Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Sunday, June 17, 2018

Seamus Goes Solo at Rum Bar And Kitchen

Seamus Goes Solo at Rum Bar And Kitchen
A yummy rummy dessert!

Quite a menu at the Rum Bar and Kitchen in Marlboro Street. A few nibbles, a long list of small plates (you may order one or two in bigger sizes), some excellent large plates, and also a few tempting desserts! Took us a while to make up our minds but many of the dishes are shareable - indeed they have some large platters, mainly charcuterie and cheese, to share -  and that makes choosing that bit easier.

No matter what we ordered we were going to omit some very desirable choices such as that €12.00 Cheese Platter (Cashel Blue, Gubbeen Smoked and Tipperary Brie with apricot chutney, candied walnuts, grapes and crackers).

But we wouldn't be disappointed. Far from it. We started with three, from the small plates. One choice was the Spanish Fries (4.50). The fries, served with chopped olives, grated cheese, aioli and pesto, were a delicious delight, quite a change from the usual Patatas Bravas.

The Crispy beef brisket Bon Bons (four for 7.50) enhanced by a red wine jus were full of flavour, the jus superb. And the hoisin sauce with the home-made duck-leg spring rolls was also top notch and added to another very enjoyable small plate (8.50). 

Other small plates available include: smoked Gubbeen and honey roast ham croquettes, English Market Chicken liver paté, and also their own house chicken wings. See the full menu on their Facebook page below.


So, after those excellent small plates, how would the large plates measure up? They hadn’t been open a week when we called but our mains were top notch too.


The Seafood Fricatta (14.50), a fresh seafood selection in a tomato sauce, was well cooked, neatly presented and at the correct temperature (as were all the dishes), no shortage of fish and slightly spicy.

But our favourite of the two was the Classic Meatballs (14.00). The dish was choc-a-bloc with those meatballs and linguini in a spicy Italian herb tomato sauce with shaved parmesan. A simple classic and simply excellent.

Would we have dessert? Yes please, we’d love the Rum Baba. And we did. The sponge cake was soaked in the rum, came with fresh cream and fruit. It vanished very quickly indeed. By the way, all desserts are a fiver. Very reasonable, as are all the food prices here, considering the quality and the friendly service.

The Rum Bar and Kitchen is Seamus Healy’s new city centre bar serving tasty bites with a fantastic drinks selection and, yes, there are some lovely rums there too. And cocktails of course including classics such as Mojito, Long island, Pino Colada, Daiquiri and Margaritas. But, on an invite from Seamus, we were there for the food (mainly!). 

Seamus has quite a few years of experience in the hospitality sector, mainly in local hotels. He has been encouraged by the comments since their “soft” opening on June 8th. This is the ex soccer player’s first solo venture and we wish the former Albert Rovers man all the best!


Rum Bar & Kitchen
32 Marlboro Street
Cork
Tel: (021) 427 4707
Message: @rumbarandkitchen
Twitter: @RUMbarkitchen 


Monday, June 11, 2018

Looking for a sure thing? Mikey Ryan’s has the answer


Looking for a sure thing?
Mikey Ryan’s has the answer.
Crisps.

On the M8 and feeling peckish? Call in to Mikey Ryan’s in Cashel and they’ll sort that out for you. They have a lovely outside area at the back but the glass lined interior restaurant is also bright, not least because of a series of skylights. Lots of horsey pictures around here too and, if you keep your ears open, you might well pick up a tip and cover the cost of your nosh.

Just thought I’d let you know. Because if you are strolling down the main street, you wouldn’t give tuppence (about 2.5 cent) for it. Not that it looks dowdy; far from it, but the exterior does look like a thousand other pubs in Ireland. 
Exterior

Inside is where the magic happens and you’ll see it at work as you pass the kitchen area on the way to your table. We got there for lunch recently and thought we’d start with a few nibbles. The Sweet Potato Crisps with smoked chili salt and the Mixed Olives would fit that bill, we thought. Portions are generous in Tipp. If the quantity was up then so too was the quality. A very enjoyable start!

