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Penarth, Cardiff
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Shielded from the street by floor-to-ceiling curtains (press the doorbell to enter), James Sommerin’s latest venture is darkly dramatic with the deepest slate grey walls, seven linen-clad tables and retro wood panelling lending ‘a bewitching 1960s recording studio vibe’. The centrepiece is the broad open kitchen, lit like a Hopper painting, and creating a hypnotic and beautiful piece of live theatre backed by a luscious dreampop soundtrack. James Sommerin and his daughter Georgia are essentially the whole kitchen team, and sometimes bring out dishes from their no-choice, eight-course surprise menu (the printed version is presented at the end of the meal), though there’s an excellent, warmly assured front-of-house presence, too. Sommerin has always impressed, but it’s clear that he has raised the bar considerably here. There’s magic in every detail, from the dazzling amuse- bouches – a gougère made with Parmesan ‘light, crisp, and intense’, and an eggshell filled with silken parsnip espuma topped with a golden, crispy shard of chicken skin – right down to the dense, crusty wholemeal and laverbread loaf made with local beer and served with cultured seaweed butter. Some highlights at inspection included Jersey Royals cooked in home-smoked butter to intensify their flavour, served with tarragon emulsion and a dressing of smoked butter-rendered pork, snappy pork crackling and Parmesan and sage crumb, and a signature dish of perfect liquid pea ravioli with crispy sage and serrano ham, finished with Parmesan emulsion – a creation that ‘totally deserves its star spot’. A main act of corn-fed chicken breast accompanied by potato and olive oil purée, Carmarthen ham, broad beans, globe artichoke and Madeira sauce was equally flawless, while desserts took a playful tack with treats including honey and chamomile custard with strawberry sorbet, tarragon and delectable warm doughnuts. But for sheer theatre, nothing could trump the passion fruit ice cream on a stick – dipped in liquid nitrogen, then dunked in chocolate at the table and finally sprinkled with granola and topped with thick, sticky toffee sauce. The wine list is lengthy, global and full of interest, with high-end selections by the glass as well as more accessible options.
