Slice

#1 restaurant out of 521 restaurants in Swansea on TripAdvisor
#8 out of 2993 restaurants in Southern Wales
That should tell you something about Slice, huh?
In a sea of odd ethnic restaurants (pun intended) designed for students of Swansea University, Slice is an exception dedicated to British Fine Dining.
Located on a tiny, run-​down street in Sketty, Slice sits at a corner in a shape of a cake slice with a large window in their kitchen facing the street so you can watch the Chef and sous chef (just the two of them) making magic. The chef is switched between Adam or Chris, the story is that they take turns manning the front of the restaurant or cooking.
The restaurant was previously owned by chefs Helen Farmer and Philip Leach but it was sold to Adam and Chris in 2014 who are maintaining the great reputation that the previous owners established.
Slice can seat about 18 people at one time in their upper floor dining area and the tip of the slice is a little bar where they make marvellous but pricey cocktails. The menu is small in both selections and prices — £35 for three courses. I believe that for the most part, the ingredients are locally sourced as it is a small establishment with changing menus. Reservation is definitely necessary.
We came for my boyfriend’s birthday over the Easter Weekend and had:
— four cocktails: great
— one port: great selection
— amuse bouche of cauliflower soup in an espresso cup: good!
— starter crayfish raviolo in crayfish bisque: a huge single ravioli stuffed with crayfish stuffs, a bit bland but tasty. The accompanying cooked lettuce was kinda weird
— starter quail egg with coriander spiced barley: Delicious! Never knew you can eat Barley like this! I definitely preferred this over the crayfish pasta
— main goat loin, leg pie and pressed shoulder: Amazing! To be fair, I’ve had goat cooked with less of the earthy taste but the flavouring was done so well that the loin exploded in your mouth. Fantastic pairing with the collard greens. The pie was not to my taste as it was tomato-​based but i loved that it was broiled in a little pan. Great presentation on this
— main pork loin, pork cheek on a bed of creamy cabbage and frothy dressing on the side: Wonderful! the loins were cooked so well and everything paired together amazingly
— dessert selection of british cheese: i’m not a fan of cheese but it was alright
— dessert cheesecake with honeycomb grilled pineapple: No good… the cheesecake was kinda weird — apparently baked and then mushed up and baked again. I was neither impressed with the flavour, texture, nor its presentation. I did enjoy the grilled pineapple.
The total for everything above was £100 — not bad at all!
Overall, I would say that their food is fantastic but their dessert left us wanting. Service is incredible (they did a happy birthday plate for my bf and some brownies cuz he had ordered cheese for dessert).
The ambiance and décor is contemporary while homey. Their bathroom had tea towels freshly laundered for individual hand-​drying, which was a great touch.
I definitely recommend this place to anyone who is looking for fine dining in southern wales!

We visited here on a recommendation and were hugely impressed. This is a REAL place for foodies. It’s upstairs and you can see the kitchen downstairs from outside. It’s definitely intimate with only a small number of tables, and has the best service we have had anywhere (and we’ve been to Michelin star places) from the owner/​head server. The food was all locally sourced and she could tell you everything about all of it, and it was all fabulous. They have a small menu available which I understand changes frequently, so each dish is executed perfectly. I had gravalax followed by fish and my husband had venison and although we were both stuffed after two courses we had to have dessert too poached pear with honeycomb icecream when food is this good you can’t say no! Only downside was that as it is upstairs I can’t see how it could be accessible, which with family with mobility disabilities would prevent us taking them to enjoy it always a bug bear when a place is only a few years old and therefore could have chosen to be accessible to everyone. Otherwise, just wonderful.