ANNIE’S: Innovation and imagination

ANNIE’S

Innovation and imagination, two of the elements employed at Annie’s restaurant in Sunday’s Well to titillate the taste buds of their many customers. And they do it well. Tried it again on Friday night and came away happy after a meal that lacked neither quality nor quantity, served up with a smile (and chat) from Emma and her team.

Just take a look at the starters on their blackboard, eleven in all. We picked two but could have picked any of the others. Just means we’ll have to go back.

I really enjoyed my Poached Duck Egg salad served with Black pudding and caramelised apple (€8.00) and herself was very happy with the Pan fried smoked mackerel served with caramelised onion, cherry tomato and baby gem (€7.00).

My main course was Moroccan Lamb shank Tagine served with toasted almonds, sesame seeds, parsley, spicy chickpea and organic beetroot (€19.00). This was a big chunk of meat, so well cooked, falling off the bone. The chickpea came in a separate dish.

The other main course was Pan Roast Hake served with courgette, aubergine, peppers, basil oil and pepper coulis (€18.00). Both were spot-on, really delightful well balanced dishes. A side dish of vegetables was of the same high standard, cooked to perfection, neither too hard nor too soft.

There are about ten main dishes on offer and also quite a few desserts. We didn't think we’d manage the third course but couldn’t resist the Chai Crème Brule and Strawberry Tiramisu. The idea for the latter came from an Italian employee of Annie’s who borrowed the recipe from her grandmother. Gorgeous.

Wines are also on the blackboard (though little detail). We enjoyed a good Camparron Tempranillo (5.50) and an excellent Attis Albarino (7.50 per glass).

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