Thomas, the Brasserie

Thomas brings the warmth of Welsh hospitality to Pontcanna with a polished French brasserie spirit under chef Tom Simmons.

Rooted in high-quality, seasonal Welsh produce, the kitchen favours clean flavours, deft technique and a sense of generosity. It's the sort of dining room made for both a midweek treat and a lingering weekend meal.

Across the menu, dishes roam between Britain and France with easy confidence. House-made potato ciabatta with salted butter sets a comforting tone, while Tom's fried chicken is brightened by lime mayo and coriander. From the raw and cold selection, St Brides crab röstis with curry mayo and tuna ceviche, lifted by avocado, truffle ponzu, sesame, and basil oil, reflect a culinary style that thrives on contrast and texture.

Classics are handled with affection - fish and chips features Cornish cod, curried scraps, crushed peas, warm tartar sauce and Tom's chips, while short rib and suet pudding comes with baked potato mash and beef jus. Sides of glazed carrots with spiced seeds or creamed spinach with garlic, nutmeg and lemon, plus green peppercorn or truffle hollandaise, round things off.

To finish, a warm chocolate mousse with milk ice cream, miso and streusel, or a simple tiramisu, seals the deal.

Blending British and French aesthetics, this neighbourhood dining room is as welcoming on a Tuesday as it is for a birthday.