff-barbecue-review.html" target="_blank">tons of restaurants</a> which have <a href="https://gourmetgorro.blogspot.com/2011/02/punithas-cardiff-review-underhyped.html" target="_blank">shuttered their doors</a> over the last decade, and accounts of the early enterprises of some of the country’s <a href="https://gourmetgorro.blogspot.com/2015/02/leicesters-restaurant-great-house.html" target="_blank">most celebrated chefs</a>. <br /><br />One chef whose career I’ve recorded in the pages of this blog is pizza maestro Tony Frawley.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHfxMCvjEo8PYNpXFloabbwH-fRqfscxETavD7ZPhiFdyvnZaulqi7ZZ8lemuX_evUTi4KyNllSVR5C8NSZuH2YkGh7XrYzcqOJ6N_YuwmzX0g4UIQAK8hwMV9q9trIDlf8PLRKFuRXkPiFqD_YWySKDpxasQV3vb_yaZR9SPb1sAxKLNBh4kPMwUFus/s2048/Anatoni's%20Cardiff-15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHfxMCvjEo8PYNpXFloabbwH-fRqfscxETavD7ZPhiFdyvnZaulqi7ZZ8lemuX_evUTi4KyNllSVR5C8NSZuH2YkGh7XrYzcqOJ6N_YuwmzX0g4UIQAK8hwMV9q9trIDlf8PLRKFuRXkPiFqD_YWySKDpxasQV3vb_yaZR9SPb1sAxKLNBh4kPMwUFus/w640-h640/Anatoni's%20Cardiff-15.jpg" width="640" /></a></div><br />From his <a href="https://gourmetgorro.blogspot.com/2014/11/antatonis-italian-restaurant-cyncoed.html" target="_blank">first Anatoni’s restaurant</a> in Lakeside, where he pioneered Neapolitan pizzas in Cardiff, to a <a href="https://gourmetgorro.blogspot.com/2016/10/da-mara-cyncoed-cardiff-italian.html" target="_blank">rebrand to Da Mara</a> and <a href="https://gourmetgorro.blogspot.com/2017/12/da-mara-penylan-italian-restaurant-and.html" target="_blank">move to Albany Road</a>, a subsequent short hop to <a href="https://gourmetgorro.blogspot.com/2018/06/anatonis-roath-cardiff-pizzeria-review.html" target="_blank">Anatoni’s on Wellfield Road</a>, and a <a href="https://gourmetgorro.blogspot.com/2021/06/scaramantica-pizzeria-roath-cardiff.html" target="_blank">return journey to Scaramantica</a> in the same Albany Road venue, Tony’s journey has been more meandering than most. <br /><br />After parting company with Scaramantica in early 2022, Tony spent time cooking at pizzerias in London before his inevitable return home to Cardiff. <br /><br />He’s now resurrected the much-missed Anatoni’s for the third time, this time in the form of 591 by Anatoni’s, on the former site of the Dough Thrower in Victoria Park. The makeover from its previous incarnation has been very subtle. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuw-2C8ghGcaB37wdvjnNfYXiC8D01I2aQVPg66LBZgGnlG1oM2Tw5otONMlikH0hWIO4Ge28DplurTyX2fpX_oIQ4WKws163ReMfJ_0bST0kbDAfPn4XFfu93AD9B12NELRCYXWorY2063xDrKrk0sioEB-n6wPd3bYcUKF_IyTUIYebWzXaAOADa-9I/s2048/Anatoni's%20Cardiff-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuw-2C8ghGcaB37wdvjnNfYXiC8D01I2aQVPg66LBZgGnlG1oM2Tw5otONMlikH0hWIO4Ge28DplurTyX2fpX_oIQ4WKws163ReMfJ_0bST0kbDAfPn4XFfu93AD9B12NELRCYXWorY2063xDrKrk0sioEB-n6wPd3bYcUKF_IyTUIYebWzXaAOADa-9I/w640-h480/Anatoni's%20Cardiff-02.jpg" width="640" /></a></div><br />591 by Anatoni’s menu focuses on Neapolitan pizzas with a handful of starters and desserts bookending the main event - it’s where Tony’s heart has always been, laser focused on pizza. <br /><br />And, according to the man himself, the pizza oven at this newest venue is the finest bit of kit that he’s worked with. It shows, from the first mouthful of the meal.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRAmPHWidnacoT0Vkc3cnP2mrM7kse7btaWjtHlsnnJVieJBm-KteF7mz5XCi7Rm1G3GpB-HS2RHD4W_6Ng6Hc9FMX-8TnWPqeYC5Bt_BqfeBWfWSB3cP7bTNfuLnz66YQHt6Q2Ovg0LKThn9kTvYf5PHmICKlT1aPc1MWXIGJvabYp4FyUk0KmwGxdA/s2048/Anatoni's%20Cardiff-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1229" data-original-width="2048" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRAmPHWidnacoT0Vkc3cnP2mrM7kse7btaWjtHlsnnJVieJBm-KteF7mz5XCi7Rm1G3GpB-HS2RHD4W_6Ng6Hc9FMX-8TnWPqeYC5Bt_BqfeBWfWSB3cP7bTNfuLnz66YQHt6Q2Ovg0LKThn9kTvYf5PHmICKlT1aPc1MWXIGJvabYp4FyUk0KmwGxdA/w640-h384/Anatoni's%20Cardiff-03.jpg" width="640" /></a></div><br />Garlic bread was so much more than the stodgy filler it so often is. A puffy tyre of light and soft pizza bread was filled with an ooze of addictive garlic butter. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowso-tIOPakRhip-4z1ykrdeU4djEabYNgjrB7t7huqZJ5Jv1gyKqrLd5cGM7jegUKatdICDatk2Xkt2M77ZUnQSM3vUYlpsAo25K2I56sj2kJkFkVIJ3j6J114a57a3n4w3fpQesvKnphYRRStnNCaVyBNd_03J3bnySBsqyXPg2YxzXITF8Q1F_6h4/s2048/Anatoni's%20Cardiff-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowso-tIOPakRhip-4z1ykrdeU4djEabYNgjrB7t7huqZJ5Jv1gyKqrLd5cGM7jegUKatdICDatk2Xkt2M77ZUnQSM3vUYlpsAo25K2I56sj2kJkFkVIJ3j6J114a57a3n4w3fpQesvKnphYRRStnNCaVyBNd_03J3bnySBsqyXPg2YxzXITF8Q1F_6h4/w640-h480/Anatoni's%20Cardiff-09.jpg" width="640" /></a></div><div><br /></div><div>Light, soft and decadent, it’s a killer dish for a mere £3.50. And if you want, there’s the option to customise it with ’nduja or buffalo mozzarella too. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzsLNA-HGHmMLt_2eKHb8R4LqRfPWFfUApZGRwNrCjKSMpSX4WVyLRMJdRL2Gj5-01BYOUy_GgKqlo0nAhzeEa6DYQj-cjLPYXTX8q_xB9fk-rsl9eZludtEph5QvOIZNtnaj5AtHawYYYZtKwQpWhD634q9nO3FWzjYqeyz_vpP1oaesvN_8MVao0lo/s2048/Anatoni's%20Cardiff-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzsLNA-HGHmMLt_2eKHb8R4LqRfPWFfUApZGRwNrCjKSMpSX4WVyLRMJdRL2Gj5-01BYOUy_GgKqlo0nAhzeEa6DYQj-cjLPYXTX8q_xB9fk-rsl9eZludtEph5QvOIZNtnaj5AtHawYYYZtKwQpWhD634q9nO3FWzjYqeyz_vpP1oaesvN_8MVao0lo/w640-h640/Anatoni's%20Cardiff-10.jpg" width="640" /></a></div><br /><div>Bruschetta (£5.95) was excellent too – gorgeously light sourdough pizza bread, with a delicate chew, was topped with a beautifully balanced combination of sweet vine tomatoes dressed with vinegar, oil, basil, onion and garlic.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVz77WYchH8WJiZO1slQ18S94P4-T5jAihT7xZE1gjrEbch09yemcW4WcPNY3kCaiBhPk_CcOoIAeIv_1HLkbbyUG8IzfHVjOPZzWuWTNE3IpekTjiihUYTr2fHd-I6gdMrxqUAXhrKJN4pX0g97gHke0EnHQl8nfP2mjL4jTYwnYav5dBXvh7HTd-nQ/s2048/Anatoni's%20Cardiff-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVz77WYchH8WJiZO1slQ18S94P4-T5jAihT7xZE1gjrEbch09yemcW4WcPNY3kCaiBhPk_CcOoIAeIv_1HLkbbyUG8IzfHVjOPZzWuWTNE3IpekTjiihUYTr2fHd-I6gdMrxqUAXhrKJN4pX0g97gHke0EnHQl8nfP2mjL4jTYwnYav5dBXvh7HTd-nQ/w640-h480/Anatoni's%20Cardiff-08.jpg" width="640" /></a></div><br /><div>We tried a few of the deep-fried starters too and both were great.</div><div><br />Whopping golden whitebait (£4.50) were zhushed up nicely with a squeeze of lemon and a dip in tangy thousand island sauce.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMilQwKMDsa27y6etsYU4gyTooTTp7bEUP2lCd4I5a2Hkj_hpvsOY6yg1dRkTkhaYFwhjrPP-oC5raqbFKpThgJti82fVRfN7zVw5cI-24nyPb5B190agExImK5u4s6xYtJAnqHyYypxmUxbF-yupK3abdMx8OefvpMVEDO8xJ1mxggE6u85Gu7A7A_4/s2048/Anatoni's%20Cardiff-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMilQwKMDsa27y6etsYU4gyTooTTp7bEUP2lCd4I5a2Hkj_hpvsOY6yg1dRkTkhaYFwhjrPP-oC5raqbFKpThgJti82fVRfN7zVw5cI-24nyPb5B190agExImK5u4s6xYtJAnqHyYypxmUxbF-yupK3abdMx8OefvpMVEDO8xJ1mxggE6u85Gu7A7A_4/w640-h480/Anatoni's%20Cardiff-07.jpg" width="640" /></a></div><br /><div>Calamari (£6.50) were the right combination of tender and crisp and served with more of that lovely dip.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPKYUIOOKHDzJao2Wi14gSBOXn510QSrIghWsT9YJ0kWVHvQOvaNNRo2lnXNagsPj5wJm2wr8OmIHzdO4s7AdlkGKRaF269sMpqpDglB-_OOmG_vDcCbaRXmbBxDVQTUDS9W83QCDhI4NjhYjeRTid61uowmnLFlGFypKkJlWf2llIOqdg1pE-rbyrMs/s2048/Anatoni's%20Cardiff-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPKYUIOOKHDzJao2Wi14gSBOXn510QSrIghWsT9YJ0kWVHvQOvaNNRo2lnXNagsPj5wJm2wr8OmIHzdO4s7AdlkGKRaF269sMpqpDglB-_OOmG_vDcCbaRXmbBxDVQTUDS9W83QCDhI4NjhYjeRTid61uowmnLFlGFypKkJlWf2llIOqdg1pE-rbyrMs/w640-h480/Anatoni's%20Cardiff-05.jpg" width="640" /></a></div><br /><div>Finally, a mound of skinny chips (£3.50) was wolfed down by our mates’ kids. I managed to pilfer one and can confirm that they hit the mark.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQqkAnF8fNUDpysu-co9zow85qaFkW9774MzHn4J67hoApzmhAjI4C_TDkyo9tvQjbvip5lDQziabvtvFTp6kEAbGWn626g_kEg68es4HXMl1u2gOSGKjj_5bo7qMHRIyQsR3QfxKFPoS8ICNSF1X8VWVnEMGDOcuAgWlRjFRDgXuT_3e4fKjZ7JZaL4/s2048/Anatoni's%20Cardiff-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQqkAnF8fNUDpysu-co9zow85qaFkW9774MzHn4J67hoApzmhAjI4C_TDkyo9tvQjbvip5lDQziabvtvFTp6kEAbGWn626g_kEg68es4HXMl1u2gOSGKjj_5bo7qMHRIyQsR3QfxKFPoS8ICNSF1X8VWVnEMGDOcuAgWlRjFRDgXuT_3e4fKjZ7JZaL4/w640-h480/Anatoni's%20Cardiff-06.jpg" width="640" /></a></div><br /><div>Onto the pizzas, and it’s worth flagging just how good the key components are. A beautifully leopard spotted rim encased a soft and airy interior with a delicate chew. It’s the kind of pizza crust you could eat all day long without feeling bloated. Light and fruity San Marzano tomato sauce and and a creamy ooze of fior di latte cheese were all on point too.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHGry_MOq84brEF48S24O1eR4eAsKcNd7Pgrt4OWV2S0wmYGgFEoynxU9K2xmEDs1yhJIr3tpebTbEH5jOBfHBLFChs9Ze5hKHzHe-YYBs0PzOQ1gCN05MC1EAzG2fmS1VOu5gkjw7Ael0URBuJK0DuO0IzrH2S3yQgg01SrxTzTTjrbKt-R4atTrXoI/s2048/Anatoni's%20Cardiff-14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHGry_MOq84brEF48S24O1eR4eAsKcNd7Pgrt4OWV2S0wmYGgFEoynxU9K2xmEDs1yhJIr3tpebTbEH5jOBfHBLFChs9Ze5hKHzHe-YYBs0PzOQ1gCN05MC1EAzG2fmS1VOu5gkjw7Ael0URBuJK0DuO0IzrH2S3yQgg01SrxTzTTjrbKt-R4atTrXoI/w640-h480/Anatoni's%20Cardiff-14.jpg" width="640" /></a></div><br />Both the kids demolished their margheritas (£10.95) that were dressed with a couple of leaves of fragrant basil - a resounding success for the most dedicated pizza purists amongst us.</div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwVEdhe0yAXOjdteMgkHZULm9DW21MKTVaI3gDsVEFFyBBTgwDmHDcKR_LhqhE5VmL21us35v_YaQVVYB_eFJ3SVjY2VUHL5yGSpvWY1UtjnYX97hRu0VLwX7hUqNhO3xOYK-mj2fPBeP6k9or5OU5UhR8Cp6YMzCLOC8bMOGF0r1qKz5t3UoGJDwB9I/s2048/Anatoni's%20Cardiff-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwVEdhe0yAXOjdteMgkHZULm9DW21MKTVaI3gDsVEFFyBBTgwDmHDcKR_LhqhE5VmL21us35v_YaQVVYB_eFJ3SVjY2VUHL5yGSpvWY1UtjnYX97hRu0VLwX7hUqNhO3xOYK-mj2fPBeP6k9or5OU5UhR8Cp6YMzCLOC8bMOGF0r1qKz5t3UoGJDwB9I/w640-h480/Anatoni's%20Cardiff-04.jpg" width="640" /></a></div><div><br /></div>The Caruso (£14.95), a dish which has previously featured in my year’s <a href="https://gourmetgorro.blogspot.com/2018/12/ten-of-best-things-ive-eaten-in-wales.html" target="_blank">best Cardiff dishes</a> list, was every bit as good as I remember it. The combination of crisp salami, vibrant spinach, creamy and tangy goats cheese, crunchy pine nuts and a decadent drizzle of sweet and funky truffled honey is so brilliantly addictive.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAN49SvfbD-IZLN4p3-JAVvMG-ouoecM1hwfykwNgo5tkIqt2D6GbRyhKCaHSbr1zbtFqw44oQl7X8eSQQZHkdKZXr8iPEe7cWBoZOXapbG1KMpgs3vUKiIwg-betqidMjpeh4kAyLK8rr62W-UO3vTJtBCCnvVcYa_1NL1ry6hmBnhj-sUvi4sZLrA8/s2048/Anatoni's%20Cardiff-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAN49SvfbD-IZLN4p3-JAVvMG-ouoecM1hwfykwNgo5tkIqt2D6GbRyhKCaHSbr1zbtFqw44oQl7X8eSQQZHkdKZXr8iPEe7cWBoZOXapbG1KMpgs3vUKiIwg-betqidMjpeh4kAyLK8rr62W-UO3vTJtBCCnvVcYa_1NL1ry6hmBnhj-sUvi4sZLrA8/w640-h480/Anatoni's%20Cardiff-11.jpg" width="640" /></a></div><br />Another perennial favourite, the Santa Anna (£13), was on fine form too. It was topped creamy whipped mascarpone and sweet, juicy cherry tomatoes that balanced the fiery heat of ’nduja sausage.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIJb9VwWZUJ13uCntWEDmHlaZhqq_Ojdx98khZdzvHT9CXOas5ZNv-hLQEyG83UZ3nLnomKNHShWabibz1taGM3g91C69KBflQpbKvgnvoHBZuat7YeUSKHQOPXECB12f6Z0URC2p81WOzTmTj1z_Y0KNVTuNfISmojP-SQOnNTTMxemrRxipTPqb7Hg/s2048/Anatoni's%20Cardiff-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIJb9VwWZUJ13uCntWEDmHlaZhqq_Ojdx98khZdzvHT9CXOas5ZNv-hLQEyG83UZ3nLnomKNHShWabibz1taGM3g91C69KBflQpbKvgnvoHBZuat7YeUSKHQOPXECB12f6Z0URC2p81WOzTmTj1z_Y0KNVTuNfISmojP-SQOnNTTMxemrRxipTPqb7Hg/w640-h480/Anatoni's%20Cardiff-12.jpg" width="640" /></a></div><br />Last up, a Sophia Loren (£13) successfully combined spinach, mushrooms and garlic with the added luxury of a runny-yolked egg and the savoury funk of pecorino romano shavings.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8w0RQR5CoxJ_u4li78z80129Q0CuY19u9JBTQydlvLGpRSeGbFMSF34rXrnpB-L0mEkDz2nm_C0s1CQ8kubZ6ZsJmMmgeOt9j_76bvEH7nnk_vOI5lHu0ni3hJ9nQ2oXGsxdxeAbveHkH9UlfUttTmrFs4i8RSIRKF6zifSRKSFnG5py-2paOvkY1w8M/s2048/Anatoni's%20Cardiff-13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8w0RQR5CoxJ_u4li78z80129Q0CuY19u9JBTQydlvLGpRSeGbFMSF34rXrnpB-L0mEkDz2nm_C0s1CQ8kubZ6ZsJmMmgeOt9j_76bvEH7nnk_vOI5lHu0ni3hJ9nQ2oXGsxdxeAbveHkH9UlfUttTmrFs4i8RSIRKF6zifSRKSFnG5py-2paOvkY1w8M/w640-h480/Anatoni's%20Cardiff-13.jpg" width="640" /></a></div><br />It’s great to see Tony Frawley back in Cardiff cooking pizzas which are as good as any I’ve ever eaten in the city. The only tiny tear I have to shed is that he’s now cooking on the opposite side of the city to where I live. <br /><br />After a break for Christmas, 591 by Anatoni’s will reopen on Wednesday 10 January with a slightly expanded menu and an alcohol licence. Whichever part of Cardiff you’re based in, I’d highly recommend checking out their exemplary Neapolitan pizzas.<div><br /></div><div><b>The Details:</b></div><div><b><br />Address - </b>591 by Anatoni's, 591A Cowbridge Rd E, Cardiff CF5 1BE</div><div><b>Web - </b><a href="https://www.instagram.com/591byanatonis/">https://www.instagram.com/591byanatonis/</a></div><div><b>Telephone - </b>07882016735</div></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-39765595123925621982023-12-23T08:43:00.001+00:002023-12-23T08:43:32.249+00:00Zi's Cafe, Cathays, Cardiff dim sum review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQ1Wn5CKaomd4K6AT3dnxAbnCbuRkwpjZYz55rP3CSeFn4eQgD0Hu9MDCqLN7WXACFi4PJMpv1j7UkKKrSQW__WvBF5vOXA8TIFgI3mtx9n_acLw3lwNyyl527808KI6ntH-b7Tk2-8RJqWdLDiVhCs_pZrCB9cJrKEds4C_h9Pvq_9U0PowKaInnNDc/s2048/Zi's%20Cafe%20Cardiff-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQ1Wn5CKaomd4K6AT3dnxAbnCbuRkwpjZYz55rP3CSeFn4eQgD0Hu9MDCqLN7WXACFi4PJMpv1j7UkKKrSQW__WvBF5vOXA8TIFgI3mtx9n_acLw3lwNyyl527808KI6ntH-b7Tk2-8RJqWdLDiVhCs_pZrCB9cJrKEds4C_h9Pvq_9U0PowKaInnNDc/w640-h480/Zi's%20Cafe%20Cardiff-01.jpg" width="640" /></a></div><br /><div>Mrs G and I are both big fans of an early meal.</div><br />Firstly, it usually means you get the best food and service before the kitchen and front of house teams are slammed at peak hours. <br /><br />Secondly, if you're out for dinner then you can get home at a reasonable hour and have time to digest before bedtime. Rock and roll hey. <br /><br />I'm a big fan of an early lunch too. In fact, I’m that weirdo in the office who cracks open their packed lunch the minute the clock strikes midday.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWwBdNjGf1zPajecaQszx0LNkgwrqLnOLs69Re-qjctwZ-SDEmlzleIfmzVoOCybtLjpS4eCde3seDB57udEsq5Mv8qu-ojgohiXo99w_LsCI3KAapFGHmqs3LaZzC0_I6k21v_pl5DZTQkJ_gLRrPUehFwrafxAPARfKxX-lHoN7LK0St0POLDwNqGo/s2048/Zi's%20Cafe%20Cardiff-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWwBdNjGf1zPajecaQszx0LNkgwrqLnOLs69Re-qjctwZ-SDEmlzleIfmzVoOCybtLjpS4eCde3seDB57udEsq5Mv8qu-ojgohiXo99w_LsCI3KAapFGHmqs3LaZzC0_I6k21v_pl5DZTQkJ_gLRrPUehFwrafxAPARfKxX-lHoN7LK0St0POLDwNqGo/w640-h480/Zi's%20Cafe%20Cardiff-12.jpg" width="640" /></a></div><br />However, the other day, we took our preference for an early lunch to even greater lengths when we visited Zi’s Café in Cathays to try out their new dim sum menu. Supposedly open for lunch at 12pm, we found an open sign on their door at 11.57am and gladly got stuck in. It was lucky we did, because as soon as midday arrived, two other large groups and a table of two arrived for lunch too. <br /><br />Having brought in a specialist dim sum chef and only started serving their new menu in the past couple of weeks, news has clearly spread quickly. <br /><br />I can understand why as we’re already huge fans of <a href="https://gourmetgorro.blogspot.com/2016/11/zis-cafe-cardiff-chinese-restaurant.html" target="_blank">Zi’s main evening menu</a>, which features belting dishes such as lamb with cumin, chicken with dried chilli and spring onion, and salt and pepper aubergine.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiWkf6F8gsBeD8FG16MOddJDlwfBpYrJRpOaGKZgLfZ8XZPgM4v_6Da0RWtkb4na1SZ0yp4nPhWXNN109JFdqSIv3zWU-FrdPhKxSgJ74W8Y1_k1ZdKgQrhSkydqLfwaNe-2wckuIBT4pKveKgU5-Nt0rQTl2a3MDm3Yf1y3Y4HZvScX4ssAe7qPM9g8/s2048/Zi's%20Cafe%20Cardiff-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiWkf6F8gsBeD8FG16MOddJDlwfBpYrJRpOaGKZgLfZ8XZPgM4v_6Da0RWtkb4na1SZ0yp4nPhWXNN109JFdqSIv3zWU-FrdPhKxSgJ74W8Y1_k1ZdKgQrhSkydqLfwaNe-2wckuIBT4pKveKgU5-Nt0rQTl2a3MDm3Yf1y3Y4HZvScX4ssAe7qPM9g8/w640-h468/Zi's%20Cafe%20Cardiff-02.jpg" width="640" /></a></div><div><br /></div><div>Zi’s dim sum menu offers a tick sheet divided into sections such as steamed, pan fried, deep fried and, porridge, noodles and rice. As per usual, I got a bit carried away ticking too many boxes.</div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjud3zYR5J4w8oFn8MOn9P68bNUecF4-tIOctJRzTc2lckdJN-xgPFhKHPnkUw_yVVpH9OwxwSa_uFF6lboUbPxfODTwd-rkgXlO-Luye9PoV3N4-kYSFmkwqKfYAGTjid2RS4L_jMYRB6WUh4N9WuDIATctnfMLhYuL6d1Z0igfsLt34dA8krqcRvhy9E/s2048/Zi's%20Cafe%20Cardiff-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjud3zYR5J4w8oFn8MOn9P68bNUecF4-tIOctJRzTc2lckdJN-xgPFhKHPnkUw_yVVpH9OwxwSa_uFF6lboUbPxfODTwd-rkgXlO-Luye9PoV3N4-kYSFmkwqKfYAGTjid2RS4L_jMYRB6WUh4N9WuDIATctnfMLhYuL6d1Z0igfsLt34dA8krqcRvhy9E/w640-h480/Zi's%20Cafe%20Cardiff-11.jpg" width="640" /></a></div><div><br /></div>In a break from the festive excesses, Mrs G and I shared a pot of fragrant jasmine tea (£3) to drink.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziMtwFlglq7U1nBpqOo8xcUTLA4TJWLMWnea9HKYJFwyW_fPd6pozWbWf1pMUQdizVZFfanz8BUr3VG1pV5uIyO8msLL-bKgqtnNykwQXBqqn9pmPLfrQTmCLBjumCx26f31mIzE47iXay2bUzyDye3VaurWBGNucD2KuypXX3MNBgyZpsib6vlbYpSU/s2048/Zi's%20Cafe%20Cardiff-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziMtwFlglq7U1nBpqOo8xcUTLA4TJWLMWnea9HKYJFwyW_fPd6pozWbWf1pMUQdizVZFfanz8BUr3VG1pV5uIyO8msLL-bKgqtnNykwQXBqqn9pmPLfrQTmCLBjumCx26f31mIzE47iXay2bUzyDye3VaurWBGNucD2KuypXX3MNBgyZpsib6vlbYpSU/w640-h480/Zi's%20Cafe%20Cardiff-10.jpg" width="640" /></a></div><br />Deep fried prawn dumplings (£4.80) were gloriously crisp and grease free, and absolutely rammed with plump and sweet king prawns. Dredged through a bowl of creamy and tangy mayonnaise, it was a corker of a dim sum.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5TwcU3UL39XAxkTum6hOLlZF_xjXSvBuB1uEn3lsaXgjEJqjzg5ir9bWt3fdTFa4fCnJcuKjlVDwGFD2MML0Tyasxk_PbrxFuJLPST8EaqnSm1BTWAoKwRy00AQS7e8jaWePKIW4JkJTSQIx_Vsi7bZ6StuAJ-CtHVxhhfQdNtoKG5lQ2uPzuaHd0FA/s2048/Zi's%20Cafe%20Cardiff-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5TwcU3UL39XAxkTum6hOLlZF_xjXSvBuB1uEn3lsaXgjEJqjzg5ir9bWt3fdTFa4fCnJcuKjlVDwGFD2MML0Tyasxk_PbrxFuJLPST8EaqnSm1BTWAoKwRy00AQS7e8jaWePKIW4JkJTSQIx_Vsi7bZ6StuAJ-CtHVxhhfQdNtoKG5lQ2uPzuaHd0FA/w640-h480/Zi's%20Cafe%20Cardiff-08.jpg" width="640" /></a></div><br /><div>Steamed house special prawn dumplings (£5) were superb too. The thin glutinous cases were packed with sweet crustaceans.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-ubkCfmXdrtnwB7i43zLiwLI7Oyyvrh_NRM_SADKVdLjofR83VHg-t9cWP5gtJ_2JKgX0Yuv67MOoHji3eJTwbHJ1QGUyKzMuB480KZktNlv_zupbbbiH8rCZJYrCWBbL7lCM39ML2-W3V9dXSsWJmnTzXyqoflD4W8kRztoNaqX71A5hyF6ixVeowQ/s2048/Zi's%20Cafe%20Cardiff-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-ubkCfmXdrtnwB7i43zLiwLI7Oyyvrh_NRM_SADKVdLjofR83VHg-t9cWP5gtJ_2JKgX0Yuv67MOoHji3eJTwbHJ1QGUyKzMuB480KZktNlv_zupbbbiH8rCZJYrCWBbL7lCM39ML2-W3V9dXSsWJmnTzXyqoflD4W8kRztoNaqX71A5hyF6ixVeowQ/w640-h480/Zi's%20Cafe%20Cardiff-05.jpg" width="640" /></a></div><br />Cubes of crisp-edged soft-textured turnip cake (£5.50) were compellingly seasoned with the deep umami hit of XO sauce. Even more addictive were the crispy scraps littered around the plate, which were like fish and chip shop batter bits on steroids.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji45kukDSVfPxG6z7VvnkzkkWm-gGdMfxoCbYKcgBAP4-u00EuEbmz52JnWJaNn9n6U1VP2CmbmOknO5fgHEdTFqaNlJMnRZ9zBko9QBvRjUs1Kw2wOruDMpUAwa0cvPCMA2TqALiJgsCU3leqmO-JgXtQwqyjtcm3OMutQX73xrJaDHlh_PRXPbuLxGM/s2048/Zi's%20Cafe%20Cardiff-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji45kukDSVfPxG6z7VvnkzkkWm-gGdMfxoCbYKcgBAP4-u00EuEbmz52JnWJaNn9n6U1VP2CmbmOknO5fgHEdTFqaNlJMnRZ9zBko9QBvRjUs1Kw2wOruDMpUAwa0cvPCMA2TqALiJgsCU3leqmO-JgXtQwqyjtcm3OMutQX73xrJaDHlh_PRXPbuLxGM/w640-h480/Zi's%20Cafe%20Cardiff-09.jpg" width="640" /></a></div><div><br /></div><div>Fried Peking pork dumplings (£4.20) saw delicate cased wrappers filled with juicy minced meat seasoned with chive. They were delicious dipped in ginger scented vinegar.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGN8FUXgfH-KV-OMdnYm2W209cdmCstvmpO-GwHW1RYNteaaaCvKT5fFrE7jZo5yFOSwMzS1_nvEXrXxr8zQZhS37uTu2LfQwIoTYD8JPBPxEZE3vdlHllUt5fTphC8t5pMdPHDTsY37HqVej4cERnOUtECLKZMlNuCOjLHXy9Xi8UZbPLdJBEZ8KmvA/s2048/Zi's%20Cafe%20Cardiff-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1476" data-original-width="2048" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGN8FUXgfH-KV-OMdnYm2W209cdmCstvmpO-GwHW1RYNteaaaCvKT5fFrE7jZo5yFOSwMzS1_nvEXrXxr8zQZhS37uTu2LfQwIoTYD8JPBPxEZE3vdlHllUt5fTphC8t5pMdPHDTsY37HqVej4cERnOUtECLKZMlNuCOjLHXy9Xi8UZbPLdJBEZ8KmvA/w640-h462/Zi's%20Cafe%20Cardiff-03.jpg" width="640" /></a></div><br /><div>Salt and pepper squid (£5.50) was nice and tender but lacked the uber-crisp batter coating which I usually expect from Zi’s crispy squid. Still, shreds of spring onion flecked with a mammoth hit of garlic were a lovely balance to the fried stuff.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCdkoRZWBVZ3rjCfgTUAFutPmjnPYWPHh8HHfroy3l738FYCtv8gJ5_xLRLxv2dHOFN-3br2Ejxn-m3XeZXJ05rv4btfOJdj-WvLudok1vwPIm_2oPPVBTdpkPPGPld7ZByCM-cQ1_nCzeC8f2jrGRuAVMxpFz_NZ4rtJyv8Ml2OeBAoeQZe7wrwqVdQ/s2048/Zi's%20Cafe%20Cardiff-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCdkoRZWBVZ3rjCfgTUAFutPmjnPYWPHh8HHfroy3l738FYCtv8gJ5_xLRLxv2dHOFN-3br2Ejxn-m3XeZXJ05rv4btfOJdj-WvLudok1vwPIm_2oPPVBTdpkPPGPld7ZByCM-cQ1_nCzeC8f2jrGRuAVMxpFz_NZ4rtJyv8Ml2OeBAoeQZe7wrwqVdQ/w640-h480/Zi's%20Cafe%20Cardiff-07.jpg" width="640" /></a></div><br />Cloud-like honey barbecue roast pork buns (£4.50) were an excellent example of their type. Light and squidgy, they were filled with tender barbecue pork in a sweet and savoury sauce, which avoided being too sickly.