Yn achlusuol, caf wahoddiad i adolygu bwytai lleol i Red Handed Magazine– y cylchgrawn i ddynion yn Ne Cymru- a hynny yn yr iaith Saesneg.
Y comisiwn diweddara i mi ei dderbyn oedd cynnig i brofi bwyty’r Grape & Olive ar ben twr uchaf Cymru yn Abertawe, ac felly ar ôl darlledu adolygiad o Elfie Hopkins ar raglen fyw Heno ar S4C , es i o Lanelli i Abertawe i gael pryd bwyd dymunol iawn gyda’m cyfeilles Kate Crockett sy’n byw yn lleol.
Mae’r adolygiad cryno canlynol i’w gweld yn y rhifyn cyfredol o gylchgrawn Red Handed, sydd allan heddiw.
Grape & Olive Restaurant Review for Red Handed Magazine May 2012
It’s not often that Red Handed Magazine takes its gastronomic cues from David Hasselhoff, but when an occasion arises, one must take full advantage.
It was springtime last year that some of Swansea’s finest restaurants hit the headlines when The Hoff started romancing local lass Hayley Roberts from Glynneath.
One of their chosen destinations was the highest restaurant in Wales- the upscale Brains dining experience, The Grape & Olive, based on the 28th floor of Meridian Tower at Swansea Marina.
A year on, and not only is the love between Ms Roberts and Dai Hoff still aflame, but the Grape & Olive remains one of Swansea’s hottest dining destinations.
This is thanks, in part, to its unrivalled views of the cityscape and stunning seafront- as magical by night as during the day- and also a varied menu with an emphasis on local, seasonal fare.
Having thoroughly enjoyed the rich and creamy Risotto Fruits de Mer at the sister restaurant on Wedal Road in Cardiff, my hopes were high- as were my companion’s.
I’m happy to report that the experience exceeded our expectations.
Following a generous platter of breads, olive oil, Blodyn Aur rapeseed oil and aged balsamic, the starters of Panko crumbed calamari with sticky chilli dressing and Smoked whole crevettes with alioli were deliciously moreish and were set off by a light and zingy rocket salad. They certaintly hit the spot and set us up nicely for the main dishes.
The 10oz Welsh rib eye steak was perfectly cooked and the wild mushrooms and crushed peppercorn butter added an earthy piquancy.
The Romesco nut crusted chicken breast was a tantalizing treat that was juxtapozed by the sweet taste of seasonal vegetables, presented al dente.
We both went wild for Mario’s Pink Grapefruit Sorbet from Carmarthenshire, that was at once both tart and refreshing.
But the highlight for me was the home-made Vanilla pod crème brûlée with fruit compote- a creamy, dreamy delight, that was as memorable as the view from our table.