Bwyty Cariad, Gwinllan Llanerch

Gydag wythnos i fynd tan ddiwrnod nawddsant cariadon Cymru, mae sawl un wedi cysylltu yn holi lle fydden i’n argymell am bryd bwyd arbennig yn ardal y brifddinas.

Wel, os drowch chi i dudalen 116 yng Nghanllaw Bach Caerdydd, ceir opsiynau-di-ri!

Ymysg fy argymhellion y mae rhai o fy hoff lefydd i am bryd bwyd, sydd hefyd yn leoliadau dymunol iawn am ddêt- ond mae’n dibynnu’n llwyr wrth gwrs ar beth yn union sy’n mynd â’ch bryd.

Os am stecen sylweddol, yna Greenwood and Brown fyddai ′newis cyntaf i, ond os am bryd bwyd Eidalaidd o safon, yna Casanova sy’n mynd â hi. Mae bwydlen a lleoliad difyr The Potted Pig wastad yn taro deuddeg, ac mae Padrig Jones yn cynnig pryd o bysgod bendigedig yn Fish at 85.

Ond os am fentro i gyrion y ddinas byddai bwyty a brofais ar gyfer adolygiad i Red Handed Magazine toc cyn Nadolig yn siwr o blesio’n fawr.

Ces brynhawn hyfryd yng ngardd gefn Gwinllan Llanerch ar ddiwrnod chwilboeth o Haf, gan sawru gwin ardderchog y lle. Es i yno i ymchwilio i flogiad arall am Fwyd a Diod Bro Morgannwg, gan nodi  y dyliwn ddychwelyd i brofi’r bwyd.

250 o eiriau yn unig gaf i werthuso bwyty ar dudalennau’r cylchgrawn, yn wahanol i rai o’m hoff adolygwyr bwyd, gaiff draethu’n faith am fil o eiriau yn nhudalennau’r papurau Sul.

Gallwn, yn hawdd, fod wedi mynd i fwy o fanylder am safon eithriadol y bwyty hwn. Yn syml, rhowch Fwyty Cariad ar eich rhestr o gyrchfannau ciniawa Cymreig ar gyfer 2013.

Yn fy marn i, byddai Noson Santes Dwynwen yn achlysur perffaith i brofi’r fwydlen drosoch chi eich hun.

Review: Cariad Restaurant, Llanerch Vineyard- Red Handed Magazine, Winter 2012/13

For a stunning meal in a spectacular setting, look no further than Llanerch Vineyard’s Cariad Restaurant.

You may be familiar with the name, thanks to the divine house wine, with its elegant floral aromas.

Llanerch Vineyard

But nine months on from his arrival in the vale of Glamorgan, Glaswegian chef Andrew Thomas Hughes (formerly of Gordon Ramsay’s Maze in London) has created a menu that’s attracting the attention of gourmands as well as wine lovers.

One of the chef’s greatest attributes is his commitment to serving fine food that is sourced, as much as possible, within 15 miles of the vineyard.

Whilst sipping a glass of the award-winning Cariad dry white, an incredible looking appetizer appeared in the form of a curried cod mousse with harissa dressing, accompanied with toasted brioche and tarragon butter; needless to say, it was gobbled up immediately.

Curried Cod Mousse

Everything that followed was as memorable as that first taste, including the excellent starters.

Having never experienced wild wood pigeon before I thoroughly enjoyed the intensely flavoured morsels of meat that were juxtapozed with a textured salad of chicory, beetroot and hazelnut with Jerusalem artichoke puree.

Wild Wood Pigeon

My dining partner’s succulent, hand dived Scottish scallops were served with a novel accompaniment of crispy bacon, winter slaw and balsamic glaze.

Scottish Scallops

As a main, the delicious Gressingham duck breast, with cinnamon bubble and squeak and cherry clafoutis was complimeted with a ravishing redcurrant jus, and my partner’s free -range pork belly that was at once both crispy and melt-in-the-mouth, was enhanced by the toloja mustard and thyme jus, and chorizo pomme puree.

Gressingham Duck Breast

Pork Belly

The generous portions almost stopped us from ordering dessert, but after retiring to the sofa in the cosy Cwtch, we enjoyed a fine chocolate marquis and pistachio ice cream by Subzero of Penygraig, and a brilliant apple bavarois with toffee popcorn; a wonderful end to our visit to Llanerch Vineyard- but next time we’ll definitely stay overnight in one of the boutique vineyard hotel rooms.

Chocolate Marqis & Apple Bavarois

Cariad Restaurant

Llanerch Vineyard

Hensol

CF72 8GG.

Tel: 01443 222716

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

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