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSckuHURa9zSsEa8lbRu5FpKbHAoRXB5z6ts-PXcvAcDOvcGWkA3CddnKm39eDMIR9Up4uOjbe-rXrzWQ5F0i2BdlSQUkscird1834qsN3ZRK6LZme14rAfN_dVuftWEzwtxjk7OL3XmijK2AUa-JPFVYWdQP4R_4HRRP5YEuFTGndEeRX7h6QllNFeYQ/s2048/Zi's%20Cafe%20Cardiff-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1514" data-original-width="2048" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSckuHURa9zSsEa8lbRu5FpKbHAoRXB5z6ts-PXcvAcDOvcGWkA3CddnKm39eDMIR9Up4uOjbe-rXrzWQ5F0i2BdlSQUkscird1834qsN3ZRK6LZme14rAfN_dVuftWEzwtxjk7OL3XmijK2AUa-JPFVYWdQP4R_4HRRP5YEuFTGndEeRX7h6QllNFeYQ/w640-h474/Zi's%20Cafe%20Cardiff-04.jpg" width="640" /></a></div><br /><div>Singapore noodles were arguably the weakest link of the lunch. Whilst the noodles had a really good bite and the veggies were nice and crisp, we both found the amount of curry powder and level of seasoning a bit too high.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyRxXBDPSbO-5Vg58aKSRF_Toc-Yb4G_1PjhQHTIUfuGBBm_K9YtUU9iase4sFwUUO07LvTWH0_1rMGrIvNewM5nKWooGJdQsU6qQuNnYtmufifDluQRxLHbkLHI0FyZzrmRD0pLYnUsKaTDEDBlyJ1Hyak4p-oZBoP_Esba9DuNFihAXizPeYJqdBrA/s2048/Zi's%20Cafe%20Cardiff-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyRxXBDPSbO-5Vg58aKSRF_Toc-Yb4G_1PjhQHTIUfuGBBm_K9YtUU9iase4sFwUUO07LvTWH0_1rMGrIvNewM5nKWooGJdQsU6qQuNnYtmufifDluQRxLHbkLHI0FyZzrmRD0pLYnUsKaTDEDBlyJ1Hyak4p-oZBoP_Esba9DuNFihAXizPeYJqdBrA/w640-h480/Zi's%20Cafe%20Cardiff-06.jpg" width="640" /></a></div><br /><div>It’s great to have somewhere serving delicious dim sum on our side of Cardiff and I’m glad to see that it’s somewhere with the pedigree of Zi’s Café which has taken up the mantle. We’ll definitely be back to work our way through the rest of that tick sheet.</div><div><br /></div><div><b>The Details:</b></div><div><br /><div><b>Address - </b>Zi's Cafe, 94-96 Woodville Road, Cathays, Cardiff CF24 4ED</div><div><b>Web - </b><a href="https://ziscafecardiff.co.uk/">https://ziscafecardiff.co.uk/</a></div><div><b>Telephone - </b>02920 216 294</div></div><div><div><br /></div></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-19923573509422025052023-12-16T08:38:00.000+00:002023-12-16T08:38:14.671+00:00Sofia's Greek Corner, Adamsdown takeaway review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihucSV20xZ4inG8hUQ3o5tzlS9sSuNYqr4D-xVKwM8o5lsrsW6o6aqVCBgFl4KGa6UPm1REobGKw6rs0zIQRfWY2sdngWqGg6wsNVrOsp1oeLfy1dEVIDAFeGDelSg_57MWpzUEP6UX1BPuN2egsWGzMsNgDqRKAymYCOBTCrV5OR89LM9IbquE7tx50/s2048/Sofia's%20Greek%20Corner%20Cardiff-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihucSV20xZ4inG8hUQ3o5tzlS9sSuNYqr4D-xVKwM8o5lsrsW6o6aqVCBgFl4KGa6UPm1REobGKw6rs0zIQRfWY2sdngWqGg6wsNVrOsp1oeLfy1dEVIDAFeGDelSg_57MWpzUEP6UX1BPuN2egsWGzMsNgDqRKAymYCOBTCrV5OR89LM9IbquE7tx50/w640-h480/Sofia's%20Greek%20Corner%20Cardiff-3.jpg" width="640" /></a></div><br /><div>We were all set for a weekday lunch out at Sofia’s Greek Corner in Adamsdown when we stepped through their doors and realised that they don’t have any seats.</div><br />We should have known better as they’re located on the former site of Broadway Fish Bar, so magicking a seating area in such a small space was never going to be likely. Still, as we live just a five-minute walk from Sofia’s we decided to crack on.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhY-NqyDqfAGZPGg-7rU9-i9-Ul7XB7Z7qjU-38HcaR4Xvkm0TPuzrkykus7rMOTGy6wqqhXA4lh-HuR85luIB9tbqNFbuyUUnzX37Saj_B8J-DMn9RgFxI6QjijzqzT3XhA9mibyI5l0VfnveEsYjQCA-c9DaOPxz8RtEHOz8w12noEFoLGvrVKtCBA/s2048/Sofia's%20Greek%20Corner%20Cardiff-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhY-NqyDqfAGZPGg-7rU9-i9-Ul7XB7Z7qjU-38HcaR4Xvkm0TPuzrkykus7rMOTGy6wqqhXA4lh-HuR85luIB9tbqNFbuyUUnzX37Saj_B8J-DMn9RgFxI6QjijzqzT3XhA9mibyI5l0VfnveEsYjQCA-c9DaOPxz8RtEHOz8w12noEFoLGvrVKtCBA/w640-h480/Sofia's%20Greek%20Corner%20Cardiff-1.jpg" width="640" /></a></div><br />As well as the usual selection of gyros, dips and salads, Sofia’s offers a range of pies, pastries, desserts and mains, including moussaka, stifado, and meatballs. Many of the dishes are available in family-sized portions so there’s even better value to be had than their already keen prices if you order in bulk.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiItGuCwjIJVuQ3aj_R38p4tv6_maF3ITRLjRNaawzfyOlJwk6A5eabY1fU4lG7f_s2MMpZOSkOSzMqnK3MEhH9KSc6S4rOUDjsf4DMlanGJ7xFxd8Sert-QYXZKv0JV14LqHxmltntlYKEiFJbH4xEUGHxVDxLbusZ5D_pKb-lPZt9Za0IoCaUGfJ4uXQ/s2048/Sofia's%20Greek%20Corner%20Cardiff-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1409" data-original-width="2048" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiItGuCwjIJVuQ3aj_R38p4tv6_maF3ITRLjRNaawzfyOlJwk6A5eabY1fU4lG7f_s2MMpZOSkOSzMqnK3MEhH9KSc6S4rOUDjsf4DMlanGJ7xFxd8Sert-QYXZKv0JV14LqHxmltntlYKEiFJbH4xEUGHxVDxLbusZ5D_pKb-lPZt9Za0IoCaUGfJ4uXQ/w640-h440/Sofia's%20Greek%20Corner%20Cardiff-9.jpg" width="640" /></a></div><br /> After a short wait for our order, we were back at home guzzling lunch in no time at all. <br /><br />To start, Sofia’s feta (£3.80) was every bit as naughty as I hoped it would be. A brick of melted feta was sandwiched between layers of crisp filo pastry and drizzled with sweet honey and nutty sesame seeds.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUdNrgCTFcwlGGrQ2SGvmOh13kVsxsW2QUKSv6Rt2qKKEe6b4ldq7TbOoDPpESKoa4gZIolSv1FjqdETDquvdh6K86D0EXsub_z9L5J4Qr861VPvRJ8nvtaS220qfGLbmCUMCGpMAT0J6TPdCQuiGUuqPWxBB7Vmm7Uj4jA3Rp9ZTRmogt-IZEiYIiJ0/s2048/Sofia's%20Greek%20Corner%20Cardiff-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUdNrgCTFcwlGGrQ2SGvmOh13kVsxsW2QUKSv6Rt2qKKEe6b4ldq7TbOoDPpESKoa4gZIolSv1FjqdETDquvdh6K86D0EXsub_z9L5J4Qr861VPvRJ8nvtaS220qfGLbmCUMCGpMAT0J6TPdCQuiGUuqPWxBB7Vmm7Uj4jA3Rp9ZTRmogt-IZEiYIiJ0/w640-h480/Sofia's%20Greek%20Corner%20Cardiff-5.jpg" width="640" /></a></div><br />Thick hummus (£3) had a really good chickpea flavour and a compelling extra dimension of spice, perhaps paprika. It was served with wedges of soft griddled pitta bread.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFGBTLxg42WhArITuUzfrjd_Qac8AI2a0TfN0kHtI6q8_FPmJHRYt6qJqMEahHn9Mln9kaImo_JCalY-j-v4StvN4BOg0fuVrnuBhoDUrLggR_uCLPbTQhxX-oVKtBy6zEstopeBQpRjTKuq1Q4qICTsulDvUF2NeMyiFqP9mlc8__swifE9bXyGf39c/s2048/Sofia's%20Greek%20Corner%20Cardiff-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFGBTLxg42WhArITuUzfrjd_Qac8AI2a0TfN0kHtI6q8_FPmJHRYt6qJqMEahHn9Mln9kaImo_JCalY-j-v4StvN4BOg0fuVrnuBhoDUrLggR_uCLPbTQhxX-oVKtBy6zEstopeBQpRjTKuq1Q4qICTsulDvUF2NeMyiFqP9mlc8__swifE9bXyGf39c/w640-h480/Sofia's%20Greek%20Corner%20Cardiff-7.jpg" width="640" /></a></div><br />Dakos (£5), aka Cretan salad, was an excellent example of one our favourite Greek dishes. Crisp nuggets of nutty barley rusk were drizzled with olive oil and scattered with briny olives, white onion, tangy feta and fragrant oregano. It was a corking combination of textures and flavours.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNX9VfYeeXm_TExJigptSfrAvn7lSZxRp7gURZ2GN-J_H4L-xYfRdGzN868ng4Cc1EgvOT444xGWGpllukoA85kpMe6HAm0u7KvtTUZrs0u7F2qiUlLiBSyi6wVHfyq7zbAOwJW56f6rEhYLZBNr1gLGNRDLiFkBfGn2tI_0GWLLXZZXAsjE6N0bupzvU/s2048/Sofia's%20Greek%20Corner%20Cardiff-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNX9VfYeeXm_TExJigptSfrAvn7lSZxRp7gURZ2GN-J_H4L-xYfRdGzN868ng4Cc1EgvOT444xGWGpllukoA85kpMe6HAm0u7KvtTUZrs0u7F2qiUlLiBSyi6wVHfyq7zbAOwJW56f6rEhYLZBNr1gLGNRDLiFkBfGn2tI_0GWLLXZZXAsjE6N0bupzvU/w640-h480/Sofia's%20Greek%20Corner%20Cardiff-6.jpg" width="640" /></a></div><br />A whopping pork and chicken gyros plate (£9.90) was the weakest dish of the line-up, but it was still very enjoyable. Golden-edged shavings of meat and standard issue chips were both well-flavoured but lacking in crispness. Fresh salad, more of that excellent griddled pitta bread, and a pot of potently garlicky tzatziki, were all lovely accompaniments.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbqBCWaYX2KyzQp9ohFV973P_5tup7g2PucMDJAZLbZ8MmLtY0OSCibteNDrzkM9IzBJVYdFyaSZMy2ycj8jXok5ZYZeEBfTdLfTh-eTFSSTbrxe7rrNAGgE2W-bALVRmjxSny4Yl8YHUPQSminiO9-rRkuDvxut-U0F9wUGF494c3K4Xm9hAon2LPag/s2048/Sofia's%20Greek%20Corner%20Cardiff-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbqBCWaYX2KyzQp9ohFV973P_5tup7g2PucMDJAZLbZ8MmLtY0OSCibteNDrzkM9IzBJVYdFyaSZMy2ycj8jXok5ZYZeEBfTdLfTh-eTFSSTbrxe7rrNAGgE2W-bALVRmjxSny4Yl8YHUPQSminiO9-rRkuDvxut-U0F9wUGF494c3K4Xm9hAon2LPag/w640-h480/Sofia's%20Greek%20Corner%20Cardiff-8.jpg" width="640" /></a></div><br />We had a really tasty and cracking value lunch from Sofia’s Greek Corner - we were both absolutely stuffed for £21.70. If you're in the area, then it’s well worth a look. <br /><br /> <div><b>The Details:</b></div><div><b>Address - </b>Sofia's Greek Corner, 168 Broadway, Cardiff CF24 1QJ</div><div><b>Telephone - </b>029 2280 8836</div></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-60979381204944521832023-12-09T08:40:00.001+00:002023-12-09T08:40:21.958+00:00Inn at the Sticks, Llansteffan, Carmarthenshire restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzZuh3f3yrpJksDYERL4w5J2PYCtQJfDYHnRcJOT5A3jyaHfxy2DKebvTOTP3ptoZI7qHR1CEbF-ozcVaJSz_gtGDUR-IVl1TWP9oGIm3NGRBcUzVUqN2-OwmEvVCl_o9P87Pd3aXwbHNx4SOkCr3xV8VVBv7RJbWgqi6KpaIzMegBv2PpaZdbP2Y1HQ/s2048/Inn%20at%20the%20Sticks%20Llansteffan-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzZuh3f3yrpJksDYERL4w5J2PYCtQJfDYHnRcJOT5A3jyaHfxy2DKebvTOTP3ptoZI7qHR1CEbF-ozcVaJSz_gtGDUR-IVl1TWP9oGIm3NGRBcUzVUqN2-OwmEvVCl_o9P87Pd3aXwbHNx4SOkCr3xV8VVBv7RJbWgqi6KpaIzMegBv2PpaZdbP2Y1HQ/w640-h480/Inn%20at%20the%20Sticks%20Llansteffan-02.jpg" width="640" /></a></div><br /><div>Tucked away on the Towy Estuary in Carmarthenshire, Llansteffan has been on our list of places to visit in Wales for a very long time.</div><br />But, there’s never really been a sense of great urgency. There’s always been other places to visit, with tempting restaurants to turn my head. <br /><br />That was until we heard that Teej Sparks had taken over the Inn at Sticks, a pub with rooms in the middle of Llansteffan, which dates back to the 19th century. Teej was formerly the ops manager for Ultracomida and became a friendly face on our doorstep during the pandemic when we stocked up regularly on absurd quantities of their olives. As a consummate hospitality professional, anything Teej turns her hand to is clearly going to be worth checking out. <br /><br />Inn at the Sticks is a beautiful venue that’s been lovingly restored with cast iron beams, exposed brickwork and a sturdy wooden bar. There's also a delicatessen and wine tasting room in the offing, which will add another string to the business’s bow.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-np8V_QNEuMUcOluNoeP-9YIJiqn-a9nJG5UHu-44vyjcTpBvJ2VGIyrad2JdOgkx6pLs64tpdtJcytZWF0XIzFWxS3Dps2R6DE4bGeZBVGrCTdKFtuLg8p1fbb7dQ6_Xj9vpTVIaN0lnBpoJRc0KrULsRNr5mOe_CnqA-BzS8ehaCh8lN5sLKVNAUAA/s2048/Inn%20at%20the%20Sticks%20Llansteffan-13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-np8V_QNEuMUcOluNoeP-9YIJiqn-a9nJG5UHu-44vyjcTpBvJ2VGIyrad2JdOgkx6pLs64tpdtJcytZWF0XIzFWxS3Dps2R6DE4bGeZBVGrCTdKFtuLg8p1fbb7dQ6_Xj9vpTVIaN0lnBpoJRc0KrULsRNr5mOe_CnqA-BzS8ehaCh8lN5sLKVNAUAA/w640-h480/Inn%20at%20the%20Sticks%20Llansteffan-13.jpg" width="640" /></a></div><br />On the booze front, there's sherry and vermouth by the glass as well as an interesting selection of wines from vineyards such as Kosovo’s Stone Castle and Lebanon's Chateau Musar. As we were driving, we enjoyed halves of Estrella Dam before moving onto alcohol free Asahi.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaV9uuUP-elGjemXWwR3QkmRy-qaTP2hdduCIKYsqO49kwsmnuFK0laILaeKnq5roMlGIkHIKYeiDwPbMNH254UTSP8xbfSIkjWsfmrOEwYUO_6TZV0m8yGHML2g4WjNMN4NYVuH3rjskJIcoLFE1r6togYma5rTm3EhVpsaMZdjJqR6vF3Fdb7PDdYE/s2048/Inn%20at%20the%20Sticks%20Llansteffan-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaV9uuUP-elGjemXWwR3QkmRy-qaTP2hdduCIKYsqO49kwsmnuFK0laILaeKnq5roMlGIkHIKYeiDwPbMNH254UTSP8xbfSIkjWsfmrOEwYUO_6TZV0m8yGHML2g4WjNMN4NYVuH3rjskJIcoLFE1r6togYma5rTm3EhVpsaMZdjJqR6vF3Fdb7PDdYE/w640-h480/Inn%20at%20the%20Sticks%20Llansteffan-06.jpg" width="640" /></a></div><br /><div>The menu bills itself as Welsh tapas and is divided into sections such as “from the land”, “from the garden” and “from the sea”. In reality, influences come from across France, Italy and Spain too and it’s in the use of top-drawer Welsh suppliers, such as Trealy Farm, Atlantic Edge oysters, and Teifi Cheese, where the real Welshness can be found.<div><br />We were recommended between four and six dishes to share and plumped for five. <br /><br />Soft crumbed granary bread was accompanied by a bottle of grassy olive oil and PX sherry vinegar. It's a fine example of the benefits of Teej's background in working with top drawer Spanish produce.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9H8UZEeGwZAZmaRcIJnlKx72zvCQo1JiRxap01ZgZwG8mr9CIMdThxrsv6TxiL_vEVocl6TtNT8QFOyMbzOOKZwXqGV67MNnr5ZEZLbZjY5otNaQMgf0T4bVJiRuCrJKhPHpbdN_YfKZkJ-LtSoFPio05l1Qi2sjIKUblp8ZvYaf-QwrPAyd5eC9_GEU/s2048/Inn%20at%20the%20Sticks%20Llansteffan-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9H8UZEeGwZAZmaRcIJnlKx72zvCQo1JiRxap01ZgZwG8mr9CIMdThxrsv6TxiL_vEVocl6TtNT8QFOyMbzOOKZwXqGV67MNnr5ZEZLbZjY5otNaQMgf0T4bVJiRuCrJKhPHpbdN_YfKZkJ-LtSoFPio05l1Qi2sjIKUblp8ZvYaf-QwrPAyd5eC9_GEU/w640-h640/Inn%20at%20the%20Sticks%20Llansteffan-10.jpg" width="640" /></a></div><br /><div>A basket of golden cockle popcorn (£9) was just as addictive as the buckets of popcorn you get at the cinema. I shoved fistfuls of the crisp sweet and salty bivalves into my gob alongside a delicately honking wild garlic mayonnaise and vinegar twanged with the heat of chilli.</div><div><span style="text-align: center;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfj-Z3uCPKlyZ22JGXrWE3IZ3jUa8-JHEvspVT11jSLb_A5Xo1RpbXEEKm6ChKsPVd1tjSu7xVi6wWQffJalZBz26QgnAaUemLUVrvqz59Mit-zs42K2C0DB_lU5kAmosURXbtJ7uGXOqKLY1XG4Llj_HGDMBEGioQf-RFSBQR5HSbeM18UfW3ICFzsgE/s2048/Inn%20at%20the%20Sticks%20Llansteffan-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfj-Z3uCPKlyZ22JGXrWE3IZ3jUa8-JHEvspVT11jSLb_A5Xo1RpbXEEKm6ChKsPVd1tjSu7xVi6wWQffJalZBz26QgnAaUemLUVrvqz59Mit-zs42K2C0DB_lU5kAmosURXbtJ7uGXOqKLY1XG4Llj_HGDMBEGioQf-RFSBQR5HSbeM18UfW3ICFzsgE/w640-h480/Inn%20at%20the%20Sticks%20Llansteffan-07.jpg" width="640" /></a></div><span style="text-align: center;"><div><span style="text-align: center;"><br /></span></div>A trio of gloriously tender mini faggots, made with minced pork belly and chicken livers, delivered only the merest hint of offal, making them as accessible as this dish gets. Served with crushed sweet peas and a thick meaty gravy, the only quibble was that I wanted more. At £12, for this dainty dish it perhaps wasn't an unreasonable expectation.</span></div><div><span style="text-align: center;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjf81W7vP4Dp0C7F8fWleK95zuN2cf_a9xLQr65HPaffVz0RyW25qBehrlTnrJMv5a3j6TAlRDPeq2yoJ7thDww_CYRFrVGy8P6vENwBK93OzoAYkdTZccQ8Sm4WbZlIOII-F5xGVgMdrDCyfJf8I57P_aR1C2JkE0WUdHhORRqu1F16H9dSP8FlEOIco/s2048/Inn%20at%20the%20Sticks%20Llansteffan-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjf81W7vP4Dp0C7F8fWleK95zuN2cf_a9xLQr65HPaffVz0RyW25qBehrlTnrJMv5a3j6TAlRDPeq2yoJ7thDww_CYRFrVGy8P6vENwBK93OzoAYkdTZccQ8Sm4WbZlIOII-F5xGVgMdrDCyfJf8I57P_aR1C2JkE0WUdHhORRqu1F16H9dSP8FlEOIco/w640-h480/Inn%20at%20the%20Sticks%20Llansteffan-08.jpg" width="640" /></a></div><div><br /></div>A symphony of beetroot (£12) most certainly lived up to its billing, delivering harmonious textures and flavours of the earthy root vegetable - roast yellow beetroot, sharp pickled beetroot, and sweet beetroot chutneys and gel. It was accompanied by the crunch of candied walnuts and the creamy, salty funk of whipped Perl Las blue cheese.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Td4Cn-aGctCnQBeeXyQrN2z5zaEksx-wXRGj-o7MNNT0Fy1nganx6R8K0yGxCb8pKFxTIme4KxAFF1dCNxvVzcPf-PRSQ-VdL9bX2WG8hvsGlPo0Y2LkxhwWV8JalS8ehf1_-eyhcAzn3QBPWDHL-bQjYBHYtaHvNn5qscea3a0fzoWBiG50cwqhseY/s2048/Inn%20at%20the%20Sticks%20Llansteffan-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Td4Cn-aGctCnQBeeXyQrN2z5zaEksx-wXRGj-o7MNNT0Fy1nganx6R8K0yGxCb8pKFxTIme4KxAFF1dCNxvVzcPf-PRSQ-VdL9bX2WG8hvsGlPo0Y2LkxhwWV8JalS8ehf1_-eyhcAzn3QBPWDHL-bQjYBHYtaHvNn5qscea3a0fzoWBiG50cwqhseY/w640-h480/Inn%20at%20the%20Sticks%20Llansteffan-09.jpg" width="640" /></a></div><br /><div>A potato terrine (£9) was every bit as decadent as it looked. Thin layers of buttery potato retained just a smidgen of bite and had crisp caramelised edges. The luxury levels were dialled up further with a dusting of savoury parmesan and a splodge of truffle mayonnaise. A minor quibble, but we both found the dish a tad salty. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPUBpSlapwZlir3Ve5a6pzbFet-jhqdNaGVtDpeCzyDWBk72VxKgleFr1FGIpLHLvz9rVTvRJK8t0aU9P36Hhu_ZpJvsBXuUAzOQ59sTSgH-61IJpvaq1ehlhZ4oQgWwvyHq7drWKao7kDaMSkf92FOIcEXm7qPU14Yv_eIfaIPTFjQIj_k04I3xXa0M/s2048/Inn%20at%20the%20Sticks%20Llansteffan-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPUBpSlapwZlir3Ve5a6pzbFet-jhqdNaGVtDpeCzyDWBk72VxKgleFr1FGIpLHLvz9rVTvRJK8t0aU9P36Hhu_ZpJvsBXuUAzOQ59sTSgH-61IJpvaq1ehlhZ4oQgWwvyHq7drWKao7kDaMSkf92FOIcEXm7qPU14Yv_eIfaIPTFjQIj_k04I3xXa0M/w640-h480/Inn%20at%20the%20Sticks%20Llansteffan-11.jpg" width="640" /></a></div><br /><div>Finally, a nicely flaky and delicately sweet fillet of plaice (£15) and pieces of hispi cabbage were bathed in a corker of a rich and buttery sauce flecked with the savoury salinity of laverbread. It wouldn't have looked out of place in a far swankier restaurant.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RRPN0-7swyhHTaf15KQfZnpDFWWhMXWTWuvJ8laOUBN857Mo7IZTwreY8ZqablI3M0BVtxAHj0ab2TYqhhFjJB9pf8FFadeVVrGjbO9Hhyphenhyphen6d7r5mkyktvS5ULZ5OOcMDM-RzoFRxY7dMJ5dwxXrVH5y4MSMWnfVl_OWKt1QIvGHFFmwMS4E82W8glUE/s2048/Inn%20at%20the%20Sticks%20Llansteffan-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RRPN0-7swyhHTaf15KQfZnpDFWWhMXWTWuvJ8laOUBN857Mo7IZTwreY8ZqablI3M0BVtxAHj0ab2TYqhhFjJB9pf8FFadeVVrGjbO9Hhyphenhyphen6d7r5mkyktvS5ULZ5OOcMDM-RzoFRxY7dMJ5dwxXrVH5y4MSMWnfVl_OWKt1QIvGHFFmwMS4E82W8glUE/w640-h480/Inn%20at%20the%20Sticks%20Llansteffan-12.jpg" width="640" /></a></div><br /><div>For dessert, we passed over the rather awesome (and foreboding) sounding dark chocolate oblivion. A smooth and creamy panna cotta (£8) was spiced with tonka bean whilst soft macerated strawberries were cannily fragranced with orange peel and the sweetness of honey.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7f6So_kQQip_0UBaNjJVn2CKqGq9KpTgHEUnzjQJLWBKX8Hg_XyGH5Wg5BRyPlsXYfWNmM8btw75zRXVAqWnkM26e2k1w3qm1JeQR6b3YGhuZdEUjGGU4sjD1lvlUu-yGFOXPIpoBiRIbojMQtYeYN6EY8uq8JXgrJy9TNYwp1cO7T6qmAgAJPS5Dg64/s2048/Inn%20at%20the%20Sticks%20Llansteffan-14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7f6So_kQQip_0UBaNjJVn2CKqGq9KpTgHEUnzjQJLWBKX8Hg_XyGH5Wg5BRyPlsXYfWNmM8btw75zRXVAqWnkM26e2k1w3qm1JeQR6b3YGhuZdEUjGGU4sjD1lvlUu-yGFOXPIpoBiRIbojMQtYeYN6EY8uq8JXgrJy9TNYwp1cO7T6qmAgAJPS5Dg64/w640-h480/Inn%20at%20the%20Sticks%20Llansteffan-14.jpg" width="640" /></a></div><br /><div>Clever and delicious cooking in a lovely setting make Inn at the Sticks a belting Welsh pub. If you find yourself in this part of west Wales, then I'd very much recommend a visit. And whilst you’re there I’d recommend a stroll along the beautiful Towy estuary and a yomp up to Llansteffan Castle to work up an appetite.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihG3pJXuRfZ_1_v9J3GHZ8Drq1iXz1SaFSls6kzXdfp9kLSgtP6BIPwyF3hcCQlDrMa4ouebEGQQOSbjop-OPV_eltCawPiXT_tBrkmSRwMjY9f5C4uh-d4vh5JDkqP9JkbVgL4J2JOdTTJRr4UgmCbG86PgiiTAaWLCMNt2sqzVL4j2oSPztV3ojtxkM/s2048/Inn%20at%20the%20Sticks%20Llansteffan-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihG3pJXuRfZ_1_v9J3GHZ8Drq1iXz1SaFSls6kzXdfp9kLSgtP6BIPwyF3hcCQlDrMa4ouebEGQQOSbjop-OPV_eltCawPiXT_tBrkmSRwMjY9f5C4uh-d4vh5JDkqP9JkbVgL4J2JOdTTJRr4UgmCbG86PgiiTAaWLCMNt2sqzVL4j2oSPztV3ojtxkM/w640-h480/Inn%20at%20the%20Sticks%20Llansteffan-01.jpg" width="640" /></a></div><div><br /></div><div><b>The Details:</b></div><div><b><br />Address - </b>Inn at the Sticks, High Street, Llansteffan, Carmarthen SA33 5JG</div><div><b>Web - </b>https://innatthesticks.com/</div><div><b>Telephone - </b>01267 612727</div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com1tag:blogger.com,1999:blog-174388664701790643.post-30381246796815759292023-12-02T08:32:00.002+00:002023-12-02T11:50:00.886+00:00Tukka Tuk Canteen, Cardiff south Indian restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwll8sZj1ewidoJtC-XZXnuzNidGn4jQxDpjoaVcAkOGuusG9D3obfLLKOI903wXhox031m_iLjx40BWVBp4zKuT3ik5AlCz8EIfLV85AuJnYMsBQQjha0no3hNXYIDopM0CFicnnW_TdHCH532-Rqs916sLYYNJtwGeH_YFKF9QMx6nnxWCQ5xnhLFk/s2048/Tukka%20Tuk%20Canteen%20Cardiff-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwll8sZj1ewidoJtC-XZXnuzNidGn4jQxDpjoaVcAkOGuusG9D3obfLLKOI903wXhox031m_iLjx40BWVBp4zKuT3ik5AlCz8EIfLV85AuJnYMsBQQjha0no3hNXYIDopM0CFicnnW_TdHCH532-Rqs916sLYYNJtwGeH_YFKF9QMx6nnxWCQ5xnhLFk/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-01.jpg" width="640" /></a></div><br /><div>Anand George’s return to Whitchurch Road has a feeling of history repeating itself.</div><br />Cardiff’s godfather of southern Indian cooking first made his name in the city at Mint & Mustard on the same street when it opened in 2007. And next door, he subsequently launched Chai Street, a more informal street food interpretation of his spice-packed cooking. <br /><br />There’s been a lot of water under the bridge since then, with Anand departing both businesses and building an even bigger reputation for himself at <a href="https://www.walesonline.co.uk/whats-on/food-drink-news/tried-two-indian-restaurants-named-22492518" target="_blank">Purple Poppadom</a> in Canton. He’s also opened Tukka Tuk, a street food venture in Cardiff Market and Barry Goodsheds, alongside his business partner Rupali Wagh. <br /><br />But, there’s clearly unfinished business on Whitchurch Road as it’s where Anand has now opened Tukka Tuk Canteen, a destination where he can showcase a wider repertoire of southern Indian and Sri Lankan canteen-style cooking.