New city centre restaurant introduced its delicious watermelon plant-based steak to the capital, hoping to be a hit with Welsh vegans
The new steakhouse restaurant situated on High Street has taken a different approach to its menu by including a vegan steak for diners.
The first of its kind in Cardiff, the vegan steak named ‘the impossible steak’, wasn’t so impossible for chef owner Sam Elliot to create.
Pasture opened its doors in October 5, following a successful first restaurant in Bristol. Throughout the restaurant, low hanging lights create a luxurious ambiance. The industrial style brings out the natural beams of the building complementing the open-plan kitchen design. A raw meat fridge is also visible for diners to see, but is the open display a step too far for non-meat eaters?
Changing the future of vegan food
Catering to all, Pasture has seen flocks of hungry Welsh vegans, eager to muzzle their way into the ‘impossible’ steak.
Adam Marsden, Pasture’s general manager said the Cardiff branch had been more popular with vegans dining in the restaurant and ordering the vegan steak than its sister restaurant in Bristol.
Enabling vegetarians and vegans to dine and order the equivalent of a meat-based steak is of “high importance” to Pasture, said Adam.
Nurtured over a three-day process, the vegan steak’s main ingredient is a kilo of watermelon, equivalent to half a watermelon! The watermelon is marinated for three days to absorb the seasoning, before wood-smoked and further roasted in a convection oven for two to three hours. This process removes the remaining moisture from the watermelon, leaving the watermelon with a soft, steak like texture. It is a dedicated, lengthy process explained the chef.
Priced at £14.95, the steak is served alongside chimichurri, baby leaf salad and fries. Pasture’s bartender, Dan Howes, recommends a glass of Rioja Conde Valdemar, to complement the subtle sweetness of the steak.
We wanted vegetarians and vegans to feel equal and included, so we thought, ‘what can we change to move forward with vegan food? The ‘Impossible burger’ has already been done before!?’”
Adam Marsden, general manager of Pasture
Review After tasting the watermelon steak, each bite left me curious for more. Its soft and tender texture, I believe added to the steak's sweet and smoky flavour.