Make A Booking

If you have a reservation enquiry or you’d like to book for more than 8 guests, please email us on reservations@terramare-amh.com. Please note that we have a 48-hour cancellation policy; any cancellations within this period or no-shows will result in a £20 per person penalty.

Inspired By Puglia, Lovingly Modernised In Cardiff

Welcome to Terra Mare, Cardiff’s premier destination for a unique dining experience that blends the authentic and timeless flavours of Puglia with a contemporary twist.

Inspired by the vibrant cuisine and time-honoured traditions of Southern Italy, our menu is a journey through the classic Italian way of dining. From cicchetti to antipasti, primi piatti, secondi piatti, and finally dolce, Terra Mare invites you to savour each moment, every bite, and every sip. Whether you’re indulging in a few plates or a full seven-course taster experience, our flexible menu is designed to cater to your unique dining desires.

On Sundays, Terra Mare offers a decedent Sunday Roast with a Puglian twist, priced at £30 for two-courses and £35 for three. Whilst on the bar, a range of crafted cocktails, draught beer and premium wines are available before or after you dine.

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Discover Our Sample Menus

To Share

Focaccia, garlic oil, sea salt (ve): 5
Atlantic Edge oyster(s) & ‘nduja dressing: 4 1pc
Apuglian Nocellara olives (ve): 6
Welsh cured meats & pickles: 12
Snail bolognaise, spenwood, sour cream, capers, polenta crisps: 14

Starters

Burrata, tomato tartare, anchovies, basil & wild garlic pistou (available v): 11
Hand-dived Orkney scallops, ‘nduja sausage, parsley & wild garlic pistou: 18
Wye Valley asparagus, cured egg yolk, stracciatelle (v): 14
Cuttlefish, black risotto, red chilli, lime, bottarga: 16 / 30
‘Parmigiana’ / Roasted heritage courgette, tomato sauce, mozzarella (v / ve): 12 / 20
Apuglian pork sausage, house mustard, pickled fennel: 13
10g Oscietra caviar, black truffle, spaghetti, butter sauce: 44

Handmade Pasta

Oxcheek ragu, orrechiette, parsley pistou, parmesan: 22
Poveraccia / Tomato, olives & capers, spaghettoni, stracciatelle (v / ve): add pork & veal meatballs 6 or grilled native half lobster 30 18
Vongole / Mussels & clams, spaghetti, garlic, red chilli, bottarga: 24

Mains

180g fillet steak or 1kg rib of beef on the bone, roscoff onion, watercress, black pepper sauce or ‘nduja & garlic butter: 38 / 90
Roasted whole seabass with lemon, caper & parsley butter: 30
Chicken milanese, parmesan, green herb salad, burnt lemon: 26
Grilled cauliflower, romesco, pomegranate, basil & wild garlic pistou (v / ve): 20
Lamb rump & belly, creamed polenta, Wye Valley asparagus, black garlic: 32

Sides

Green herb salad, sliced avocado, spenwood (v / ve): 6
Grilled tenderstem broccoli, romesco, shallots (ve): 6
Creamed potato (v) or Fries (ve): add truffle & spenwood 4 6
Roasted wild mushrooms, wild garlic, tarragon (ve): 6

Dessert

Chamomile pannacotta, dates, salted caramel popcorn: 9
Amalfi lemon tart, meringue, clotted cream, rhubarb compote (v): 9
Ice cream & sorbet selection, homemade honeycomb (v / ve): add espresso & biscotti (affogato) 3 6
Italian cheeses, truffle honey, date chutney, polenta crackers: 12
Baked Alaska, raspberry ripple ice cream, dark chocolate brownie: flambe’d tableside with Wray & Nephew white rum (63% ABV) 9 / 16

Dessert Wine 100ml Serving

2019 Unfiltered Late Bottled Vintage Port, Sandeman: Douro, Portugal 8
Marsala Superiore Dolce Curatolo Arini Sicily, Italy, NV: Sicily, Italy 14
2019 Sauternes, Château Laville: Bordeaux, France 13
2016 Vin Santo di Carmignano Capezzana: Tuscany, Italy 28
2018 ‘Gold’ Niagara Vidal Icewine, Inniskillin: Ontario, Canada 30
2018 Vintage Port, Sandeman: Douro, Portugal 34

Hot Drinks

Single / Double espresso: 3 / 3.5
Americano: 3.5
Cappuccino: 3.75
Latte / Mocha: 3.75
Flat white: 3.75
Macchiato / Cortado: 3.75
Macchiato: 3.5
Hot chocolate: 3.5
Breakfast / Decaf, Earl Grey, Russian Caravan, Jasmine Green, Detox Green, White Peach Blossom, Chamomile, Lemon & Ginger, Blueberry Mango, Invigorate Mint: 4

Snacks

Focaccia, garlic oil, sea salt (ve): 5
Atlantic Edge oyster(s) & ‘nduja dressing: 4 1pc
Apuglian Nocellara olives (ve): 6
Welsh cured meats & pickles: 12
Snail bolognaise, spenwood, sour cream, capers, polenta crisps: 14
Wild mushroom arancini, truffle & spenwood, black garlic (v): 8
Raw & pickled spring vegetables, fava bean hummus & ‘nduja dressing (available ve): 10

