
Contemporary Authentic Italian
Book A TableMake 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.
Book NowDiscover Our Sample Menus
To Share
- Focaccia, garlic oil, sea salt (ve)
- 4
- 3 or 6 Atlantic Edge oysters, Tabasco & ‘nduja
- 12/22
- Apuglian Nocellara olives (ve)
- 6
- Welsh cured meats & pickles
- 10
- Snail bolognaise, spenwood, sour cream, capers, polenta crisps
- 14
Starters
- Burrata, heritage beetroot, chard, sea lettuce, pumpkin seeds (v)
- 11
- 4 or 8 giant king prawns, ‘nduja & garlic butter
- 15/28
- Bruchetta, straciatelle, anchovies, basil (available v / ve)
- 10
- Mussel, clam & octopus soup, sea herbs, sourdough croutons
- 18
- Wild mushroom risotto, walnuts, spenwood, black truffle (v / ve)
- 14/28
- Pork & veal meatball, tomato sauce, parsley pistou, mozzarella
- 12
- Tuna tartare, salmon roe, avocado, polenta crisps
- 15
Handmade Pasta
- Oxcheek ragu, orrechiette, parsley pistou, parmesan
- 22
- Tomato, olive & capers, spaghettoni, spenwood, breadcrumbs (v / ve)
- add pork & veal meatballs 6 18
- Mussel & 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
- 38/85
- Grilled octopus, ‘nduja sausage, pancetta & fennel cassoulet
- 34
- Chicken milanese, parmesan, fried capers, anchovies, green herb salad
- 26
- Roasted aubergine, tomato sauce, basil, mozzarella, spenwood (v / ve)
- 20
- Venison loin & shoulder, creamed polenta, cavolo nero, winter squash
- 32
Sides
- Endive salad, pear, cashel blue, candied walnuts (v / ve)
- 6
- Grilled purple-sprouting broccoli, romesco (v / ve)
- 6
- Creamed potato (v) or Fries (ve)
- add Truffle & spenwood 4 5
- Honey-glazed heritage carrots, cumin, pumpkin seeds (v / ve)
- 6
Dessert
- Chamomile pannacotta, passionfruit, dates
- 9
- Amalfi lemon tart, clotted cream (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
- Formaggio
- Italian cheeses, Figs, truffle honey, oat crackers 12
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
30 for two-courses & 35 for three-courses
Snacks
- Focaccia, garlic oil, sea salt (ve)
- 4
- 3 or 6 Atlantic Edge oysters, shallots, Tabasco & ‘nduja
- 11/22
- Apuglian nocellara olives (ve)
- 5
- Welsh cured meats & pickles
- 10
- Snail bolognaise, spenwood, sour cream, capers, polenta crisps
- 14
Starters
- Burrata, heritage beetroot, chard, sea lettuce, pumpkin seeds (v)
- Bruschetta, stracciatella, anchovies, basil (available v / ve)
- Pork & veal meatball, tomato sauce, parsley pistou, mozzarella, parmesan
Mains Each roast is accompanied by a Yorkshire pudding, roast potatoes & rosemary, honey-glazed heritage carrots, spicy red cabbage, cavolo nero, & black pepper gravy
- Choose between 28-day dry-aged sirloin with sharp romesco, crispy pork belly with apple sauce or roast chicken supreme
- Mussel & clams, spaghetti, garlic, bottarga
- Roasted aubergine, tomato sauce, basil, mozzarella, spenwood (v / ve)
Sides
- Endive salad, pear, cashel blue, walnuts (v / ve)
- 5
- Creamed potato (v) or Fries (ve)
- add Truffle & spenwood 4 5
- Grilled purple-sprouting broccoli, romesco (v / ve)
- 5
- Honey-glazed heritage carrots, cumin, pumpkin seeds (v / ve)
- 6
Desserts
- Amalfi lemon tart, clotted cream (v)
- 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
To Share
- Focaccia, garlic oil, sea salt (ve)
- 4
- 3 or 6 Atlantic Edge oysters, Tabasco & 'nduja
- 11 / 21
- Apuglian nocellara olives (ve)
- 5
- Welsh cured meats & pickles
- 4
- Snail bolognaise, spenwood, sour cream, capers, polenta crisps
- 14
Starters
- Burrata, heritage beetroot, chard, sea lettuce, pumpkin seeds (v)
- Bruchetta, straciatelle, anchovies (available v / ve)
- Pork & veal meatball, tomato sauce, parsley pistou, parmesan
Mains
- Mussel & clams, spaghetti, garlic, bottarga
- Roasted aubergine, tomato sauce, basil, mozzarella, spenwood (v / ve)
- Wild mushroom risotto, walnuts, spenwood, crispy sage (v / ve)
- add Black truffle 6
Sides