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuI7KB6NS3DQT1mU5pJV1k2SpHqgo4zOYnWP9hyphenhyphen_js4LbJIMZ2Wp7MwBQWAbM4CD_9lKselQR2u2n1wyKLbsy2RNiUEjNBytXQGEgm6-YX4oygJwXe8LsBqQtsFiPSec27OtjhQvXBPUlU7hEoz6RosikDA-yccmgnj3MNguak6y9HqgSry327c2aOwCA/s2048/Tukka%20Tuk%20Canteen%20Cardiff-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuI7KB6NS3DQT1mU5pJV1k2SpHqgo4zOYnWP9hyphenhyphen_js4LbJIMZ2Wp7MwBQWAbM4CD_9lKselQR2u2n1wyKLbsy2RNiUEjNBytXQGEgm6-YX4oygJwXe8LsBqQtsFiPSec27OtjhQvXBPUlU7hEoz6RosikDA-yccmgnj3MNguak6y9HqgSry327c2aOwCA/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-02.jpg" width="640" /></a></div><br />The dining space certainly fits the brief with its colourful cartoon adorned walls and bench and banquette seating. Tukka Tuk Canteen’s menu features a broad range of short eats, kothu roti, tiffin meals, kari, and sides. If you’re unfamiliar with this style of cooking then there’s a handy glossary of terms on the back of the menu and the exceptionally friendly front of house team are on hand to talk you through the dishes on offer. <br /><br />We visited with a pair of mates and shared a heap of dishes so we could put as much of the menu through its paces as possible. <br /><br />Pints of cobra (£5.85) and a bottle of Allan Scott New Zealand Riesling (£30) were well-suited accompaniments to the big-spiced cooking.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-SotVluAALWzSMMyqAUZ_98aVW9551dWBNrtQ-8HxN6ZnL-B95xiuPmccoyUhJXukUdjm7cx55re0o6xcpl-hqFr4YQInYZDYC-s6PLotYjCyhuiwRIqnu27vW6cC8OUWynGmWk_R4AYqKuD8ny__yazdTlySZtFl91J6MG6_UaJ-B-qO1mWYMw-hw4/s2048/Tukka%20Tuk%20Canteen%20Cardiff-21.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-SotVluAALWzSMMyqAUZ_98aVW9551dWBNrtQ-8HxN6ZnL-B95xiuPmccoyUhJXukUdjm7cx55re0o6xcpl-hqFr4YQInYZDYC-s6PLotYjCyhuiwRIqnu27vW6cC8OUWynGmWk_R4AYqKuD8ny__yazdTlySZtFl91J6MG6_UaJ-B-qO1mWYMw-hw4/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-21.jpg" width="640" /></a></div><br />Bone marrow varuval (£10.90) was the star of an illustrious line-up of starters. A pair of beef bones were loaded with soft and buttery marrow which we are advised to mix through a rich and spicy coconut curry sauce.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGybJPqEK5jQei6xO0MLj3XV5G6d445tplaUSZWqUsh9pczlkjFMlK6UwWtH_ydBCEnb6cAnMrj3qKyNJmv3UWQEfQ9is6LbVMkrkoLLkhsXqMYswmRJBod-gOlB_JNtJOBEscdmMSoeRyv_BIruPCqGmIMX6gBepXLtgWOMfKLA6lZTjkPe4xtq0E1tg/s2048/Tukka%20Tuk%20Canteen%20Cardiff-16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGybJPqEK5jQei6xO0MLj3XV5G6d445tplaUSZWqUsh9pczlkjFMlK6UwWtH_ydBCEnb6cAnMrj3qKyNJmv3UWQEfQ9is6LbVMkrkoLLkhsXqMYswmRJBod-gOlB_JNtJOBEscdmMSoeRyv_BIruPCqGmIMX6gBepXLtgWOMfKLA6lZTjkPe4xtq0E1tg/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-16.jpg" width="640" /></a></div><br />It was epic dolloped onto the flakiest, buttery homemade parotta, which were probably the best I’ve ever eaten. There are well-known street food businesses which have built their reputation using frozen parottas; these knock spots off them.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-asp-__heZ2Igoahp41sNZ6EkW82b6l7AF5TD6baIrrDdNzeDGjtLHUNwfQmyyTKqhili9D6wxN_3qFd4tjmExQW_Wy2turd3pmOgyrrcwX6Y6jF2gY5YKiKlt14Y9Al9N08okwB_polFgvS7urVETVY7HX2h4Xwa3FmLmX3TEkPHHUNl0Syy-Tf7Zg/s2048/Tukka%20Tuk%20Canteen%20Cardiff-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-asp-__heZ2Igoahp41sNZ6EkW82b6l7AF5TD6baIrrDdNzeDGjtLHUNwfQmyyTKqhili9D6wxN_3qFd4tjmExQW_Wy2turd3pmOgyrrcwX6Y6jF2gY5YKiKlt14Y9Al9N08okwB_polFgvS7urVETVY7HX2h4Xwa3FmLmX3TEkPHHUNl0Syy-Tf7Zg/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-11.jpg" width="640" /></a></div><br />Beef fry (£8) was a little bowl that packed a big punch. Stupidly tender nuggets of beef were coated in an intensely garlicky, gingery and peppery spice rub that was lifted by the fragrance of curry leaf.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nll1Hk2HHw66zJ6ieecXch___RrEhwMxqXt5yUfhealsFKBwtJQbOO8v1T5-Rh-68r59zioRxc1suMlf3-74TzBrcJjnIYNGLZZfPS_lEB33gtBkTByq4tc9OhyWcdIwC2EFTyVxp8sUPj-a-QkZVhFKvR8LFwKT0VptTu5wU91erTG0W8zRWFN-8uk/s2048/Tukka%20Tuk%20Canteen%20Cardiff-18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nll1Hk2HHw66zJ6ieecXch___RrEhwMxqXt5yUfhealsFKBwtJQbOO8v1T5-Rh-68r59zioRxc1suMlf3-74TzBrcJjnIYNGLZZfPS_lEB33gtBkTByq4tc9OhyWcdIwC2EFTyVxp8sUPj-a-QkZVhFKvR8LFwKT0VptTu5wU91erTG0W8zRWFN-8uk/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-18.jpg" width="640" /></a></div><br />A refined take on chicken kothu roti (£11.90), one of my all-time favourite southern Indian dishes, was packed with comforting flavours and textures. Soft pieces of homemade roti had been stir-fried with pieces of tender chicken, egg and mixed vegetables, and seasoned with warming spices. Just hand me a bowl of this and a spoon and I’d be a very happy man indeed.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUFFRM_M8CFvSvhYtkVn89aRj1AC6GImat50wTVyLl_sYar4zhOEIyejO00I5YF7ySrX0ywKLqb90HfUB6-NAKodnNuosfP9MdfS3rlBpybH8qPDvgMLKu4nfsMI9yG9j9aV3x45DPq4fK_GSs_6fx2E53p-fPmsF3VjM_D_l1THjnOpPfXv2HljTKMo/s2048/Tukka%20Tuk%20Canteen%20Cardiff-14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUFFRM_M8CFvSvhYtkVn89aRj1AC6GImat50wTVyLl_sYar4zhOEIyejO00I5YF7ySrX0ywKLqb90HfUB6-NAKodnNuosfP9MdfS3rlBpybH8qPDvgMLKu4nfsMI9yG9j9aV3x45DPq4fK_GSs_6fx2E53p-fPmsF3VjM_D_l1THjnOpPfXv2HljTKMo/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-14.jpg" width="640" /></a></div><br />Lamb rolls (£7.50) were as good as I’ve eaten too, the uber-crisp breadcrumbed cylinders densely packed with an exceptionally tender and intensely spiced mix of minced lamb and potato. A tangy chilli ketchup provided zingy contrast.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKd_w_Kftv7f1w54DYeD5LPhfr6cmfwg8h_c30x33yumEXnP_d2v4sAHn6if6wuRFp4quXEcS_rouGgipAhtII6D2155ci3l8K_nH43gFX5D9xLYjT74LiVBOcRLoueakNm9xHIWuyAJJ-hOugDMWewbW-4bVm1M9rSTwjBD2RV6R7EefQWPHvvFSoW4/s2048/Tukka%20Tuk%20Canteen%20Cardiff-17.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKd_w_Kftv7f1w54DYeD5LPhfr6cmfwg8h_c30x33yumEXnP_d2v4sAHn6if6wuRFp4quXEcS_rouGgipAhtII6D2155ci3l8K_nH43gFX5D9xLYjT74LiVBOcRLoueakNm9xHIWuyAJJ-hOugDMWewbW-4bVm1M9rSTwjBD2RV6R7EefQWPHvvFSoW4/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-17.jpg" width="640" /></a></div><br />Keralan fried chicken (KFC) bites (£7.50) were the only short eat which was merely enjoyable rather than excellent. I didn’t think this version of the dish was as good as the one they serve at Tukka Tuk in Cardiff market as the meat was a little bit bouncy and the coating less crisp.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOndA20Y8D8Bd67kr2GKXf8NbVwy7JWIDBKU6hrN-pXGtDykMTR3eINLPD01ar8vb0Ehkyu4Y4axUT8Qtu1xocxPcTo7HSQXx3uxonk_4XZYdVWlYJiv3VYTYyC0BE3iPKyafsdfbMOkMvlV4bXIUZ9sGp6dlK3roXyWPifYlgiC4_w2uaCGwnh_Gjfw/s2048/Tukka%20Tuk%20Canteen%20Cardiff-15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOndA20Y8D8Bd67kr2GKXf8NbVwy7JWIDBKU6hrN-pXGtDykMTR3eINLPD01ar8vb0Ehkyu4Y4axUT8Qtu1xocxPcTo7HSQXx3uxonk_4XZYdVWlYJiv3VYTYyC0BE3iPKyafsdfbMOkMvlV4bXIUZ9sGp6dlK3roXyWPifYlgiC4_w2uaCGwnh_Gjfw/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-15.jpg" width="640" /></a></div><br />Following round one, we moved onto a selection of kari, tiffin meals and sides. <br /><br />A behemoth of a folded masala dosa (£9.90) was commendably thin and crisp and stuffed with a spice-spiked potato masala. Its accompanying homemade chutneys provided a medley of flavour contrasts. There was a vivid green coriander chutney, a creamy coconut chutney, rich and sweet tomato and onion chutney, and an earthy lentil stew (sambhar).</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6J0TS4xbF9z5NpkNC1VTzqks7C45u3LLacuFmcBw9lkvCfYpTYT-v3ue1O2CEQvTukAIDqUVmORIgcMiTR6ZwxSuTQuzXQt3A7Hwr1awG7AAAZFpebkMdpy4rd3FwVl0d_gPBY60TXr0WdDL9T1YG4FQjkisBtAkQacMN2Ya3gbQlN9uxHM7RrMhGHzs/s2048/Tukka%20Tuk%20Canteen%20Cardiff-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6J0TS4xbF9z5NpkNC1VTzqks7C45u3LLacuFmcBw9lkvCfYpTYT-v3ue1O2CEQvTukAIDqUVmORIgcMiTR6ZwxSuTQuzXQt3A7Hwr1awG7AAAZFpebkMdpy4rd3FwVl0d_gPBY60TXr0WdDL9T1YG4FQjkisBtAkQacMN2Ya3gbQlN9uxHM7RrMhGHzs/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-06.jpg" width="640" /></a></div><br />A palate energising side of batu moju (£6.90) was one of the other highlights of the meal. Well caramelised soft discs of aubergine were coated in a potently sweet, spicy and sour sauce.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmZZy4jOc78SqBsekz94ZMkGy7xPBYZYG4M_oavgPEOwSN3De9cZthAx5CWMI-Tur9aWk3eyni7KTTK2lLAi24w_7UDrh604YYK3TFMzB9BrXjOK6Oip3Fm1x__pn29AtBu2u7yFr5RAJvG-DNMXeXWsNxg1_czaP1e19wBCEbEMqgXAHY6wWNC6WM8c/s2048/Tukka%20Tuk%20Canteen%20Cardiff-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmZZy4jOc78SqBsekz94ZMkGy7xPBYZYG4M_oavgPEOwSN3De9cZthAx5CWMI-Tur9aWk3eyni7KTTK2lLAi24w_7UDrh604YYK3TFMzB9BrXjOK6Oip3Fm1x__pn29AtBu2u7yFr5RAJvG-DNMXeXWsNxg1_czaP1e19wBCEbEMqgXAHY6wWNC6WM8c/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-07.jpg" width="640" /></a></div><br />A trio of curries were all excellent but perhaps the most questionable when it came to value as each dinky bowl weighed in around the £13 mark. <br /><br />Jaffna lamb (£13.90) was our pick of the bunch. Gorgeously tender pieces of meat bobbed in a gravy which was both intensely meaty and heady with spice.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5ztUl3zimtU8G5Mdzlxhm5-2zP2CKSsLqZ7NCcxZ32noVZLZhljc0PhVTgAAehUZl3TJP1hbXhE2av6YwqX1-1xAs-o-8YSoKjlzpeDvZEg12DXnNcDfvTffTQWODgcnkdAvXOkl5HZxqKZj10njI2_vxjyNAl5hj4_GK8IX4G5_eHbryjF_mx6NWvc/s2048/Tukka%20Tuk%20Canteen%20Cardiff-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5ztUl3zimtU8G5Mdzlxhm5-2zP2CKSsLqZ7NCcxZ32noVZLZhljc0PhVTgAAehUZl3TJP1hbXhE2av6YwqX1-1xAs-o-8YSoKjlzpeDvZEg12DXnNcDfvTffTQWODgcnkdAvXOkl5HZxqKZj10njI2_vxjyNAl5hj4_GK8IX4G5_eHbryjF_mx6NWvc/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-08.jpg" width="640" /></a></div><br />Mangalorean fish curry (£13.90) saw meaty pieces of the halibut bathed in a creamy coconut sauce that was twanged with the distinct tang of tamarind.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRCpr1OeUfysPJK5xdcqxKy3MLkKBlVBqTsDCiEBOLujzlj8y9zEeS1Blv4SKpL2kBjVfItQOjM4kmI4TTA_P4_seWRtUlRg5hodJ-ky7ice2YSy0BrKl5k_I9e5p_yW7a67oRVYKS7g9WkqKBT33edMWY1vDBVfFbvU877PxM0Z-HjLVrPBzhIHHQPk/s2048/Tukka%20Tuk%20Canteen%20Cardiff-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRCpr1OeUfysPJK5xdcqxKy3MLkKBlVBqTsDCiEBOLujzlj8y9zEeS1Blv4SKpL2kBjVfItQOjM4kmI4TTA_P4_seWRtUlRg5hodJ-ky7ice2YSy0BrKl5k_I9e5p_yW7a67oRVYKS7g9WkqKBT33edMWY1vDBVfFbvU877PxM0Z-HjLVrPBzhIHHQPk/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-09.jpg" width="640" /></a></div><br /><div>A vibrant green chicken curry (£12.40) was fragrant with the aromas of coriander, coconut and curry leaf.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMB-b9tMdXH6RTOVl0TGev6MwBxJ2wJZxUEc-xOEw4iE59_qp7AMoOeCHwvtIgU_7FTvsyxaUwyHSct02XunITpdpvj1PMfgkZLccZ5zMlJmPoQXjsg4e5jSuihgCO8hfEEEAVavB5ui87cdYaVVnwl1A8DESa2ClBt8-aTFTz5eTmw0F7quwATLY67k/s2048/Tukka%20Tuk%20Canteen%20Cardiff-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMB-b9tMdXH6RTOVl0TGev6MwBxJ2wJZxUEc-xOEw4iE59_qp7AMoOeCHwvtIgU_7FTvsyxaUwyHSct02XunITpdpvj1PMfgkZLccZ5zMlJmPoQXjsg4e5jSuihgCO8hfEEEAVavB5ui87cdYaVVnwl1A8DESa2ClBt8-aTFTz5eTmw0F7quwATLY67k/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-10.jpg" width="640" /></a></div><br />More of those superb parottas (£3.50) and a nei choru (£3.50), a bowl of buttery rice topped with cashews, raisins and almonds, were lovely with all the delicious curry sauces.</div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9BbL2s_JcLWFULe-HYvdzVFQH96doqQLRn0LPEVjhtImEGplf5yhQ87jAJFlDB45HWHIvl0OugEUV4FtHYzmzfysIFN7DrXtqUmGafX2PrKjqGZXS8nPArkXdXhejmu0rWnt8t7nYYKF9D7XQCELV3PbGUHqEGH8-HDerXjC10WiLWTOl-4ezTUUOVk/s2048/Tukka%20Tuk%20Canteen%20Cardiff-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9BbL2s_JcLWFULe-HYvdzVFQH96doqQLRn0LPEVjhtImEGplf5yhQ87jAJFlDB45HWHIvl0OugEUV4FtHYzmzfysIFN7DrXtqUmGafX2PrKjqGZXS8nPArkXdXhejmu0rWnt8t7nYYKF9D7XQCELV3PbGUHqEGH8-HDerXjC10WiLWTOl-4ezTUUOVk/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-12.jpg" width="640" /></a></div><br />I’m normally stuffed by the time I get to dessert at Indian restaurants but we were still raring to go at Tukka Tuk Canteen. It was just as well, because their pudding selection is a cut above the ubiquitous bought in ice cream filled coconut shells.</div><div><span style="text-align: center;"><br /></span></div><div><span style="text-align: center;">A knickerbocker glory (£8) was layered with a kaleidoscope of sweet treats. There was fruit jelly, fresh kiwi, grapes and strawberries, thick creamy custard, rose-scented vermicelli custard, dried glace fruit pieces, and nutty chia seeds.</span></div><div><span style="text-align: center;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH5PkP3TPdzUbVaepC4JvCmD9SIPoubV77wcLMMgoaAvAFl-tq4UwZJg9hgFdi-WfAEoQ4Kyky_u7Z9sGtMU1RdYKcRzy8qux3cjng623gmd4I8my6vH-ju9fwWex0rG5M1kgP0HFaFpUrCdcLNIlE9hsO-6KD0kWb525MnQsmy1R_bbgBPM3MN5NZ8S0/s2048/Tukka%20Tuk%20Canteen%20Cardiff-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH5PkP3TPdzUbVaepC4JvCmD9SIPoubV77wcLMMgoaAvAFl-tq4UwZJg9hgFdi-WfAEoQ4Kyky_u7Z9sGtMU1RdYKcRzy8qux3cjng623gmd4I8my6vH-ju9fwWex0rG5M1kgP0HFaFpUrCdcLNIlE9hsO-6KD0kWb525MnQsmy1R_bbgBPM3MN5NZ8S0/w640-h640/Tukka%20Tuk%20Canteen%20Cardiff-03.jpg" width="640" /></a></div><div><br /></div>Pazham pori (£7.50) was a rather grown-up take on a banana fritter. Utilising less sweet ripe plantain that was stuffed with aromatic cardamom, toasty jaggery and grated coconut, it was coated in crisp batter and served with a scoop of cleansing berry sorbet.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLpPLfKKLN-vpJvBNJolMyuwvBEGIzagzILS8lJsFcSQakAgkU9bCxZoPu9H8Tltlxu8OBgGxpFfPO-TD0kfPj_4ysY_3VAdwoYGusmCJ4QbKb6mmX9zDZUPVT_2sx7GHooyXhnbG8NeiKfD9xqkXc8kDAC8WbS_4Zge73WTfUpCyquRDjMrqmdU8oP4/s2048/Tukka%20Tuk%20Canteen%20Cardiff-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLpPLfKKLN-vpJvBNJolMyuwvBEGIzagzILS8lJsFcSQakAgkU9bCxZoPu9H8Tltlxu8OBgGxpFfPO-TD0kfPj_4ysY_3VAdwoYGusmCJ4QbKb6mmX9zDZUPVT_2sx7GHooyXhnbG8NeiKfD9xqkXc8kDAC8WbS_4Zge73WTfUpCyquRDjMrqmdU8oP4/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-04.jpg" width="640" /></a></div><br /><div>Finally, a coconut pudding (£7) was a lovely riff on a panna cotta. The wobbly, not-to-sweet set creamy coconut milk was accompanied by the balancing sweet sharpness of berry coulis.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-AUcX4Sx02UFNxj77x1yxM1z1tUvMGmh4GdygXKNFtffWb6dWH9ZQ-3oPB8R4-2kDXws1SVRS1VzSpOBYGt9Pk88snh4rJDtdR0IDxEOetKK3en6po_xvmvKd7dzhVm0sAQYm03wfMBVZrJEJlkEVq1yiyGePIXW99AuPz6BTC1E-oWA6zo_v3j5kWRk/s2048/Tukka%20Tuk%20Canteen%20Cardiff-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-AUcX4Sx02UFNxj77x1yxM1z1tUvMGmh4GdygXKNFtffWb6dWH9ZQ-3oPB8R4-2kDXws1SVRS1VzSpOBYGt9Pk88snh4rJDtdR0IDxEOetKK3en6po_xvmvKd7dzhVm0sAQYm03wfMBVZrJEJlkEVq1yiyGePIXW99AuPz6BTC1E-oWA6zo_v3j5kWRk/w640-h480/Tukka%20Tuk%20Canteen%20Cardiff-05.jpg" width="640" /></a></div><br /><div>We had a fabulous meal at Tukka Tuk Canteen and Anand George’s return to Whitchurch Road is a triumph. Tukka Tuk Canteen is one of Cardiff’s best openings of 2023 and if this was a London restaurant opening then national critics would already be frothing at the mouth. </div><div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>Tukka Tuk Canteen, 90-92 Whitchurch Rd, Cardiff CF14 3LY</div><div><b>Web - </b><a href="https://tukkatukcanteen.com/">https://tukkatukcanteen.com/</a></div><div><b>Telephone - </b>029 2063 0704</div></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com5tag:blogger.com,1999:blog-174388664701790643.post-13386000152155581512023-11-25T08:00:00.001+00:002023-11-25T08:00:00.161+00:00The Bonny Comet, Low Fell, Gateshead restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SyltXGvs6IMt7owFIfcOh-goG-IPNou-0I2A28gONAjeOEIUJ94XONEp5FTAiWskZ03HdU9mrv4aAz4eodu6g9ug7FEYWEkAaF5vNUHLBmxsEtma9Bio8s_EqQavKnfQMrTrMN5vzOYLn5y6ZsRjzO8dOA1BuhZ82qadh7MqM89g9czvGCR7UOmqR5M/s2048/The%20Bonny%20Comet%20Low%20Fell-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SyltXGvs6IMt7owFIfcOh-goG-IPNou-0I2A28gONAjeOEIUJ94XONEp5FTAiWskZ03HdU9mrv4aAz4eodu6g9ug7FEYWEkAaF5vNUHLBmxsEtma9Bio8s_EqQavKnfQMrTrMN5vzOYLn5y6ZsRjzO8dOA1BuhZ82qadh7MqM89g9czvGCR7UOmqR5M/w640-h480/The%20Bonny%20Comet%20Low%20Fell-01.jpg" width="640" /></a></div><br /><div>My gastronomic recollections of growing up in the Gateshead suburb of Low Fell over twenty years ago are rather thin on the ground.</div><br />There were the honkingly potent garlic prawns and flamboyantly flambéed crêpes suzette from <a href="https://www.chroniclelive.co.uk/whats-on/restaurants-bars/review-ristorante-italia-low-fell-1396230" target="_blank">the Italia</a>, which seemed to be perennially stuck in the 70s.<br /><br />There was also the <a href="https://imperialrestaurant.co.uk/" target="_blank">Imperial Chinese restaurant</a>, located upstairs from a branch of Greggs, where I over-enthusiastically ate too much crispy duck and spare ribs, making myself sick during a family celebration.<br /><br />And let's not forget the Indian restaurant, whose name eludes me, which had a rather tatty stuffed bear guarding its entrance. It was definitely the most memorable thing about the place.<br /><br />So, last year I was rather excited by the news that <a href="https://www.theguardian.com/food/2022/sep/30/the-bonny-comet-low-fell-i-suspected-all-was-not-right-in-the-kitchen-restaurant-review-grace-dent" target="_blank">the Bonny Comet</a>, a rather chi-chi sounding all day dining destination and bar, was opening along the Fell. <br /><br />That was until The Guardian's Grace Dent <a href="https://www.theguardian.com/food/2022/sep/30/the-bonny-comet-low-fell-i-suspected-all-was-not-right-in-the-kitchen-restaurant-review-grace-dent" target="_blank">popped along for a meal</a> and had a rather disheartening experience, dampening my expectations in the process. <br /><br />Still, not to be deterred, Mrs G and I popped along for dinner during one of our biannual visits to the Northeast after a few craft beers at the excellent <a href="https://beerdroppub.co.uk/" target="_blank">Beer Drop</a>.<br /><br />The Bonny Comet is a rather stylish looking place. With its deep blue exterior and beautifully designed dining room, it certainly wouldn't look out of place in ritzier destinations.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnxgm3PlNn4YBWbHPuQ84QzgNluf4zG7p-pzCCWo1LXPkCYMszshqMyBw5xX5aPiawqRWnjLGxD4LMVH55YTFEycnrV4vb_x1J_IJlx_K5pDVi4KTj8Xb3KGLfCeCHYXUm_8awa0NZp_HxIguP4MfQLNho4vhwW4s1eMYDjzm22XerqUF6ln1wawGMDc/s2048/The%20Bonny%20Comet%20Low%20Fell-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnxgm3PlNn4YBWbHPuQ84QzgNluf4zG7p-pzCCWo1LXPkCYMszshqMyBw5xX5aPiawqRWnjLGxD4LMVH55YTFEycnrV4vb_x1J_IJlx_K5pDVi4KTj8Xb3KGLfCeCHYXUm_8awa0NZp_HxIguP4MfQLNho4vhwW4s1eMYDjzm22XerqUF6ln1wawGMDc/w640-h480/The%20Bonny%20Comet%20Low%20Fell-02.jpg" width="640" /></a></div><br /><div>Their eclectic all day menu features oysters and pheasant as well as fish finger sandwiches and haggis on toast. So whether you’re looking for a bit of posh or something more casual, there should be something to float your boat. <br /><br />On the booze front, I enjoyed a half of Dortmunder Union Pils (£2.75) whilst Mrs G preferred a zesty alcohol-free margarita (£6) to a rather too sweet glass of prosecco (£7.50).</div><div><span style="text-align: center;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRNr2CvCGCBrwv7w6OERwxf-ChqmoEdUUNjn-ZJqxDwxLTSGs8Szaw1Qp8lrTJVPPqa98MvnYsUIkUW1jvx8pAWby6g3Cr6AypkJR7kmotTZNIfPFJBX3MtKJnPyXY8cahblFN7PGtmUsKFSYQtw2njSXe1JKhkOeLtV2tyHsuFgdT7pgfFE2ppbrXh0/s2048/The%20Bonny%20Comet%20Low%20Fell-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRNr2CvCGCBrwv7w6OERwxf-ChqmoEdUUNjn-ZJqxDwxLTSGs8Szaw1Qp8lrTJVPPqa98MvnYsUIkUW1jvx8pAWby6g3Cr6AypkJR7kmotTZNIfPFJBX3MtKJnPyXY8cahblFN7PGtmUsKFSYQtw2njSXe1JKhkOeLtV2tyHsuFgdT7pgfFE2ppbrXh0/w640-h640/The%20Bonny%20Comet%20Low%20Fell-09.jpg" width="640" /></a></div><span style="text-align: center;"><div><span style="text-align: center;"><br /></span></div>To start, a northern portion of meteorite-like cheese and mushroom croquettes (£6) had a good earthy mushroom hit and were filled with plenty of pieces of soft spud. But they were light on the billed cheese and a thick puddle of mushroom puree didn’t provide much in the way of flavour contrast.</span></div><div><span style="text-align: center;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCFo-SNlTX-HUSFOb_p1NBhwQkWzwWM8xXWB9fSNWuHBKbmI02z1MssqkTP1vK1gNiymQo3uUR04h4gzvumS_7kQREfuQ9h-oYMEH2SIbRjwoUcNZ6K5oGJE8WMmTDZx7cTSnjTnPiq_Yaz6FchVUv4JelaLF_wIhejpOE-b2IdBQ1OBdCRFNC_Zprts/s2048/The%20Bonny%20Comet%20Low%20Fell-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCFo-SNlTX-HUSFOb_p1NBhwQkWzwWM8xXWB9fSNWuHBKbmI02z1MssqkTP1vK1gNiymQo3uUR04h4gzvumS_7kQREfuQ9h-oYMEH2SIbRjwoUcNZ6K5oGJE8WMmTDZx7cTSnjTnPiq_Yaz6FchVUv4JelaLF_wIhejpOE-b2IdBQ1OBdCRFNC_Zprts/w640-h480/The%20Bonny%20Comet%20Low%20Fell-07.jpg" width="640" /></a></div><div><br /></div>An excellent piece of black pudding (£8) had a soft boudin noir like texture and was sat in a pokey mustard sauce alongside pieces of soft potato. It was a big flavoured bit of cooking which wouldn’t look out of place in the bouchons of Lyon.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nT9IZoIDY2iFCIOULFuyj7mxuWtjAe2afHlHxLUj9U9k5dvpYyV9JQ4BHBnE06KmJ4yFZ8eqeoTTOjYeQ0U-TYekYAiTjvwMUlNCcAbghSTka-Ev1GzAvJremlWtqOkzJAiIH7N4OkVGN0aqU2lf2lHZyoeo8U5PnyD-pCmdnQn8wVGhTUKgY8jYgZU/s2048/The%20Bonny%20Comet%20Low%20Fell-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nT9IZoIDY2iFCIOULFuyj7mxuWtjAe2afHlHxLUj9U9k5dvpYyV9JQ4BHBnE06KmJ4yFZ8eqeoTTOjYeQ0U-TYekYAiTjvwMUlNCcAbghSTka-Ev1GzAvJremlWtqOkzJAiIH7N4OkVGN0aqU2lf2lHZyoeo8U5PnyD-pCmdnQn8wVGhTUKgY8jYgZU/w640-h480/The%20Bonny%20Comet%20Low%20Fell-08.jpg" width="640" /></a></div><br /><div>Both of our mains looked rather home cooked compared to the refined versions on the Bonny Comet’s slick social media account. But, they delivered in terms of flavour.</div><div><br />A golden crusted pithivier (£17.50) was filled with a coarse mushroom and chestnut duxelles and served with crisp, caramelised-skinned Jerusalem artichokes, charred hispi cabbage, which was a bit too firm in texture, and a curiously tepid mushroom puree. Despite its flaws, it was a tasty bit of Autumnal cooking.