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.

Whilst in 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 Menus

Bar Snacks

Franco’s rosemary focaccia (ve): 4
Tagliere di salumi: British cured meats, capers, olives, roasted tomatoes 12
Bruschetta: Stracciatella, tomatoes, grilled pane casereccio, anchovies 8
Frutti di mare: 3 or 6 Pembrokeshire Atlantic Edge oysters, nduja, Tabasco 11 / 22
Olive bella di spagna (ve): Apuglian olives 6
Fave e cicoria (ve): Fava bean hummus & chicory 6
Fritto misto: Deep-fried fish, Pembrokeshire seaweed, olive & caper mayo 10
Gambero rosso: 6 or 12 red prawns, nduja butter 16 / 30
Bombette di maiale: Huntsham Farm pork shoulder, caciocavallo cheese, parsley pistou, padron peppers 14
Ragu: Slow-cooked feather blade, parsley pistou, millstone cheese crisp 18

Aperitivo

Tagliere di salumi: British cured meats, capers, olives, roasted tomatoes 12
Frutti di mare: 3 or 6 Pembrokeshire Atlantic Edge oysters, nduja, Tabasco 11 / 22
Bruschetta: Stracciatella, tomatoes, grilled pane casereccio, anchovies 8
Olive bella di spagna (ve): Apuglian olives 6

Antipasti

British burrata (v): Heritage beetroot, chard, sea lettuce, pumpkin seeds 12
Fave e cicoria (ve): Fava bean hummus & chicory 6
Polpo alla griglia: Grilled octopus, celeriac, tapenade, chard 15
Fritto misto: Deep-fried fish, Pembrokeshire seaweed, olive & caper mayo 10
Parmigiana (v): Fried aubergine, mozzarella, roasted tomatoes, spenwood 8
Gambero rosso: 6 or 12 red prawns, nduja butter 16 / 30
Monacelle alla pugliese: Snail bolognaise, parsley sponge, Spenwood, grilled pane casereccio 13
Bombette di maiale: Pork shoulder, caciocavallo cheese, parsley pistou, padron peppers, Welsh black truffle 14

Orecchiette

Ragu: Slow-cooked feather blade, parsley pistou, millstone cheese crisp 18
Fagioli e cozze: Cornish mussels, cannellini beans 20

Spaghettoni

Seppie e carciofi: Cuttlefish, crispy artichoke hearts 22
Alla poveraccia (v / ve): Tomato, capers, olives, spenwood 16

Secondi

Zuppa di pesce alla gallipolina: Cuttlefish, mussel & langoustine stew, sea herbs, croutons 30 / 50
Ciambotta di verdure (ve): Heritage carrot, turnip, celeriac, hen of the wood, Welsh black truffle 24
Costata di manzo alla griglia: 1kg 35-day dry-aged beef rib, roscoff onion, black pepper sauce 90
Colombaccio alla cacciatora: Wood pigeon breast & leg, squash, burnt leek, shaved cacao 26

Contorni

Green herb salad (v / ve): 5
Roast potatoes, rosemary (v / ve): 5
Hispi & red pepper pesto (v / ve): 5
Leek, aubergine, capers (v / ve): 5

Dessert

Panna cotta del levante: Camomile, passionfruit, dates 9
Tette delle monache (v): Light sponge, diplomat cream, rosehip, blackberry 9
Caffe leccese: Coffee, salted caramel, dark chocolate & almond cremeux 9
Mela cotogna arrostita (ve): Roasted quince, orange sorbet, mulled Primitivo 9
Formaggio: Italian cheeses, Figs, truffle honey, oat crackers 12

Dessert Wine 100ml Serving

2018 Unfiltered Late Bottled Vintage Port, Sandeman: Douro, Portugal 8
NV Rutherglen Muscat, Chambers Rosewood: Victoria, Australia 10
2018 Sauternes, Château Laville: Bordeaux, France 13
2017 Tokaji Aszú 6 Puttonyos: Dobogó, Hungary 18
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

