Dillon’s Abú

Dillon’s Abú

Timoleague, long famous for its impressive if ruined abbey, is fast becoming well known now for Dillon’s, the brilliant restaurant with the welcome touch provided so genuinely by Julie and Chef John Finn, the engaging owners.

Parked by the abbey last Saturday and worked up an appetite by walking over towards Courtmacsherry. The appetite reached 100% before we got to Courtmac so we turned back and headed for Dillon’s, just in time to see a parade of veteran cars go by. By the time we left, we were full, the appetite needle comfortably in the resting position.

Began the meal with a chat and then we were presented with some tasty brown bread and a magnificent Wild Garlic hummus, made in-house of course. Just cleaned out the bowl. It was so gorgeous.

While waiting for the soup, Julie brought out a tasting sample of the West Cork Seafood Chowder with Coconut and Coriander. She was obviously proud of this (not to mention hubby John’s part in it) and rightly so. Just brilliant. If you get the chance, go for it.

Was then half-wondering had I made a mistake by ordering the Creamy Asparagus and Leek Soup with Wild Garlic Pesto and that Brown Bread (€4.95). Not a bit of it. Looked good and the taste was top notch.

And now for the main courses. CL chose the West Cork duck, Piccalilli Red Onion Marmalade and Hummus Wrap with local salad and roast potatoes (12.95). Great ingredients and a terrific combination. Really fantastic roast potatoes.

And I had the same potatoes on my dish: Roast Fillet of Hake with Shaved Fennel and Beetroot slaw, Salsa Verde and Wild Garlic Pesto (15.95). Again this produced a pretty photograph. The camera wasn't lying as Dillon’s once again outshone themselves. Everything was perfect and that unusual slaw went down a crunchy treat. Happy out!

But not finished yet! Dessert. Would we? Of course. But we did share the delicious pear, almond and blackberry tart (5.50). A couple of coffees and more chat and soon two happy customers walked out into the West Cork sun with a jar of that Wild Garlic Hummus and a loaf of the brown bread, both to be demolished at supper time! Couldn’t wait.

Great stuff in Timoleague, an essential stop on the Bandon Food Trail