Our main courses were arriving now. CL went for The Nourish Bowl, one of a few dishes that comes in two sizes. Colours, flavours, and crunch galore in this mixed salad of spiced chickpeas, smashed avocados, herb tofu, pickled beets and sauerkraut. No holding her back after that.
Fish Cakes

I was well pleased too after my Castletownbere crab cakes served with wild rocket and celery heart salad with lemon and dill dressing. Enjoyed the textures and the flavours there and, yes, there was no shortage of crab meat.

Spotted a White Gypsy tap in the bar on the way in. They also serve the local Tipperary whiskey, Bertha’s Revenge gin and Kalak vodka (another local drink). In the garden, you may order your drink, including cocktails, from the Horse Box Bar (it is a horse box). 

Good news too on the wine front as the list at Mikey’s “has been carefully curated with a focus on small estate, mostly organic and biodynamic wines. We are interested in showcasing wines from makers who believe in minimal intervention and take a natural approach to the process of wine producing.” 
Power-pack!

Artisan food producers are also supported here and you’ll see Toons Bridge, Cashel Blue, Galtee Honey, Gubbeen, KIllenure Castle (dexter), The Good Herdsmen, Annie’s Organic Farm and Comfrey Cottage Cashel among those mentioned. 

Reflecting the food philosophy of Chef Liam Kirwin, the menu “is founded on the culinary principles of freshness, seasonality and a focus on quality ingredients prepared with care”. My kind of restaurant and very highly recommended.

* Do check out the toilets, they are high class, as good as you’ll get in a five star hotel. And keep listening for those racing tips!


Mikey Ryan’s
Main Street
Cashel 
Co Tipperary
tel (062) 62007




Monday, April 2, 2018

Excellent Lunch at Celtic Whiskey Bar & Larder


Excellent Lunch at Celtic Whiskey Bar & Larder
Fill your own bottle

Three of us visited the Celtic Whiskey Bar and Larder in Killarney for lunch last week. And not one of us tasted a drop of whiskey! Despite being surrounded by 100s and 100s of bottles from Ireland, Scotland, United States and the rest of the world.

Actually, it can be quite difficult to make a choice on the spot. My advice would be to check out the many whiskies on their website and make a short list. Then you’ll be ready for action.
Not just whiskey

You can use that same website to make a reservation too for your food and even for their whiskey masterclasses. I used it last week and it worked like a dream, as it had on earlier occasions.

Of the three, one was a Killarney resident and had not been here before. I reckon they have a new fan, well impressed with the food. By the way, while browsing the listing, my eyes spotted the Blackwater Distillery's Gin with Barry's Tea.
Blue cheese & pear

I had that in mind for a lunchtime tipple and our server said, yes, they had it and that it was proving very popular. I had missed out on it during the Christmas lunch and was delighted to get a taste, even if I had to share it!

You may eat as much or as little as you like here in this friendly place, anything from soup of the day to a substantial pie. Speaking of which, one of our choices was the very tasty Chicken, Leek and Mushroom pie (11.00).
Chicken, leek & mushroom

I was on the look out for a dish I had througoughly enjoyed on a previous visit: the Lamb Liver, with streaky bacon and slathered in a delicious onion gravy and served with sourdough toast.

This time, with no sign of the lamb, I choose the Roast Barbary Duck Salad (11.00). The duck is warm and very flavoursome and is served with a fresh and crunch salad of Apple, Fennel and Celery and also a mustard vinaigrette. Recommended!
Duck salad

CL was also well pleased with her pick: Pear and Blue Cheese Salad (8.00) which combines these classic ingredients in a slightly innovative and tasty way. The pear is sliced. It comes with pickled walnuts and watercress and those nuts were quite outstanding. Again, the salad, just like mine, was excellent, well prepared.

For details of a previous visit, a little more whiskey involved, click here.  

Celtic Whiskey Bar & Larder
93 New Street, Killarney, Co. Kerry
Tel: 64 663 5700

Take your pick!
The Yew Tree at The Muckross Park Hotel
36 Hours in Killarney, inc Killarney Brewing

Thursday, February 22, 2018

Jacques. Toujours.


Jacques. Toujours.
Scallops

I can never quite understand the rush of press critics to new restaurants. Some of them are hardly open a wet week and are winning awards. No doubt quite a few are well founded and will last the pace. Like twenty years. Thirty years. Maybe like forty years that the renowned reliable Jacques is now approaching. 

