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Below the street.
Above everything else.

EST. 2011 · cardiff · a bank vault

The lit staircase leading down from street level into the vault.

CARDIFF · EST. 1855

1855

Not everything worth finding sits at street level.

Stone walls. Iron doors. Candlelight.

The sort of place you remember long after dinner ends.

WHAT'S ON

Before the year turns.

19 NOVEMBER

Beaujolais Day

Three courses and a glass of the Nouveau,

the night it lands.

CHRISTMAS 2026

Christmas

Fifteen dishes.

Two courses or three.

Pink-cooked ducki with charred broccoli, carrot and blackberries.

the kitchen

Welsh. Seasonal.
Serious about both.

Welsh produce. Named suppliers.
Bread from Alex Gooch.

Fish from Ashtons in the Market.
Menus that mean something different in October than they do in April.

‘A gift to the city’  ·  Jay Rayner, The Observer

A chef carving the whole suckling pig at the table.

the feast

Some things deserve a longer table.

The whole suckling pig, carved at the table.
The room notices. 

Rib of beef and the lamb platter are there too.

The suckling pig, from twelve guests · Pre-order required

Guests raising their glasses around a table at Christmas.
Two guests with a raspberry fizz and a cocktail under warm lights.

THE OCCASION

This is where the night begins.

 Birthdays. Anniversaries.

​

The ones that needed the right room.

The long table in the private room, laid for a group.

the space

A room that holds its own.

Private dining for groups who want somewhere that feels like a discovery, not a function room.

 

​

PROVENANCE

The land it comes from.

Welsh produce. Named suppliers. A kitchen that changes with the calendar.

Not because it's fashionable. Because it tastes better.

Alex Gooch. Ashtons in the Market.
Pan-fried fish with mussels, potatoes and greens.
Wine being poured for a guest in the vault dining room.

THE PEOPLE

Kept with care.

Still here. Still independent. Still worth the descent.

​

Owner Duncan Sankey and his team are the reason it still feels like somewhere worth returning to.

A gift to the city.

Jay Rayner  ·  The Observer.

A charming restaurant, packed with character and a delicious and original menu to boot.

Gareth Ludkin  ·  Buzz Magazine.

what our guests are saying

“Great restaurants serve excellent food. Exceptional restaurants create lasting memories.”

A guest with a career in luxury hospitality, alongside Michelin-starred chefs in Miami, on an evening that went from excellent to unforgettable: the onion rings, the ox cheeks, and above all Anna.

Issam A. · Tripadvisor · October 2026
Read the full review →

book

Ready when you are.

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