</div><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmI2kSJU4UNd_B_cQbdbkm1rbUKueZvVIW7S6Det0e1ZiaqAS6NdVaakfJrwMwIVZaLshdd7BimD0xcVehkQl4eb52xCXbhbrctn7r9rapJQ4yF5LX682Fx-HmRn59o1xJiWQKK-yY33EG9R9eSLGgjRL67loBODpnZiUbqhjAyFyR5KdNugjJc2EKJkw/s2048/The%20Bonny%20Comet%20Low%20Fell-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmI2kSJU4UNd_B_cQbdbkm1rbUKueZvVIW7S6Det0e1ZiaqAS6NdVaakfJrwMwIVZaLshdd7BimD0xcVehkQl4eb52xCXbhbrctn7r9rapJQ4yF5LX682Fx-HmRn59o1xJiWQKK-yY33EG9R9eSLGgjRL67loBODpnZiUbqhjAyFyR5KdNugjJc2EKJkw/w640-h480/The%20Bonny%20Comet%20Low%20Fell-06.jpg" width="640" /></a></div><br /><div>A whopping puck of slow-cooked shredded beef feather blade (£20) had a lovely soft texture and a good beefy flavour but was at its maximum limit for seasoning. Its accompaniments all hit the mark - a rich glossy beer reduction, smooth mustard mash, which could have taken a bigger hit of mustard, roasted sweet root vegetables and parsnip crisps.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1WD9h__IBR7dHvXklmqxLCDsrT-_4M6tKaAuEbvu9zjLn6GgSNYl88B22g2vHp3G7MW_bQujoQ4gWJNpDS42JmyTfiacafZHoKRrP2rNbcWI1VkqsWTEbcdL2Mmdu_6QIGCPzMjXTdhOKMLXXgNjTBzIRJ5-VJmwqbSvETHiKki0nizIpn0t6f_Rqgc/s2048/The%20Bonny%20Comet%20Low%20Fell-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1WD9h__IBR7dHvXklmqxLCDsrT-_4M6tKaAuEbvu9zjLn6GgSNYl88B22g2vHp3G7MW_bQujoQ4gWJNpDS42JmyTfiacafZHoKRrP2rNbcWI1VkqsWTEbcdL2Mmdu_6QIGCPzMjXTdhOKMLXXgNjTBzIRJ5-VJmwqbSvETHiKki0nizIpn0t6f_Rqgc/w640-h480/The%20Bonny%20Comet%20Low%20Fell-05.jpg" width="640" /></a></div><br /><div>Dessert was the star of the meal. Sticky toffee pudding (£7.50) so often misses the mark by being too dense or too cakey. This was an absolute belter, the pudding was light yet soft and squidgy with a liberal amount of toasty toffee sauce, and a scoop of excellent honeycomb ice cream.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAJn4FdLV2cCg2LOuwLd6VqOaY-_tey5ebelqFjzA5r3UBox5r-8FeC5U8ghh4BbecLLEwhEBzTkV8ZQ-9KnHwc18b0EvUECmjYGL2Um8_-2MQ6nzeX1fQh1Ym2eswJZh6yaCLN2y8y2iQTH3ak7xmPbKZBhoLylrolnQlHbkMWBWE4c-3tETCfjeeSI/s2048/The%20Bonny%20Comet%20Low%20Fell-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAJn4FdLV2cCg2LOuwLd6VqOaY-_tey5ebelqFjzA5r3UBox5r-8FeC5U8ghh4BbecLLEwhEBzTkV8ZQ-9KnHwc18b0EvUECmjYGL2Um8_-2MQ6nzeX1fQh1Ym2eswJZh6yaCLN2y8y2iQTH3ak7xmPbKZBhoLylrolnQlHbkMWBWE4c-3tETCfjeeSI/w640-h480/The%20Bonny%20Comet%20Low%20Fell-03.jpg" width="640" /></a></div><br /><div>We had a very enjoyable meal at The Bonny Comet in a lovely setting with really friendly service. Whilst the reality is rather more down to earth and rustic than its swanky appearance, it’s a welcome addition to Low Fell's constellation of restaurants.</div><div><div><br /></div><div><b>The Details:</b></div><div><b><br />Address - </b>The Bonny Comet, 490 Durham Rd, Low Fell, Gateshead NE9 6HU</div><div><b>Web - </b><a href="https://thebonnycomet.com/">https://thebonnycomet.com/</a></div><div><b>Telephone - </b>0191 816 2072</div></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-10076790772663506372023-11-18T08:27:00.000+00:002023-11-18T08:27:38.721+00:00Chan's Noodle Bar, Cardiff Bay independent restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5OWtVjpjE325DuIpu-BTcuORyOqZ_tx7FezAwN4RII3PT67InxyAIAxxxE_KpOV9RLFZVxaFHi4GoGXmbxot5uby6zD1yptQG8gtAqVpsWllTL3O1IGnMgPLxsm39qrQ7Q15LtFYpwC5v0ZIcX4EIYPJWppqlWvuk8qwCSiEABI4NtHC8ILkhjeWKcM/s2048/Chan's%20Noodle%20Bar%20Cardiff%20Bay-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5OWtVjpjE325DuIpu-BTcuORyOqZ_tx7FezAwN4RII3PT67InxyAIAxxxE_KpOV9RLFZVxaFHi4GoGXmbxot5uby6zD1yptQG8gtAqVpsWllTL3O1IGnMgPLxsm39qrQ7Q15LtFYpwC5v0ZIcX4EIYPJWppqlWvuk8qwCSiEABI4NtHC8ILkhjeWKcM/w640-h480/Chan's%20Noodle%20Bar%20Cardiff%20Bay-10.jpg" width="640" /></a></div><br /><div>Whenever I’m asked to recommend an independent restaurant in Cardiff Bay, it’s always a bit of a head scratcher.</div><br />Whilst we’ve visited a few good places over the years, including <a href="https://www.walesonline.co.uk/whats-on/food-drink-news/cardiff-restaurant-been-slated-tripadvisor-21971242" target="_blank">Zaika</a>, the <a href="https://gourmetgorro.blogspot.com/2014/03/the-duchess-of-delhi-cardiff-bay-indian.html" target="_blank">Duchess of Deli</a> and <a href="https://gourmetgorro.blogspot.com/2013/11/yakitori1-cardiff-bay-japanese.html" target="_blank">Yakitori #1</a> alongside more recent openings such as the <a href="https://www.instagram.com/p/CwnxKmlISpL/?img_index=1" target="_blank">Yorkshire Wrap</a> at the Norwegian Church and <a href="https://www.instagram.com/p/CvsaTmYIco9/?img_index=1" target="_blank">Tiger Yard’s</a> line-up of street food vendors, it’s still a part of Cardiff which is dominated by the blandest of chains. <br /><br />So, Chan’s Noodle Bar in the heart of Mermaid Quay is a place which piqued my interest whilst walking past it on one of our regular bird spotting strolls around the Bay.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcc6g0K7SjQDFRiMdbWl-rIjegyPeZbyIVVtM94U0_0WqL-XFPuOLxw5ezN9YDek8P0E7GLtVHTJ6IlHvrxzaFiULfPTeZdAtL4Fy4PfK1nm6h2XUQ24rnKwzSKFi8uCik40iq-wP6_TZRh094IjRTwdauDV2XIPlhbRzQbzYe_zQ_y5nU3PNIynnAH8/s2048/Chan's%20Noodle%20Bar%20Cardiff%20Bay-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcc6g0K7SjQDFRiMdbWl-rIjegyPeZbyIVVtM94U0_0WqL-XFPuOLxw5ezN9YDek8P0E7GLtVHTJ6IlHvrxzaFiULfPTeZdAtL4Fy4PfK1nm6h2XUQ24rnKwzSKFi8uCik40iq-wP6_TZRh094IjRTwdauDV2XIPlhbRzQbzYe_zQ_y5nU3PNIynnAH8/w640-h480/Chan's%20Noodle%20Bar%20Cardiff%20Bay-09.jpg" width="640" /></a></div><br />With its bright and functional dining space, their menu features Chinese takeaway classics, noodle soups, build your own noodle boxes, tray meals and Cantonese roast meats (sadly unavailable during our visit). On the weekday lunchtime we visited the place was full with office workers making the most of their lunch breaks. <br /><br />There’s a cheap meal to be had as Chan’s meal boxes offer a choice of dishes, boiled rice and broccoli for £8.95 and their noodle boxes weigh in at a similar price point. But, it was their pricier Chan’s specials which sounded the most interesting, with dishes including salted egg yolk king prawn (£12.65), beef brisket and preserved bean curd stew (£12.65), and special pork chops with honey chilli sauce (£10.95).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkOndoHqnm1uFcGYhy6a5FwjaI6PJadxG5ssEWVPyiDP1bpgkachkknRrTV5KWgoJ2iks_e9lTu05uIZNaZyfZSs2AaIADzhHpdH3f7rFKLeFAb9I7LEguONF3s6PRyrn5YzhfJoD0BVsit73CP_8rXZnPb4zKotQcABZsCi8zyXETrNvvmZHNRSaD1I/s2048/Chan's%20Noodle%20Bar%20Cardiff%20Bay-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkOndoHqnm1uFcGYhy6a5FwjaI6PJadxG5ssEWVPyiDP1bpgkachkknRrTV5KWgoJ2iks_e9lTu05uIZNaZyfZSs2AaIADzhHpdH3f7rFKLeFAb9I7LEguONF3s6PRyrn5YzhfJoD0BVsit73CP_8rXZnPb4zKotQcABZsCi8zyXETrNvvmZHNRSaD1I/w640-h480/Chan's%20Noodle%20Bar%20Cardiff%20Bay-01.jpg" width="640" /></a></div><div><br /></div><div>We ordered a couple of smaller dishes and a pair of Chan’s specials to share and it was a heck of a big lunch. <br /><br />I was told that crispy duck buns were unavailable after I’d ordered and paid for them and so chose chicken satay buns as an alternative. Strangely enough, the duck buns turned up at our table. A pair of soft and squidgy bao (£7.35) cosseted a classic combination of crisp and tender aromatic duck, cleansing cucumber and spring onion, and sweet and sticky hoi sin sauce. They were very tasty, if a little light on filling.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9RzIhw_SXn_hhehmbnztqnnkvhK2Tuf1MeP7IkjNdaCKPyVrTeOXUhPSVMD4lApzE5ZA-lp0y3H_e3Sv5vwzNp5vj52v-Rni067T2vrpPEQp-XGSIWmwt4jakBTu4XlnOvfn8D29BpDmir4e2NnwjF2t6ceePv9xv36N55p4fmQFPhB9ZaJnbqYprqE/s2048/Chan's%20Noodle%20Bar%20Cardiff%20Bay-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1572" data-original-width="2048" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9RzIhw_SXn_hhehmbnztqnnkvhK2Tuf1MeP7IkjNdaCKPyVrTeOXUhPSVMD4lApzE5ZA-lp0y3H_e3Sv5vwzNp5vj52v-Rni067T2vrpPEQp-XGSIWmwt4jakBTu4XlnOvfn8D29BpDmir4e2NnwjF2t6ceePv9xv36N55p4fmQFPhB9ZaJnbqYprqE/w640-h492/Chan's%20Noodle%20Bar%20Cardiff%20Bay-08.jpg" width="640" /></a></div><br />A quintet of thin-skinned dumplings (£7.35) were filled with tightly packed minced beef. They were pretty good, but slightly one note in their savoury seasoning, and so were elevated by a lovely dipping sauce with a nice balance of chilli, sweet and savoury.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXpvVgBafiR3hPY2Zs8PbMzeknIH5oZ88rSzMnos7YyZIIaal5Suyf8GKJDOU2HmFbtnDPGpKDY3f1I3yGWrmN0Z3FiMjlnNoW51DAfBEgI3tSl_1P1a5khd5ujbGKrHPeam3Y6KA6T0HDrQ4w8B3XZlXvBoHoSYuysW5fVUAa9uJuq9IFpqXoSQD-h8/s2048/Chan's%20Noodle%20Bar%20Cardiff%20Bay-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXpvVgBafiR3hPY2Zs8PbMzeknIH5oZ88rSzMnos7YyZIIaal5Suyf8GKJDOU2HmFbtnDPGpKDY3f1I3yGWrmN0Z3FiMjlnNoW51DAfBEgI3tSl_1P1a5khd5ujbGKrHPeam3Y6KA6T0HDrQ4w8B3XZlXvBoHoSYuysW5fVUAa9uJuq9IFpqXoSQD-h8/w640-h480/Chan's%20Noodle%20Bar%20Cardiff%20Bay-06.jpg" width="640" /></a></div><br />Beef ho fun (£10.95) was the standout of the meal. The colossal portion of thick rice noodles, which were flecked with plentiful pieces of tender beef and crisp beansprouts, had an excellent smoky savouriness from the wok.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoD8SEn48UEijCMF1K2u3Po0bgkzXos_Bmsgzzr_gUI_98ITop1TLFguNHB_RA6mpFLc9T_gN5zCSWX1cwR6hMZmWvHL5ADZ5GuzXo4yLgTP61J-g_S5Mr-TW-yYRlApY52PlJlzRQOFpjPMgs9KFryJgf8Ih2evwcLw1wMlnWuHWhhD1bl00vsWsJW3c/s2048/Chan's%20Noodle%20Bar%20Cardiff%20Bay-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoD8SEn48UEijCMF1K2u3Po0bgkzXos_Bmsgzzr_gUI_98ITop1TLFguNHB_RA6mpFLc9T_gN5zCSWX1cwR6hMZmWvHL5ADZ5GuzXo4yLgTP61J-g_S5Mr-TW-yYRlApY52PlJlzRQOFpjPMgs9KFryJgf8Ih2evwcLw1wMlnWuHWhhD1bl00vsWsJW3c/w640-h480/Chan's%20Noodle%20Bar%20Cardiff%20Bay-05.jpg" width="640" /></a></div><br />King prawn fried rice with XO sauce (£11.95) was just as generously proportioned but less successful on the flavour front. Whilst seven whopping sweet and tender king prawns were delicious they were let down by the fried rice, which was rather bland and almost totally lacking the compelling savoury hit of XO. It’s fortunate we had some chilli sauce leftover to pep the dish up a bit.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpoAQsYDg4NrpaVoTZYDl5hdiliFRG97JqjOJH1UekCOTkcaNrhkyWIpwd6dQbFquFjs4tzjiK4XmnJl-zQTMzusaKIgh3MlK9Ec4-sUbh-NQd1ep1j_GBzjvc2KDkvf2moSDj5gO4NTU-N9v0KtBiXxh_n2BZWx5yoedRrbm3ghphZRt7Qt3clqX9bU/s2048/Chan's%20Noodle%20Bar%20Cardiff%20Bay-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpoAQsYDg4NrpaVoTZYDl5hdiliFRG97JqjOJH1UekCOTkcaNrhkyWIpwd6dQbFquFjs4tzjiK4XmnJl-zQTMzusaKIgh3MlK9Ec4-sUbh-NQd1ep1j_GBzjvc2KDkvf2moSDj5gO4NTU-N9v0KtBiXxh_n2BZWx5yoedRrbm3ghphZRt7Qt3clqX9bU/w640-h480/Chan's%20Noodle%20Bar%20Cardiff%20Bay-03.jpg" width="640" /></a></div><br />Overall, we had a good lunch at Chan’s Noodle Bar that wasn’t without its faults. I’d certainly go back for another bowl of their beef ho fun and would be interested to try some of their more keenly priced meal box options. </div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>Chan's Noodle Bar, Unit 20, Mermaid Quay, Cardiff Bay, CF10 5BZ</div><div><b>Web - </b><a href="https://chansnoodle.com/">https://chansnoodle.com/</a><br /><b>Telephone - </b>02920482688</div><div><br /></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-68510007880617946782023-09-02T07:59:00.001+01:002023-09-02T07:59:00.139+01:00Queen of Cups, Glastonbury, Middle Eastern restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfS2SpD61tjBtgaT9dsapXalg7MAXRogphWYxIBebEqnnadQGoSE5ORs76dNyLFcBLmLB6rsmX-Hl1fpKvIIZTsF1Lf9mcWNxtMQd7gu1smtBYW-WdDMYdpT5jUWKCsGQ8sJYpy6IAYmYLYCxizJMIufTjb0er6Ky6HRj3XFK3uKQKeFKbj4AlQL479M/s2048/Queen%20of%20Cups%20Glastonbury-13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfS2SpD61tjBtgaT9dsapXalg7MAXRogphWYxIBebEqnnadQGoSE5ORs76dNyLFcBLmLB6rsmX-Hl1fpKvIIZTsF1Lf9mcWNxtMQd7gu1smtBYW-WdDMYdpT5jUWKCsGQ8sJYpy6IAYmYLYCxizJMIufTjb0er6Ky6HRj3XFK3uKQKeFKbj4AlQL479M/w480-h640/Queen%20of%20Cups%20Glastonbury-13.jpg" width="480" /></a></div><br /><div>With incense wafting from seemingly every other doorway, a disproportionate number of people wearing tie die t-shirts and harem pants, and the local pub playing an early evening trance music set in its back garden, Glastonbury is unlike any other place I’ve visited in the UK.</div><br />And it's also fair to say the Queen of Cups is unlike any other restaurant I've visited in the UK. Set in a historic pub and fittingly named after a tarot card, they serve modern Middle Eastern food with a good selection of real ale and Somerset cider to go alongside it.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoncDMIl0gvEeKbp3bVpw5DPQKu8WQyv4-I7K3LDBBf8B7CGHfXO7tofTgZYNDOZLpT60fmrn3wCvYQIT1mTzwji4dnpdZw5L7DkapMvTQz-JjKz3CpiypXVF6A6vVTkZ78IdzJGzAmDR4mZdmiFk_VX6gQHfxeybFu18I_TxiCvhdJVWy00RpEAWD-tY/s2048/Queen%20of%20Cups%20Glastonbury-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoncDMIl0gvEeKbp3bVpw5DPQKu8WQyv4-I7K3LDBBf8B7CGHfXO7tofTgZYNDOZLpT60fmrn3wCvYQIT1mTzwji4dnpdZw5L7DkapMvTQz-JjKz3CpiypXVF6A6vVTkZ78IdzJGzAmDR4mZdmiFk_VX6gQHfxeybFu18I_TxiCvhdJVWy00RpEAWD-tY/w640-h480/Queen%20of%20Cups%20Glastonbury-01.jpg" width="640" /></a></div><br />Co-owned by Ayesha Kalaji, she's a chef who's worked in some top gaffs including London's Bubala and Palomar as well as Anglesey’s Michelin-starred <a href="https://gourmetgorro.blogspot.com/2017/06/sosban-and-old-butchers-menai-bridge.html" target="_blank">Sosban and The Old Butchers</a>.<br /><br />I’m here on a tip-off from West Country native <a href="https://solicitingflavours.com/" target="_blank">Soliciting Flavours</a>, after a semi-successful day of twitching at RSPB Ham Wall. <br /><br />A bottle of Pilton sharing cider was both easy drinking and complex, with an almost smoky finish. And at £13 a bottle it was a cheaper alternative to drinking wine.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNI0clV9UL1IDuxxeV_dckAQKt4VFju0chBDPnAz3t_GLpOy70QTV6qRJ9DL0SzgI-oz6ZwzxlfZKv5klA8jY4Zok82jxOnDO2ZXAZZ-eGR-GStcfWFOxBL8jABEmRJ-SlxvD-LwSIAKRXqFIAbJhLeD_fyfS3xT80YZ8KP4No9xlfzu1lgpuxGLvXSnk/s2048/Queen%20of%20Cups%20Glastonbury-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNI0clV9UL1IDuxxeV_dckAQKt4VFju0chBDPnAz3t_GLpOy70QTV6qRJ9DL0SzgI-oz6ZwzxlfZKv5klA8jY4Zok82jxOnDO2ZXAZZ-eGR-GStcfWFOxBL8jABEmRJ-SlxvD-LwSIAKRXqFIAbJhLeD_fyfS3xT80YZ8KP4No9xlfzu1lgpuxGLvXSnk/w640-h640/Queen%20of%20Cups%20Glastonbury-07.jpg" width="640" /></a></div><div><br /></div><div>On the night we visited, specials included kubeb pepper venison cutlets (£22.50) and roasted wild grouse (£30) with mushroom and barberry jus. However, we opted for the Queens feast for two (£32.50 per person) as it took the decision making out of our hands and I assumed it would include some of the restaurant's greatest hits.<br /><br />Crisp cubes of blushing pink, lightly pickled turnip were a moreish start to the meal.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsj_jzI7mYtx1ZgU5MwoytlIQBlx5iRSPq_LX1yxItWyITCtLrom42b23ozRghuT-EmXvTIlMeVmRKaT9aysrDj81aI5MX-Y_dFTgG4MntLZG2H5j9UZWAuWqXH1Pohq38170eQykQ_RnDEDIg9t9SQbET-lk4nsHH06h61vB3w_BsfATWeTMejAW2shY/s2048/Queen%20of%20Cups%20Glastonbury-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsj_jzI7mYtx1ZgU5MwoytlIQBlx5iRSPq_LX1yxItWyITCtLrom42b23ozRghuT-EmXvTIlMeVmRKaT9aysrDj81aI5MX-Y_dFTgG4MntLZG2H5j9UZWAuWqXH1Pohq38170eQykQ_RnDEDIg9t9SQbET-lk4nsHH06h61vB3w_BsfATWeTMejAW2shY/w640-h480/Queen%20of%20Cups%20Glastonbury-11.jpg" width="640" /></a></div><br /><div>Frena bread, cooked to order, was absolutely immense. Ethereally soft and light with a delicately crisp and charred exterior, it knocks the socks of most of the trendy loaded flatbreads I've eaten elsewhere recently.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpS40hBqccpD4vdf8GTadKK_IfJSiXzdIUkWQjFszTgj8_WEJb4GU0h9sy8Ig3jnRopxWYUTW6kls3nM9P85RrH0yqhaRm4YJojiMtHOe7Ra2GZH80em1LSsoKhEYqUdurajOti9R9ihhazx0rTIM1rwQR3_Po4bV7t-STD5nbhf08IQ_Yz1VrM8Y2jo/s2048/Queen%20of%20Cups%20Glastonbury-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpS40hBqccpD4vdf8GTadKK_IfJSiXzdIUkWQjFszTgj8_WEJb4GU0h9sy8Ig3jnRopxWYUTW6kls3nM9P85RrH0yqhaRm4YJojiMtHOe7Ra2GZH80em1LSsoKhEYqUdurajOti9R9ihhazx0rTIM1rwQR3_Po4bV7t-STD5nbhf08IQ_Yz1VrM8Y2jo/w640-h480/Queen%20of%20Cups%20Glastonbury-09.jpg" width="640" /></a></div><br /><div>It was the vehicle for a pair of excellent dips - silky and herby hummus spiked with smoked paprika and red shatta (chilli paste), and topped with soft, sweet confit garlic.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMM1j1cp3-z2JoV5kWhR8kAD7_nwrvsDhG7eBim1pubp7kIUSwPHkzQWhro3DGEIhDofO-bXagdh_sCmY_Pt0rsPNZ1s7d-qO5w-aKxAyv-0glCDzaHp061NHR-sZvQ9pRV6gt_9nVoDt_LSdjldYKbAPbBODwPhVchmPg5amAO9RpIBlbeYM2y6Wg8A/s2048/Queen%20of%20Cups%20Glastonbury-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMM1j1cp3-z2JoV5kWhR8kAD7_nwrvsDhG7eBim1pubp7kIUSwPHkzQWhro3DGEIhDofO-bXagdh_sCmY_Pt0rsPNZ1s7d-qO5w-aKxAyv-0glCDzaHp061NHR-sZvQ9pRV6gt_9nVoDt_LSdjldYKbAPbBODwPhVchmPg5amAO9RpIBlbeYM2y6Wg8A/w640-h480/Queen%20of%20Cups%20Glastonbury-08.jpg" width="640" /></a></div><br /><div>Creamy labneh was piled with cleansing cucumber and watermelon to balance its richness as well as a big flavoured three pepper blend.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp04KKoyJxWPIvtMb3c3sR2rU4kPIpWZzVjIq8JnVANL3_B-UVQ4Roolr_klHAGkgMnouKkmLL7NQCNu6xXnu2O44bltY_K_rJdhVuN1X9JvDhGM3gtexZA2qvDfiPfMWAr-D8XXweSzsgZyld3DZQefcwpp9Ujjgn1Hdr0A__j_f6qZifeS2hsBLmwng/s2048/Queen%20of%20Cups%20Glastonbury-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp04KKoyJxWPIvtMb3c3sR2rU4kPIpWZzVjIq8JnVANL3_B-UVQ4Roolr_klHAGkgMnouKkmLL7NQCNu6xXnu2O44bltY_K_rJdhVuN1X9JvDhGM3gtexZA2qvDfiPfMWAr-D8XXweSzsgZyld3DZQefcwpp9Ujjgn1Hdr0A__j_f6qZifeS2hsBLmwng/w640-h480/Queen%20of%20Cups%20Glastonbury-10.jpg" width="640" /></a></div><br />Hyper crisp grilled Nabulsi cheese was like halloumi on steroids, and its accompaniments were genius - honey studded with a fine dice of Persian lime and a scattering of fresh oregano, both of which brought a wonderful fragrance to the dish.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nMyRbmQEPrT1X4w4P7e0DFIR1B0yUOphtJ9ICqY6J3CZFF_T6FeIoONDnLzL7gkAOTvT19pPaxwD6IGyZT4fAEnv-9Zsf4gCo5-i1QdNKXU6a5CKFNpb4DG14VCti7dYR9BVEeAdn6CFPpZIotVLd6LDyyxcHO6wiWRAmXVoPbVYjh8gN0QeW0rqBJ4/s2048/Queen%20of%20Cups%20Glastonbury-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0nMyRbmQEPrT1X4w4P7e0DFIR1B0yUOphtJ9ICqY6J3CZFF_T6FeIoONDnLzL7gkAOTvT19pPaxwD6IGyZT4fAEnv-9Zsf4gCo5-i1QdNKXU6a5CKFNpb4DG14VCti7dYR9BVEeAdn6CFPpZIotVLd6LDyyxcHO6wiWRAmXVoPbVYjh8gN0QeW0rqBJ4/w640-h480/Queen%20of%20Cups%20Glastonbury-06.jpg" width="640" /></a></div><br /><div>I wouldn't be surprised if Lebanese spiced potatoes were triple cooked, such was the impressiveness of their shattering crunch. And the seasoning too, a delicate thrum of chilli, a lift of coriander and hit of garlic was indicative of all the cooking at the Queen of Cups with its layers and layers of flavour.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6p5wqe7CRhNcMrR_g2e2UXKWKZhUmxvEzKZHuCFFVEXngYtiHppqWXSjTKt4Axpyy3K7TwuITMhge3_2bhuw1uI__ggO2guCB1aZhp4XF_YUBqCTYLr_70u6UlCG-cR-IXOUPzdIVZpUDWNcYYC9szZ1O9wNN2YNXG0U-rpU9x_xiHsPPCz2KfunIqU/s2048/Queen%20of%20Cups%20Glastonbury-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6p5wqe7CRhNcMrR_g2e2UXKWKZhUmxvEzKZHuCFFVEXngYtiHppqWXSjTKt4Axpyy3K7TwuITMhge3_2bhuw1uI__ggO2guCB1aZhp4XF_YUBqCTYLr_70u6UlCG-cR-IXOUPzdIVZpUDWNcYYC9szZ1O9wNN2YNXG0U-rpU9x_xiHsPPCz2KfunIqU/w640-h480/Queen%20of%20Cups%20Glastonbury-04.jpg" width="640" /></a></div><br /><div>Earthy hibachi grilled merguez sausages were paired with creamy tahini and a good squeeze of lemon juice.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vobJkw_55hkJAc61RD0jOEUXnUduVF-6P1oMQ90wReK7YKqrS07mpoysXTkEOmYbXjyjQ_Mg3IZpiFwHeKRq4zEOuBJKqBz4fYYNAGtn1ObDhofquFeItVOXs1jGpELYOrcXKyVqoxbSUcbE9AKFvYxfafza3DDiwoLf_9sxv0-cuB1ajZAAAPUet_U/s2048/Queen%20of%20Cups%20Glastonbury-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vobJkw_55hkJAc61RD0jOEUXnUduVF-6P1oMQ90wReK7YKqrS07mpoysXTkEOmYbXjyjQ_Mg3IZpiFwHeKRq4zEOuBJKqBz4fYYNAGtn1ObDhofquFeItVOXs1jGpELYOrcXKyVqoxbSUcbE9AKFvYxfafza3DDiwoLf_9sxv0-cuB1ajZAAAPUet_U/w640-h480/Queen%20of%20Cups%20Glastonbury-05.jpg" width="640" /></a></div><br /><div>Another standout of the meal was a whopper of a light textured, burnished pine nut kibbeh with a soft fig nestled at its core. It sat on top of a mound of yielding spiced braised beef, a sweet and salty beetroot and feta cream and a vibrant herb salad.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGzsHWp69fr7zNxM_-2wvPgSzEwXFThUGBelHUhf-O88ilfJ1DAPjYbSg4g2kdfa7BfZZw2m1hjeYpKvqHmpgW8-mtSStSZU2ypLNfhp933-dyOmh6JM-fdJBXpQb6kgsUq5o0gL_EzjuwxAANq5L7jjFTIuCoZYrOj1ePH3g7ojU_6SfKAbUhipu8PE/s2048/Queen%20of%20Cups%20Glastonbury-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGzsHWp69fr7zNxM_-2wvPgSzEwXFThUGBelHUhf-O88ilfJ1DAPjYbSg4g2kdfa7BfZZw2m1hjeYpKvqHmpgW8-mtSStSZU2ypLNfhp933-dyOmh6JM-fdJBXpQb6kgsUq5o0gL_EzjuwxAANq5L7jjFTIuCoZYrOj1ePH3g7ojU_6SfKAbUhipu8PE/w640-h480/Queen%20of%20Cups%20Glastonbury-03.jpg" width="640" /></a></div><br /><div>For dessert, a vegan take on muhalibiya delivered luxury in spades. The light and creamy rice flour and coconut milk pudding, with a comforting texture like retro semolina, was scented with tonka bean and orange blossom, and paired with diced fragrant strawberries and peaches as well as a silky smooth blood peach sorbet.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwI3Dy1HX9laBeNWNz194yjuAnmituJX9R-EpReX8UZI2K3eySvf3gJhUbvEDdVpuQp03w-hhLme7UnkRFryfs4Q7YknSn5iYxfPcupFZqoCFOVuUsoue3n8SuWdvaGoNq4XWvvEqD4i0w4f6pSU8TZ_mKduhcZ7pEXiMuMTmCBCVV6YB_QameG3tLoWo/s2048/Queen%20of%20Cups%20Glastonbury-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwI3Dy1HX9laBeNWNz194yjuAnmituJX9R-EpReX8UZI2K3eySvf3gJhUbvEDdVpuQp03w-hhLme7UnkRFryfs4Q7YknSn5iYxfPcupFZqoCFOVuUsoue3n8SuWdvaGoNq4XWvvEqD4i0w4f6pSU8TZ_mKduhcZ7pEXiMuMTmCBCVV6YB_QameG3tLoWo/w640-h480/Queen%20of%20Cups%20Glastonbury-02.jpg" width="640" /></a></div><br /><div>We had a superb meal of flavour-packed Middle Eastern cooking at the Queen of Cups accompanied by excellent cider and first rate friendly service. If I had a tarot reading then I’m sure it would predict another visit in my not too distant future.