There aren’t many restaurant buildings in Cardiff with as storied a past as the Big Windsor in Cardiff Bay (except perhaps the
Burger King in Cardiff city Centre).
This grand Grade 2 listed building was formerly occupied by French chef
Abel Magneron, who made the Big Windsor famous after World War 2 and cooked for film stars like Richard Burton and Stanley Baker.
His renown is commemorated on a plaque outside the building, which reads:
“In the difficult days following the war 1939-1945, Abel Magneron, 1890-1954, here achieved a gastronomic standard which contributed to the further glory of the Entrente Cordiale.”
After years lying empty since its most recent incarnation as the Juboraj, the Big Windsor is bustling once again.
The Sultan Turkish restaurant opened its doors in 2023 and a December trip to see Hamilton at Wales Millennium Centre presented the perfect opportunity to finally visit. Other pre-theatre diners clearly had the same idea, as the classy dining space was buzzing at 5.30pm on a Saturday evening. It’s worth noting that service was swift and friendly throughout our meal, a very important consideration when dining on a deadline.
The Sultan’s menu certainly aims to appeal to a broad audience, with mezze and classic kebabs for the traditionalists, burgers for...those who want a burger, and a selection of specials for the more adventurous. These include pistachio crusted lamb chops (£27.90) with asparagus and pomegranate molasses and a monkfish and octopus kebab (£29.90) with beetroot couscous.
Booze on offer includes cocktails and raki, but I made a beeline for the Efes Draft (£5.90). Ice cold, crisp and malty, I’m always a big fan. Mrs G knocked back a large glass of smooth and red fruit filled Chilean Merlot (£5.70).
Complimentary Turkish balloon bread lived up to its name. A gigantic, puffed flatbread deflated at the first tear. Hot, soft and crisp-edged, it was accompanied by a pot of thick and rich cream cheese.
We ordered a couple of starters to share between four of us. Mixed mezze (£19.90) would have been more accurately described as mixed dips. Martin Short’s character from Only Murders in the Building would certainly have been impressed.
Out of the five different dips on offer, smoky baba ghanoush, green herb and tangy feta cheese-packed girit, and chunky cucumber and fresh mint laden cacik, were the highlights.
Chunky hummus was pretty good, but I wasn’t particularly sold on a thick guacamole like dip that was topped with a clashingly sweet jam. With so many dips to work our way through, our balloon bread was kindly replenished swiftly.
Two hefty slabs of excellent halloumi (£7.90) had just the right ratio of golden crust to chewy cheese. They were served on a dollop of sweet and fragrant fig jam, which worked rather well to balance the cheese’s salty creaminess.
Onto mains, and Mrs G and I both played it safe by ordering the mixed shish kebab (£20.90). A good few quid more expensive than my usual haunts on City Road, it was well worth the extra money as this was some of the tastiest kebab meat that I’ve ever eaten in Cardiff.
Gigantic chunks of remarkably juicy chicken and medium pink lamb were both licked with smoke. They were perched on a thin piece of flatbread so there was no wasting all those delicious juices.
On the side was a simple yet very good bowl of stubby grained rice and a well-dressed mixed salad that included pomegranate seeds and\ cornichons.
Bowls of creamy garlic yoghurt and fresh chilli sauce were brought to the table without prompting.
Our friends both ordered from the specials with varying degrees of success.
The Cokertme (£23.90) comprised of tender pan-fried beef strips in a tomato sauce that was sat on a bed of smoked garlic yoghurt and covered with a mountain of crisp shoestring potatoes. Our friend loved it, but I didn’t think it was as good as the mixed shish.
Chestnut chicken (£18.90) would be best described as tasty but a bit weird. Whopping pieces of impeccably juicy chicken (they certainly know how to cook meat at the Sultan) were coated in a sweet, fragrant and zingy lemon sauce that bore more than a passing resemblance to Chinese takeaway lemon chicken. If that’s your bag, then you’ll love this dish. Added interest came in the form of a dusting of crisp fronds of kataifi pastry and soft pieces of chestnut.
We rounded off the meal with complimentary cups of sweet Turkish tea.
We had a delicious meal at The Sultan and it’s great to see one of Cardiff’s most famous restaurant buildings back in action. Whenever a good independent arrives in the chain dominated Cardiff Bay, it’s always a cause for celebration.
The Details:
Address - The Sultan, The Big Windsor, Stuart Place, Cardiff CF10 5BU
Telephone - 02920 497776
