Outpost Bar & Kitchen has launched a new, evening small plates menu which will be available from 5pm, Wednesday to Saturday, starting from Wednesday, 22nd May.
Located in the lively Laundry Quarter development bordering Pontcanna and Canton, Outpostprovides a unique, laid-back all-day dining experience. Founded by Nick Saunders, the entrepreneur behind Cardiff’s successful DEPOT venue, the independent venue draws inspiration from his time spent in New York and is dedicated to being a welcoming, flexible spot at the heart of the local community.
Curated by head chef Max Lambden (formerly Curado Bar, Bar 44), the new small plates menu showcases a variety of mouth-watering dishes designed for sharing. Highlights include:
- Olives | £4 – Gordal olives spiced with guindilla chili pepper brine.
- Crackling | £4 – Simply served slow-roasted pork rind.
- Potato Skin Crisps | £3.5 – Seasoned with Maldon sea salt, balsamic, and chives.
- Pa’tot’as Bravas | £6.5 – Tater tots with bravas sauce and Padron pepper aioli.
- Alcachofas | £7.5 – Roasted artichokes with sun-blushed cherry tomatoes, garlic and thyme.
- Caesar Salad | £7 – Cos lettuce, focaccia croutons, parmesan shavings, and boquerones.
- Chorizo al Vino | £8.5 – Red wine poached chorizo with honied red wine reduction.
- Boquerones | £7.5 – Spanish white anchovies with olive oil and micro herbs.
- Rum Ham | £9 – Slow-cooked pork belly with a rum and coke glaze and celeriac slaw.
- Rump Steak | £12 – Welsh rump steak with braised red cabbage and peppercorn sauce.
- Portobello Mushroom | £6.5 – Stuffed with garlic, rosemary, brie, and panko breadcrumbs.
- Barbecue Chicken | £9 – BBQ chicken thigh with fruit marmalade & pickled jalapeños.
In addition to the new small plates evening offer, Outpost is introducing a new wine list that has been developed with the help of local wine merchants Chilled & Tannin; and a revamped brunch menu, offering a fresh take on daytime favourites. Highlights include fluffy American-style buttermilk pancakes with a variety of toppings, a range of full breakfasts, and made-to-order buns and bagels with various fillings to kickstart your morning.
Outpost’s 85-cover venue transitions seamlessly from a cosy morning coffee spot to an all-day dining destination through to evening plates and drinks; since opening the venue has hosted everything from running club meet-ups to networking events, community group gatherings and more.
Outpost’s general manager Neil Navarra said, “We’re excited to introduce our new small plates and revamped brunch menus, which offer something for everyone throughout the day. Our goal is to make Outpost a place where everyone feels at home, whether you’re out for a casual breakfast, a brunch with friends or coffee with a client, or an evening meal and some great cocktails.”
