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Tuesday, August 2, 2011
Ham and cabbage. Irish. Old Irish even. But cooked with a modern touch by the chefs at Midleton’s Sage it is turned into something special. And I enjoyed it there last week, enjoyed every bit of the meal.
A Ham Hock and Green Cabbage terrine with pickle was my very tasty starter. Something different and the terrine was enhanced by the pickle (courgette and gherkin). A very different dish but on a par with the brilliant Corn Beef and Cabbage starter I enjoyed recently at Blairs Inn. Goes to show what can be done with the most humble of ingredients in the hands of chefs who know and care.
The main course was also brilliant: Roast Chicken supreme with Asparagus, Courgette and Chorizo fritters, buttered mash and a white wine cream. The chicken was top class, tender and juicy and the Asparagus was cooked to a T. The buttered mash was one of the best I’ve come across. The fritters were different and tasty and the cream topped it off.
I could have stopped there and this menu would have cost me €20! Dessert, Warm Double Chocolate Orange Tart, brought it up to €25.00. It is an Early Bird but there is a fairly liberal interpretation of early.
Wine was a lively refreshing white from Bordeaux: Chateau Haut Rian 2010, Semillon and Sauvignon Blanc blend, at €12.00 for a half bottle.
Sage is just a few yards off the Main Street in Midleton and is a lovely room. The chairs are comfortable and you have space enough on the tables. Service is friendly and attentive. Food is good and so too is the value.
They have recently introduced a 12 mile menu where all the food is local but that menu is only available at lunch-time. Could be well worth a call!