The Potted Pig

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Dros y penwythnos, ces i fodd i fyw wrth fwynhau sawl pryd bwyd arbennig a chanddynt flas Cymreig. Yn un peth, ces fy nghomisiynu i ymweld â bwyty Sosban yn Llanelli ar gyfer rhifyn yr Haf o gylchgrawn Red Handed Magazine, a cewch ddarllen sut brofiad oedd hynny cyn bo hir.

Drannoeth, ymunais â dau ffrind wnes i gyfarfod â nhw gyntaf ar gwrs dysgu Sbaeneg gyda Menter Caerdydd, a hynny dros ginio yng nghanol y dre. Gan nad oedden ni wedi gweld ein gilydd ers peth amser, awgrymwyd cinio hamddenol yn The Potted Pig– lleoliad yr wyf yn ei ystyried yn un o fwytai gorau dinas Caerdydd.

Dwi wedi bod yno sawl gwaith ers iddo agor flwyddyn union yn ôl, ac wedi fy mhlesio yn arw ar bob un achlysur, ond doeddwn i erioed wedi bod yno am ginio canol dydd.

Un o’r prif resymau i ymweld â The Potted Pig gyda’r dydd yw pris anhygoel o resymol y fwydlen yn ogystal ag ansawdd y bwyd. Am ddegpunt am ddau gwrs, ceir dewis amrywiol iawn o seigiau sy’n gwneud defnydd o gynhwysion tymhorol a Chymreig.

Yn dilyn apéritif o gin Aberhonddu a thonic Fever Tree o’r fwdlen ddiodydd helaeth, dewisais lasied o win gwyn amheuthun Ancre Hill o Sir Fynwy i gydfynd â phlatiad o Truffled Welsh Rarebit gyda berwr dwr i gychwyn.

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Dilynwyd hynny gan fyrger Cymreig hynod sawrus wedi’i weini â sglodion tewion, oedd yn flasus tu hwnt.

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Yn naturiol, dwi wedi cynnwys y bwyty yn y gyfrol Canllaw Bach: Caerdydd sydd allan cyn hir, ond i chi gael blas pellach ar y profiad y fynychu The Potted Pig, croeso i chi ddarllen yr adolygiad Saesneg gyfranais i Red Handed Magazine ′nol ym mis Medi y llynedd, yn dilyn swper cofiadwy iawn.

Review: The Potted Pig, Red Handed Magazine, Autumn 2011

If there’s one Cardiff-based Twitter topic that’s been trending all summer, it’s the roaring success of the city centre High Street’s The Potted Pig restaurant- open since June.

I was among hundreds of foodies who joined in the frenzy and enjoyed a superlative supper on their second weekend, but was keen to return after the hype had abated, to see if the high standard had been maintained.

I paid a second visit to The Potted Pig on a wet Tuesday night in September, and I’m delighted to report that my high hopes for the evening were not only matched but easily surpassed, thanks to an all round level of excellence that is hard to beat.

Located in the basement vault of the classical stone building that was, for more than a century, home to Lloyds Bank, The Potted Pig is the product of a partnership between Cardiff businessman Jahan Abedi and the talented team behind North Road’s North Star pub and restaurant- Gwyn Myring, his sister Alex and co-chef Tom Furlong.

With an emphasis on locally-sourced, seasonal food, the well-considered and regularly updated menu is a feast for the eyes, as is the comprehensive drinks menu that is reasonably priced and- uniquely for Cardiff- includes 20 types of Gin.

Whilst deliberating over the menu, I enjoyed a glass of the Beefeater 24 Lodon Dry Gin that- as explained by bar manager Imogen- contains a blend of Sencha and Green Tea, and perfectly complimented the botanical flavours of Fentiman’s Tonic Water; my companion savoured the refreshing kick of Gwynt y Ddraig’s Orchard Gold Welsh cider.

After delving into the generous basket of bread, baked that morning at Roath-based Allen’s Bakery- the starters arrived.

My co-diner’s Salt and Pepper Squid with Lime Aioli was a big hit, and instantly banished all memories of overly-chewy deep-fried elastic-band style calamari to Gastronomy Room 101. The delicious Smoked Aubergine Scotch Egg with Runner Bean Chutney was surprisingly light and spicy, and was one of several intriguing vegetarian options on the menu that evening.

On our waiter’s advice, I chose a glass of the Spanish Grenache to match the dense and gamey flavours of the Potted Pig Cassoulet with Confit Duck Leg, Pork Belly and Gorno’s Sausage, which was truly divine, and the smile of contentement on my companion’s face said it all as he tucked into the Slow Roast Herefordshire Pork Belly with Roast Carrots, Runner Beans, Peas and Gravy.

The Chai Latte ice cream that followed for dessert was a continuation of heavenly pleasure- as was the fine Chocolate, Mint and Strawberry Tart that the chef for the evening, Tom Furlong, explained was a new addition to the menu.

Our guide for the evening, Symon, was as engaging and as well-informed as you could wish for in a waiter and for a Tuesday evening the place was jam-packed. The music, lighting and decor- including the landscapes by local artist James Charlton- were perfectly judged, and combined to create a subtle but sophisticated backdrop to the main event- the food itself.

The Potted Pig

27, High Street, Cardiff, CF10 1PU 02920 224817

Cafodd y cofnod ei gyhoeddi yn Adolygiad, Bwyd, Red Handed Magazine. Gosod Nod Tudalen i'r ddolen barhaol.

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