</div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>Queen of Cups, 10-12 Northload Street, Glastonbury, BA6 9JJ</div><div><b>Web - </b><a href="https://queenofcups.co.uk/">https://queenofcups.co.uk/</a></div><div><b>Telephone - </b>01458 831 255<br /></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-90625041298394535222023-08-29T07:30:00.000+01:002023-08-29T19:20:37.400+01:00Primeur, Stoke Newington, London restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjUMrmzADnEkqii_8JqMjg1ics0G_A3YNRU8F0JocZB385-ICT12WwlEBlzrYFXfK9y9DaNwMghT2CAcjZsQmfrRPDeqsgPmyhS2JjIKhXtGPo2Xd1iOUgqC6jpQb19wsqS9XShoscNpiIyqttsljtmUHfbcotUmSBYCijuw_DVXj5lD9YsPulHqe4bM/s2048/Primeur%20London-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjUMrmzADnEkqii_8JqMjg1ics0G_A3YNRU8F0JocZB385-ICT12WwlEBlzrYFXfK9y9DaNwMghT2CAcjZsQmfrRPDeqsgPmyhS2JjIKhXtGPo2Xd1iOUgqC6jpQb19wsqS9XShoscNpiIyqttsljtmUHfbcotUmSBYCijuw_DVXj5lD9YsPulHqe4bM/w640-h480/Primeur%20London-01.jpg" width="640" /></a></div><br /><div>I think it’s pretty telling that with all the restaurant options in London, our friends keep on going back to Primeur time and time again.</div><br />Sure, it’s in their neck of the woods in north London. But it’s more than the fact it’s just local. <br /><br />I think it’s got something to do with its charming setting in an old garage where the concertina doors pull back to bring the outside in.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpJtn6s-qMp4KOUe9G5WN9NyseYDlpCig3xkkGAmnDv7oxACRrUx-tWsg_cmIEFq0sEv9iWv0XHQr3jYXzcTgZRhR6XXTTqAyz6etQtib3hpHFw9s-tSeLkOGW_4RwNYCshicdQZyFeLJIV2JgTBwr7HHkUevgWrcMHzBSMlxWtkHlAEUWDKSTNAwycM/s2048/Primeur%20London-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpJtn6s-qMp4KOUe9G5WN9NyseYDlpCig3xkkGAmnDv7oxACRrUx-tWsg_cmIEFq0sEv9iWv0XHQr3jYXzcTgZRhR6XXTTqAyz6etQtib3hpHFw9s-tSeLkOGW_4RwNYCshicdQZyFeLJIV2JgTBwr7HHkUevgWrcMHzBSMlxWtkHlAEUWDKSTNAwycM/w640-h480/Primeur%20London-11.jpg" width="640" /></a></div><br />And I think has something to do with their daily changing blackboard menu of unfussy seasonal sharing plates which prioritise big flavours over prissy presentation. <br /><br />It’s also probably got something to do with their interesting selection of wines by the glass. On our visit, we knocked back two types of fizz, Cremant D’Alsace and a Xarel Lo blend, before sinking some Austrian Riesling and a Valencian orange Macabeo.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGauqkOuADlce4l7CMVt0736WpjQoVapGnlzs6_wulw08e-tKuaSeKGEYL8PtoI_Kn0RqTFM2B8df_OfxtOtrLSMzgYNRlekeSQJuJKMJ480U6utGnNY5aPWRx65WXoYH9_dqJ_Wm0VBKLlAeQJyMSZScSbaPCD2d7YHT62CukwMX-C5FVn7GYMVKyz0/s2048/Primeur%20London-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGauqkOuADlce4l7CMVt0736WpjQoVapGnlzs6_wulw08e-tKuaSeKGEYL8PtoI_Kn0RqTFM2B8df_OfxtOtrLSMzgYNRlekeSQJuJKMJ480U6utGnNY5aPWRx65WXoYH9_dqJ_Wm0VBKLlAeQJyMSZScSbaPCD2d7YHT62CukwMX-C5FVn7GYMVKyz0/w480-h640/Primeur%20London-10.jpg" width="480" /></a></div><br />It’s not just my mates who are fans either, it’s currently one of only 39 Michelin Bib Gourmands (which recognise good value and good quality cooking) in London. As I’ve grown increasingly weary of fine dining, it’s an accolade which I look for more closely than a Michelin star. <br /><br />As a group of four we ordered a bunch of plates to share. Some were more successfully divisible than others…<br /><br />Dark crusted sourdough was served with golden tangy butter.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDr1Fi3X1uqZXSZkGjO4f-FXYvhND93yxyHtuVhfjwG9wLn0HbXrZJZhTf-G2OAUOAzkLxudixyWyp6i18zBBVeeJajDXfl2mI9ivt3a9n6g4_V9cj7YccFg2UedEl6G_f-oxwGCw8YUXcdIOWKqfW2aYDiwAHRtLyaJwK-VwK89laqoO4u7iT0Dq_wVs/s2048/Primeur%20London-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDr1Fi3X1uqZXSZkGjO4f-FXYvhND93yxyHtuVhfjwG9wLn0HbXrZJZhTf-G2OAUOAzkLxudixyWyp6i18zBBVeeJajDXfl2mI9ivt3a9n6g4_V9cj7YccFg2UedEl6G_f-oxwGCw8YUXcdIOWKqfW2aYDiwAHRtLyaJwK-VwK89laqoO4u7iT0Dq_wVs/w640-h480/Primeur%20London-02.jpg" width="640" /></a></div><br /><div>Curried cauliflower (£10.50) was Coronation cauliflower operating under an alias. Nuggets of lightly pickled cauliflower were joined by a creamy yoghurt dressing, curry spices, crunchy almonds and sweet raisins. You can coronate almost anything as far as I'm concerned, and it’ll taste all the better for it.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IfaoJRZrMxj07HwL1USE-pQFIlbpZEwW4whw9c2BlBGrdCU3zzO2RTmL4Tb8WOooOZnMWNXv-noAyukR-oQTT4cw8eq5GpV0Sx9BjLxj2pXo7x_50kcMBM0LQxOAJNHvv4tecxirCSdjr4acN39H-BLbdTG03-Pjws6T3Xu5U7gzM2HeZemPwtDgyAg/s2048/Primeur%20London-03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IfaoJRZrMxj07HwL1USE-pQFIlbpZEwW4whw9c2BlBGrdCU3zzO2RTmL4Tb8WOooOZnMWNXv-noAyukR-oQTT4cw8eq5GpV0Sx9BjLxj2pXo7x_50kcMBM0LQxOAJNHvv4tecxirCSdjr4acN39H-BLbdTG03-Pjws6T3Xu5U7gzM2HeZemPwtDgyAg/w640-h480/Primeur%20London-03.jpg" width="640" /></a></div><br /><div>A beautifully dressed salad (£10) of bitter leaves and tomatoes was zhuzhed up by the addition of anise twanged tarragon. Crunchy fried breadcrumbs meanwhile brought a bit of filth to proceedings.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEKFWNq2PM3CwUUoDiHWDsRtsT2gvu70pyn3tNoM3kJFKZbDFqDJKpngdlBpl7kfmnAvEfuqExxoVxzlEZ5nPoTNXo7vlf6xt-MSU4sB96Bif6bn9GR7DTIuA3HY2roO4TwIISvSZfvNJRWrSh00HMKwVREKKxR2kiRFBYYUsKCKvXcnFHcl3AIczekI/s2048/Primeur%20London-04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEKFWNq2PM3CwUUoDiHWDsRtsT2gvu70pyn3tNoM3kJFKZbDFqDJKpngdlBpl7kfmnAvEfuqExxoVxzlEZ5nPoTNXo7vlf6xt-MSU4sB96Bif6bn9GR7DTIuA3HY2roO4TwIISvSZfvNJRWrSh00HMKwVREKKxR2kiRFBYYUsKCKvXcnFHcl3AIczekI/w640-h480/Primeur%20London-04.jpg" width="640" /></a></div><br /><div>Oily, tender and blistered skinned mackerel (£26.50) was a beautiful specimen. Served with salty sea vegetables, radishes and a creamy potato salad with plenty of dill, it was the standout dish of the night.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLJy7TadBiBR01Xn8qYFYfyzay1LnIaREdJwnL1m0fzHC59XN8zmjzMiujB3PH9gefMxXxm9CIcOcSEvPWNqJlJDEhmnj4yin5KLU86OVtY2vijEDENbTet2goWWQO0MMsf6YJYQMw6j9X3xvIVAYiA4neS0DshGS24oPU_1rv6mywH6faRQpDbjGLhY/s2048/Primeur%20London-06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1575" data-original-width="2048" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLJy7TadBiBR01Xn8qYFYfyzay1LnIaREdJwnL1m0fzHC59XN8zmjzMiujB3PH9gefMxXxm9CIcOcSEvPWNqJlJDEhmnj4yin5KLU86OVtY2vijEDENbTet2goWWQO0MMsf6YJYQMw6j9X3xvIVAYiA4neS0DshGS24oPU_1rv6mywH6faRQpDbjGLhY/w640-h492/Primeur%20London-06.jpg" width="640" /></a></div><br />Warming spiced whopping lamb chops (£27.50) were accompanied by chickpeas, fresh mint and a smoke-licked aubergine puree. However, the excellent flavour combination was let down by the pieces of meat which were inconsistent in their tenderness.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU09n6J6l0ghm7p47PQwjUNAV_PilhvfSEvXQ4YtQj_e2zOi5ihVmZHAYpGVQB7v_8ByMKfwDjOEOuX1YKHyRr1fsNvm2c1QBL3bAdRjX0mw1_kA57FPn94QgowqtlGgROvZCPFgzqpBUKfTZ841EFiKB8qf3iJgjZ4h9jFW-QnpXF18nImxMsMNewFaI/s2048/Primeur%20London-07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1547" data-original-width="2048" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU09n6J6l0ghm7p47PQwjUNAV_PilhvfSEvXQ4YtQj_e2zOi5ihVmZHAYpGVQB7v_8ByMKfwDjOEOuX1YKHyRr1fsNvm2c1QBL3bAdRjX0mw1_kA57FPn94QgowqtlGgROvZCPFgzqpBUKfTZ841EFiKB8qf3iJgjZ4h9jFW-QnpXF18nImxMsMNewFaI/w640-h484/Primeur%20London-07.jpg" width="640" /></a></div><br />Stock rich borlotti beans (£10.50), rainbow chard, a well-crusted cube of polenta and a flurry of salted ricotta was exactly my type of compelling vegetarian cooking.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkyjoJiKVvpfTRj8jfbkeyag5I4HyuVUR1ABhMhrFsuN0DoaXWpqYyUyPDLzQPn9LxDP7kQ40ucCjospwjr0wqQbhO0ffBqLN0lYOLwXdAr8me4lk9BS8HlD3twRoyDtInNfQhMoPoyXYMcPVxSPAFQ8q20J8cogzS2tLG7UAy0r5SpA3JynQmuPL_sI/s2048/Primeur%20London-05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkyjoJiKVvpfTRj8jfbkeyag5I4HyuVUR1ABhMhrFsuN0DoaXWpqYyUyPDLzQPn9LxDP7kQ40ucCjospwjr0wqQbhO0ffBqLN0lYOLwXdAr8me4lk9BS8HlD3twRoyDtInNfQhMoPoyXYMcPVxSPAFQ8q20J8cogzS2tLG7UAy0r5SpA3JynQmuPL_sI/w640-h480/Primeur%20London-05.jpg" width="640" /></a></div><br /><div>The kitchen had run out of cherry clafoutis so they’d knocked up a chocolate torte (£9) instead. And what a torte it was; as dreamily light and indulgently rich as you could hope for.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKTk0xyKf5A_f4YxkWh5_hemL6iMXNSz5sKDydYEZCP7Af7FZiG1WFkZJjgxg5_fGfO6k9zC1fZQ8cCEmjy-R9Scc7825AIW7lb37J2udkLHfdOOfyOyEMMMD5g-6WrvFtQlWtOpdHunW1CobYLKuuXaGxce8dQpZ0RW6KMklTl8FiESz0STlhxuSBN0/s2048/Primeur%20London-08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKTk0xyKf5A_f4YxkWh5_hemL6iMXNSz5sKDydYEZCP7Af7FZiG1WFkZJjgxg5_fGfO6k9zC1fZQ8cCEmjy-R9Scc7825AIW7lb37J2udkLHfdOOfyOyEMMMD5g-6WrvFtQlWtOpdHunW1CobYLKuuXaGxce8dQpZ0RW6KMklTl8FiESz0STlhxuSBN0/w640-h480/Primeur%20London-08.jpg" width="640" /></a></div><br />A crisp and chewy meringue (£9.50) was accented with passionfruit, berry coulis and a good dollop of cream.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO282_0-XhPKTQb1zuLLK5P4-lElUXsfLOgFTQcKY7Yc_SBrQJhawLskTFvIs9Pe0F7JT5XmCOAqna3VCou9Nth8hg4WeDpgQ6eApciF6CaNgsmrx0xYxFsa6t4zfsFVIX23qvEsqzyl2gQp0Canhrdgh8gEi1kLzPV-_7o9FCea75kQFkl3jAMz-Clpw/s2048/Primeur%20London-09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO282_0-XhPKTQb1zuLLK5P4-lElUXsfLOgFTQcKY7Yc_SBrQJhawLskTFvIs9Pe0F7JT5XmCOAqna3VCou9Nth8hg4WeDpgQ6eApciF6CaNgsmrx0xYxFsa6t4zfsFVIX23qvEsqzyl2gQp0Canhrdgh8gEi1kLzPV-_7o9FCea75kQFkl3jAMz-Clpw/w640-h480/Primeur%20London-09.jpg" width="640" /></a></div><br />We had a delicious meal at Primeur and I can see why it’s a place which warrants repeat visits. I’d certainly be back if it was around the corner from my house. <br /><br />However, if you’re looking for this style of unfussy and flavour-packed seasonal cooking in Cardiff then I’d say a trip to <a href="https://gourmetgorro.blogspot.com/2023/08/vines-pontcanna-cardiff-restaurant.html" target="_blank">Vines by Alex Vines</a> is essential. <br /><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>Primeur, Barnes Motors, 116 Petherton Rd, London N5 2RT</div><div><b>Web - </b><a href="https://www.primeurn5.co.uk/">https://www.primeurn5.co.uk/</a></div><div><b>Telephone - </b>020 7226 5271</div></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-40187234357323780412023-08-25T19:53:00.001+01:002023-08-25T19:53:39.045+01:00A few great places to eat in Alicante 2023<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiPCnGR3dXLNmFr_DrLsuJP60kC3kYkssaV1QA8MUTcOi6j3ftT5WGn8xBprUN2f22v5ruQQzP3pKcssowOZXGMYY9oAYtw9h0UMTj4hD-3B_0SPJG3wlmCOdUlwZLT7gr7GBzbyba0XXGjBgnMVzqXuuQ0XjySaSCJa8t4O0KdfOq1-GtRwGk8EvgcU/s2048/Alicante%20Best%20Places%20to%20Eat-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1705" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiPCnGR3dXLNmFr_DrLsuJP60kC3kYkssaV1QA8MUTcOi6j3ftT5WGn8xBprUN2f22v5ruQQzP3pKcssowOZXGMYY9oAYtw9h0UMTj4hD-3B_0SPJG3wlmCOdUlwZLT7gr7GBzbyba0XXGjBgnMVzqXuuQ0XjySaSCJa8t4O0KdfOq1-GtRwGk8EvgcU/w532-h640/Alicante%20Best%20Places%20to%20Eat-01.jpg" width="532" /></a></div><br /><div>Nowadays, I seem to have a few simple criteria for deciding where to go abroad on summer holiday:</div><br />1. There needs to be regular flights from Bristol airport. <br /><br />2. It needs to be in Spain. <br /><br />3. And Owen from <a href="https://gourmetgorro.blogspot.com/2021/06/bar-44-cardiff-spanish-restaurant-review.html" target="_blank">Bar 44</a> needs to have said there’s tasty scran to eat there. <br /><br />These are the reasons why this year we found ourselves in Alicante on the Costa Blanca. <br /><br />With its buzzing city centre beach, Playa del Postiguet, that’s overlooked by the imposing hilltop fortress of Castell de la Santa Barbara, and the wave-like mosaic of the Explanada de España seafront walkway, Alicante is a charming destination.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKqsQPwnAJTXerKHl37gnq6aYbxXg1YC0ea67Qt9ZtxpCKBRSRzPsdPuWAnEVYy52Il66FMkes4AhEHkpy8nzzsd8KKHiDWlRT7Hk--AwmmaGjVnmP6mSj76SBPejZM8eYjO7nd9wl_0AZwW9fkcsX4Xdh6UHGtIpP7v4H2PIKdCKz7pZYFyAf9-z5Lw/s2048/Alicante%20Best%20Places%20to%20Eat-18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKqsQPwnAJTXerKHl37gnq6aYbxXg1YC0ea67Qt9ZtxpCKBRSRzPsdPuWAnEVYy52Il66FMkes4AhEHkpy8nzzsd8KKHiDWlRT7Hk--AwmmaGjVnmP6mSj76SBPejZM8eYjO7nd9wl_0AZwW9fkcsX4Xdh6UHGtIpP7v4H2PIKdCKz7pZYFyAf9-z5Lw/w640-h480/Alicante%20Best%20Places%20to%20Eat-18.jpg" width="640" /></a></div><br />It also happens to bill itself as the City of Rice (Ciudad del Arroz), with rice dishes forming the basis of much of the city’s cuisine. It was great fun guzzling our way through a handful of the city’s over 300 different rice specialities, from arroz seco (dry rice) to arroz meloso (creamy rice) and the coveted crunch of the soccarat (a caramelised layer of rice at the bottom of the pan).</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5Q1XkGBAKfSKGF3dG3aBEWacmd6aNLtoW-TgpO1jZOCj0ADcbQYM3dtrHNHBBIfXd0wdOtnUg3D7wBMIIdnKBGbpSOEyzAgzp5vioHmebk8oTU169s75_cl71Q-XnrAh0jYMN7t9SWwBxhK350uibmPpGVCwUDFC0ViZ6gbkdI490bEiB8zHIdIW2ks/s2048/Alicante%20Best%20Places%20to%20Eat-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5Q1XkGBAKfSKGF3dG3aBEWacmd6aNLtoW-TgpO1jZOCj0ADcbQYM3dtrHNHBBIfXd0wdOtnUg3D7wBMIIdnKBGbpSOEyzAgzp5vioHmebk8oTU169s75_cl71Q-XnrAh0jYMN7t9SWwBxhK350uibmPpGVCwUDFC0ViZ6gbkdI490bEiB8zHIdIW2ks/w640-h480/Alicante%20Best%20Places%20to%20Eat-08.jpg" width="640" /></a></div><div><br /></div>Here's a few of the places we enjoyed during our trip to Alicante. I’ve ordered them roughly according to how essential I think a visit should be. <br /><br /><h3 style="text-align: left;">Nou Manolin </h3>Ferran Adria and Juan Mari Arzak are supposedly fans of Nou Manolin, so that’s good enough for me. We got the last seats at the counter at this superb tapas bar and there was a constant queue of people waiting for a spot.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqfpQX_sh9tajhYc63Mr5w8pBkLHlcDKZ8LTOGDwoAEPmrkNZS4e8e3IXsVXriq4NOlDuCucgHS4xtgMw8-0tquavTOMjGVKZQ5L6O_2okcK7HzYslNHtX-6Q8rJYt2BK6anrGTRHqWVwk3-RmAkhZ0LZLE9-8vTCtvo4G_TXt7x-stUCtu6DjoT9Q2I/s2048/Alicante%20Best%20Places%20to%20Eat-36.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqfpQX_sh9tajhYc63Mr5w8pBkLHlcDKZ8LTOGDwoAEPmrkNZS4e8e3IXsVXriq4NOlDuCucgHS4xtgMw8-0tquavTOMjGVKZQ5L6O_2okcK7HzYslNHtX-6Q8rJYt2BK6anrGTRHqWVwk3-RmAkhZ0LZLE9-8vTCtvo4G_TXt7x-stUCtu6DjoT9Q2I/w640-h480/Alicante%20Best%20Places%20to%20Eat-36.jpg" width="640" /></a></div><br />Excellent "Swarowski" crystal breads were topped with ensalada and whopping anchovies; jamon with runny-yolked quail eggs; and cured salmon with spicy guacamole.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWel-I48FiIQBdAFAvyLmIL02LORtqHSH_dFPoJ1CU7G2pvg24UmuIl6UCf1emm8lmEjQZLr7BCAoawBBspK_7abCHKCk7gfv_byK7tX3iJvzU1SIrEku5xFcNUVa32_gMWdXZFzEXmLQugh9mRps6grd6iqAIRVzgK1bQHWrLXDbeAphQqdjnvGVe9w/s2048/Alicante%20Best%20Places%20to%20Eat-34.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWel-I48FiIQBdAFAvyLmIL02LORtqHSH_dFPoJ1CU7G2pvg24UmuIl6UCf1emm8lmEjQZLr7BCAoawBBspK_7abCHKCk7gfv_byK7tX3iJvzU1SIrEku5xFcNUVa32_gMWdXZFzEXmLQugh9mRps6grd6iqAIRVzgK1bQHWrLXDbeAphQqdjnvGVe9w/w640-h480/Alicante%20Best%20Places%20to%20Eat-34.jpg" width="640" /></a></div><br />There was also battered bacalao with lime mayonnaise and the richest of cannelloni, one of their changing daily specials.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMLW0JrW4_wx0-bPgc_O6EtinMhSVHDHtOb8kzWmY3Zc0xNzJBpD2GiO6CDIKz5NeyY-hjNPylvn41C2d2vL6p8iZB1tHpqH79slnml7DzYYAnMrVD2-f93Lwp6d-jz1LrDkBYPdJ2GoiSfb95dRTIk8WqUIfYlpjq_TL8IYdAtGeDDYGa-jEjiPgEp8/s2048/Alicante%20Best%20Places%20to%20Eat-35.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMLW0JrW4_wx0-bPgc_O6EtinMhSVHDHtOb8kzWmY3Zc0xNzJBpD2GiO6CDIKz5NeyY-hjNPylvn41C2d2vL6p8iZB1tHpqH79slnml7DzYYAnMrVD2-f93Lwp6d-jz1LrDkBYPdJ2GoiSfb95dRTIk8WqUIfYlpjq_TL8IYdAtGeDDYGa-jEjiPgEp8/w640-h480/Alicante%20Best%20Places%20to%20Eat-35.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">La Taverna del Racó del Pla </h3><br />We struck gold with our first meal of the trip at La Taverna del Racó del Pla as we had excellent tapas and rice at this traditional wood-panelled tavern.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwswnkBhS80TbOu0aI0VCuYJpVX-dEPcD-6VLbflorDE8IsND_s2Hw51UepdiZLrdmCr8z0Cde8z06weCHAD9IsnBv0QODh_lK7CEboCSzkJYqTAV53vE4xtbATXJ4M0LK_tuar4NFjbzZEG35k39FefdJvPhoZ4nmdBgszpHEhhzz_VFy8xJ5MKixw2I/s2048/Alicante%20Best%20Places%20to%20Eat-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwswnkBhS80TbOu0aI0VCuYJpVX-dEPcD-6VLbflorDE8IsND_s2Hw51UepdiZLrdmCr8z0Cde8z06weCHAD9IsnBv0QODh_lK7CEboCSzkJYqTAV53vE4xtbATXJ4M0LK_tuar4NFjbzZEG35k39FefdJvPhoZ4nmdBgszpHEhhzz_VFy8xJ5MKixw2I/w640-h480/Alicante%20Best%20Places%20to%20Eat-02.jpg" width="640" /></a></div><br />Tapas were all great, including filo pastry sacks filled with a rich ham flecked bechamel and drenched in a fruity oxtail sauce; dates wrapped in crisp bacon; and fried fresh cheese with salty anchovies.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuOroHwrg61aP0T3ygNyPz5Hlnij_lPcls5DXJITvxZ6mfK2cNfwE9xvOhxAV6EVhYGwCMJYtJ7i9eKbYyQWWVENchnlMDA3seETGNkwigBK21MVevgyzOTwlqUGaLoSCAcHl8xYUfQt6KR_55edRowS1sYPirsWGUrOP716p3UvfnmY9LpJolGVjn-8/s2048/Alicante%20Best%20Places%20to%20Eat-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuOroHwrg61aP0T3ygNyPz5Hlnij_lPcls5DXJITvxZ6mfK2cNfwE9xvOhxAV6EVhYGwCMJYtJ7i9eKbYyQWWVENchnlMDA3seETGNkwigBK21MVevgyzOTwlqUGaLoSCAcHl8xYUfQt6KR_55edRowS1sYPirsWGUrOP716p3UvfnmY9LpJolGVjn-8/w640-h480/Alicante%20Best%20Places%20to%20Eat-04.jpg" width="640" /></a></div><br />Arroz a banda, one of the most famous rice dishes in the city, saw a thin layer of rice with a good bite cooked in a rich fish stock and topped with plump sweet prawns and tender squid.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIZLV1itj33Oi2rfFnu-rNIKKJ3X_tzEpM0oGP3z73E_CUqe4WJ7T2_lw1cDsGDbxxFJJh0m8A3veB6hcAD9CTt0YW1xLmnN0UBnrXcCqbwxWQJf_7jNB7DeAuSL2a7ArZ_bGREcSc7SDu6NRLWpK-rieRxdIvnlq7HpYC5Agxp0IM7kNwBLeEoWDCK4/s2048/Alicante%20Best%20Places%20to%20Eat-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIZLV1itj33Oi2rfFnu-rNIKKJ3X_tzEpM0oGP3z73E_CUqe4WJ7T2_lw1cDsGDbxxFJJh0m8A3veB6hcAD9CTt0YW1xLmnN0UBnrXcCqbwxWQJf_7jNB7DeAuSL2a7ArZ_bGREcSc7SDu6NRLWpK-rieRxdIvnlq7HpYC5Agxp0IM7kNwBLeEoWDCK4/w640-h480/Alicante%20Best%20Places%20to%20Eat-05.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">Cesar Anca Restaurante </h3>We had some of the most creative and delicious tapas of our trip at Cesar Anca, a modern tapas bar and restaurant which is situated just off the Explanada de España.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBLmvLnU7uwpImZGO8214iO7eMB2xH1pbqgt6NychF6x0OjwVpITMPwYWSyUf7JgSgF4FCjt6KrZtwXPejV1o0LMgg8iEJxMGnOByjDzQ1sidBaBZ4CyopFXtlZs8_dylD1yLXQLIQKoVxY5DN8QWsHd9yLHNv33uyxCorS--39EA2Zdk9yrjhF9c728/s2048/Alicante%20Best%20Places%20to%20Eat-30.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBLmvLnU7uwpImZGO8214iO7eMB2xH1pbqgt6NychF6x0OjwVpITMPwYWSyUf7JgSgF4FCjt6KrZtwXPejV1o0LMgg8iEJxMGnOByjDzQ1sidBaBZ4CyopFXtlZs8_dylD1yLXQLIQKoVxY5DN8QWsHd9yLHNv33uyxCorS--39EA2Zdk9yrjhF9c728/w640-h480/Alicante%20Best%20Places%20to%20Eat-30.jpg" width="640" /></a></div><br />Uber decadent oxtail cannelloni, with a crispy jamon crumb, was right up my street; I'm glad we got one each.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5ZKHmHq0tc0uZ30FsvKavguo295pD3D-WfuZBnOrUKgd0EBEwguURe77cG0tIXPCnvrdYwrifDkDN05EqOO1ITL8tb3Wq5Wi9EUHomARWj48jtwVj2coEuZPxQPuWLtBt2Tkwl8z-by1LW6qvFN9Zs2-njsDdRnCwuonc3R9xSE5WA8q_RyMdP9oDTg/s2048/Alicante%20Best%20Places%20to%20Eat-28.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5ZKHmHq0tc0uZ30FsvKavguo295pD3D-WfuZBnOrUKgd0EBEwguURe77cG0tIXPCnvrdYwrifDkDN05EqOO1ITL8tb3Wq5Wi9EUHomARWj48jtwVj2coEuZPxQPuWLtBt2Tkwl8z-by1LW6qvFN9Zs2-njsDdRnCwuonc3R9xSE5WA8q_RyMdP9oDTg/w640-h480/Alicante%20Best%20Places%20to%20Eat-28.jpg" width="640" /></a></div><br />A millefeuille of crisp caramelised apple, sour raw apple, foie gras, goats cheese, and smoke cod sounded like it could have been a bit much but it somehow balanced really well.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxju_DmKtHI-Xlc2FWPvMnkpvdY9dLtGMmgbHkXygHuz_VEnGSGVM-rcf7pNsQbbj4KS56WeMGrW-qYB5jAdSfDGx6Xl-Jy7iZzvvQnDenkPvZ2RigwMf3chliBCTX2ws4hA2qco49CRkD5Jl7xi7ChlWR3eaTyrv2iwEMZd9kN8y_2ETylauET0-bAU/s2048/Alicante%20Best%20Places%20to%20Eat-27.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxju_DmKtHI-Xlc2FWPvMnkpvdY9dLtGMmgbHkXygHuz_VEnGSGVM-rcf7pNsQbbj4KS56WeMGrW-qYB5jAdSfDGx6Xl-Jy7iZzvvQnDenkPvZ2RigwMf3chliBCTX2ws4hA2qco49CRkD5Jl7xi7ChlWR3eaTyrv2iwEMZd9kN8y_2ETylauET0-bAU/w640-h640/Alicante%20Best%20Places%20to%20Eat-27.jpg" width="640" /></a></div><br />A sweet tomato stuffed with a smooth and rich tuna mousse was served with a vibrant gazpacho.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx99yKGZrzSLbcw99-VUNlBtUFSBNU8dFecKOCwjkO4dJ-3uOH2xAXfGpVy5YnlNMKdiClh2fK_qylrCl-g_3bviYFgUrXohNDMjv5W2OB__qq-mjmCgbSjz5t5RjRkSmggcfBryQdkRPMTRR1Vj5FUOg4mxfWL07edprvFnfvCZXTg-iDOvggzG-a744/s2048/Alicante%20Best%20Places%20to%20Eat-26.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx99yKGZrzSLbcw99-VUNlBtUFSBNU8dFecKOCwjkO4dJ-3uOH2xAXfGpVy5YnlNMKdiClh2fK_qylrCl-g_3bviYFgUrXohNDMjv5W2OB__qq-mjmCgbSjz5t5RjRkSmggcfBryQdkRPMTRR1Vj5FUOg4mxfWL07edprvFnfvCZXTg-iDOvggzG-a744/w640-h480/Alicante%20Best%20Places%20to%20Eat-26.jpg" width="640" /></a></div><br />For dessert, an absolute corker of a millefeuille was filled with turron custard. It was majorly reminiscent of a Paris-Brest due to the nuttiness of the custard.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-ZP-bne_9YpYT2vvrPMhzFuF34EQptIMLgly1zlEjCmXT2IQE19vqi88T7cb6wLNmJ2EpAf5q_zzCrHEdZ28-34i1FjVaeRouyGCmXAnBOKXHL_gDEnJ3l7PQoZESRCM8LEKRZudeqZXuuonAI3oJ3_x2Epg9eerQb7ndMs4swjnjWscVDTiLu0UtHc/s2048/Alicante%20Best%20Places%20to%20Eat-29.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-ZP-bne_9YpYT2vvrPMhzFuF34EQptIMLgly1zlEjCmXT2IQE19vqi88T7cb6wLNmJ2EpAf5q_zzCrHEdZ28-34i1FjVaeRouyGCmXAnBOKXHL_gDEnJ3l7PQoZESRCM8LEKRZudeqZXuuonAI3oJ3_x2Epg9eerQb7ndMs4swjnjWscVDTiLu0UtHc/w640-h480/Alicante%20Best%20Places%20to%20Eat-29.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">L'arruzz</h3>Probably my favourite rice dish of the whole holiday was from L’arruzz, a restaurant which unsurprisingly specialises in arroz. <br /><br />Made with salt cod, sweet spring onions, caramelised cauliflower and rice with a lovely fish stock intensity and texture, it was a killer flavour combination. A dollop of potent aioli and a squeeze of lemon completed the stonking dish.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bjvrG_GOHtZaehPa24W59LNaF1jqhV8MmXoeDC_e1p4aXo0m4WD05MfnAOrvm-aBChGIhyEeGAEjgK2IvSbYynOugGTrkJ3f_3FS6TScDQPTr7XTUwuZCArTTuo_B_Ok6oxYEZYs3Z3ktBRyR-HHSn5GD1glVU_Hv6HUcwOkO0Uew4tvmsHBnlomvh8/s2048/Alicante%20Best%20Places%20to%20Eat-32.