We called there last week and, well, it is as good as ever, maybe even better. The food is top class as is the service. Jacques were one of the first to recognise and support local producers and you know quite a few of them, including craft drink beer brewers and gin distillers, and so on. Have to admit we were on the wine though, a delicious pair at that, a cracking Albarino and a gorgeous Muscadet (biodynamique).
Hake

The Barry sisters may be approaching that big anniversary but their menu is innovative, not the least bit old stuff. Sure you can have your steaks and black-puddings and so on but it is the way they vary the dishes, the differing accompaniments, that keep the customers coming back time after time.

For instance, in July, your hake  will come pan fried, with lemon butter, crispy capers, parsley, Ballycotton queens and greens. The other night, a cold one, we enjoyed Fresh Hake, Seaweed, Fennel, Lemon Butter, Crispy Capers, Buttered Cabbage and Beans, Champ (23.90). A superb dish. Variety is the spice of life.
East meets ouest

That was CL’s main dish and speaking of spice, she had Smoked Morrocan Quail,  Spiced Couscous, Apricot, Harissa (11.90) as a starter. Another brilliant combination, bang on up to date with the evolving local cuisine. Don't think you'd have got that here in the early 80s!

And that exciting mix that has come to our plates over the past twenty years or so was very much in evidence in my starter: Asian Miso Seafood Bisque, noodles, vegetables (9.50). An accomplished and warming dish with hints of Asia and the Med, expertly cooked and presented, perfect for the cold.

And that high standard was maintained with my main dish: Fresh West Cork Scallops, Winter Remoulade, Celeriac Puree, Crispy Pancetta, Potato Rosti and a Tomato Relish 26.90. Scallops and Pancetta are a terrific duo but all the other elements played a role too. I took my time with that one and absolutely enjoyed it.

Still room for dessert and this time we broke out and had one each, sharing of course! The Oranges, Mascarpone stuffed Medjool Dates, Almonds, Pomegranate (7.50) were excellent but the winner, on points, was their Tiramisu - The Classic (7.50).

So best of luck to all the new restaurants and cafes that have opened up in the last few months - there are some excellent ones around town - but every now and then it doesn't do any harm to blow the trumpet for the old reliables who have worked their way through recessions and booms and who still come up trumps.

23 Oliver Plunket Street
Cork
021-4277387



Monday, February 19, 2018

Outstanding Gourmet Night. Thanks to Barnabrow Chef Bowes


Outstanding Gourmet Night.
Thanks to Barnabrow Chef Bowes

Blood Orange and Burrata

The Barnabrow Gourmet Evening is becoming a must-have ticket. Head Chef Stuart Bowes, with the aid of sous chef Adrian Kaszynski and team,  put on a top class multi-course meal last Saturday evening, highlight following highlight, and each course well paired by Donie O’Brien of Eno Wines.


Stuart has been at the lovely 30 acre estate for the past six years. “It is a happy working relationship,” says owner Geraldine Kidd as she celebrates 21 years in business here. “One of friendship as well. Stuart is a very patient person with a passion for food and makes so much of his own stuff here. He and Adrian are a well-oiled machine.”

The big restaurant, with its church style windows, was packed for the occasion and, after a reception with Canapés and organic Cava, we were led to our seats and soon began with an amazing dish: Ballyhoura Wild Mushrooms, Ardsallagh Goats Cheese Polenta, Crispy Hens Egg, Pangrattato. Just a big “wow” all round and even better when sipping the Pa Road Pinot Noir from Marlborough. The owners are friends of Donie’s, friends worth keeping as this wine is an excellent rich, ripe and elegant. Fresh and enlivening and with woodland aromas, it certainly did the business with the mushrooms.
Crispy egg and mushrooms

A good standard had been set and would be maintained all through. Indeed, the next course was one of my favourites. The Lobster Agnolotti, White Cabbage, Cognac, was innovative and delightful, the soft texture of the pasta, the crunch of the cabbage, the flavour of the lobsters and the pairing with the Chatelain Sancerre all added up to a sensational experience. 