Small Plates

Burrata, tomato tartare, anchovies, basil & wild garlic pistou (available v): 11
Hand-dived Orkney scallops, ‘nduja sausage, parsley & wild garlic pistou: 18
Wye Valley asparagus, cured egg yolk, stracciatelle (v): 14
Cuttlefish, black risotto, red chilli, lime, bottarga: 16 / 30
‘Parmigiana’ / Roasted heritage courgette, tomato sauce, mozzarella (v / ve): 12 / 20
Apuglian pork sausage, house mustard, pickled fennel: 13
10g Oscietra caviar, black truffle, spaghetti, butter sauce: 44

Handmade Pasta

Oxcheek ragu, orrechiette, parsley pistou, parmesan: 22
Poveraccia / Tomato, olives & capers, spaghettoni, stracciatelle (v / ve): add pork & veal meatballs 6 or grilled native half lobster 30 18
Vongole / Mussels & clams, spaghetti, garlic, red chilli, bottarga: 24

Sides

Green herb salad, sliced avocado, spenwood (v / ve): 6
Grilled tenderstem broccoli, romesco, shallots (ve): 6
Creamed potato (v) or Fries (ve): add Truffle & spenwood 4 6
Roasted wild mushrooms, wild garlic, tarragon (ve): 6

30 for two-courses & 35 for three-courses

Snacks

Focaccia, garlic oil, sea salt (ve): 5
Atlantic Edge oyster(s), Tabasco & ‘nduja: 4 1pc
Apuglian nocellara olives (ve): 6
Welsh cured meats & pickles: 12
Snail bolognaise, spenwood, sour cream, capers, polenta crisps: 14
Wild mushroom arancini, truffle & spenwood, black garlic (v / ve): 8
Raw & pickled spring vegetables, fava bean hummus & ‘nduja dressing (available ve): 10

Starters

Burrata, tomato tartare, anchovies, basil & wild garlic pistou (available v)
Pork & veal meatball, tomato sauce, parsley pistou, mozzarella, parmesan
‘Parmigiana’ Roasted aubergine, tomato sauce, basil, mozzarella, spenwood (v / ve)

Mains Each roast is accompanied by a Yorkshire pudding, rosemary-roast potatoes, honey-glazed heritage carrots, spicy red cabbage, cavolo nero, cauliflower & fennel cheese & black pepper gravy

Choose between 28-day dry-aged sirloin with romesco & horseradish, crispy pork belly with apple sauce or roast chicken supreme
Roasted whole seabass, frisée, lemon, caper & parsley butter
Grilled cauliflower, romesco, pomegranate, basil & wild garlic pistou (v / ve)

Sides

Green herb salad, sliced avocado, spenwood (v / ve): 6
Creamed potato (v) or Fries (ve): add truffle & spenwood 4 6
Grilled tenderstem broccoli, romesco, spenwood, shallots (v / ve): 6
Roasted wild mushrooms, wild garlic, tarragon (ve): 6

Desserts

Chamomile pannacotta, salted caramel popcorn, dates
Ice cream & sorbet selection, homemade honeycomb (v / ve): add espresso & biscotti (affogato) 3
Italian cheese, date chutney, polenta crackers

25 for two-courses | 30 for three-courses

Snacks

Focaccia, garlic oil, sea salt (ve): 5
Atlantic Edge oyster(s), Tabasco & ‘nduja: 4 1pc
Apuglian nocellara olives (ve): 6
Welsh cured meats & pickles: 12
Snail bolognaise, spenwood, sour cream, capers, polenta crisps: 14
Wild mushroom arancini, truffle & spenwood, black garlic (v / ve): 8
Raw & pickled spring vegetables, fava bean hummus & ‘nduja dressing (available ve): 10

Starters

Burrata, tomato tartare, anchovies, basil & wild garlic pistou (available v)
‘Parmigiana’ / Roasted heritage courgette, tomato sauce, mozzarella (v / ve)
Pork & veal meatballs, tomato sauce, parsley pistou, mozzarella, parmesan

Mains

Mussel & clams, spaghetti, garlic, red chilli, bottarga
Poveraccia / Tomato, olives & capers, spaghettoni, stracciatelle (v / ve): add pork & veal meatballs 6 or grilled native half lobster 30
Grilled cauliflower, romesco, pomegranate, basil & wild garlic pistou (v / ve)

Sides

Green herb salad, sliced avocado, spenwood (v / ve): 6
Creamed potato (v) or Fries (ve): add truffle & spenwood 4 6
Grilled tenderstem broccoli, romesco, shallots (ve): 6
Roasted wild mushrooms, wild garlic, tarragon (ve): 6

Desserts

Chamomile pannacotta, salted caramel popcorn, dates
Ice cream & sorbet selection, homemade honeycomb (v / ve): add espresso & biscotti (affogato) 3
Italian cheese, date chutney, polenta crackers

Our Head Chef

The architect behind the curtain is Head Chef Francesco Germinario, who was bred in Puglia but made in Central London, where he mastered his craft within luxury hotels and high-end restaurants, paving his way to the heights of leading some of our country’s greatest kitchens.