The Aniar Experience.
Tastes of the West.
When I was a boy, I would fish for pollock in Belderrig with my Mayo cousins, using eels we had caught earlier in nearby mountain streams as bait. Later, with adult help, the pollock would be cooked over a few sods of turf. Not the handsomest of fish, but a delicious one.
|eel, kohlrabi. The eel is Lough Neagh.|
You are eased into the meal with four small bites, a multiple amuse bouche if you will. Three are pictured (above) and the fourth was a kelp and sea radish dashi. All were “amusing”, each tasty and each interesting.
|bread and butter|
So on we go to the Pollock and the Pine, a few green pine needles included so that you can try the citrus taste for yourself. Another eye-catching palate-pleasing dish is the Oyster and Wrack, the oyster has been slightly charred on top. The sea, oh the sea.
|lamb, baby gem|
You are not stuffed - nor should you be, anywhere - but neither are you in any way hungry. In that regard, it is comparable to the 12 course menu at Ichigo Ichie in Cork. Indeed, I thought I saw a Japanese character on the front of the Aniar menu but when I looked properly I saw that is Ogham, an ancient Irish alphabet, and of course it spells Aniar.
|beetroot (and below)|
King's Head Bistro
Kitchen at Galway City Museum
Getaway to the City of the Tribes. Galway
53 Lower Dominick Street
Tel: 091 535 947