The eclectic food culture of Australasia is the inspiration behind a new restaurant that has opened at St David’s hotel in Cardiff.
The Admiral St David, named after the hotel’s nautical roots due to its location on Cardiff Bay’s waterfront, is featuring dishes influenced by the cuisines of Australia, Indonesia, Thailand, Japan and Sri Lanka, using the best of Welsh seasonal produce. It has replaced the former Tempus at Tides restaurant.
Martyn Watkins, the executive chef of the five-AA-star, 142-bedroom hotel, is overseeing the à la carte menu which features the likes of Thai sweet potato curry, chicken laksa, lemongrass-marinated Welsh lamb, and crispy Malaysian sea bream. Also on offer is a bar menu featuring chicken satay sliders, Korean beef bon bons, Wasabi rarebit, Adobo chicken wings and Padang-style potato fritters.
The menu is accompanied by a selection of beverages with a New World theme, including rum based cocktails such as Pearjito and honeysuckle daiquiri, whilst a Welsh twist has been given to classic cocktails such as Tiger Bay Punch and the Welsh 75.
Russell Durnell, the hotel’s general manager, said the restaurant offered a “fresh and unique dining experience unlike anything else in Wales and the south west of England”.
He added: “Diners at the Admiral St David will experience a melting pot of flavours and cultures in a mouthful. We have taken the very best dishes from Asia-Pacific and Australasia and added the best Welsh produce to offer something exciting and different.
The St David’s hotel was acquired by Starwood Capital Group in 2007 from Rocco Forte Hotels and today operates within the Principal Hotel Company. It is expected to officially joined the Principal brand next year.
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