25 for two-courses | 30 for three-courses

Aperitivo

Tagliere di salumi: British cured meats, capers, olives, roasted tomatoes 12
Frutti di mare: 3 or 6 Pembrokeshire Atlantic Edge oysters, nduja, Tabasco 11 / 22
Apuglian olives (ve): 6
Franco’s focaccia (ve): 4

Starters

Parmigiana (v): Fried aubergine, mozzarella, roasted tomatoes, spenwood
Bruschetta: Stracciatella, tomatoes, grilled pane casereccio, anchovies
Fave e cicoria (ve): Fava bean hummus & chicory

Mains

Fritto misto: Deep-fried fish, Pembrokeshire seaweed, olive & caper mayo
Ragu orecchiette: Slow-cooked feather blade, millstone crisp
Ciambotta di verdure (ve): Heritage carrot, turnip, celeriac, hen of the wood, Welsh black truffle

Contorni

Green herb salad (v / ve): 5
Hispi cabbage & red pepper pesto (v / ve): 5
Roast potatoes, rosemary, garlic (v / ve): 5
Burnt leek, aubergine, capers (v / ve): 5

Dolce

Mela cotogna arrostita (ve): Roasted quince, orange sorbet, mulled Primitivo
Affogato (v): Espresso, milk ice cream, biscotti
Formaggio, figs, truffle honey, oat crackers

65 for five-courses

Antipasti

Fave e cicoria (ve): Fava bean hummus & chicory
Fritto misto: Deep-fried fish, Pembrokeshire seaweed, olive & caper mayo
Parmigiana (v): Fried aubergine, mozzarella, roasted tomatoes, spenwood

Primo Piatto

Spaghettoni alla poveraccia (v / ve): Tomato, capers & Apuglian olives, spenwood

Secondi

Served with roast potatoes, rosemary, garlic (v / ve) & Hispi cabbage & red pepper pesto (v / ve)
Zuppa di pesce alla gallipolina: Cuttlefish, mussel & langoustine stew, sea herbs, croutons
Ciambotta di verdure (ve): Heritage carrot, turnip, celeriac, hen of the wood, Welsh black truffle
Costata di manzo alla griglia: 950g 28-day dry-aged porterhouse (to share between two), supplement torched rosemary, grilled roscoff onion 30pp supplement

Dolce

Mela cotogna arrostita (ve): Roasted quince, persimmon sorbet, mulled Primitivo
Tette delle monache (v): Sponge, diplomat cream, rosehip, blackberry
Caffe leccese: Coffee, caramel, dark chocolate & almond cremeux

Formaggio

Italian cheese selection: Figs, truffle honey, oat crackers

40 for two-courses | 45 for three-courses

Aperitivo

Trealy Farm selection: Prosciutto, pork collar & black pepper salami with capers, olives & sundried tomatoes 12
Frutti di mare: 6 Pembrokeshire Atlantic Edge oysters 11 / 22
Apuglian olives: 6
Franco’s focaccia: 4

Starters

Parmigiana (v): Fried aubergine, mozzarella, roasted tomatoes, spenwood
Fave e cicoria (ve): Fava bean hummus & chicory
Fritto misto: Deep-fried fish, Pembrokeshire seaweed, olive & caper mayo

Mains

Colombaccio alla cacciatora: Wood pigeon breast & leg, squash, burnt leek, shaved cacao
Orecchiette fagioli e cozze: Cornish mussels, cannellini beans
Ciambotta di verdure (ve): Heritage carrot, turnip, celeriac, hen of the wood, Welsh black truffle

Contorni

Green herb salad (v / ve): 4
Hispi cabbage & red pepper pesto (v / ve): 5
Roast potatoes, rosemary, garlic (v / ve): 5
Burnt leek, aubergine, capers (v / ve): 5

Dolce

Mela cotogna arrostita (ve): Persimmon sorbet, Mulled wine
Bavarese al caffe leccese (v): Nougatine daquoise & almond cremeux rocher
Formaggio, figs, truffle honey, 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.