While Donie might rave about New Zealand Pinot Noir, when it comes to Sauvignon Blanc he cheers for the Loire. “This is Sauvignon Blanc at its best. Sauvignon is now produced all over the world but they never match the Loire.” The Chatelain, with is summer meadow aromas, its citrus fruit and mineral character, is a beauty.
Lobster Agnolotti, white cabbage

Time now for the big red and the Cuvée Raphael, Chateau Parenchere, Bordeaux 2013, was just the job with Roast Squab Pigeon, Smoked Potato, Celeriac Gratin, White Dandelion. This fifty fifty Merlot and Cabernet Sauvignon is “one of the classics” said Donie. Very concentrated, smooth, full-bodied, mellow and rich with autumnal red fruits and excellent with the game dish and its accompaniments. Another well thought out plate and yet another well-executed.
Pigeon

And there was yet another beauty on the way, this the Toonsbridge Burrata, Blood orange, Corinader Seed, Lavosh. The occasion gives Stuart the opportunity to get some “unusual ingredients” and the blood oranges were one example. He didn't have to go to Sicily for the Burrata. That was made in Toonsbridge just 24 hours earlier. The superb Lavosh was made right here in Barnabrow. What a fantastic combination, another of my favourite courses (truth to tell, I liked them all). 

Must say chocolate pairs well with me! And so I was delighted to see Hot Valrhona Chocolate Mousse, Blackberry, Vanilla Ice-cream, Pain d’Epices appear in front of me. The ice-cream was “hidden” under the warm chocolate and the contrast in flavour and texture and temperature was a pleasant ambush! Delighted with dessert.
Valrhona

At this stage too we were enjoying sipping our Chateau Caillou Grand Cru Classé Sauternes 2007. Grand Cru Classé means it is one of the very best, very sweet on its own but, with rich desserts, it displays amazing richness and power yet has acidity enough. Donie filled us in: “They practice low yield, so the fruit is concentrated; it is rich and powerful and the flavour lingers.” Enjoyed that too.

We weren't quite finished yet as the Petit Fours appeared, some chocolate truffles and old fashioned delightful jellies.  A lovely end to an evening of gourmet pleasure.

I was a guest at Geraldine Kidd’s Barnabrow which is a superb location for weddings (the majestic, medieval-style banqueting hall, with its gothic windows, sets a grand, yet relaxed tone), for corporate events, for celebrations of all kinds (birthday parties, christenings, naming ceremonies, and Christmas parties), rooms and holiday cottages too and, don't forget, for Sunday lunch. Check it all out here.

Menu

Cava & Canapés (Pares Balta Cava)

Ballyhoura Wild Mushrooms, Ardsallagh Goats Cheese Polenta, Crispy Hens Egg, Pangrattato
(Pa Road Pinot Noir, New Zealand 2014)

Lobster Agnolotti, White Cabbage, Cognac
(Chatelain Sancerre, Loire 2016)

Roast Squab Pigeon, Smoked Potato, Celeriac Gratin, White Dandelion
(Cuvée Raphael, Chateau Parenchere, Bordeaux 2013)

Toonsbridge Burrata, Blood orange, Corinader Seed, Lavosh

Hot Valrhona Chocolate Mousse, Blackerry, Vanilla ice-cream, Pain d’Epices

Bewley’s Coffee, Barry’s Tea, and Petit Fours.

Dessert wine was Chateau Caillou Sauternes 2007

Head Chef: Stuart Bowes. Sous Chef: Adrian Kaszynski. Wines: Donie O’Brien of Eno Wines.







Thursday, February 15, 2018

Good food. Good Wine. And Two Amigos. Equals A Fun Experience in the Maryborough

Good food. Good Wine. And Two Amigos.

Add Up To A Fun Experience in the Maryborough
Venison

The Maryborough Hotel held their first ever wine dinner this week and it was a resounding sold-out success. Stanley A. Moss, representing the Riojan winery Luis Cañas, set the tone early on, promising to “be fun, not geeky” and fellow presenter John Wilson, the Irish Times wine writer, had no problem in making it a double act. The duo went to successfully impart plenty of information on the various wines without tying us up in technical knots.

Towards the end, John described the experience as “one of the bargains of the century!”, referring to the brilliant wines and the excellent food, and that was the cue for a round of applause for the Maryborough’s outstanding chef Gemma Murphy, with thanks too of course to Luis Cañas from Rioja Alavesa.