- Endive salad, pear, cashel blue, candied walnuts (v / ve)
- 5
- Creamed potato (v) or Fries (ve)
- add Truffle & spenwood 4 5
- Grilled purple-sprouting broccoli, romesco (v / ve)
- 5
- Honey-glazed heritage carrots, cumin, pumpkin seeds (v / ve)
- 6
Desserts
- Amalfi lemon tart, clotted cream (v)
- Ice cream & sorbet selection, homemade honeycomb (v / ve)
- add espresso & biscotti (affogato) 3
- Italian cheese, date chutney, polenta crackers
50 per person
Antipasti
- Snail bolognaise, spenwood, sour cream, capers, polenta crisps
- 14
Mare
- Tuna tartare, salmon roe, avocado, polenta crisps
Terra
- Tomato, olives & capers, spaghettoni, spenwood, breadcrumbs (v / ve)
Main
- Venison shoulder, winter squash
Pt 2
- Venison loin, creamed polenta, cavolo nero
Dessert
- Chamomile pannacotta, passionfruit, dates, raspberries
Cheese
- Italian selection, date chutney, truffle honey, polenta crackers
- 12
70 per person
Snack
- Snail bolognaise, spenwood, sour cream, capers, polenta crisps
- 14
Mare
- Tuna tartare, salmon roe, avocado, polenta crisps
Terra
- Tomato, olives & capers, spaghettoni, spenwood, breadcrumbs (v / ve)
Pasta
- Mussel & clams, spaghetti, garlic, red chilli, bottarga
Secondi
- Grilled octopus, ‘nduja sausage, pancetta & fennel cassoulet
Dolce
- Chamomile pannacotta, passionfruit, dates
Formaggio
- Italian cheese, date chutney, truffle honey, polenta crackers
Starters
- Bruchetta, straciatelle, basil (available v / ve)
- 6
- Tomato soup & grilled sourdough (ve)
- 5
Mains
- Tomato sauce, spaghettoni, spenwood, breadcrumbs (v / ve)
- 10
- Chicken strippers, fries, garden peas, tomato ketchup
- 8
- Fish goujons, fries, garden peas, tomato ketchup
- 8
Desserts
- Ice cream & sorbet selection (v / ve)
- 5
- Chocolate cake & ice cream (v)
- 5
To Share
- Focaccia, garlic oil, sea salt (ve)
- 4
- 3 or 6 Atlantic Edge oysters, Tabasco & ‘nduja
- 11 / 21
- Apuglian Nocellara olives (ve)
- 5
- Welsh cured meats & pickles
- 10
- Snail bolognaise, spenwood, sour cream, capers, polenta crisps
- 14
Starters
- Burrata, heritage beetroot, chard, sea lettuce, pumpkin seeds (v)
- 11
- 4 or 8 giant king prawns, ‘nduja & garlic butter
- 15/28
- Bruchetta, straciatelle, anchovies, basil (available v / ve)
- 10
- Mussel, clam & octopus soup, sea herbs, sourdough croutons
- 18
- Wild mushroom risotto, walnuts, spenwood, black truffle (v / ve)
- 13/26
- Pork & veal meatball, tomato sauce, parsley pistou, mozzarella
- 12
- Tuna tartare, salmon roe, avocado, polenta crisps
- 14
Handmade Pasta
- Oxcheek ragu, orrechiette, parsley pistou, parmesan
- 22
- Tomato, olive & capers, spaghettoni, spenwood, breadcrumbs (v / ve)
- add pork & veal meatballs 6 18
- Mussel & clams, spaghetti, garlic, red chilli, bottarga
- 24
Sides
- Endive salad, pear, cashel blue, candied walnuts (v / ve)
- 5
- Grilled purple-sprouting broccoli, romesco (v / ve)
- 5
- Creamed potato (v) or Fries (ve)
- add Truffle & spenwood 4 5
- Honey-glazed heritage carrots, cumin, pumpkin seeds (v / ve)
- 6
5-courses 60 | Wine pairing 40 | Begin with a glass of Champagne
Snack
- Bruschetta, stracciatella, anchovies, basil (available v / ve)
- 10
Starter
- Tuna tartare, salmon roe, avocado, polenta crisps
Middle
- Mussel, clam & octopus soup, sea herbs, sourdough croutons
Pasta
- Tomato, olive & capers, spaghettoni, spenwood, breadcrumbs (v / ve)
Main
- Venison loin & shoulder, creamed polenta, winter squash, cavolo nero
Dessert
- Chamomile pannacotta, passionfruit, dates
Cheese
- Italian selection, date chutney, truffle honey, polenta crackers
- 12
Corkage fee for £45 per bottle or £90 per magnum

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.
Local Ingredients, Timeless Recipes

Give The Gift Of Terra Mare
Treat a friend or loved one to a #SenseofTerraMare.
Gift vouchers start from £25 and can be purchased either over the phone, at the venue or by emailing info@terramare-amh.com.