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bjvrG_GOHtZaehPa24W59LNaF1jqhV8MmXoeDC_e1p4aXo0m4WD05MfnAOrvm-aBChGIhyEeGAEjgK2IvSbYynOugGTrkJ3f_3FS6TScDQPTr7XTUwuZCArTTuo_B_Ok6oxYEZYs3Z3ktBRyR-HHSn5GD1glVU_Hv6HUcwOkO0Uew4tvmsHBnlomvh8/w640-h480/Alicante%20Best%20Places%20to%20Eat-32.jpg" width="640" /></a></div><br />To start, were two ice cream scoops of very good ensalada (hook that stuff up to my veins) and disappointingly greasy and leaden tortilla de camarones.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimkIoFRqgZWDLkmtyjryrtngtXJMg0KCCcU5ZIGgL_K-jGjZBBM7c_5ZJZRCkB1wSo2HcVJ0LFgt3fb6MEtHq5AIKlCY2T-BV5Llnh_Knjt6fje7bq9ePKM8W8JaEJ10auOSfx28XJS7FfFj0e9C_lmJJS3akMgCz0ml1xm9XoMG3rxg7g33EmKKujxs/s2048/Alicante%20Best%20Places%20to%20Eat-31.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimkIoFRqgZWDLkmtyjryrtngtXJMg0KCCcU5ZIGgL_K-jGjZBBM7c_5ZJZRCkB1wSo2HcVJ0LFgt3fb6MEtHq5AIKlCY2T-BV5Llnh_Knjt6fje7bq9ePKM8W8JaEJ10auOSfx28XJS7FfFj0e9C_lmJJS3akMgCz0ml1xm9XoMG3rxg7g33EmKKujxs/w640-h480/Alicante%20Best%20Places%20to%20Eat-31.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">Restaurante Govana</h3></div><div>This multi-award-winning family restaurant is a temple of rice. With its chintzy table-settings, dark wood furniture and marble floors, it’s got buckets of charm.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBOyDbOF8UiAoFec9x0crqarxoBC83PXVGCUgtsnPvFNRfT6fu06pVDoio-7MMVhFE-4btSwv8zUQqhY44Pxy-pAPjDw8j4rX_uwMdW7pCG_yM2nvp5qXt3l_PIQoAYJ_Fu-kbOCQ24_WJjuslSVnIM6sTNTAbyDp2CrcueJRa4Ugdb_ir4QLfFZ6E9A/s2048/Alicante%20Best%20Places%20to%20Eat-19.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBOyDbOF8UiAoFec9x0crqarxoBC83PXVGCUgtsnPvFNRfT6fu06pVDoio-7MMVhFE-4btSwv8zUQqhY44Pxy-pAPjDw8j4rX_uwMdW7pCG_yM2nvp5qXt3l_PIQoAYJ_Fu-kbOCQ24_WJjuslSVnIM6sTNTAbyDp2CrcueJRa4Ugdb_ir4QLfFZ6E9A/w640-h480/Alicante%20Best%20Places%20to%20Eat-19.jpg" width="640" /></a></div><br />Leg of veal rice (arroz pata de ternera) was a seriously meaty affair with a golden caramelised top. Melted bits of morcilla and chorizo and chickpeas were all bang on, but I wasn't fully sold on the numerous wobbly bits of soft connective tissue (Mrs G was), which I guess must have been the leg of veal.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgi0dFfmP3GlBl1ed9m4BtEl0TO70mG_439vnn6PJnRW4qcieC_XzM7UO9TWsN0efGSF3ioao0lglRnDLrXMnGrsJHzgVfUO4jgHW-V1GBrHTmX2pwo9mz7GSK_I5zAPjM8eWgYKtFtGbWxXcZQ0fbwYYxFeF3CrhxVaG6RnlMR77O4YZT303LzcDf6zY/s2048/Alicante%20Best%20Places%20to%20Eat-21.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgi0dFfmP3GlBl1ed9m4BtEl0TO70mG_439vnn6PJnRW4qcieC_XzM7UO9TWsN0efGSF3ioao0lglRnDLrXMnGrsJHzgVfUO4jgHW-V1GBrHTmX2pwo9mz7GSK_I5zAPjM8eWgYKtFtGbWxXcZQ0fbwYYxFeF3CrhxVaG6RnlMR77O4YZT303LzcDf6zY/w640-h480/Alicante%20Best%20Places%20to%20Eat-21.jpg" width="640" /></a></div><br />As well as the arroz, we had excellent wines by the glass, toast with aioli and tomato concasse, textbook jamon croquetas and tuna belly and tomato salad.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfPuKm-2enY8vyDYsfR0Hw15zjrXifwfWphVipjjGv5T5FxagX_6bJzx-zQHlHZO_wiGb41BS8ATCrv0BAcIKi3JFlL_EgHwX48ADCutC5qoMTufVuLUPqcTxkKh56e0syHDCZkwt8ZStYKJ91tKCID4c7ZBNu4taByzW1Cv0FEn8bzbAd2wwkiN64q0/s2048/Alicante%20Best%20Places%20to%20Eat-20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfPuKm-2enY8vyDYsfR0Hw15zjrXifwfWphVipjjGv5T5FxagX_6bJzx-zQHlHZO_wiGb41BS8ATCrv0BAcIKi3JFlL_EgHwX48ADCutC5qoMTufVuLUPqcTxkKh56e0syHDCZkwt8ZStYKJ91tKCID4c7ZBNu4taByzW1Cv0FEn8bzbAd2wwkiN64q0/w640-h480/Alicante%20Best%20Places%20to%20Eat-20.jpg" width="640" /></a></div><br />For dessert, there was crème caramel-esque tocino de cielo (heaven’s bacon). Even better was the super custardy and cinnamon spiced French toast, which was like a lux bread and butter pudding.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0jUYDJZtdIYAZK_X9i_GPdqWspoMUKwJrNK6s0_f-C1Iob3gjg1uadnqH6bK6WcppSu4h3FfNqlRrUyKZj3w1opleD5xtss2sfR1U8u18FvvJEPp6PyxS2JAgOj2tp_AveVe3oM1tZWnKbCNBcdod3xqQluFdM1EvKPTHb68X0aO4VU9lSDagodHMCY/s2048/Alicante%20Best%20Places%20to%20Eat-22.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0jUYDJZtdIYAZK_X9i_GPdqWspoMUKwJrNK6s0_f-C1Iob3gjg1uadnqH6bK6WcppSu4h3FfNqlRrUyKZj3w1opleD5xtss2sfR1U8u18FvvJEPp6PyxS2JAgOj2tp_AveVe3oM1tZWnKbCNBcdod3xqQluFdM1EvKPTHb68X0aO4VU9lSDagodHMCY/w640-h480/Alicante%20Best%20Places%20to%20Eat-22.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">Livanti Gelato Di Sicilia </h3>During the evening there’s whopping queues for this gelato parlour. But if you visit during the daytime then chances are you’ll get straight in.</div><div><br />Pistachio which tastes of pistachio, rich dark chocolate and rum and raisin-esque Malaga were all super smooth and creamy.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdFfO2_qKbQG2EurOO5tlisKE77iq9obPHwvIr2xHmABq7e7aPdfWoomB47jCnM3oMIWCbXf-O_bFEHoUKS-PGLVCgfljD-HeIjcBjHucn-md_EzehDp900M04H6DMl263R74dYciqh9kM_gfw0U-a7DUa3YoveiafkDEjq2jxI51K9lbAdO4laf4LO4/s2048/Alicante%20Best%20Places%20to%20Eat-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdFfO2_qKbQG2EurOO5tlisKE77iq9obPHwvIr2xHmABq7e7aPdfWoomB47jCnM3oMIWCbXf-O_bFEHoUKS-PGLVCgfljD-HeIjcBjHucn-md_EzehDp900M04H6DMl263R74dYciqh9kM_gfw0U-a7DUa3YoveiafkDEjq2jxI51K9lbAdO4laf4LO4/w640-h640/Alicante%20Best%20Places%20to%20Eat-07.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">Pipirrana Vermut</h3>If you’re looking for a good selection of vermouth by the glass then Pipirrana Vermut has good vibes and is good value.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX78Cahit4YMryMSEZvlD4qjdcJDiXOmOqHeuqRX95jUJcLiU6VZ1MmUzLlb41pjDGYxA17sPTOhzZ0rW_gpUHC-e34xkXZ5HPQvTFmYWu9JFXiGWQ8DQ7W5LBOe8hKS-_9EjpyIUZ82m2SPA3RziB_nOKQ7urnMzchPyY3MXex3OJppez9TXyfQgcbRA/s2048/Alicante%20Best%20Places%20to%20Eat-14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX78Cahit4YMryMSEZvlD4qjdcJDiXOmOqHeuqRX95jUJcLiU6VZ1MmUzLlb41pjDGYxA17sPTOhzZ0rW_gpUHC-e34xkXZ5HPQvTFmYWu9JFXiGWQ8DQ7W5LBOe8hKS-_9EjpyIUZ82m2SPA3RziB_nOKQ7urnMzchPyY3MXex3OJppez9TXyfQgcbRA/w640-h480/Alicante%20Best%20Places%20to%20Eat-14.jpg" width="640" /></a></div><br />But, the main reason we visited was to try their rather bonkers sounding inverted soccarat of oxtail rice. It was as fun as it looks with a lush bronzed crisp exterior filled with meaty rice flecked with yielding pieces of oxtail.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzOmaGAeedQWoNLT93mFriRbBQenMGHdsQ23oe5V7KeywTH00dwf6mkZyUWdTzjhsWYa1wPBjkl33gRMYnvAWhL634_XrKb5opBf2JnGKq9rY8FMpWTwJ2XIm5Ho7iaFbktqkiETBRMx_vT5Ry2yKurx5usOmB8f8bJFLmIxQIQqkA37tuUItjTVV49s/s2048/Alicante%20Best%20Places%20to%20Eat-33.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzOmaGAeedQWoNLT93mFriRbBQenMGHdsQ23oe5V7KeywTH00dwf6mkZyUWdTzjhsWYa1wPBjkl33gRMYnvAWhL634_XrKb5opBf2JnGKq9rY8FMpWTwJ2XIm5Ho7iaFbktqkiETBRMx_vT5Ry2yKurx5usOmB8f8bJFLmIxQIQqkA37tuUItjTVV49s/w640-h480/Alicante%20Best%20Places%20to%20Eat-33.jpg" width="640" /></a></div><br />A slice of deep-fried pork belly with mega crisp crackling was also ideal booze snacking.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34789QOVRjtEeUjtEf95SzDYUKo_ZIfhjvfftOd8IxaOpnaCMa9gkcQaCXNSfpC5g6qeRuO4EAjmKl2W2Hg3uTz0cam8t2kK1XbiTW87ctgXUDXlDXytnf50IluI0b6RdqQII4t-lH_jKyMOIQl7_anWcchFE6XvDNZAsbZrU3k5NbQseONkc9eGRiK4/s2048/Alicante%20Best%20Places%20to%20Eat-13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34789QOVRjtEeUjtEf95SzDYUKo_ZIfhjvfftOd8IxaOpnaCMa9gkcQaCXNSfpC5g6qeRuO4EAjmKl2W2Hg3uTz0cam8t2kK1XbiTW87ctgXUDXlDXytnf50IluI0b6RdqQII4t-lH_jKyMOIQl7_anWcchFE6XvDNZAsbZrU3k5NbQseONkc9eGRiK4/w640-h480/Alicante%20Best%20Places%20to%20Eat-13.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">La Taberna del Gourmet</h3>One of the more chi-chi destinations we visited, we only popped into La Taberna del Gourmet for a drink and a couple of snacks. However, there’s clearly a focus on first rate produce at this modern tapas bar.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLjSYezm150jnmPSUr24JXGuBW43D47YIe9h9_0XVz48nNgddIJLQMuF-Rls91vUxxqkEb0EkGg2o8kTWtVxbb6QNSQPF93imRqVC3UOtUGxsCG8NHnVPjRn6Rox0OMST0cMBqZB7FasGjTI5chNYzPXrE_29b4ANeSwfKmOlOfQd8wS5J_zEdfkh8BY/s2048/Alicante%20Best%20Places%20to%20Eat-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1803" data-original-width="2048" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLjSYezm150jnmPSUr24JXGuBW43D47YIe9h9_0XVz48nNgddIJLQMuF-Rls91vUxxqkEb0EkGg2o8kTWtVxbb6QNSQPF93imRqVC3UOtUGxsCG8NHnVPjRn6Rox0OMST0cMBqZB7FasGjTI5chNYzPXrE_29b4ANeSwfKmOlOfQd8wS5J_zEdfkh8BY/w640-h564/Alicante%20Best%20Places%20to%20Eat-11.jpg" width="640" /></a></div><br />A good riff on a gilda was made with a marinated artichoke alongside its usual components whilst an excellent ensalada with tuna, potatoes, egg, green beans and carrot was adorned with flaky biscuit sails.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFP9Dah2ZBTrQeKFk4wvZznvX3pwYoM7TNt5F4-tz86qAC0rITZHMhiCG8bpXv8wK8xnR0u7Hnt8gNLla-cn_DwUjZukbXMKfkg97RIYg7J4JK3S6c4mChl56zYyLNeo7CyGuf1IoUlq0WtjpmeLXis2Yd3mrDc_DDTNBOx9zB4zm_GylYoB_366MRvH4/s2048/Alicante%20Best%20Places%20to%20Eat-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1497" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFP9Dah2ZBTrQeKFk4wvZznvX3pwYoM7TNt5F4-tz86qAC0rITZHMhiCG8bpXv8wK8xnR0u7Hnt8gNLla-cn_DwUjZukbXMKfkg97RIYg7J4JK3S6c4mChl56zYyLNeo7CyGuf1IoUlq0WtjpmeLXis2Yd3mrDc_DDTNBOx9zB4zm_GylYoB_366MRvH4/w640-h468/Alicante%20Best%20Places%20to%20Eat-10.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">Cerveceria El Canto</h3>There was a bit of a queue to get into the old skool Cerveceria El Canto but when we finally sat down, we enjoyed some excellent value tapas.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFh-fGdV7p96kpLIS8MnvlGni5bcQWj2Zkd6sQSiOkIqaj9GTqWQ8Y9kLEEMU0PqJB8ztxglllPzF5AlLMfDUT0WoFncrEPCaVumcBZTP5DRXl1iLYURmF5lM7oTrBAeD3781DNtvQ5frmomTbN657PsKjWwdXgQ-vxmeCidG8WD8WZ8WGi22-V1IvYdQ/s2048/Alicante%20Best%20Places%20to%20Eat-40.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFh-fGdV7p96kpLIS8MnvlGni5bcQWj2Zkd6sQSiOkIqaj9GTqWQ8Y9kLEEMU0PqJB8ztxglllPzF5AlLMfDUT0WoFncrEPCaVumcBZTP5DRXl1iLYURmF5lM7oTrBAeD3781DNtvQ5frmomTbN657PsKjWwdXgQ-vxmeCidG8WD8WZ8WGi22-V1IvYdQ/w640-h480/Alicante%20Best%20Places%20to%20Eat-40.jpg" width="640" /></a></div><br />A delicious plate of glistening jamon iberico was the only plate of the stuff we ate all holiday. I need to re-evaluate my life choices.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-YTgcNQbuAchaJOkjqKSh7g1sBBlzIrhAgzTKL0ygMMV2ApLHK3nUC1tNPpBVZBZ6ay32MGXurN4PWRKrK5cXvFHuovKClIH3v_9tf7ayH5eVKmOohE249BHs7XjRG73dUxjZGTp8VE2F04HIcEXC6RmIwbFSqOlFCJPnt_u9RQpfoQlTmFISEvgr6Cc/s2048/Alicante%20Best%20Places%20to%20Eat-38.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-YTgcNQbuAchaJOkjqKSh7g1sBBlzIrhAgzTKL0ygMMV2ApLHK3nUC1tNPpBVZBZ6ay32MGXurN4PWRKrK5cXvFHuovKClIH3v_9tf7ayH5eVKmOohE249BHs7XjRG73dUxjZGTp8VE2F04HIcEXC6RmIwbFSqOlFCJPnt_u9RQpfoQlTmFISEvgr6Cc/w640-h480/Alicante%20Best%20Places%20to%20Eat-38.jpg" width="640" /></a></div><br />Griddled queso fresco with sweet tomato jam and a montadito filled with marinated pork loin and brie were the other highlights.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy2hnt55tSgNsP8d2Fll6cC0fEbAXU98yvXaweHQBAPXF6yJBpXRDNCEyj4OpvzIcrciksTcQ3k72sptLYEVL06A_HOHuyCvtnBwBFQDtnrVuMlxh6PDU0-U5h3sZRaH_Hahgu5OJd7x_pcf-L4AUWncHfCnf4xCPh1pFEYCeNQrCCZ12y1ZsLDAapFK4/s2048/Alicante%20Best%20Places%20to%20Eat-37.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1956" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy2hnt55tSgNsP8d2Fll6cC0fEbAXU98yvXaweHQBAPXF6yJBpXRDNCEyj4OpvzIcrciksTcQ3k72sptLYEVL06A_HOHuyCvtnBwBFQDtnrVuMlxh6PDU0-U5h3sZRaH_Hahgu5OJd7x_pcf-L4AUWncHfCnf4xCPh1pFEYCeNQrCCZ12y1ZsLDAapFK4/w612-h640/Alicante%20Best%20Places%20to%20Eat-37.jpg" width="612" /></a></div><br /><h3 style="text-align: left;">Bar Guillermo</h3>A traditional tapas bar, which is located just north of the central market, Bar Guillermo was almost empty when we visited around 10pm. I’m not sure why as we enjoyed tasty plates of delicately battered calamari and salt cod loaded croquetas.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnw7BllgE3zrIN_M3jhuQe467qLbOLerBBme3f-jAeGAndUulxIFIVcGaoPFxJTtoQUJmV_Y5_uHNXvq9S14ONsEwormTl1hkLWqFelepmsNLxakEijyxcfxg-tRQs6fqTWG9RnRsVk3oNoXzHDccwxjiyg8nz_bsqB8jztDHMGgjpf7ScA44opObYtU/s2048/Alicante%20Best%20Places%20to%20Eat-16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnw7BllgE3zrIN_M3jhuQe467qLbOLerBBme3f-jAeGAndUulxIFIVcGaoPFxJTtoQUJmV_Y5_uHNXvq9S14ONsEwormTl1hkLWqFelepmsNLxakEijyxcfxg-tRQs6fqTWG9RnRsVk3oNoXzHDccwxjiyg8nz_bsqB8jztDHMGgjpf7ScA44opObYtU/w640-h480/Alicante%20Best%20Places%20to%20Eat-16.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">Cervecerías Sento</h3>There are a few branches of Cervecerías Sento dotted around Alicante. We visited Sento Barrio and it had big dive bar energy with its compact and cheek by jowl bar area.</div><div><br />Over 30 different montaditos are on offer as well as their signature lollipops - rather filthy yet delicious whorls of pork, ham and bechamel, and tomato jam as well as slightly dry pork meatballs with a compelling satay-like almond butter. <br /><br />Oh, and take note, it’s cash only. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75_GhVxBU5J4sa9Gg9p2m1H-9dPTi_D6qlJ9NOt2qMTeKNWzWmIvHCfuKi4R3waxNl8zZg8ASD7bQydyxF1-CvZ3wNgxSlRtmoFp9Kul7zYI8vQlVlB23uJWD4Am2UQ4cZiVOis13wYEIlXPuXaSPI-UV0NuCkh-GBmm-Gptfa7Hh9nayFjE64-Ypg74/s2048/Alicante%20Best%20Places%20to%20Eat-15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75_GhVxBU5J4sa9Gg9p2m1H-9dPTi_D6qlJ9NOt2qMTeKNWzWmIvHCfuKi4R3waxNl8zZg8ASD7bQydyxF1-CvZ3wNgxSlRtmoFp9Kul7zYI8vQlVlB23uJWD4Am2UQ4cZiVOis13wYEIlXPuXaSPI-UV0NuCkh-GBmm-Gptfa7Hh9nayFjE64-Ypg74/w640-h480/Alicante%20Best%20Places%20to%20Eat-15.jpg" width="640" /></a></div><div><h3 style="text-align: left;">El Llagosti </h3>With a name like El Llagosti it makes sense that everyone visits this tapas bar to try their king prawns. The generous plate of sweet and tender baked prawns was nicely seasoned with a little bit of peppery spice. But it did put me off a little to see that the digestive tracts weren't removed.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pHgFDUql5QeSH0CXd16ZmR-YMEkJ3rF7aBOcHQR_9Ohx9U4rMjRUkRBECHGE4UoLVUi_Lpx-0YeskwU9uIfIwUvwGH8dxQmgg2gLq6XG8Ku1JVb_Bxxs9fFLgcuZ_smjT0Qg5qkw1ZoMb58PIfpwXhbMG9IGz1MblWTZ4HlGPH9PA2OPG5NWhYOFbN4/s2048/Alicante%20Best%20Places%20to%20Eat-24.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pHgFDUql5QeSH0CXd16ZmR-YMEkJ3rF7aBOcHQR_9Ohx9U4rMjRUkRBECHGE4UoLVUi_Lpx-0YeskwU9uIfIwUvwGH8dxQmgg2gLq6XG8Ku1JVb_Bxxs9fFLgcuZ_smjT0Qg5qkw1ZoMb58PIfpwXhbMG9IGz1MblWTZ4HlGPH9PA2OPG5NWhYOFbN4/w640-h480/Alicante%20Best%20Places%20to%20Eat-24.jpg" width="640" /></a></div><br />In fact, I think I preferred their excellent thick slices of smoked salmon dressed with sweet and spicy Alicante pesto.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpENdZxHOERAamaa9NcYIV4LBcOdeYxxKTpJXdHHf-vFG2aQMH4XQawnVUiPZNq8DHb8BWZTZKe3BfUVWbQNIRgd3-TaimWZXruzgtp7hYg_SJ69oSbA_RnxTDrBh1Exf3wcRKkGtxLOkg1gEokRPnY0FMDcFwUzdxLl6LlkP0ZWITbpP5sBD8CcQdbg0/s2048/Alicante%20Best%20Places%20to%20Eat-25.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpENdZxHOERAamaa9NcYIV4LBcOdeYxxKTpJXdHHf-vFG2aQMH4XQawnVUiPZNq8DHb8BWZTZKe3BfUVWbQNIRgd3-TaimWZXruzgtp7hYg_SJ69oSbA_RnxTDrBh1Exf3wcRKkGtxLOkg1gEokRPnY0FMDcFwUzdxLl6LlkP0ZWITbpP5sBD8CcQdbg0/w640-h480/Alicante%20Best%20Places%20to%20Eat-25.jpg" width="640" /></a></div><div><br /></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com2tag:blogger.com,1999:blog-174388664701790643.post-42881081511156952932023-08-19T08:44:00.001+01:002023-08-19T10:05:54.143+01:00Poca, Canton, Cardiff restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkj3yWH6y0JWf2cUthTGFopz1IK9bfo3olcKxlNwDv92h0mL-skGko9LQqEpcDrRo6ZrbzGiZacczBgZ-rwuUeq_VXboAZTMH94iwRyD_cTW_NNxty8EvFK9iznCgWDR7N_VvRW5RkXwlLiFJd-qhSEyss3UfdW4lUkb3QtU80gUJOheuBN4I4nBQ5zMw/s2048/Poca%20Cardiff-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1635" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkj3yWH6y0JWf2cUthTGFopz1IK9bfo3olcKxlNwDv92h0mL-skGko9LQqEpcDrRo6ZrbzGiZacczBgZ-rwuUeq_VXboAZTMH94iwRyD_cTW_NNxty8EvFK9iznCgWDR7N_VvRW5RkXwlLiFJd-qhSEyss3UfdW4lUkb3QtU80gUJOheuBN4I4nBQ5zMw/w510-h640/Poca%20Cardiff-01.jpg" width="510" /></a></div><br /><div>I think I’ve finally cracked the code to enjoying small plates restaurants.</div><br />The secret? Don’t under any circumstances share a small plate with more than one other person. And make sure there aren't any fuzzy boundaries of social etiquette between you and the person you share with. <br /><br />If not, a meal quickly becomes a frustrating exercise in dissection (can I really slice a langoustine into five pieces?), genuflection (of course, it would be my pleasure if you have the last eighth of the lamb chop), and introspection (I’m sure Jim had a bigger bit of the mackerel than I did).<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HWPZpbXApRRIn_RFI6JHafnUY4x8v8Hx0KytpL8-f3Icu-dYRFzAgJNAll7tEeGeLmYF_I6hJ9MA1VlDcborKf72g_PHMvm8aQnBUvNTxV02HGUrt4DTNm_JpPsdf4Db8Vajcwv81xAyu_0xTil5vYqPbUN3MJAdd2M5DlIJ3R-7w-rn83ESpQRKUsM/s2048/Poca%20Cardiff-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HWPZpbXApRRIn_RFI6JHafnUY4x8v8Hx0KytpL8-f3Icu-dYRFzAgJNAll7tEeGeLmYF_I6hJ9MA1VlDcborKf72g_PHMvm8aQnBUvNTxV02HGUrt4DTNm_JpPsdf4Db8Vajcwv81xAyu_0xTil5vYqPbUN3MJAdd2M5DlIJ3R-7w-rn83ESpQRKUsM/w640-h480/Poca%20Cardiff-02.jpg" width="640" /></a></div><br />It’s fortunate I’d worked out this winning formula before a visit to Cardiff’s newly opened Poca as a group of five. Mrs G and I successfully shared six small plates with minimal fuss whilst our trio of friends were busy dividing a piece of toast into thirds. <br /><br />Poca, which is located on the former site of <a href="https://gourmetgorro.blogspot.com/2012/12/la-cuina-cardiff-spanish-restaurant.html" target="_blank">La Cuina</a> in Canton, is the newly opened restaurant from chef Antonio Simeone, who built his name at Dinas Powys’ <a href="https://gourmetgorro.blogspot.com/2017/07/the-humble-onion-dinas-powys-vale-of.html" target="_blank">Humble Onion</a> by creating comforting plates of food using less glamorous cuts of meat. His second restaurant, the excellent <a href="https://gourmetgorro.blogspot.com/2022/03/alium-barry-restaurant-review.html" target="_blank">Alium</a> in Barry, has sadly recently shut its doors, demonstrating the current precariousness of hospitality. <br /><br />It’s probably fair to say that the intimate setting of Poca, which means little in Italian, is a far more appropriate setting for Antonio’s cooking than the gargantuan Pumphouse in Barry. In Canton he’s got an all-star team which includes Lali Suto, formerly of Nook, heading up the kitchen and Ollie Banks, a familiar face from Ollie’s and Arbennig, in front of house. <br /><br />Limoncello spritzes (£8.50), ice cold and packed full of fragrant and tart citrus, were bob on for a warm summer’s eve. We followed them up with excellent bottles of creamy Crémant de Bourgogne (£38) and bright and zippy vinho verde (£30) with a delicate fizz.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2VIfEdkHhIThwpAfNARAwDQlXcWgQ0GtO-TkwMCGxSjR3U5sn5Owu5anUZmZjLwKcMoGM8BShw2USwh4p7ZMb6n5wIGxDBb0a49VBVc2OgUQvNGj2JIYF2nIeSi9W7V40gj1m-bJUEaIUhmPTQVEqI2A-pfpk5Duf3KXbBkN3YsVFPAehoR53aP1Nik/s2048/Poca%20Cardiff-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2VIfEdkHhIThwpAfNARAwDQlXcWgQ0GtO-TkwMCGxSjR3U5sn5Owu5anUZmZjLwKcMoGM8BShw2USwh4p7ZMb6n5wIGxDBb0a49VBVc2OgUQvNGj2JIYF2nIeSi9W7V40gj1m-bJUEaIUhmPTQVEqI2A-pfpk5Duf3KXbBkN3YsVFPAehoR53aP1Nik/w640-h640/Poca%20Cardiff-03.jpg" width="640" /></a></div><br />An individual focaccia (£5) wasn’t the softest crumbed example I’ve eaten. However, the clincher was that it was served hot and was absolutely delicious dredged through a bowl of sticky sweet balsamic reduction and grassy olive oil.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyMqTpdmdjrG99TsOqfs151TAIgwYznXoKvs8ptxajtMEaR6XfVmKENrLbGLvLa4sG3xJnx17ORtuHo36TOSkd9hc9Pum1h3A-QrzzQ1anJl7vI1Srfh_BghN9FgglnvGD--RPl7nt5wbPOj_9PlII7j3f7XxxAmkZ-XtZOnpfxyDG06kBwmS9enIrz4/s2048/Poca%20Cardiff-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyMqTpdmdjrG99TsOqfs151TAIgwYznXoKvs8ptxajtMEaR6XfVmKENrLbGLvLa4sG3xJnx17ORtuHo36TOSkd9hc9Pum1h3A-QrzzQ1anJl7vI1Srfh_BghN9FgglnvGD--RPl7nt5wbPOj_9PlII7j3f7XxxAmkZ-XtZOnpfxyDG06kBwmS9enIrz4/w640-h480/Poca%20Cardiff-04.jpg" width="640" /></a></div><br />A whopping trio of sweet king prawns (£12) were de-shelled at their waists for easy access but with their heads left on for maximum juice suckage. Sat in a creamy shellfish bisque with a lovely intensity, we had to request a spoon so I could guzzle every drop.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheZwhoKup-z4WA3SDaxqNO4Go3VuHzvsBMQb2iTwKndv8P3x-_KVFAE6tqbLZNBVH1NUDasRTFMuoc9-tagdC0EUnnjEZHIEzs3qlTZOYN7giNIUblylNN_-EX91JgCVJiy17RvAlXcKsr6Lsbv7TeGxTwWoL-J607nk6sX3gnxInFMMwvtmuZp7lgvE/s2048/Poca%20Cardiff-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheZwhoKup-z4WA3SDaxqNO4Go3VuHzvsBMQb2iTwKndv8P3x-_KVFAE6tqbLZNBVH1NUDasRTFMuoc9-tagdC0EUnnjEZHIEzs3qlTZOYN7giNIUblylNN_-EX91JgCVJiy17RvAlXcKsr6Lsbv7TeGxTwWoL-J607nk6sX3gnxInFMMwvtmuZp7lgvE/w640-h480/Poca%20Cardiff-05.jpg" width="640" /></a></div><br />The oozy decadence of an excellent Welsh rarebit (£9.50) was topped with sweet white crab meat and salty samphire. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZKoKoL5EyPdRx6f9aN114UO6YAI1iNqbweM2LNf2XB4uNGcdxr3kHH-4yzUjoWUc__pGg6YLn264LpLkYisX-1luKEawoBl9EM6-jOtMxLNeDZWiEo28tVUmL2mZZMcvFKUS68pbq7uNqAeY5bdfPXsbjMpOZhGqgAF8wl95cNbARp1yKsXk3pYPqW4/s2048/Poca%20Cardiff-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZKoKoL5EyPdRx6f9aN114UO6YAI1iNqbweM2LNf2XB4uNGcdxr3kHH-4yzUjoWUc__pGg6YLn264LpLkYisX-1luKEawoBl9EM6-jOtMxLNeDZWiEo28tVUmL2mZZMcvFKUS68pbq7uNqAeY5bdfPXsbjMpOZhGqgAF8wl95cNbARp1yKsXk3pYPqW4/w640-h480/Poca%20Cardiff-08.jpg" width="640" /></a></div><br />A brick of beef shin fritter (£9) was the only dish of the night which underwhelmed. Whilst the crumb was beautifully crisp and an earthy mushroom ketchup and zingy pink pickled onions were tasty garnishes, the long-cooked shin was a little bit dry. I think it probably would have benefited from being bound together with a sauce for added flavour and unctuousness. Also, I'm not really sure what purpose pea shoots ever serve other than to add a tangle of bland greenery to a dish. