Penarth Marina
029 2000 0064 / www.pier64.co.uk
Since the takeover of Pier 64 by Craig Bellamy in autumn of last year, the retired Welsh footballer has intentionally developed the restaurant to be a wine bar and steakhouse, and true to his word he has created exactly that. At weekends in particular you will find the great, the good and glamorous enjoying an aperitif or two from the well-stocked bar and cocktail list. Given the weight behind this operation and the perfect location – overlooking Penarth Marina in a relatively unblemished area – it already has an advantage over other restaurants around. The huge glass windows and modern layout automatically give Pier 64 a certain air of quality. The food has improved and the menu is regularly updated, with seasonal dishes each week and a fish of the day.
We were seated by the window on a beautiful evening and the view is stunning. It’s easy to forget that we are located right next to the sea, and what a pleasure it is to be near it. Our starters: sea salt and chilli flakes calamari with a sweet chilli and soya sauce dip and soup of the day. Main courses, meanwhile, are honey and mustard pork belly ribs with chunky chips and homemade coleslaw, plus the evening’s fish of the day: sea bass in a curry-infused risotto, with side orders of buttered spinach and beer-battered onion rings. Paired with a crisp bottle of sauvignon blanc, food and service are excellent, as expected. Moreover, the restaurant is known for its steaks, and I can recommend them from previous visits.
It’s clear that a great detail of thought and attention has gone into making Pier 64 a fine dining venue without being exorbitantly priced. One, too, which genuinely gives the customer what they want, not what the owner or franchise thinks they want, which is why you will see Craig regularly at his restaurant. Who wouldn’t want to create a venue that you actually enjoy spending time in? Pier gets very busy, though, so if you are planning to dine soon book ahead, as it’s very busy at weekends.
words ANTONIA LEVAY