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The Dead Canary Gin Dinner Review in Cardiff

We were recently invited to the first in a series of gin dinners at Deaths and Entrances, the new bar within The Dead Canary and run by the same team.

The new bar opened a few months back and I loved the new flavour driven cocktail menu on the launch weekend.

The gin dinner was in collaboration with Quintessential Brands, whose gins were being paired up against the three courses of food we were being served that evening.

We toasted the night in with a welcome classic of Thom(as) Collins, to get the flavour receptors in full working order. The brand ambassador then give us a bit of history behind a Manchester gin that just so happened to be my very first purchase of gin some 3 years ago. Thomas Dakin, was the gin in question and comes in a not so standard rectangular bottle, with a large red sticker and branding on the front.

It was the bottle that caught my attention and back then there were only a handful of gin’s on the shelf not a whole section dedicated to the juniper laced spirits, if you can call some of them that these days.

The Food

The first course went straight in with the big guns as a paired gin in the form of Berkley Square, the most expensive gin of the evening. The bottle just oozed premium, with it’s lions head and knocker along with thick walled square bottle.

Berkeley Square Gin bottle

The food dish consisted of honey baked feta with lavender and a thyme and rye crisp. What a first course! I love feta and the lick of honey combined with a gentle heat in the oven, gave it a ever so slight caramelisation. It also turned it heavenly smooth in the mouth and contrasted with the crisp and bread. I could have eaten more than my fair share, lets just put it that way.

The kitchen soon served our second plate of food that was paired with the Thomas Dakin gin in a cucumber and dill sour. A mackerel dish with cucumber and horseradish snow, a granita type iced affair with subtle horseradish. One of the ingredients in this centuries old recipe for gin was red coal, which was often taken as a snuff like powder to awaken the senses back in the 18th century.

Mackerel starter at The Dead Canary Gin Dinner

We now call this horseradish, so it was intriguing to find out about how gin progressed outside of London during the time of the first gin craze and also matching the botanicals within the food too. I thought it was a very creative dish and i’d never tried a savoury granita, especially not with horseradish and certainly not as a starter.

The brand ambassador also spoilt us with some of the last remaining chocolates truffles they had made for them from a Manchester chocolatier that has stopped trading at the moment, which made them extra special as they can’t be bought again. Gin and chocolate, what’s not to love especially when the truffles were made to compliment the botanicals in question.

Thomas Dakin gin chocolates

Onto the mains, which consisted of pork tenderloin with carrot, dill and camomile broth, served with a ginger collins using the floral, Bloom gin. The cocktail made a lovely refreshing addition. A Collins, sometimes known as a Tom Collins at a basic level contains gin, lemon juice and soda. This is usually jazzed up with some additional syrups and carbonated liquid to lengthen it.

Pork and ginger collins at The Dead Canary Gin Dinner

Our final course took a flight towards India, to hold up against the spice of the final gin Opihr. The dish consisted of a mango kulfi, pistachio and grated coconut. Paired with a favourite classic of mine, the negroni. Not for the faint hearted and this cocktail does seperate the men from the boys or women from the girls, with it’s use of the bitter orange Italian aperitif Campari.

Mango Kulfi dessert at The Dead Canary Gin Dinner in Cardiff

The classic ratio of 1 part gin, 1 part sweet vermouth and one part campari is sometimes tweaked, to also include barrel aging or infusions of vermouth with the likes of coffee or cacao. This is always served with a twist or slice of orange for a natural sweetness against the bitter Campari.

A negroni is a hard drink to pair up against but the creamy kulfi and the sweet fruit of the mango leant itself to the spicy cocktail. My empty plate and glass bore witness to this.

The Verdict

I really enjoyed the evening and I’ve been to quite a few of The Dead Canary events now over the years from gin blending, afternoon tea-ki.

We were invited to this event this time around but I’ve paid for all the other’s I’ve been to there and there’s been a few. They recently did another gin dinner and I’ve seen whisky dinners too, for those of you who prefer the amber coloured barrel aged liquor.

I’ve seen a few more advertised events on my hit list to sign up to at The Dead Canary like the return of the Afternoon Tea-ki event in collaboration with Pennyroyal, which is back for Cardiff Cocktail Week.This features tiki cocktails and caribbean inspired plates of food to match them.

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The Alchemist Cardiff Restaurant and Bar Review

I went to the launch night of the much anticipated Alchemist a few months back, and i’ve been back since then for a cocktail or three. This time I thought i’d concentrate on what the molecular themed bar has to offer in the kitchen.

We were invited along to try lunch there a few weeks back, so we chose a Saturday afternoon to allow us the chance to tick a few more cocktails off the menu whilst we were there, without having to stumble back to work after.

We happened to sample some bite sized portions of some of the menu items at the launch, but there was far too much alcohol consumed to remember exactly what passed my lips that evening. This time I was back for a full portion and more.

The Food

Having just clocking off on the 3.5 hour Loving Welsh Food Tour 5 minutes ago, I had to dig deep into that special place in order to power through another three courses. For some this may be unreachable, but for me it’s second nature.

I opted for the duck gyoza to start. Llio was going for a salad for mains, so ordered two starters. Asian steamed pork buns with hoisin and a side of halloumi sticks.

The gyoza were soft and silky, filled with a fragrant mix of veg and shredded duck. A sweet, sticky dip added a burst of citrus. The steamed buns were decent in size, soft pillowy mounds, stuffed with soft pork. I drizzled the sweet, hoisin sauce for a tangy bit of moisture.

The halloumi sticks were fried in a layer of crispy, golden breadcrumbs, paired with a pot of mellow chilli mayo.

Not a bad start from all three dishes so far.