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2dCDurTdrshCOPlWc7dfySwVKWUAMBYvmylOq-wcLOJivf_jeH_EjJJrI2MhiOSzK4dhGV8G7U4tEAkUGKKcBfWbUmnPbUy01LEeGKV-rkzumgkld0Wj7QMVdjqepS8d01rNG3mhgK2e4Avnz48D9-bKdRUMSFjpI_CQlqnz3IoPQIvZlOb_nBAA89Y/s2048/Poca%20Cardiff-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2dCDurTdrshCOPlWc7dfySwVKWUAMBYvmylOq-wcLOJivf_jeH_EjJJrI2MhiOSzK4dhGV8G7U4tEAkUGKKcBfWbUmnPbUy01LEeGKV-rkzumgkld0Wj7QMVdjqepS8d01rNG3mhgK2e4Avnz48D9-bKdRUMSFjpI_CQlqnz3IoPQIvZlOb_nBAA89Y/w640-h480/Poca%20Cardiff-06.jpg" width="640" /></a></div><br />There was no such moisture issues with a stupidly tender piece of rolled lamb breast (£11) that was bathing in a bowl of glossy sauce dotted with sweet peas and soft courgettes. A well-judged seasoning of vibrant mint and a salad of raw courgette added much needed brightness to the plate.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjZTNq8K7UuTYhGVO_-aRQPPNaYtUiWEN0FP07bA6jhQhf6aNDEBzkB9gZ2ox4xWc1CjGDGdxYrK_kt4wTJ9QwiASbeecH0IkKQGvUsiWWYKOhqD1YkS1B6H4xHKs9gZEMIFD5S0OsNK3QJras5T7J9LpkimNgtdfhNb6piUOC2TJ-MG-WCqcx_9E4eQ/s2048/Poca%20Cardiff-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjZTNq8K7UuTYhGVO_-aRQPPNaYtUiWEN0FP07bA6jhQhf6aNDEBzkB9gZ2ox4xWc1CjGDGdxYrK_kt4wTJ9QwiASbeecH0IkKQGvUsiWWYKOhqD1YkS1B6H4xHKs9gZEMIFD5S0OsNK3QJras5T7J9LpkimNgtdfhNb6piUOC2TJ-MG-WCqcx_9E4eQ/w640-h480/Poca%20Cardiff-07.jpg" width="640" /></a></div><br />The first of two stars of the meal were a pair of top-drawer teriyaki chicken thighs that were gorgeously savoury, crisp of skin and juicy of flesh. They were great by themselves, but a potent kohlrabi kimchi was an excellent condiment to balance the meat’s richness.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVcSIPncUpmuUUX9bmEq__tkIH2mCtKr09v3mqP9xiUk6PG2HAkyr1-IzDr3bc7E2m169dokGuMl1oDgba9WpFttmEQ1VBnGEqpNJUGoqrdm7BaLFs4IBgq1DZT-0RRBDJrNByw8sJZZeE_UWVkMk0Fm4PzcBWXXgZbocjo1podUrBwNhBw_L5fPiAD8/s2048/Poca%20Cardiff-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVcSIPncUpmuUUX9bmEq__tkIH2mCtKr09v3mqP9xiUk6PG2HAkyr1-IzDr3bc7E2m169dokGuMl1oDgba9WpFttmEQ1VBnGEqpNJUGoqrdm7BaLFs4IBgq1DZT-0RRBDJrNByw8sJZZeE_UWVkMk0Fm4PzcBWXXgZbocjo1podUrBwNhBw_L5fPiAD8/w640-h480/Poca%20Cardiff-10.jpg" width="640" /></a></div><br />Secondly, cauliflower cheese croquettes (£7.50) are such a good idea that I’m surprised I’ve never seen them before. Filled with a thick, rich and cheesy cauliflower puree and blobbed with mustard, they were my favourite Sunday roast side dish in a handheld format.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1aM9LqjuI8yLGQm3r1WcTBKywIZl6y45pdaWmJuXu49TghKJSV_YTTYj9gtqPyUpG_4V_KMfNBfK9t85a-hGfD5o8atcRt0YP_UUG4QhwdRsQqe3xF2ZUuChRP3_P5trCU53xaPxPAH76zQmFXN_IAhSiVD8011ioa8zWeTXD8ORfO2b9Cppz1OpjQA/s2048/Poca%20Cardiff-09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1aM9LqjuI8yLGQm3r1WcTBKywIZl6y45pdaWmJuXu49TghKJSV_YTTYj9gtqPyUpG_4V_KMfNBfK9t85a-hGfD5o8atcRt0YP_UUG4QhwdRsQqe3xF2ZUuChRP3_P5trCU53xaPxPAH76zQmFXN_IAhSiVD8011ioa8zWeTXD8ORfO2b9Cppz1OpjQA/w640-h480/Poca%20Cardiff-09.jpg" width="640" /></a></div><br />Desserts were pretty things but no less flavour-packed than the small plates. <br /><br />A perfectly wobbly panna cotta (£9) had the lactic tang of yoghurt to cleverly temper its richness whilst a fragrant forest fruit compote and the crunch of ginger biscuit were lovely pairings.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqGY-9Isje5r9IVNpsGnrgJ6VgHxk8tvs6NbeLTbgcfL08lSDkR2FYzzjfGday_TQEh2WtUT3_T5ft0aj5Jie9QwQbYfsffsVlNVl0QYfn9aBUKBbDMG2tPOoSDjW3AJXJXxRr5fG9Ls2tC2Z4TAM8sWWtkHARTHrG9fbHdj_YoNk6hkKbc5Ivmzc49A/s2048/Poca%20Cardiff-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqGY-9Isje5r9IVNpsGnrgJ6VgHxk8tvs6NbeLTbgcfL08lSDkR2FYzzjfGday_TQEh2WtUT3_T5ft0aj5Jie9QwQbYfsffsVlNVl0QYfn9aBUKBbDMG2tPOoSDjW3AJXJXxRr5fG9Ls2tC2Z4TAM8sWWtkHARTHrG9fbHdj_YoNk6hkKbc5Ivmzc49A/w640-h480/Poca%20Cardiff-11.jpg" width="640" /></a></div><br />A silky-smooth quenelle of chocolate ganache (£8.50), with a good level of bitterness and sweetness, was served with the classic flavour pairings of crushed pistachios and tart raspberries. A rectangle of pastry served as a handy shovel.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxSHtFOSJL4nLAM92qMatctYiNgB7KLSwj23_7trbjOH8lDHOCtSezsUXteoDtaku_2UyGs9vHpe58fuIAmQTsK_fmsOm_yVOoTXTfKheu3e3FN9Txj2xzB3cNrxDs_lTSoLRxrTY7RSln1VdMldpX_XFMzeEjK93JWB4Qgx4ZECWd-62MvbaP0UiKaU/s2048/Poca%20Cardiff-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxSHtFOSJL4nLAM92qMatctYiNgB7KLSwj23_7trbjOH8lDHOCtSezsUXteoDtaku_2UyGs9vHpe58fuIAmQTsK_fmsOm_yVOoTXTfKheu3e3FN9Txj2xzB3cNrxDs_lTSoLRxrTY7RSln1VdMldpX_XFMzeEjK93JWB4Qgx4ZECWd-62MvbaP0UiKaU/w640-h480/Poca%20Cardiff-12.jpg" width="640" /></a></div><br />We had stonker of a meal at Poca. With its comforting, big-flavoured cooking, intimate setting and first-rate front of house, it’s another feather in the cap of west Cardiff’s enviable restaurant scene.</div><div><br /></div><div><b>The Details:</b></div><div><br /></div><div><b>Address - </b>Poca, 11 Kings Rd, Pontcanna, Cardiff CF11 9BZ</div><div><b>Web - </b><a href="https://pocarestaurant.co.uk/">https://pocarestaurant.co.uk/</a></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com4tag:blogger.com,1999:blog-174388664701790643.post-59353977235289743952023-08-13T08:39:00.001+01:002023-08-13T08:39:41.304+01:00Savour, Cathays, Cardiff Chinese restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbl64i_LtSGEBXdjo5lkDPQv8yROzNGS9S8eQDc8Ir2QY-qN4N6KkFYfe7-nP6KGXgwAIEXncQu381slPoB93u0jSkO4xFh1-BuK1lsW5toBe0VN4l2zXVM8bumdSyRy8NTsUkPxYmSG5GhyF-1aZzNN0t1Xi4UMn2uOedYUAiJ_lJRPGNt6Jql4eTJ_w/s2048/Savour%20Cardiff-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbl64i_LtSGEBXdjo5lkDPQv8yROzNGS9S8eQDc8Ir2QY-qN4N6KkFYfe7-nP6KGXgwAIEXncQu381slPoB93u0jSkO4xFh1-BuK1lsW5toBe0VN4l2zXVM8bumdSyRy8NTsUkPxYmSG5GhyF-1aZzNN0t1Xi4UMn2uOedYUAiJ_lJRPGNt6Jql4eTJ_w/w640-h480/Savour%20Cardiff-4.jpg" width="640" /></a></div><br /><div>No sooner had I written about the recently opened <a href="https://gourmetgorro.blogspot.com/2023/07/jianghu-cathays-cardiff-chinese.html" target="_blank">Jianghu</a> on Woodville Road than someone commented on my blog to express their surprise that I hadn’t included Savour in my list of excellent Chinese restaurants in Cathays.</div><br />In fact, it wasn’t just any Chinese restaurant in Cathays, it was their favourite Chinese restaurant in Cathays. And to be honest I hadn’t even really heard anything about it before. <br /><br />Located on a corner of Salisbury Road, Savour’s understated exterior gives way to a functional and slightly shabby interior. Iron plates, hot pots, dry pots, flavoursome pots, skewers, casseroles, soups and more all feature on the huge menu. Whether you’re an offaly big fan of offal or more timid of palate, like me, there’s plenty to work your way through.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzur8FF8OtK2K0iZW4HiZbCkyKt9CBwcdwWmPHQAvq_K_hzA2gmxZ10_4Sy93Ww5SPg6S-H8VHWX4UZaA8-aS0d9Kd9PR5RBLfFyMU41fTO_NIy9A02JIu6YGuoQ2xjrtxYDm1fl2OvupOnXkDxXUE-yjLV935Wp9QACv8_pRTuTNdU9bHZNKXnMOVQU/s2048/Savour%20Cardiff-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzur8FF8OtK2K0iZW4HiZbCkyKt9CBwcdwWmPHQAvq_K_hzA2gmxZ10_4Sy93Ww5SPg6S-H8VHWX4UZaA8-aS0d9Kd9PR5RBLfFyMU41fTO_NIy9A02JIu6YGuoQ2xjrtxYDm1fl2OvupOnXkDxXUE-yjLV935Wp9QACv8_pRTuTNdU9bHZNKXnMOVQU/w640-h480/Savour%20Cardiff-8.jpg" width="640" /></a></div><br />The first time I visited Savour was on a weekday lunchtime and I had the place to myself except for a steady stream of home delivery orders. The second occasion was for an early dinner and the place was much busier with big groups enjoying sharing hotpots. It’s worth noting that it’s cash only - I pitched up with just a bank card, which led to a slightly awkward interaction. <br /><br />I’ve wanted to try squirrel shaped fish (£16.80) for many a year and as it was one of the dishes which was recommended to me, I thought I’d better order it. It was a real feat of engineering, but on balance it probably looked more like a hedgehog. <br /><br />A whole fish had been dissected and deep-fried in light batter so that its flesh stood up in individual crisp spikes. The mild-flavoured fish was then drenched in an old skool sweet and sour sauce with a light thrum of chilli. It was very tasty but it certainly wasn’t a nuanced bit of cooking.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36z1XGlhPI1ay0Daf5xEdHUkOSiC7syHGEP-2gCoyrlvyuSor3BjqSLaJxOmT495fPr4BKvEjHz5O0FiKr4RU9zuC5Jb7WgT7t6X3cI-zcgKzgkN34qFHOpyW0JcioxmUxOFdFLN9C6n9X2kGg9TmwLbD2L27v5fJzPIAIdgxEZhQSHhjfDEI8rcrb_I/s2048/Savour%20Cardiff-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36z1XGlhPI1ay0Daf5xEdHUkOSiC7syHGEP-2gCoyrlvyuSor3BjqSLaJxOmT495fPr4BKvEjHz5O0FiKr4RU9zuC5Jb7WgT7t6X3cI-zcgKzgkN34qFHOpyW0JcioxmUxOFdFLN9C6n9X2kGg9TmwLbD2L27v5fJzPIAIdgxEZhQSHhjfDEI8rcrb_I/w640-h480/Savour%20Cardiff-7.jpg" width="640" /></a></div><br />Cumin lamb (£11.80) was a lovely example of the dish with plenty of tender meat coated in that compellingly earthy spice and mixed with plenty of red and green chillies, coriander and crisp onions. I could eat this stuff for days.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOer5Xddj8jtxdhhJp8RH4BHFk8adYBrTYDP9Dssj4uegVuP1dtIYywPx1oew1JTLtJEnnD2QIQCx4gjaxLjomrxHhnriYJneKMT8BwK3lF3a0gPDGmvIqBCpbkjJjEjXy6-dS9bBtHRQVkcLb9pQUxonHRgxdS5LCTaTvFpDRhubW_ZJVNqU55gAayU/s2048/Savour%20Cardiff-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOer5Xddj8jtxdhhJp8RH4BHFk8adYBrTYDP9Dssj4uegVuP1dtIYywPx1oew1JTLtJEnnD2QIQCx4gjaxLjomrxHhnriYJneKMT8BwK3lF3a0gPDGmvIqBCpbkjJjEjXy6-dS9bBtHRQVkcLb9pQUxonHRgxdS5LCTaTvFpDRhubW_ZJVNqU55gAayU/w640-h480/Savour%20Cardiff-2.jpg" width="640" /></a></div><br /><div>Dry fried green beans (£8.80) were scattered with nuggets of crispy pork mince and well-seasoned with chilli, sesame and garlic.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPvKdYpA_tjfDdpqJHmG0112OhZssEsyzB_AvLkDxyiqH8O2d9Ym-DBE3czv6NzY_94vi1iwwHQqiPVDnXIpGSgYqYO1_CtDCvNMmIlx-BtG252pBDLTGm2mPuYuIc9Lt8TYrQbhs7uPUpGs9JodsPaMW6-MPCoxaLUiK4Jc25ignDIWeLhNYLJNYmX0/s2048/Savour%20Cardiff-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPvKdYpA_tjfDdpqJHmG0112OhZssEsyzB_AvLkDxyiqH8O2d9Ym-DBE3czv6NzY_94vi1iwwHQqiPVDnXIpGSgYqYO1_CtDCvNMmIlx-BtG252pBDLTGm2mPuYuIc9Lt8TYrQbhs7uPUpGs9JodsPaMW6-MPCoxaLUiK4Jc25ignDIWeLhNYLJNYmX0/w640-h480/Savour%20Cardiff-6.jpg" width="640" /></a></div><br /><div>A colossal bowl of dan dan noodles (£8.60) was easily a meal in itself. The two-person portion of slippery noodles were sat in a potent broth with plenty of chilli oil and creamy sesame paste alongside finely ground pork mince, the crunch of peanut and fragrance of coriander. However, I’m sure there’s been a bigger tongue numbing hit from Sichuan peppercorns when I’ve had this dish elsewhere and it was barely perceptible this time around.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgss6n_XozJQQc4zfemdma3QeDY0HDlzXLNa89Py0ebOJA4eeTOibIrp0ImqxXAUjKNBwebM11R8JrzEQxZTwxxAYJdJNELUScI2B399NcW0jUWUetN0Xkr9rx9ziftQg6mPDKtS_gjrWa0XBxPPG6P-OR8ViI7O3dHwQojNigs5_arony6pA8zrIcr7_Q/s2048/Savour%20Cardiff-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgss6n_XozJQQc4zfemdma3QeDY0HDlzXLNa89Py0ebOJA4eeTOibIrp0ImqxXAUjKNBwebM11R8JrzEQxZTwxxAYJdJNELUScI2B399NcW0jUWUetN0Xkr9rx9ziftQg6mPDKtS_gjrWa0XBxPPG6P-OR8ViI7O3dHwQojNigs5_arony6pA8zrIcr7_Q/w640-h480/Savour%20Cardiff-1.jpg" width="640" /></a></div><br /><div>A bowl of wonton soup (£6.80) was arguably the least impressive of the dishes. Whilst the generous portion of ten dumplings had delicate skins, I found their pork mince filling to be a little dense and the meat broth in which they were served also lacked a bit of oomph; or perhaps that was just in comparison to the dan dan noodles.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEniO2yXMX3DLcHS0B9ugZyy9N2ThO5L4Lg7o1SsZXCbvuxLUA1pPlRVF8fU26i8TC5xm6WOtVRgs7_0t1Pk0Ie9cLDr0Hnr-7Oqq1hfNPz71jO8lW4nLoCwN_Mh9kJ3hFqBKbWgkEayu30ENerYeBkARrKdejbrWP6UTHCxpa43XL4wPmuuI9NzOCalE/s2048/Savour%20Cardiff-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEniO2yXMX3DLcHS0B9ugZyy9N2ThO5L4Lg7o1SsZXCbvuxLUA1pPlRVF8fU26i8TC5xm6WOtVRgs7_0t1Pk0Ie9cLDr0Hnr-7Oqq1hfNPz71jO8lW4nLoCwN_Mh9kJ3hFqBKbWgkEayu30ENerYeBkARrKdejbrWP6UTHCxpa43XL4wPmuuI9NzOCalE/w640-h480/Savour%20Cardiff-3.jpg" width="640" /></a></div><br /><div>Boiled rice (£2.50) was also a little bit soft and clumpy rather than distinct grained.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQHwE0fQGGsHl35nZZr01wZxujTjQ2I61SuQkvqcps0mX80Uv9j2YM_N6CU0pZWCE2f9nxcnY5TkWEouSyvPeCKoU5sLwF2gnLYre36Ct5DalMGFUaTCC_ieATWNBQ1xwjo9AGOBYy9z23BJ8vyyvPFoT0dhRFvKh0IshWu4X0TppAjI9xiKex3ghkUc/s2048/Savour%20Cardiff-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQHwE0fQGGsHl35nZZr01wZxujTjQ2I61SuQkvqcps0mX80Uv9j2YM_N6CU0pZWCE2f9nxcnY5TkWEouSyvPeCKoU5sLwF2gnLYre36Ct5DalMGFUaTCC_ieATWNBQ1xwjo9AGOBYy9z23BJ8vyyvPFoT0dhRFvKh0IshWu4X0TppAjI9xiKex3ghkUc/w640-h480/Savour%20Cardiff-5.jpg" width="640" /></a></div><br /><div>I enjoyed my couple of meals at Savour and it’s clearly another Cathays Chinese restaurant which is worth a look. I’d certainly be keen to explore the menu further so I can find out what other treats lie in wait.</div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>16 Salisbury Road, Cardiff CF24 4AE</div><div><b>Web - </b><a href="http://www.savour-cardiff.co.uk/store/menu/merchant/red-chilli">http://www.savour-cardiff.co.uk/store/menu/merchant/red-chilli</a></div><div><b>Telephone - </b>029 2037 2909</div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-18154763093523322492023-08-05T08:12:00.000+01:002023-08-05T08:12:32.451+01:00Vines, Pontcanna, Cardiff restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslJjvx-aBUbwCl6GVN6ro_2ugFcDivdg91koTtL4RYY0xYaNbhA5ZBwmuwjC_5OiqshgP4NnlNB5lae9NRwkmtK_Rdz6qHMP9iJBjeloR7HlyC2QYGE4q_1BIvx3lOIhZbUy7L6J5uw3TEi1R4RHSsXgKMJqXno1s_kRmeVX5mOgnM71Mw6e5njrHvYk/s2048/Vines%20Cardiff-09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslJjvx-aBUbwCl6GVN6ro_2ugFcDivdg91koTtL4RYY0xYaNbhA5ZBwmuwjC_5OiqshgP4NnlNB5lae9NRwkmtK_Rdz6qHMP9iJBjeloR7HlyC2QYGE4q_1BIvx3lOIhZbUy7L6J5uw3TEi1R4RHSsXgKMJqXno1s_kRmeVX5mOgnM71Mw6e5njrHvYk/w640-h480/Vines%20Cardiff-09.jpg" width="640" /></a></div><br /><div><a href="http://omas-by-tom-simmons-pontcanna.html" target="_blank">Tom Simmons</a> should strongly consider opening a culinary talent scouting agency.</div><br /><div>Because both dinners we’ve had at different pop-up restaurants at his Ground Bakery in Pontcanna have been meal of the year contenders. <br /><br />Last year it was Tom Waters’ <a href="https://gourmetgorro.blogspot.com/2022/11/gorse-cardiff-pop-up-restaurant-review.html" target="_blank">Gorse</a>. <br /><br />This year it’s Vines by Alex Vines. <br /><br />Originally from Cardiff, Alex built up an impressive CV in London at belting produce-focused restaurants like <a href="https://gourmetgorro.blogspot.com/2018/06/rochelle-canteen-ica-london-restaurant.html">Rochelle Canteen</a> and <a href="https://www.instagram.com/p/B8WlzalgnqG/?img_index=1" target="_blank">40 Maltby Street</a> as well as heading up his own kitchen at Lighthaus Café in Walthamstow. Now, he's returned to South Wales with the ambition of opening his own restaurant.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTU3YJFQL_PJJXClMhn5VBnOBUTmxXIT6OhxjltWq1AZFcVWvG3UMcPOC1NJD35mIDEAOMQy1PmsDg-Z0eGNs5O1wFWsL8lylhrLDlcaAsyOFSdH5jYNM0KBR_0n97w44Cz0q_BQlx2NtrLChqxTvygTxmRhKgWMBZc-gzgKbSoDOocKr2MBtmU9eZdr8/s2048/Vines%20Cardiff-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTU3YJFQL_PJJXClMhn5VBnOBUTmxXIT6OhxjltWq1AZFcVWvG3UMcPOC1NJD35mIDEAOMQy1PmsDg-Z0eGNs5O1wFWsL8lylhrLDlcaAsyOFSdH5jYNM0KBR_0n97w44Cz0q_BQlx2NtrLChqxTvygTxmRhKgWMBZc-gzgKbSoDOocKr2MBtmU9eZdr8/w640-h480/Vines%20Cardiff-12.jpg" width="640" /></a></div><br />Open on Thursday to Saturday evenings, Vines offers a compact menu of seasonal small plates of big rustic flavours cooked with first-rate technique, some of which are made using vegetables from Alex’s own garden.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlN-wgH4z0vTylS_vaojNmh2f_ndvXf71ExGbQlU_jIahW9NUKBaS_xfcvnMOqHtrLS8AKe5Ilyw58bBJGTg9Ud0bbfN3i5t4iGpvQo5ncz8iyGAuH5ipMM0NnYzjLL4wXx-NmCwLcVRFPD9LsPWBi3n2kblVB8EM1tJJl-0lBZckYMAPTIW1EONAnok/s2048/Vines%20Cardiff-05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlN-wgH4z0vTylS_vaojNmh2f_ndvXf71ExGbQlU_jIahW9NUKBaS_xfcvnMOqHtrLS8AKe5Ilyw58bBJGTg9Ud0bbfN3i5t4iGpvQo5ncz8iyGAuH5ipMM0NnYzjLL4wXx-NmCwLcVRFPD9LsPWBi3n2kblVB8EM1tJJl-0lBZckYMAPTIW1EONAnok/w640-h480/Vines%20Cardiff-05.jpg" width="640" /></a></div><br />There’s also in interesting selection of natural wines by the glass. We kicked off with elderflower packed sparkling Muscat d’Alsace (£8.20) before moving onto glasses of Laurent Saillard Sauvignon Blanc (£7.60), sourced from Wright’s Wines, and an Italian orange wine (£6.20).</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtPXEJvozBJpmNSzygPqjr3eMAHOkuvYzJJOhnfYM30sSMGlMgXuKrGT1A7lomNVU88XQdzIdRrFD1WHSKxUlC37roQMRqWY-Ron6V174eiv3KtoVzB9OzeUHFLD2R-21a1-D0YXOGg7klpoh9f9ciJ_ggP4r45o47cDAE9EIoP5zR4ht7A8sMBzjAK8/s2048/Vines%20Cardiff-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtPXEJvozBJpmNSzygPqjr3eMAHOkuvYzJJOhnfYM30sSMGlMgXuKrGT1A7lomNVU88XQdzIdRrFD1WHSKxUlC37roQMRqWY-Ron6V174eiv3KtoVzB9OzeUHFLD2R-21a1-D0YXOGg7klpoh9f9ciJ_ggP4r45o47cDAE9EIoP5zR4ht7A8sMBzjAK8/w640-h480/Vines%20Cardiff-01.jpg" width="640" /></a></div><br />Slices of shatteringly crusty and light crumbed Ground Bakery baguette (£3.50) were a welcome change to ubiquitous sourdough. It was served with a halfmoon of top-drawer Glastonbury butter.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5JEjDmHQRrsLittY8dRgnUVY3wPG-wKBATDPhaF3fSIblXTIGNCIfQfgVrmXv2YzxKGOBm_o21FQ2yPaGnqqe31N2yw9nCauch6r9kfmdAy8LQBAGhwZQKGV9dPR_iNxAamXWHd56s00UBUXgIGUFyc_Z-YBg_wBltBONwhBY6hUbcSLwK7FYzaIo6I/s2048/Vines%20Cardiff-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5JEjDmHQRrsLittY8dRgnUVY3wPG-wKBATDPhaF3fSIblXTIGNCIfQfgVrmXv2YzxKGOBm_o21FQ2yPaGnqqe31N2yw9nCauch6r9kfmdAy8LQBAGhwZQKGV9dPR_iNxAamXWHd56s00UBUXgIGUFyc_Z-YBg_wBltBONwhBY6hUbcSLwK7FYzaIo6I/w640-h480/Vines%20Cardiff-02.jpg" width="640" /></a></div><br /><div>A trio of crisp-crumbed croquettes (£7) looked the absolute business. Filled with silky chickeny bechamel twanged with tarragon and studded with pieces of tender meat and melty washed rind Gubeen cheese, they were absolute corkers. A blob of thick, tangy and earthy beetroot ketchup had an addictive smoky hit, but I thought the croquettes were a complete dish all by themselves. Mrs G of course disagreed.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivb97u_in90C2-5nb4PXgh5bw21aHQvZC6I5BBLeqhZiymwhJnX5Lv0LhwyZu2iU-51vyM3bG40ed90UN-tSuZPS-HdIiphxK3X4Rfs2kTSinjbJQycy7PIOlYW6hhqcBxJsR4pjG2hukeoR5xpgwdw2BHeMZ27AD4cauq6k54NP4SLjEKVDIDslMdf40/s2048/Vines%20Cardiff-03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivb97u_in90C2-5nb4PXgh5bw21aHQvZC6I5BBLeqhZiymwhJnX5Lv0LhwyZu2iU-51vyM3bG40ed90UN-tSuZPS-HdIiphxK3X4Rfs2kTSinjbJQycy7PIOlYW6hhqcBxJsR4pjG2hukeoR5xpgwdw2BHeMZ27AD4cauq6k54NP4SLjEKVDIDslMdf40/w640-h480/Vines%20Cardiff-03.jpg" width="640" /></a></div><br />Summery ribbons and slices of cucumber (£7.50) were dressed with a vibrant citrusy dressing and sat on a creamy cucumber fragranced ajo blanco, which I gather was made with sunflower seeds instead of almonds. Slices of tart and juicy gooseberry provided pops of fragrant acidity, but I only got one bit in my half of the dish; such are the perils of sharing plates.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fTMXemlkag8CsbArf91lLpAt3kkvaAXroRxzQP-8zpYUHIFs-LrJRbWFtFbLDvsMekHhCufEiS4IhCOdbP46-W-2aTZ5Fo0uced-p5tG_6t0tGD_xQY6J0xdFtUqtX9n7wNYT7g7mOz1yeItfM1B60wR8I5Jmwyc_4aSCB2CUSEJHcDOX2zt1Q0_5NE/s2048/Vines%20Cardiff-04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fTMXemlkag8CsbArf91lLpAt3kkvaAXroRxzQP-8zpYUHIFs-LrJRbWFtFbLDvsMekHhCufEiS4IhCOdbP46-W-2aTZ5Fo0uced-p5tG_6t0tGD_xQY6J0xdFtUqtX9n7wNYT7g7mOz1yeItfM1B60wR8I5Jmwyc_4aSCB2CUSEJHcDOX2zt1Q0_5NE/w640-h480/Vines%20Cardiff-04.jpg" width="640" /></a></div><br />A bowl of tomato rice (£13.50) was described as a paella which had been on holiday to Iran. It was one hell of a good rice dish and that’s speaking as someone who’s just guzzled their way around Alicante eating arroz. The precisely cooked rice was bathed in a sauce which delivered a seriously big umami hit. All the garnishes added layers of flavour and texture – cleansing raw tomato pieces, creamy strained yoghurt, fronds of dill, crunchy onions, and slices of pickled walnut with a restrained acidity compared to those which I eat with abandon at Christmas.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_3jN3EzD21197i9LtLgh65jpOM2HfYTwCY63REPkVNyhguGXCDuvRzldPzqSXE0B3aYagzUTdYqRKaLawV5OXW60UKh12qZohofEdCCtrS3cMinDCArzfxS3iMq9yzzqUGalb_6I_slAKruT3bbx_0uXCz_6X7jsbuRhy4FSwqb8yNWO-bAVWmjPoKs/s2048/Vines%20Cardiff-06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_3jN3EzD21197i9LtLgh65jpOM2HfYTwCY63REPkVNyhguGXCDuvRzldPzqSXE0B3aYagzUTdYqRKaLawV5OXW60UKh12qZohofEdCCtrS3cMinDCArzfxS3iMq9yzzqUGalb_6I_slAKruT3bbx_0uXCz_6X7jsbuRhy4FSwqb8yNWO-bAVWmjPoKs/w640-h480/Vines%20Cardiff-06.jpg" width="640" /></a></div><br />A piece of skate (£17.50) served off the bone was as fine an example as I’ve eaten, lacking any gelatinousness or stringiness. Served with a bouillabaisse butter sauce with a good hit of earthy fish, burstingly fragrant pickled fresh coriander seeds, vibrant cavolo nero, a sweet buttery carrot, and carrot puree, it was a plate of very lovely things. However, it was perhaps stretching the definition of a sharing plate as every component needed to be carefully divided in two.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqs76WOai4jah974A6T5MhJfpnNZxwsZ-zLac5ey1X1D5wn7bh6UsB6QT80SzeSNwrlYq_ZOygd7RBotU_fb51fglWcGzlNEQ61NMu3wCQG93qNJ70M140LZcw55xQicGMUsXiTTS1iQXxCjIUlSl-RX-a8S9ChI95mqpA4dN1ll8LnV7Kk9NlK-1YvxY/s2048/Vines%20Cardiff-07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqs76WOai4jah974A6T5MhJfpnNZxwsZ-zLac5ey1X1D5wn7bh6UsB6QT80SzeSNwrlYq_ZOygd7RBotU_fb51fglWcGzlNEQ61NMu3wCQG93qNJ70M140LZcw55xQicGMUsXiTTS1iQXxCjIUlSl-RX-a8S9ChI95mqpA4dN1ll8LnV7Kk9NlK-1YvxY/w640-h480/Vines%20Cardiff-07.jpg" width="640" /></a></div><br />I’ve never seen kid (£16.50) on a restaurant before and I’ve definitely been missing out as it reminded me of a more delicate version of lamb. Fall apart tender pieces of meat were sat in a meaty smoky broth in which bobbed tender fava beans, charred and caramelised onions and smoky aubergine, all of which were given a big lift by a salsa verde packed with green herbs.