The 12 Mile Menu at Sage

SAGE’S LOCAL MENU

Midleton’s Sage Restaurant is one of the first in the country to come up with a local menu. It is known as the 12 Mile Menu and is available at lunchtime everyday (closed Mon) from 12-3pm in conjunction with their regular lunch menu.

You may see their August suppliers on the board at the restaurant and also on their newly revamped website.  The nature of this menu means that it changes daily and Kevin Aherne is always on the lookout for new suppliers in the vicinity.

Here are a few examples o f what you might find:

Slow-braised beef with bacon lardons & peas;

Roast shoulder of pork with apples & white turnip;

Buttered cabbage leaves stuffed with ham hock;

Local leaf salad with grilled courgette, roast beetroot & goats cheese.

I had recently tried their evening menu and was delighted with it as you can see from the review.  So I was quite confident as I headed down to East Cork today to try the 12 Mile menu. I wasn't at all disappointed.

I had missed Kevin’s tweeted recommendations but, by pure coincidence, picked them: the Onion and Leek Soup and the Braised Pork Shoulder with apples, white turnip and red cabbage. The creamy soup still retained a delicious onion tang and we each thoroughly enjoyed a substantial bowlful.

I was fully confident that I was on a winner with the pork as it is supplied to Sage by Martin Conroy of  @Woodside_Farm  a regular at Farmers markets, such as Midleton and Mahon (where I often call to see him).

There have been some standout meat dishes coming my way in recent months such as Springfort’s Braised Feather Blade of Beef and more recently Market Lane’s Blasket Lamb. Now I can add Sage’s Braised Pork Shoulder to the list.

It was so well cooked, a pleasure to eat. And that pleasure was enhanced by the tastiest white turnips ever. Not to mention the baked potato, well made apple sauce and perfect gravy. I also enjoyed the different twist to the taste given by the red cabbage though there was a slight disagreement from the other side of the table (a bit too sweet!).

Never thought I’d get so enthusiastic about white turnip but this just underlines the value of local produce. Mainly, it is fresh and then the Sage chefs know what they are doing.  There is that little bit extra to savour in each bite and that is what made the turnip, and everything else on the plate, stand out and give the taste buds a very pleasurable workout indeed.

AT THE MAHON POINT FARMERS MARKET

AT THE MAHON POINT FARMERS MARKET

Great to see newcomers Glenilen Farm (left) at the Mahon Point Farmer’s Market this morning, even if their fantastic cheesecake wasn't on display. Had to settle for their Panacotta at the very reasonable price of 4 euro for two pots!

There were a couple of farmers showing off their vegetables, just out of the ground. This time it was the turn of Ballintubber (below). Their cauliflower just cried out for a home.

Dan Aherne, another East Cork producer was next door. Their fillet steaks were gone – “they go first” – but there was considerable consolation as I helped myself to a couple of T-bones.

Martin Conroy of Woodside contributes to the new 12 mile menu at Midleton’s Sage Restaurant and tells me he is delighted with it. “It was packed last night.” Woodside have quite a range of products from their free range pigs and, among other things, we like his burgers.

Also called to Iain O’Flynn; this time we were concentrating on his soups. He had two new to me so we gave them a go: Courgette and Parmesan and also Pea and Mint.

Also visited Gubbeen, Arbutus Bread, Rose Cottage, Green Saffron and the Old Millbank Smokehouse and more. By then, the bags were full, the arms at full stretch, so off home to plan the next few meals. With this kind of produce, they should be good.

SUPERB SAGE

SUPERB SAGE

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!