For mains I opted for a seared tuna, because I can’t remember the last time I ate fresh tuna. I opted for it pink in the middle and boy did they deliver on that front. Nothing worse than a sorry, dry and grey slab of tuna when it’s fresh.

tuna and rice cake - The Alchemist Cardiff

I’m not normally one to go for something with sweet chilli sauce, as I thought everyone had rode that wave to death a long time ago. I would of preferred something other that sweet chilli, that offered a fiery kick of freshness to add to the beautifully pink tuna but the dish sounded good apart from that. I loved the toasted slab of sticky rice that contrasted between spongy with a crisp outer layer, with ribbons of herbs layered through it.

I’m not sure what state the micro herb salad was in, when it went on the plate but it was a bit miserable by the time it touched our tables. It could of wilted in the heat of the kitchen or surrounding items on the plate, but the plate wouldn’t of missed it if it wasn’t there. The tuna was delicious though and made up for it.

crispy kale side - The Alchemist

I love a bit of crispy kale and often do them in the house to add to asian dishes for a seaweed like crunch so I went for a side of crispy kale with the main. This paired with the tuna really well with little crispy shards of garlic scattered amongst the leafy crisps.

The other half went for a Caesar Salad. More food her there.

caesar salad - The Alchemist Cardiff

After a bit of a breather to sample another drink after the mains, we decided on what sweets to order. I went for a white chocolate and rum mouse with coconut, rum, mango and lime salsa.

This was probably my least favourite dish of the meal. Not that I didn’t like it, it was just a bit boring. I couldn’t taste any rum what so over, but this might of been in part compared to the other desert, which was very potent in the alcohol department. I just thought the dish was a bit bland compared to the other dishes we had.

caesar salad - The Alchemist Cardiff

The other dessert was the cotton candy baked alaska. I’m not a fan of candy floss in cocktails as I think it’s a bit wanky to be honest so i was a bit apprehensive. I do like a baked Alaska mind, so we bit the bullet.

The mini mountain comes out with a mound of candy floss on, which I imediately though “Oh god, here we go” but they heated a little pan of spirit up, which was flambed and drizzled over the dish turning it a molten, sugar inferno. The candy floss didn’t last long and just shriveled into little pebbles of sugar luckily.

I saw the table opposite let her’s burn for a little too long before us and ended up a bit more singed that I would of hoped for so I blew out the flames just as the top of the Alaska started to turn golden in colour.

This was a much better dish that the mouse with it’s crunchy nuggets of warm sugar in a boozy syrup that I spooned with each mouthful of Alaska.

The Drinks

I’ve had a couple of cocktails here by now and tend to stay up towards the last block of boozy numbers that aren’t drenched in sugary syrups. Some of the tweaked classics like the white negroni, which was a lovely change and the old fashioned.

I was a bit disappointed with my last visit as I tried to order three drinks from the more potent, short and strong section but they didn’t have all the ingredients to make them. It was a Thursday, so I let them off. I was a bit peeved when the same thing happened with another couple of drinks this time considering it was a Saturday, you would think they would be fully stocked for t he menu.

cocktail at The Alchemist Cardiff

First up this time was the Penicillin drink, that came in a mini medicine bottle that i decanted over a large spherical ice cube. This was a bit more like some of the drinks I would order in Lab or Pennyroyal in terms of strength and lack of over the top sugary syrups.

My second drink, after not having the ingredients to my first option was a smokey number that came out in a round science lab beaker, on a tripod and was smoked in front of me. Having had my fair share of smoked old fashioned’s in my time, the drink would normally have been smoked in the glass, with a healthy chunk of ice to keep it cool.

smoked cocktail at the alchemist cardiff

This was smoked in the beaker and left on the tripod to sip at my leisure. The problem being the round beaker wasn’t the safest in the tripod and I just about managed to save it spilling several times. The other issue was the drink therefore couldn’t be chilled with ice, and i was left to sip the warm, smoked liquid like a 15 year old working his way through the ethanol in GCSE science.

I don’t care much for what glass the drink is in, well I do it should fit the drink. But I think the drinks tend to be a bit gimmicy here, whilst hindering on quality and taste. If you want to smoke it, fine. Just smoke it in a rocks or old fashioned glass with ice or a coupe as long as it’s been stirred the shit out of with ice. Just don’t give me a warm drink that I’m scared will plunge to the floor every time i put it down.

The Verdict

I was pleased with our starters, which were both flavoursome and decent in size. I really enjoyed the tuna and the rice cake, especially scattered with my side of crispy kale. I would of preferred something a bit less old school than sweet chilli, maybe a soy, gochujang or miso glaze but the rest of the dish was spot on.

Desserts were hit and miss. I enjoyed the boozy baked Alaska but the white chocolate and rum mouse was missing the main ingredient…rum.

I’ve had some decent cocktails here, don’t get me wrong but I don’t think the flavour and quality should be neglected just because you want to add a bit of dry ice for some theatrics or a bunsen burner and shitty round glasses that don’t sit in their tripod.

The staff are all really friendly and I like that they ask you before you even look at the menu if you have any allergies, so they can offer you a customised menu. That way you aren’t left disappointed, when you go through the menu ordering only to be told they contain something you’re intolerant or allergic to.

I’d probably have food here again, and it is a nice looking venue. There’s not much else like it in the centre of town, where you can get a decent cocktail (if they’ve pulled their finger out with the ingredients) and some good food that’s central.

It seems to be really busy in there every time i walk passed and every time i’ve been in there, which is unusual for Cardiff as most places are quiet apart from Saturday. If you are going for lunch on Saturday, I would recommend booking in advance as they turned loads of people away when we were waiting for the to clear our table.

Contact Details

117 St Mary Street
Cardiff
CF10 1DY

Web: thealchemist.uk.com
Tel: 02921 303755