Slice
Swansea - Modern British - Restaurant - £££
A stalwart in suburban Swansea
True to its name, Slice is but a wee slither of a restaurant: just 16 covers are dotted around the wedge-shaped (rather spartan) upstairs dining room whose windows watch out over the Swansea suburb of Sketty. The engine room of the operation, meanwhile, is out of sight downstairs. In the kitchen, chef/patrons Chris Harris and Adam Bannister devise imaginative menus that evolve monthly, with both three-course options and expansive tasting offerings delivered up the flight of stairs to waiting guests. To begin, we opted for the fresh notes of a sea trout gravadlax topped with a smoked trout/horseradish mousse and chilled peas. Riffs on particular ingredients recur throughout the menu: tender duck breast and leg, the latter wrapped in hispi cabbage and set alongside a rainbow-hued beetroot terrine, or perhaps a springtime medley of BBQ plaice, Jersey Royals and crispy squid, all brought together by tomato compôte and tomato beurre blanc. Cooking is innovative but never...
True to its name, Slice is but a wee slither of a restaurant: just 16 covers are dotted around the wedge-shaped (rather spartan) upstairs dining room whose windows watch out over the Swansea suburb of Sketty. The engine room of the operation, meanwhile, is out of sight downstairs. In the kitchen, chef/patrons Chris Harris and Adam Bannister devise imaginative menus that evolve monthly, with both three-course options and expansive tasting offerings delivered up the flight of stairs to waiting guests.
To begin, we opted for the fresh notes of a sea trout gravadlax topped with a smoked trout/horseradish mousse and chilled peas. Riffs on particular ingredients recur throughout the menu: tender duck breast and leg, the latter wrapped in hispi cabbage and set alongside a rainbow-hued beetroot terrine, or perhaps a springtime medley of BBQ plaice, Jersey Royals and crispy squid, all brought together by tomato compôte and tomato beurre blanc.
Cooking is innovative but never overwrought, and those with a sweet tooth are particularly well catered for: a serving of lemon meringue pie with fragrant lemon verbena ice cream could be succeeded by a richly satisfying millionaire's shortbread. The tasting menu comes with suggested wine pairings, which tilted towards the Old World on our visit. While the kitchen aims high, the ethos remains refreshingly down-to-earth at this neighbourhood spot, which locals insist they 'are so lucky to have' on their doorstep.
L OConnor
14 March 2025
The food is absolutely stunning, I can't believe it hasn't got a Michelin star! The boys are genius chefs, and Lindsay, in front of the house, is fabulous, so friendly and always remembers what wine you like. I love it here.
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