We were warmly welcomed at a lovely reception. Cava was on offer, a drink that John Wilson says is getting better and better, “different, distinctive”. The same words could well be attached to the Kalak vodka, produced by Tipperary man Patrick Shelley, “a rare single malt Irish vodka, distilled four times in Skibbereen” and available at the reception in a lovely cocktail.
Cod
Verdejo is one of my favourites white wine grapes and so I was delighted to see the Val de Vid 2016 paired with Scallops, Mandarin salsa and Yuzu Foam. Stanley said this aromatic and flavourful wine comes from Rueda and the production, from old vineyards, is small. It is difficult to obtain in Ireland and only available in restaurants.

John remarked that he thinks of it as the “Spanish Sauvignon blanc, with citrus, green fruits and dry like a New Zealand Sauvignon blanc.” He remarked that there are some cheap Verdejos out there and advised paying “a bit more to get the quality”. Tasty, aromatic and satiny and it got us off to a great start at the table.

We were now on to Cod, compressed cucumber, radish, shimeji, wakame, dashi, matcha green tea. More Verdejo? No, the reds were introduced, a lightly oaked elegant Crianza 2014, fruity on the nose and palate with a lively acidity playing a key role. John Wilson said that Rioja wines come ready to drink because of the ageing and classification system.  The pairing, by the way, was quite a success.
Beef Cheek Ravioli

Third course was Foie Gras, Crispy Chicken skin, Hazelnut and miso caramel and this was matched with the Luis Cañas Reserva 2011. John pointed out the main grape in Rioja is Tempranillo, “the Spanish variety”. Stanley said they do their best to produce good fruit. Sometimes that means cutting back on the yield and less grapes means more expensive wine. “But usually you get what you pay for.”

There was a double step up in class with the Gran Reserva being by-passed as we were treated to the Cañas Reserva La Familia 2011, a good year here in Rioja. With its pleasant and complex nose, round palate with great structure and juicy tannins, it was a super match with the Assiette of Ballinwillin Venison, perhaps the highlight of the meal.

And it paired well too with the next course, Beef Cheek Ravioli, kohlrabi, cured egg yolk and spilt red wine jus, 
Chocolate
This Familia is 85% Tempranillo with only the best of the grapes being selected to “magnify the good side”. It is a superb wine, intense and complex on the nose, “milkier, creamier on the palate”, powerful with chocolate notes (which came in handy as the dessert was Chocolate Pave with Cherry).

At that stage, some more “sweets” appeared as well, as did a Black Twist Cocktail. Black Twist, invented by Conor Coughlan, is a blend of coffee and whiskey and you may read more about it here.  

All good things come to an end but I have the strong impression that the Maryborough will soon have another wine dinner. Watch this space!

* For more info on the wines check on Searsons.com


Food & Wine Event February 13th 2018 Tasting Menu 
Scallops, mandarin salsa, yuzu foam. 
Foie Gras, crispy chicken skin, hazelnut, miso caramel. 
Cod, compressed cucumber, radish, shimeji, wakame, dashi & matcha green tea oil. 
Assiette of Ballinwillin Venison Beef cheek ravioli, kohlrabi, cured egg yolk, spilt red wine jus. 
Beef Cheek Ravioli, kohlrabi, cured egg yolk and spilt red wine jus
Chocolate pave with cherry.

Thursday, January 25, 2018

Dynamic Duo At Dockland Cork

Dynamic Duo At Dockland Cork
Lamb

Dynamic duo Harold Lynch and Beth Haughton are behind the new Dockland Restaurant on the very same site where their popular Club Brasserie stood up to a few short months ago. A hectic two month conversion process (= flat-out hard work!) saw a new, brighter, deli cum restaurant emerge to cater to the new lighter and healthier eating trend that has begun to emerge in recent years.

The welcome is as warm as ever. And don't worry! Lots of small bites but If you want your full dinner here, you’ll be in for a treat. Take your time as you make your way through the delicious starters, the array of main courses and the tempting desserts. 

We had missed out on the experience before Christmas but made it Lapps Quay the other night. And, yes, we were there for the dinner! Settled in and studied the menu, starting with the Bites to Bigger Bites. Something here to suit every pocket and taste, from a Bowl of Marinated Olives (3.00), to Baked Ardsallagh Goats Cheese, red peppers, chilli flakes dip, on toasted Arbutus Bread (5.00) to Baked King Prawns, garlic, chillies, olive oil, Arbutus sourdough (13.00).

