GOOD AND EARLY




EARLY BIRD MAKES GOOD

Are you suspicious of early bird offers in local restaurants? I am. Sometimes, you can get caught, as the offering is nothing more than a mean cut-down version of the regular serving.

There should be something for both parties in a genuine early bird offer. The punter should get some reward for coming out early while the establishment has its peak hour rush somewhat reduced.

After a few less than rewarding experiences, it was with some trepidation that I headed for the Silversprings Moran Hotel recently. But all anxiety vanished as we opened the menu. The early bird charge was €25.00 for a four course meal and that very same offering costs ten euro extra after 7.00pm.

It was great value and, all in all, a fine meal. We began with a duck starter; four or five slices of nicely cooked meat on a tasty salad. A good beginning.

Then on to the main course. I plumped for the Darne of Salmon, filled with a prawn mousse and served with a leek cream sauce. It was an excellent dish, served with some mashed potato and a tasty and not overdone dish of veg. The Advisor picked a Chicken and Mushroom dish, served with Suace Chasseur. It too came with potato and veg and both dishes went down very well indeed.

There were about four choices for each plate and the dessert choice also came from four. Each of us picked the Bailey’s Cheesecake, served with a dash of butterscotch sauce and that also was up to the standard of the rest of the meal.

The Hotel, as you might expect, has quite a long wine list, including some decent house wines. We went outside the house selection and picked a Pallavicini La Valletta Frascati, a zingy tarty yet full tasting wine that was well worth the €22.50 price tag.

Coffee was also included and this was not the mini cupful that so many restaurants serve. Instead we got a pot from which we poured four full cups. It might not have had quite the same class of some of the better restaurants but was very satisfactory at the end of a very satisfactory early bird. Well done to manager Eoin Daly and company.

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