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Review: The Potted Pig, Cardiff

(March 01, 2017)

Review: The Potted Pig, Cardiff

Potted Pig 1

Potted Pig 2

 

Another restaurant we had been meaning to visit for sometime, The Potted Pig, has an excellent reputation on review websites, such as TripAdvisor. A number of people I know have eaten there and speak highly of it too.

After an interesting morning walking around Cardiff Museum enjoying the various exhibits (and fossil buying in the giftshop), we took the short walk to the restaurant at the top of High Street, about 150m from Cardiff Castle.

Having walked down the steps into the cellar, a former bank vault in which the restaurant is situated, we were welcomed warmly and taken to our table (we had booked ahead of time as the venue is popular). Two menus arrived, one being the table d'hôte with two courses for £12.00, the other was à la carte.

The restaurant is tastefully decorated, with sumptuous Chesterfields and quirky accessories dotted around, bare brick walls and atmospheric lighting. The old vault, with its barred door, being used as the wine cellar was an especially clever touch.

The bar is renowned for its selection of 30+ gins, and old (probably empty) gin bottles decorate alcoves and shelves throughout the restaurant. This makes the dining experience interesting as there are lots of small items tucked away, such as a small sleeping dog hidden in a corner that my partner spotted. But unfortunately there was too little light on it to photograph.
  

Potted Pig 3
The old bank vault put to new, far better use
  

A good selection was available from the table d'hôte menu (which is not often the case for my non meat-eating partner), so we both decided to order from this menu.
   

Potted Pig 4
Table d'hôte menu
  

For starters we had the mushrooms with truffle, and the crab served on toasted sourdough. Both starters were adequate in terms of size, and had huge flavour. The crab was beautifully fresh, with a lovely sweet taste. The mushrooms had a deep and rich flavour, beautifully accentuated by truffle and garlic. We shared the starters between ourselves, as we both liked the look of each other's starters, and they disappeared very quickly.
  

Potted Pig, mushrooms with truffle
Mushrooms with truffle (starter)

Potted Pig, crab served on toasted sourdough
Crab served on toasted sourdough (starter)
  

For our main course, we both ordered the pan-fried bream with crushed new potatoes, fennel and capers – absolutely delicious. We also ordered a side of greens to share; the selection of broccoli, kale and peas was delicious in its buttery coating.
 

Pan-fried bream with crushed new potatoes, fennel and capersPan-fried bream with crushed new potatoes, fennel and capers (main)

Potted Pig 8
Pan-fried bream with crushed new potatoes, fennel and capers (main)
   

You also have the option of deserts (at additional cost), but we felt satisfied. They certainly looked lovely, when I looked over at the table opposite who had ordered them.

The bill came to a respectable £50.00 (excluding tip), including one small and two large glasses of wine.

Service was attentive and friendly and, fair play to chefs Tom Furlong and Gwyn Myring, the food was of a consistently high standard. We would not hesitate to recommend this restaurant to others.

From the pictures on their website, their Sunday lunch looks especially good (and very generous); something to try in the future.

Claire Meredith, March 2017
  

Access: Although a basement restaurant may look daunting, The Potted Pig is set up to be wheelchair friendly. A ramp is available to negotiate the steps outside, and a lift is just inside the entrance to take you down to the reception area. The bar area and restaurant are all on one floor. Just let them know your requirements when you make a reservation and they will sort out the arrangements.

The Potted Pig
27 High Street
Cardiff
CF10 1PU

Phone/Ffôn: 02920 224817
website/wefan: www.thepottedpig.com

email/ebost: thepottedpigcardiff@gmail.com

More hotel and restaurant reviews by Claire Meredith:

    

Etc..., Penarth; March 2017
32 Townhouse, Arberth
; December 2016
The Star Inn, Treoes, Bro Morgannwg
; September 2016
Shore Kitchen, Y Mwmbwls
; September 2016
La Luna, Tonysguboriau; June 2016
La Trattoria, Tonysguboriau; June 2016
Junction 28, Newport
; March 2016
Y Talbot, Tregaron; September 2015

Manorhaus, Llangollen; June 2015

Ty Croeso, Crickhowell; December 2014

Ruthin Castle Hotel, Rhuthun; September 2014

The Manor Town House, Fishguard; June 2014
Llandeilo; December 2013
Tenby / Dinbych-y-pysgod; September 2013
The Old Chemist Inn, Saundersfoot
; September 2013

The Bunch of Grapes, Pontypridd
; September 2013

Gwesty'r Emlyn Hotel, Newcastle Emlyn
; June 2013

Photographic study of Newcastle Emlyn
; June 2013
Lake Vyrnwy Hotel; December 2012

The Drawing Room, nr Builth Wells; December 2012
3 Pen Cei Guest House, Aberaeron; June 2012
Escape 5* B&B, Llandudno; June 2012
The Bunch of Grapes, Pontypridd; June 2012
Photographic study of Myddfai; February 2011
The Crown at Whitebrook; February 2011
The New White Lion, Llandovery; February 2011
Ty Mawr Mansion Country House, Cilcennin, Lampeter; December 2009
George Thomas Hospice 'Style In the City' event; May 2009

 
cylchgrawn Cymru Culture magazine
Published by/Cyhoeddwyd gan:
Caregos Cyf., 2017

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