My pick was the Ballyhoura Mushrooms crostini, cream, tarragon, parmesan truffle oil (5.00). Just love the texture and flavour of this little marvel. And CL’s starter was another gem: Roasted Aubergine, Toonsbridge Mozzarella, tomato fondue, parmesan and pesto (5.00).
Aubergine

There have a list of Pizzas as well but we concentrated on the Main Plates of which there was quite a choice. Mine was the Grilled Sumac Spiced Lamb steak (with tomato, herb cucumber salad, chargrilled vegetable couscous, spiced yogurt, and toasted almonds). What a lovely dish, a perfect balance of flavours and spice, tender and delicious, all for €18.00. 

CL considered the Fish of the Day but in the end went for the regular Baked Hake (22.00). The hake came with gremolata, parmesan crust, piperade, tomatoes, black olives , cream and basil. Lots going on there but the meticulous cooking of Harold Lynch and crew in the kitchen means every little detail was spot on, as was the case with the lamb, and the whole dish was a flavoursome treat.
Something Sweet was the next heading to be considered. CL picked the Yogurt, poached vanilla mint berries, muesli, honey, pumpkin seeds (6.30). This is a new addition to their morning, brunch, lunch and evening menu and perfectly described as “a little sweet healthiness”, which it certainly was. Mine was a little more indulgent but I enjoyed every little bit of the Rolled Meringue, lime vanilla cream, poached plums and toasted almonds (6.30).
Hake

The lunch menu is even more extensive and at all times you may spend as much or as little as you with. Drop in for a pair of the small bites and a glass of wine. Maybe just a pizza. If you don’t have time to linger, then join the queue at the Deli counter for take-out. By the way, even though there are 90 seats in the restaurant, you are advised to book, particularly at the weekend. 
Plum

Front-of-House is led, as was the case with Brasserie, by Beth. She and her crew make you feel welcome from the opening smile and they are efficient also. The bar is now part of the main restaurant and you may enjoy a favourite drink before you start, a gin and tonic perhaps, maybe a Negroni? Cheers.
“a little sweet healthiness”
Dockland
City Quarter
Lapps Quay
Cork
T: 353 (0)21 427 3987




Sunday, January 21, 2018

Kinsale’s Engaging Lemon Leaf Café. Contender in this week's Burger Fest.

Kinsale’s Engaging Lemon Leaf Café  
Contender in this week's Burger Fest.



If you are in the Kinsale area and looking for great food in a relaxed atmosphere, serving local ingredients and the finest coffees, teas, breakfast, brunch, lunch and baked desserts, then the Lemon Leaf Café on the Main Street, just three minutes from the big central car park, is the place for you.

You’ll get a big welcome from Tracy Keoghan and from her staff. Tracy has owned and operated the Lemon Leaf since 2010. There are two big rooms here although many customers gravitate towards the glass roofed one, so bright and airy. And when the weather improves a bit, there is an outdoor area too. If you are a regular here, you’ll know all about their Loyalty Card.

A new menu is on the cards from Chef Gavin by the end of January but you can be sure that some old favourites will still be there. The Lemon Leaf had a series of Supper Nights in the run up to Christmas and so successful were these that another is planned for February 17th. Like the others, it will be a single theme (not Valentine’s, I’m told). It will be a set menu, cooked up for you by Claire O’Brien, well-known from her market stall.

The Lemon Leaf is an engaging café, always up to taking part in local promotions. For instance, they are one of Ruth Healy’s Cork Character Cafés (@cuisinecork on Twitter) that, during the past year, highlighted some typical Cork foods, such as Milleens Cheese (April) and Cork’s Summer Bounty (July).

And Tracy has also entered the Lemon Leaf into the national Burger Festival and the entry was on the board when we called so that was my choice for lunch! My Viking Beef Burger was topped with bacon, Jalapeños,  Carrigaline Oak Cheese, Baby Gem, Mayo, Avocado, and Tomato, all in a Kaiser Bun served with hand-cut chips. A big one and a very good one. Will surely be a contender!

We had actually started by sharing another dish from the specials board: Flash-fried home-made Falafel on a bed of mixed leaves, pickled cucumber, grated carrot, pomegranate, and poppy seed yogurt. Hummus too. A delicious warming taste of the East on a cold wet day in Kinsale!

