Daniel and Rachel Williams opened The New Curiosity on King Street in a Georgian townhouse with sash windows and a slate roof. Daniel trained as a chef in kitchens across Wales and England before returning home, and he still teaches culinary arts at Coleg Sir Gâr, which is why the restaurant opens for dinner only from Thursday to Saturday, plus Sunday lunch. The menu follows what is landed and picked locally: Gower salt marsh lamb, fresh fish from Pembrokeshire boats, and vegetables from nearby growers. Rachel runs front of house. The decor stays understated rather than fussy, with bare tables and quiet lighting favoured over tablecloths. Children are catered for with high chairs and a fresh daily menu, so the room doubles as a family restaurant at lunch and a considered dinner venue by night.
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