A new, independent bar and kitchen based in Pontcanna’s Laundry Quarter (Llandaff Road) will open its doors for the first time at midday on Wednesday 8th November.
Outpost is an 85 cover, all-day venue which promises to take visitors from their morning coffee right through to working lunch, dinner and drinks.
The interior of the brand-spanking new venue draws on the industrial feel of warehouse venues in Brooklyn, New York – combining elements of urban grit, with vintage charm and modern design. Raw materials like exposed brick and concrete floors are mixed with soft furnishings and details – like contrast stitched leather seating and bold geometric tiles.
With huge glass windows which face onto Llandaff Road, the space feels open and light in the day, and cosy and warm at night. Hidden at the back of the venue, a private room for up to 16 covers will serve as a private dining area and meeting room which can also be booked out by local businesses.
For the first couple of weeks whilst the team settles in, Outpost will be open Wednesday to Sunday during daytime hours only (8.30am – 5pm). During this ‘soft launch’ period, Outpost will be offering 25% off all food until Wednesday 16th November.
On the Outpost menu
For breakfast, the options at Outpost include a classic Welsh, vegan or veggie breakfast, and Outpost poached eggs with a breakfast muffin, slow cooked ham hock, hollandaise sauce and chives.
For lunch, the daytime menu includes a Rum Ham Bun – ham hock slow cooked in a rum & cherry coke glaze, with pan-seared pineapple in a buttered brioche bun; a Ciabatta Vegano with roasted red peppers, smashed avocado, sautéed garlic chestnut mushrooms, and toasted ciabatta; and an Outpost Salad Bowl topped with sunflower seeds and micro herbs with a choice of ham hock & Parmesan or Buffalo Mozzarella and roasted red peppers.
There are also three different kinds of New-York-style buttermilk pancakes to choose from, with toppings like Welsh smoked back bacon & maple syrup, blueberry compote and Greek yoghurt, and banana with salted caramel.
Following the soft launch period, Outpost will also be launching an evening menu of bar snacks, small plates and cocktails and will open evenings (Thursday-Saturday 8:30am – late) from Thursday 23rd November.
Meet the Outpost team
The man behind the new venture is Nick Saunders, founder of Cardiff’s successful DEPOT venue. Nick is also behind the Tiger Yard street food venue in Cardiff Bay; The DEPOT’s spin-off, live events arm DEPOT Live (responsible for bringing acts like Tom Jones, Blondie and Sting to Cardiff Castle last summer); and is also the co-founder of Par 59, the mini-golf bar and restaurant concept backed by Gareth Bale with two venues – one based in Cardiff city centre, and a recently opened sister venue in Bristol.
Nick said, “We have been working really hard to get Outpost to this point, and after a few inevitable last-minute hiccups, we’re thrilled to finally be able to open the doors. We’re excited to see how our first couple of weeks go, and following our initial soft launch period, we’ll then be opening up for evening service as well as breakfast and lunch – creating that all-day destination with something for everyone.”
Nick has appointed Max Lambden as the head chef at Outpost and Neil Navarra as the venue manager. Meanwhile, his vision for Outpost’s modern yet welcoming interior has been brought to life by working with local design company, Studio Severn.
Studio Severn director Sophie Pascoe said: “Outpost was nothing but a grey, concrete box when Nick first got the keys, so it was great to be given the opportunity to breathe life into this space and give it some character. We can’t wait to see what people think.”