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdSJbLmN5We90_yLNns8G_esI2Nm0GdfMYVeH1IpAdz3i8B91ZjoaW74O5Mx1NxH09zRw-xr6d0Ni2diyCuPDPb5LTh9kGaNZORL9x_zrbYPGWMtW45irt2H8e3Qalk1whFyZICpW25q2KSAuDOxt6VHom57UTjrkL_4wSKGDgalQ_yN2qLBkXI_-j4E/s2048/Vines%20Cardiff-08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdSJbLmN5We90_yLNns8G_esI2Nm0GdfMYVeH1IpAdz3i8B91ZjoaW74O5Mx1NxH09zRw-xr6d0Ni2diyCuPDPb5LTh9kGaNZORL9x_zrbYPGWMtW45irt2H8e3Qalk1whFyZICpW25q2KSAuDOxt6VHom57UTjrkL_4wSKGDgalQ_yN2qLBkXI_-j4E/w640-h480/Vines%20Cardiff-08.jpg" width="640" /></a></div><br />I’m a huge Bakewell tart (£8) fan and this was a stonking version. Served hot, its pastry case was gorgeously short with a good twang of toasty brown butter. It was the home to plump and fragrant cherry halves and a soft and squidgy frangipane. A dollop of tangy crème fraiche added extra luxuriousness.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5E09zcoG5EYZGRstO1HRmjk2fJ3umB4-pfPt406qo2dce39rT6A41L3KpCeSZBWsdyBiG2iPer9ozWfWeeAOKq0pY8whzlKuIULgywbGfuVtXLTKfxqXkG07sKc1iAKEExxhqV-FB74Vv-3u6mtlmOITxaGmUrcvhU_tZwszz1ScXULm5IeAI_VfMao/s2048/Vines%20Cardiff-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5E09zcoG5EYZGRstO1HRmjk2fJ3umB4-pfPt406qo2dce39rT6A41L3KpCeSZBWsdyBiG2iPer9ozWfWeeAOKq0pY8whzlKuIULgywbGfuVtXLTKfxqXkG07sKc1iAKEExxhqV-FB74Vv-3u6mtlmOITxaGmUrcvhU_tZwszz1ScXULm5IeAI_VfMao/w640-h480/Vines%20Cardiff-11.jpg" width="640" /></a></div><br />Frozen lemon parfait (£8) was reminiscent of a lemon posset, such was its combination of intense citrus, sweetness and creaminess. Balanced by a thick blackcurrant compote with a good sharp acidity and light meringue pieces, it was another lovely pud.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRt7KUub9Ug-VYNo_T8IzygbOD_uuoVjwIcgNNtM7ix1zKz1jWoveOhGEi07p3B5pyoY0kSNWAnomPRKk5TOxiWYsIPbHYjZIwyY9HVqi849eryRNEk3Rg8WB-PT9SIcyYygKv2D-lkofwQkotMSIlSSVt5YImfH4bdCRxPYZ8GY5ofD6kNyN7h16DhE/s2048/Vines%20Cardiff-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRt7KUub9Ug-VYNo_T8IzygbOD_uuoVjwIcgNNtM7ix1zKz1jWoveOhGEi07p3B5pyoY0kSNWAnomPRKk5TOxiWYsIPbHYjZIwyY9HVqi849eryRNEk3Rg8WB-PT9SIcyYygKv2D-lkofwQkotMSIlSSVt5YImfH4bdCRxPYZ8GY5ofD6kNyN7h16DhE/w640-h480/Vines%20Cardiff-10.jpg" width="640" /></a></div><br />We had a fabulous meal at Vines. With their superb seasonal cooking, great natural wines by the glass, and excellent service, it’s a contender for our best meal in Cardiff of 2023. And, with the menu changing every other week, it's the kind of place which demands repeat visits. </div><div><br /></div><div>Alex’s return to South Wales is a big win for Cardiff’s food scene. I’d highly recommend booking a table soon.</div><div><br /></div><div><b>The details<br /><br />Address - </b>Ground Bakery, 15 Pontcanna Street, Pontcanna, Cardiff CF11 9HQ</div><div><b>Web - </b><a href="https://vinescardiff.co.uk/">https://vinescardiff.co.uk/</a><br /><b>Email - </b>alex@vinescardiff.co.uk</div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-28892091225498785162023-08-02T19:29:00.000+01:002023-08-02T19:29:33.662+01:00SlowBurn, Walthamstow, London restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp6_rrtAGuXvMwD_3qUSH8qbb5KLyIutY-9YSkmvgM1aw1Cnn8ZNsGzPQAcChW0KWGRJ2f_jmI6AKoRY34mzV3gCnUvXUFPgvpexPBwWmKwwFbUnXmYzHgaMci-eOrd3GxUuJDDzigX3evcO96o3jP12IFWbbinI9jVV66zk9gSZ6kHVt853a6-8PmpI/s2048/Slow%20Burn%20London-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp6_rrtAGuXvMwD_3qUSH8qbb5KLyIutY-9YSkmvgM1aw1Cnn8ZNsGzPQAcChW0KWGRJ2f_jmI6AKoRY34mzV3gCnUvXUFPgvpexPBwWmKwwFbUnXmYzHgaMci-eOrd3GxUuJDDzigX3evcO96o3jP12IFWbbinI9jVV66zk9gSZ6kHVt853a6-8PmpI/w640-h480/Slow%20Burn%20London-12.jpg" width="640" /></a></div><br /><div>I've visited plenty of restaurants in buildings with interesting histories, including former <a href="https://gourmetgorro.blogspot.com/2012/04/potted-pig-cardiff-restaurant-review.html">bank vaults</a>, <a href="https://gourmetgorro.blogspot.com/2023/04/seven-great-places-to-eat-on-jurassic.html" target="_blank">fish markets</a>, and <a href="https://gourmetgorro.blogspot.com/2020/10/the-cellar-anstruther-fife-michelin.html">cooperages</a>.</div><br />But, until a few weeks ago, I'd never eaten dinner in a working clothes factory.<br /><br />Located in Walthamstow, Black Horse Lane Ateliers is London’s only craft jeans factory. However, the building leads a double life because on weekends it transforms into SlowBurn, a vegetable focused pop-up restaurant.<br /><br />It would be easy to scoff at this as an east London hipster cliché. But, I’m all in favour of both eating less meat and maximising the use of urban space. It's also rather cool eating dinner in a dining room surrounded by sewing machines, rolls of fabric, and other random bits of equipment.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWAal3ccZkMEoFWllP7xwqMoPXR-1cvVIUmxN90VX0Dcix0B95Bl3VD0YkJV9FaY7AuoSEp8t5SiTTDk9yD6XUARSDFk30b0yKnzIyIkADSSXsPmBcS7qZEWXb1DcL6TyorqXDw6js2qZSRkWW7svNk5vhE7sI6_qsEsJ4X1uHM5S5_riy1aB__VgxHM/s2048/Slow%20Burn%20London-25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWAal3ccZkMEoFWllP7xwqMoPXR-1cvVIUmxN90VX0Dcix0B95Bl3VD0YkJV9FaY7AuoSEp8t5SiTTDk9yD6XUARSDFk30b0yKnzIyIkADSSXsPmBcS7qZEWXb1DcL6TyorqXDw6js2qZSRkWW7svNk5vhE7sI6_qsEsJ4X1uHM5S5_riy1aB__VgxHM/w640-h480/Slow%20Burn%20London-25.jpg" width="640" /></a></div><br /><div>SlowBurn’s menu of sharing plates consists of vegetarian starters and mains which are split between veggie and meat. We constructed a meal for four with just a single meat dish, in part because they'd sold out of their delicious sounding smoked chicken.<br /><br />Excellent soft crumbed sourdough (£1.50 per person) was accompanied by a slightly weird crystalline butter which lacked the billed seasoning of garlic and thyme. I would have guessed it was non-dairy but it wasn’t.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BqoeKWoQIDyiV75Bc0NSUJ5G370eCYRF0sbjit3yE5axbV9S14waoZq-czCNORY6B2_BouiVB7a_2FYAb81UTj10a7BXM_t_zvgGvCv6MedKJvFTHAao7QYdH2BY2yofKsdWcNufjsGirs5atqol65bXNONZ00cfVaFYgP2ucmvZQKMly2PFFxiHo9w/s2048/Slow%20Burn%20London-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BqoeKWoQIDyiV75Bc0NSUJ5G370eCYRF0sbjit3yE5axbV9S14waoZq-czCNORY6B2_BouiVB7a_2FYAb81UTj10a7BXM_t_zvgGvCv6MedKJvFTHAao7QYdH2BY2yofKsdWcNufjsGirs5atqol65bXNONZ00cfVaFYgP2ucmvZQKMly2PFFxiHo9w/w640-h480/Slow%20Burn%20London-14.jpg" width="640" /></a></div><br />Uber-crisp panko-crumbed cauliflower fritters (£8) were paired with a well-charged garlic aioli. I could have eaten a bowlful to myself.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoY2ihOF5cjC5rFZP3nX1VjopPQl5Tg5uk-aBBB5KTuG3IzUzF-8eHc889qSMuLaHC8BTVfPBu1k2AI2LvdMOb-kIak4AGdqdbqbcqGnKiBUGtvdONokicdSC070JBQQTnf5G73ZdpUOmxGGQA9q2HZZ_xKIGoI1l09ZTzyRxl6PvqcvPdJC89GvV1cM/s2048/Slow%20Burn%20London-17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoY2ihOF5cjC5rFZP3nX1VjopPQl5Tg5uk-aBBB5KTuG3IzUzF-8eHc889qSMuLaHC8BTVfPBu1k2AI2LvdMOb-kIak4AGdqdbqbcqGnKiBUGtvdONokicdSC070JBQQTnf5G73ZdpUOmxGGQA9q2HZZ_xKIGoI1l09ZTzyRxl6PvqcvPdJC89GvV1cM/w640-h480/Slow%20Burn%20London-17.jpg" width="640" /></a></div><br /><div>A pair of black bean tacos (£5) had cleverly been constructed using deep-fried gyoza skins. The result was hyper-crunchy, and reminiscent of the Old El Paso ones I used to eat as a kid. Coriander salsa brought fragrance and vibrancy to the dish.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkTOnma0ra5zsoxJI8X5NYG3a8Ibz8hoEIVoT3oZh_JN5rbiEURurmo_OVGdwSykXnfBrm73heuts74WrhOaEJ036S9HJ2nkURzsb1ngTPdx5ucMUgLJJe9vDB4GilKWtL2bs-HOEWpqJgWNa-8qtNnOFEh6wwyfJL0hQ3Nl3Ox0WKP2rKBTxvD734oQ/s2048/Slow%20Burn%20London-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkTOnma0ra5zsoxJI8X5NYG3a8Ibz8hoEIVoT3oZh_JN5rbiEURurmo_OVGdwSykXnfBrm73heuts74WrhOaEJ036S9HJ2nkURzsb1ngTPdx5ucMUgLJJe9vDB4GilKWtL2bs-HOEWpqJgWNa-8qtNnOFEh6wwyfJL0hQ3Nl3Ox0WKP2rKBTxvD734oQ/w640-h480/Slow%20Burn%20London-15.jpg" width="640" /></a></div><br /><div><div>A potato rosti (£8) was the only underwhelming starter. It lacked crispness despite appearing almost burnt whilst blobs of mushroom ketchup and labneh lacked oomph.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocKvE1yuqtBpDXDGKUEVxhn0wpLAOkk3pZLxfRLQVOD4kuMdT8TmjjwC4t0rjYJahxm4oRg-pPp2zoWLVuGF9ah_et7EwGGV3c4N4-6bF6wmQN3fqhGVwMLqLNenbAVXDjtjC38e_SfIK7j5r4TChqjyg5GJozXJCUnXyEsi92SSC0OLfUsn0i4DYa9k/s2048/Slow%20Burn%20London-16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocKvE1yuqtBpDXDGKUEVxhn0wpLAOkk3pZLxfRLQVOD4kuMdT8TmjjwC4t0rjYJahxm4oRg-pPp2zoWLVuGF9ah_et7EwGGV3c4N4-6bF6wmQN3fqhGVwMLqLNenbAVXDjtjC38e_SfIK7j5r4TChqjyg5GJozXJCUnXyEsi92SSC0OLfUsn0i4DYa9k/w640-h480/Slow%20Burn%20London-16.jpg" width="640" /></a></div><div><br />Onto the larger plates and thin and silky maltagliati pasta (£14) was bathed in a verdant pea and basil sauce. Smoked ricotta, toasted pine nuts and whole peas all added pops of flavour and texture to this summery dish.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bfdn3HHctsiJw-XnscSBovNZztxcgz-BqduC56Fy9rwYT5SXcYU63WEJdei1QZ2qip3cUxkY0z-SKWzZ2ywAp6aa3VtoFwm44UoI8Gfz_DIAFZkpSwyeTF8dpkQ6prvlOQ4_FoD7skGgHB142OHHD-0r4TgC6DEz0hpfd_YeCCQBsNed1pwcX85H5BY/s2048/Slow%20Burn%20London-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bfdn3HHctsiJw-XnscSBovNZztxcgz-BqduC56Fy9rwYT5SXcYU63WEJdei1QZ2qip3cUxkY0z-SKWzZ2ywAp6aa3VtoFwm44UoI8Gfz_DIAFZkpSwyeTF8dpkQ6prvlOQ4_FoD7skGgHB142OHHD-0r4TgC6DEz0hpfd_YeCCQBsNed1pwcX85H5BY/w640-h480/Slow%20Burn%20London-18.jpg" width="640" /></a></div><br /><div>Charred hispi cabbage (£13), one of my favourite vegetables, was smoky and tender and topped with a bunch of flavour-packed garnishes - creamy alubia bean stew, a warming urfa chilli dressing, and zingy gremolata.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvgUh5F8dRPRSpfG2JzTvfwzcxIGsA0JtB-9_I4lfh6qNAzb8idNMne1ZWxIyeZ_FS8V8OvK1a6yu-xjHjo7Q_qOcBynZSMVdQTXIa7IX0aTnnBLWdr6nG_IAMuvJGhzo4BWtItpIZur_RyK7E4QjNLAaSEzKQFljEEf-xvdiSnxN68UsiXcVZxaUrhk/s2048/Slow%20Burn%20London-21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvgUh5F8dRPRSpfG2JzTvfwzcxIGsA0JtB-9_I4lfh6qNAzb8idNMne1ZWxIyeZ_FS8V8OvK1a6yu-xjHjo7Q_qOcBynZSMVdQTXIa7IX0aTnnBLWdr6nG_IAMuvJGhzo4BWtItpIZur_RyK7E4QjNLAaSEzKQFljEEf-xvdiSnxN68UsiXcVZxaUrhk/w640-h480/Slow%20Burn%20London-21.jpg" width="640" /></a></div><br /><div>Tender aubergine (£14) lacked the smoke and char which it had so much potential to offer. So, a thick, rich and spice-layered mole sauce had to do a lot of heavy lifting.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaTKzN11b8sZz6t6Ax2MRamWzODETs-HyJuEwfa44oS6RojWfgqG-jkzxfz9oO7rPcPf0iRByFxhJOwwl0y9oNuo6ZACAXeXJWoVWP78AuYLc4L039pYqzRUKL_BTJ_gjdyL5R18r0qCG4xzIWOTGRrsOK6RZa2Us0XmK7U5sn26wLbusx6G5B0Un9rQ/s2048/Slow%20Burn%20London-19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJaTKzN11b8sZz6t6Ax2MRamWzODETs-HyJuEwfa44oS6RojWfgqG-jkzxfz9oO7rPcPf0iRByFxhJOwwl0y9oNuo6ZACAXeXJWoVWP78AuYLc4L039pYqzRUKL_BTJ_gjdyL5R18r0qCG4xzIWOTGRrsOK6RZa2Us0XmK7U5sn26wLbusx6G5B0Un9rQ/w640-h480/Slow%20Burn%20London-19.jpg" width="640" /></a></div><br /><div>Excellent slow cooked caramelised heritage carrots (£14) were sat on a bed of creamy and nutty whipped feta laced with pistachios.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPM2rUa66ooYX6fU6-D5cTisxyvo7H5xrGBo0Dvoi8xTkY0ZOTf8t2ZGRWBXfvjW6W4rMyoIaFLRuphqxAXyA2mlRPjRj4zG0oCeFfBUJelwc18Ug47d4tUwG5L9-zNh_rMMt5rnZ8_10wXJZv2spHvgbVf8HcNrsD8Cs-xPIpNeDChvyNzwrIx2HuH0/s2048/Slow%20Burn%20London-20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPM2rUa66ooYX6fU6-D5cTisxyvo7H5xrGBo0Dvoi8xTkY0ZOTf8t2ZGRWBXfvjW6W4rMyoIaFLRuphqxAXyA2mlRPjRj4zG0oCeFfBUJelwc18Ug47d4tUwG5L9-zNh_rMMt5rnZ8_10wXJZv2spHvgbVf8HcNrsD8Cs-xPIpNeDChvyNzwrIx2HuH0/w640-h480/Slow%20Burn%20London-20.jpg" width="640" /></a></div><br /><div>Our sole meat dish was a worthy centrepiece. Bavette steak slices (£18) had an excellent depth of flavour and were served beautifully rare alongside tomato and charred spring onion salsa and charred pepper.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBASrjl_Xlqmuk7S-QNWlwvE0zzlODPn3_1Fsz-ER_M6V9J8y8vXvoHcVwLYkB-kKYn2cWY_pUBMVp1qIkq9Zlz5H-fsEumkRYvet6IcOAXQV7xaNICKRKBQNVDcNzhwfvSugU47yZE4P0iKhUBGvxbyUWoYj06r6auoje3-QOrKelrkR4uEjoBY8NTw/s2048/Slow%20Burn%20London-22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBASrjl_Xlqmuk7S-QNWlwvE0zzlODPn3_1Fsz-ER_M6V9J8y8vXvoHcVwLYkB-kKYn2cWY_pUBMVp1qIkq9Zlz5H-fsEumkRYvet6IcOAXQV7xaNICKRKBQNVDcNzhwfvSugU47yZE4P0iKhUBGvxbyUWoYj06r6auoje3-QOrKelrkR4uEjoBY8NTw/w640-h480/Slow%20Burn%20London-22.jpg" width="640" /></a></div><br /><div>Desserts were the least impressive part of the meal. They were enjoyable but didn’t wow.</div><div><br />Creamy tiramisu (£8) had a great texture but lacked a good hit of coffee or marsala.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvALWV3oBYPi8iakG6fb2MhlG57wY3W5K4BgReq25eTpH9lcL1wyM97b2lner3GPedjtZIglukV4Wve-pz1teJOfoLYwrReCRvpGGmEWq5sbLa_hj4JCEl4GUZSOW6vCOh7WOPACvAKER3srPGyVHvSiDqb16KFr--6YpVUSTEBdD2O0SNvx5TiFDhnc/s2048/Slow%20Burn%20London-23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvALWV3oBYPi8iakG6fb2MhlG57wY3W5K4BgReq25eTpH9lcL1wyM97b2lner3GPedjtZIglukV4Wve-pz1teJOfoLYwrReCRvpGGmEWq5sbLa_hj4JCEl4GUZSOW6vCOh7WOPACvAKER3srPGyVHvSiDqb16KFr--6YpVUSTEBdD2O0SNvx5TiFDhnc/w640-h480/Slow%20Burn%20London-23.jpg" width="640" /></a></div><br /><div>Scoops of dark chocolate and peanut ice cream (£7) both had a really good flavour but their texture was too light and moussey rather than rich and dense.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvvzH1hywhypi2jeP6cFxtXs9R0bdMfZBYcKrWGtOze1PXAmBYVGR5vgwbXnr3LJdtWhMHQV17H05zL64cdcvt3NbKwV1z0JG_T-XKOf6uUl-KbgPmtyfK_2s6upmTKjCY2u_fvk0YyC68GdvOuSm7pGgTcfHAOvl8ql-H31i1Z3m1846QvhJeH81Wss/s2048/Slow%20Burn%20London-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvvzH1hywhypi2jeP6cFxtXs9R0bdMfZBYcKrWGtOze1PXAmBYVGR5vgwbXnr3LJdtWhMHQV17H05zL64cdcvt3NbKwV1z0JG_T-XKOf6uUl-KbgPmtyfK_2s6upmTKjCY2u_fvk0YyC68GdvOuSm7pGgTcfHAOvl8ql-H31i1Z3m1846QvhJeH81Wss/w640-h480/Slow%20Burn%20London-24.jpg" width="640" /></a></div><br />I really enjoyed SlowBurn's veggie focused cooking and charmingly quirky setting. With its proximity to some great craft breweries (including Pressure Drop, Exale, and Wild Card), it’s a lovely spot for a night out in London. <br /></div><div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>114b Blackhorse Lane, London E17 6AA</div><div><b>Web - </b><a href="https://www.slowburn.london/">https://www.slowburn.london/</a></div><div><b>Telephone - </b>07541 365064</div></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com0tag:blogger.com,1999:blog-174388664701790643.post-9464273283112651642023-07-29T08:04:00.001+01:002023-07-29T08:30:25.462+01:00Jianghu, Cathays, Cardiff Chinese restaurant review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJwomKQEbA3AD06Bz1h_X_KAHUVJ97zlbRxeEymDH2u1sqv2ilFR-Hb29cXlnZmcHENfN8eLAMrhAxFaG1P5p7Ur1XuhvSvGtZM1pzDGfHkZEU_0mv0flgC_n-QJx9n7PtTY0q-B4LrADvMjqVnp8x0ipta935p5jQ8_TKyrz48LZszdguKhZAf2EBYY/s2048/JianghuCardiff-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJwomKQEbA3AD06Bz1h_X_KAHUVJ97zlbRxeEymDH2u1sqv2ilFR-Hb29cXlnZmcHENfN8eLAMrhAxFaG1P5p7Ur1XuhvSvGtZM1pzDGfHkZEU_0mv0flgC_n-QJx9n7PtTY0q-B4LrADvMjqVnp8x0ipta935p5jQ8_TKyrz48LZszdguKhZAf2EBYY/w640-h480/JianghuCardiff-01.jpg" width="640" /></a></div><br /><div>Cathays keeps on going from strength to strength when it comes Chinese cooking.</div><br />Over the last few years, the excellent <a href="https://gourmetgorro.blogspot.com/2021/01/so-good-cathays-cardiff-chinese.html" target="_blank">So Good</a>, <a href="https://gourmetgorro.blogspot.com/2023/04/in-cafe-cathays-cardiff-chinese.html" target="_blank">In Café</a>, <a href="https://www.facebook.com/profile.php?id=100063781383522" target="_blank">Fang’s Oriental Bakery</a> and <a href="https://gourmetgorro.blogspot.com/2022/10/q-bao-cathays-cardiff-restaurant-review.html" target="_blank">Q Bao</a> have joined the ranks of my old favourite <a href="https://gourmetgorro.blogspot.com/2016/11/zis-cafe-cardiff-chinese-restaurant.html" target="_blank">Zi’s Café</a>. <br /><br />Jianghu is the latest addition to the area, opening recently on the former site of Irie Shack.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cmpXQMZUgtBRoIQaqBjQaILtF_SqV_c9jVzGopT2uIx1etg8bzX2n-dIApM5Zwc5j6RJqXTzyEjJ68oV9g2fhiuDoOrWqWVqJ9_ELhECZYZ7pH_4leJ367BO6D-8OpNlKvbqImAbOzeBkBbbusUvKMEsjwbqvb9EfDUWZZ8EpyAuip5StoYuYtYnVFk/s2048/JianghuCardiff-02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cmpXQMZUgtBRoIQaqBjQaILtF_SqV_c9jVzGopT2uIx1etg8bzX2n-dIApM5Zwc5j6RJqXTzyEjJ68oV9g2fhiuDoOrWqWVqJ9_ELhECZYZ7pH_4leJ367BO6D-8OpNlKvbqImAbOzeBkBbbusUvKMEsjwbqvb9EfDUWZZ8EpyAuip5StoYuYtYnVFk/w640-h480/JianghuCardiff-02.jpg" width="640" /></a></div><br />Billed as specialising in Chinese barbecue skewers, there’s a good range on offer including pork belly, lamb kidney, pork intestine, and sliced potatoes. Larger Sichuan style dishes include deep fried chicken with dried chilli, Chengdu fish with pickle, and dry pot frog legs with spicy sauce.<br /><br />Inside, the restaurant is a cavernous space that could be described as functional rather than fashionable. <br /><br />Ice cold malty Tsingtao beers (£3.60) did a great thirst-quenching job.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVR9wRxjtBHniUM1XMEWOskgMSXSrAD86N8yVCcv_t-TGsNJLOlQvKaI-UFzxpJBMunG1OB766N1JOBQouDMVLW60ziqBHaTHRA3OA0eWeXzRDCoNvf5iR4FMb_IcsCa_B6WP9lwODk2Oiqk0J7z3ppi2q7TSLsyMxLFEqApFc7AoJsQihgznkGSZAL4/s2048/JianghuCardiff-08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVR9wRxjtBHniUM1XMEWOskgMSXSrAD86N8yVCcv_t-TGsNJLOlQvKaI-UFzxpJBMunG1OB766N1JOBQouDMVLW60ziqBHaTHRA3OA0eWeXzRDCoNvf5iR4FMb_IcsCa_B6WP9lwODk2Oiqk0J7z3ppi2q7TSLsyMxLFEqApFc7AoJsQihgznkGSZAL4/w640-h640/JianghuCardiff-08.jpg" width="640" /></a></div><br /><div>Gorgeously tender lamb skewers were seasoned with the tingling warmth of cumin and chilli. But if these were the large ones (£2.80) then the small ones (£1.80) must be seriously weeny. Crisp squid tentacles (£2) had the same excellent seasoning and were just the right side of chewy.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWJpyhDclNIgQC8F1VEBRVk4KxSspqUkYf9GcngbrUimfoYMc1CyAgNJ0uajdjHf8QNfVEP77wxxZFnA3mn-p3LVRCjxsvuJ-AaaePTHFhR698kK4oOrWxwHT8zZkHzwGeHuP-GPX4rw7_gL_EXkpP2ZTobp2FxStL0hJ_xQsqEc9RvP5uVl_0btSkXQ/s2048/JianghuCardiff-07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWJpyhDclNIgQC8F1VEBRVk4KxSspqUkYf9GcngbrUimfoYMc1CyAgNJ0uajdjHf8QNfVEP77wxxZFnA3mn-p3LVRCjxsvuJ-AaaePTHFhR698kK4oOrWxwHT8zZkHzwGeHuP-GPX4rw7_gL_EXkpP2ZTobp2FxStL0hJ_xQsqEc9RvP5uVl_0btSkXQ/w640-h480/JianghuCardiff-07.jpg" width="640" /></a></div><br /><div>Kung pao chicken (£11.80) was an excellent example of its type. Tender chicken morsels, crunchy peanuts, spring onions and a judicious amount of dried chilli were coated in a glossy savoury, sweet and spicy sauce.</div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7yHm0uIC8spe_rYGlmILEU1HYZQmcxVWIaVQy3rh8CtfOgmikF2WMKaJbmBz82bGlJcDBtUlaVwyf4Gt8uls80eTc9ZQTkxA8q5yqKMHZxLevmiNlN3KMZow8revLP6FIcdKVHxQ9pAg1QDFIojfdvNQc912pwtjsnmyS8L2YED6EH-0XMeF_ivLTU8/s2048/JianghuCardiff-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7yHm0uIC8spe_rYGlmILEU1HYZQmcxVWIaVQy3rh8CtfOgmikF2WMKaJbmBz82bGlJcDBtUlaVwyf4Gt8uls80eTc9ZQTkxA8q5yqKMHZxLevmiNlN3KMZow8revLP6FIcdKVHxQ9pAg1QDFIojfdvNQc912pwtjsnmyS8L2YED6EH-0XMeF_ivLTU8/w640-h480/JianghuCardiff-06.jpg" width="640" /></a></div><br />Sea spiced pork (£12.80) was equally delicious. Thin shreds of pork were tumbled together with cucumber batons in another big-flavoured sauce with a decent hit of chilli. I’ve never had cucumber in a hot dish before but I’m definitely a fan of the unmistakeable fragrance it brings.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiN5RywtkewwShAno4892nmntyC8pDrYwRFVKT0VlOGhcCR5NRSgBfJwRnkSox6kpyapP6RZnSLhAqXRQUQ-etG_d_c7eg62D29igXWhazewn7T5spr5EiCu7pLsb_oQtMDBrKn5Bwh3QwS9gLkHv7tg5EyyeFZrImLsqXVOiZURqETZ6gOGYYiyefSvA/s2048/JianghuCardiff-04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiN5RywtkewwShAno4892nmntyC8pDrYwRFVKT0VlOGhcCR5NRSgBfJwRnkSox6kpyapP6RZnSLhAqXRQUQ-etG_d_c7eg62D29igXWhazewn7T5spr5EiCu7pLsb_oQtMDBrKn5Bwh3QwS9gLkHv7tg5EyyeFZrImLsqXVOiZURqETZ6gOGYYiyefSvA/w640-h480/JianghuCardiff-04.jpg" width="640" /></a></div><br />A quartet of scallops (£6) were the most underwhelming element of the meal. Small, even by queen scallop standards, they were sweet and tender with a good wallop of garlic. But they required a surgical procedure to detach them from their shells, with a good proportion of the flesh remaining welded on.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmjNuI1hRFAj2lgLC5Z5_WjCc5Z-26X41rJeslvuacgexmny1bcoC1p99J58vY8568RVGQBNmZKW79lboLFDTdoDMkdHE1vnPbMLJhVA8eqackhD3Nah2uyj7w9vwszniGvIY6k-aPHKuzXMe92FTGdWy3LjHSmqik4dleXeoauGlLxG755Yf55d_Vgc/s2048/JianghuCardiff-03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmjNuI1hRFAj2lgLC5Z5_WjCc5Z-26X41rJeslvuacgexmny1bcoC1p99J58vY8568RVGQBNmZKW79lboLFDTdoDMkdHE1vnPbMLJhVA8eqackhD3Nah2uyj7w9vwszniGvIY6k-aPHKuzXMe92FTGdWy3LjHSmqik4dleXeoauGlLxG755Yf55d_Vgc/w640-h480/JianghuCardiff-03.jpg" width="640" /></a></div><br /><div>A generous mound of grease free egg fried rice (£4.80) provided extra ballast. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1S_mOP0Qs3uTSHq7PDY8WmcU2jctKdhrO_PyJW8e7z1omcboev9NyE0O_63PNotqwT7ifSVDej7FmGbGS5CMYupZZZTImlyJtBN0l84osL87O6rihR9WMN_mxLN6CbcO8x69sD3fBLHfCLhJhywA-L6OgKY8MjISbBtsIhq4dBdD8_HaJtJXAKDSEHcc/s2048/JianghuCardiff-05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1S_mOP0Qs3uTSHq7PDY8WmcU2jctKdhrO_PyJW8e7z1omcboev9NyE0O_63PNotqwT7ifSVDej7FmGbGS5CMYupZZZTImlyJtBN0l84osL87O6rihR9WMN_mxLN6CbcO8x69sD3fBLHfCLhJhywA-L6OgKY8MjISbBtsIhq4dBdD8_HaJtJXAKDSEHcc/w640-h480/JianghuCardiff-05.jpg" width="640" /></a></div><br /><div>We really liked Jianghu's bold flavoured and good value Chinese cooking and I’d be very keen to guzzle a lot more of their skewers with some ice-cold beers. It’s another strong addition to Cathays’ wealth of very good Chinese eateries. <br /><br />Note – Jianghu is currently cash only<div><br /></div><div><b>The Details:</b></div><div><b><br /></b></div><div><b>Address - </b>Jianghu Restaurant, 106-110 Woodville Rd, Cardiff CF24 4EE</div><div><b>Telephone - </b>029 2063 9281</div></div>gourmetgorrohttp://www.blogger.com/profile/10151639585645335132noreply@blogger.com5