CL went for one of regulars on the menu, a regular that most likely to be on the new menu as well. This was the Warm (we were all looking for heat on the day) Spicy Chicken Wrap: Cajun chicken, roasted red peppers, pickled cucumbers, tomatoes & sweet chilli mayo dip, served with organic mixed leaves. Another delicious dish from the Lemon Leaf kitchen, another happy visitor.

And happier again after a shared dessert, a delicious apple crumble, and a large coffee. They do all the coffee styles here and lots of teas too including green and herbal. 

Breakfast is 8.30am to 11.30am and you may have anything from Porridge (power porridge, that is) to scrambled eggs to Eggs Benedict. How about Eggs Royale? Two eggs, Ummera smoked salmon on Focaccia with a zesty Hollandaise sauce.Light bites and pastries too, including Sausage Rolls with black pudding. You’ll be set up nicely for the morning! By the way, Breakfast or lunch, you’ll find many vegetarian, gluten & dairy free options in this lovely bright café in the heart of Kinsale.

Lemon Leaf Café
70 Main Street,
Kinsale, County Cork, 
Ireland, P17 PN28
Tel: +353 (0)21 470 9792
Open Hours:
8:30a-4:30p Monday to Friday
8:30a-6:00p Weekends

Sunday, January 14, 2018

Miyazaki. Special Every Time


Miyazaki. Special Every Time

Buta Yanagawa Don
It was a cold and wet Tuesday and crossing the city at rush-hour wasn't appealing. But there was ample reward at the end, picked from the Specials Board of Miyazaki. And to make it even better, we managed to get two of the famous six high-stools with a view of the rain-drops on the window and the remnants of rush-hour traffic outside.

That specials board keeps changing. Had I been in before Christmas, I might well have had Salmon Zuke Don, maybe Kisu Ten Don (fried whiting). Though I do think I would have started with the Bora Aria with Karashi Susimo (Grey mullet).
Looking out the window
 at remnants of rush-hour

Tuesday's menu though was every bit as inviting. There is always the usual addition, on a separate board (watch out for it!), of Hot Soup Noodle (Soba or Udon) Dishes, all eat-in only. One, for example, is Beef Soba or Udon (thin beef dashi in warm broth with garnish).

My pick from the Specials was the very top one: Buta Yanagawa Don, thinly sliced pork belly with dashi broth, burdock, onion, shimeji mushrooms, simmered with egg and nori (14.50). A large bowl of deliciousness, a superb mix of flavours and textures, the oh so thinly spread egg, the pork, the greens, the little mushrooms and, of course, the broth. Not bothering too much with the view outside as I concentrated on that.

Ebi Curry Udon

And, to my left, CL, who had been reading all about Takashi Miyazaki in the current Food & Wine magazine, was now totally engaged with her Ebi Curry Udon (Udon noodles in Japanese curry,  with prawn tempura, age tofu, ginger and sesame, also 14.50). She loves those plumb noodles and the dish was further enhanced with a little side bowl of pickled ginger while the heat in the curry was perfect for a girl that grew up nearby when this premises bore the name Yangtze River and was indeed a very popular venue for southsiders making their way home.
Afterwards!

We could see a few customers gathering in the small space, some for takeaway, some waiting for a stool. So we moved on, but not before buying a box of the sushi. “Just a simple one,” our friendly server said. I think it may have been the last one also.

So we paid up and walked out into the cool night, the rain had stopped, and took the opportunity to check the location of Bau Boi (another soutside raid in the planning), picked up the car and headed home
.
The sushi immediately attracted the attention of the dog but, determined as he was, he would have to do without on this occasion. It may well have been a basic Miyazaki but it was well ahead of any other we’ve tried locally, outstanding flavour; ginger, wasabi and soya sauce were all included with the six rolls, all for a tenner. 

We took our time with that and a bottle of Lustau Puerto Fino, a Fino sherry aged  on the Atlantic Coast of southern Spain in a town called  El Puerto de Santa Maria, bought in Bradley’s (Cork) and just the job for sushi!

1A Evergreen Street
Cork
(021) 431 2716
Hours: Tue-Sun 1.00pm to 3.30pm; 5.00pm to 9.00pm. Mon - closed.