Weekly Curry Special
To add a bit of spice to our seasonal specials we’ve decided to introduce a weekly curry special to our menu. We’re now entering the “hungry gap”, when British produce is in its shortest supply, so...
View ArticleUrban Oasis
It’s quite unusual to find such a large and well groomed garden in the city which means you must make the most of this wonderful facility. It’s the perfect place to work, if you need a change of...
View ArticleNational Vegetarian Week
It’s National Vegetarian Week and to celebrate the occasion we will be offering recipes, suggesting good cook books and creating delicious seasonal specials for you try. We are proud to serve 100%...
View ArticleFor those of you with a sweet tooth
When Milgi had a pop-up stall at Riverside and Roath Markets we were fuelled by the wonderful espressos of the Caffeine Kid, purveyor of the finest coffee known to man. He also slipped me a kilo of...
View ArticleDandlelion Tempura
Something special for tonight at Milgi… Dandelion tempura with wasabl mayonaise and carrot & miso puree. Dandelions picked outside my house this morning – fresh and local and it’ll definitely...
View ArticleFish and Chips! Battered Brains!
Its Friday night: time for Fish & Chips! ….oh hang on, we’re a vegetarian restaurant. Ok, time for battered Brains Haloumi & Chips….no, that’s no good – Brains Beer isn’t vegetarian. Ok, it’s...
View Articlesamphire season
We’ve just had a delivery of samphire fresh from the Dyfi estuary. There’s two kinds: marsh and rock samphire, and we’re going to be cooking them up with new potatoes to be served along side beer...
View ArticleTumeric root and other delighful things we thought you may like
The Turmeric Root. As one of the most powerful healing foods on the planet we are super excited to be offering this to you as part of our seasonal curry this weekend. When eaten raw not only will you...
View ArticleTest Cooking For The New Menu
Here’s the first glimpse of our new Chickpea & Sesame Burger, due to make it’s full public debut next week. It’s always a strange time saying goodbye to the old classics that we’ve been cooking day...
View ArticleNew menus go live!
Although August is one of our quieter months it’s been pretty hectic here at Milgi in preparation for the arrival of our new menus. We’ve been trying, tasting and re-arranging our well oiled ship and...
View ArticleDay Time at Milgi
Milgi covers most things in life from cocktails to cake and everything in between and, we are proud of this. We guarantee that we can accommodate pretty much any mood you’re feeling and this is a real...
View ArticleWalnut Sourdough
Fresh from the Milgi oven. We’ve been supplied with wonderful bread from Riverside Sourdough (formerly Hungry Planet) for a few years now, and we’ll still keep on using them for our main supplies of...
View ArticleThank you everyone that voted!
We are delighted with out three times runner up in this year's Observer Food Monthly Awards in categories: Best Sunday Lunch “Inspired vegetarian menu to tempt the most committed beef lover.” Best...
View ArticleFestive Season
Working seasonally is something that we do everyday at Milgi. We are always changing and adapting with each season and Winter will be no exception. We like to call it our Festive Season but a modest...
View ArticleFeeling good this new year
Most of us set ourselves healthy eating challenges once the festive period over and Milgi is no different. You can always find healthy choices on our menu but our seasonal specials offer you that extra...
View ArticleJenny’s Bartender Special
Jenny is from Finland and she is this months bartender. On her recent visit back to her home town was re-inspired by a shooter that is very popular in her native country and decided, on her feet, to...
View ArticleVegan Sunday Lunch
Vegan food seems to be more and more in demand these days and we strive to make our menu as accessible as possible for every one. Our biggest short falling in this respect is our Sunday lunch special –...
View ArticleValentine’s Day
We always feel the love light here at Milgi. Actually, LO VE is our middle name. We love scooping, smearing and spreading it wherever we can and this Valentine’s Day will be no exception. Whether you...
View ArticleMother’s Day
Ricotta, Pea & Basil Bake with grilled little gem lettuce and olive toast 5.50 . . . . Nut Roast with rosemary roast potatoes, maple roast parsnips, Jerusalem artichoke & vanilla purée ,...
View ArticleEaster Sunday Lunch
We thought with it being Easter we should do something slightly different for Sunday lunch. We’re still in the so called Hungry Gap when winter reserves are running out and the bulk of the spring and...
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