Happy on The Hill. Badass Brunch at O’Mahony’s
Brunch in O’Mahony’s of Watergrasshill is that bit different. Certainly you may have your eggs and bacon and maple syrup and they do a French Toast. But the dishes here, based on local and seasonal, have their own outstanding character as we soon found out.
I suppose what really stands out when you scan the menu is the amount of local producers that are mentioned. That French toast is on Arbutus Bread and the bacon is from Fitzgerald's.
Then, there’s Ardsallagh goats cheese, Adam’s eggs, Skeaghanore duck, Knockalara cheese, Glenbrook Farm pork, Goatsbridge trout caviar and also the marvellous Yum Gelato. On the drinks side (including cocktails) you’ll find Blackwater Distillery, Valentia Island Vermouth, Stonewell, 9 White Deer, Killahora and Blacks of Kinsale among others.
|Rosti with duck, bacon and eggs|
Our small group were soon sorted and the order went in. I was tempted by one of the specials: Rossmore Oysters, Spinach and Shallot and Vermouth Sauce but in the end went for the House Potato Rosti, Poached Adams Eggs hollandaise, Skeaghanore confit duck leg, and Fitzgerald’s streaky bacon.
Quite a precarious stack but a lovely meal, everything cooked to perfection, full of gorgeous flavours and with a lovely crunchy texture in the rosti and bacon, soft in the eggs and the shredded duck was the usual high quality you expect from its West Cork producers. Another of our party also enjoyed this one.
|Turbot and scallop special|
CL meantime (who had her eye on the rosti initially), settled for the the other special: Turbot, scallops on toast with Langoustine sauce. “Settled for” is probably the wrong phrase as this drew envious glances as it was served and lived up to its promise. Another top notch dish from O’Mahony’s kitchen. Our fourth member enjoyed his Fitzgerald’s striploin steak, Adam eggs, chips and hollandaise, so a very happy quartet indeed.
And the finish was also superb, harmonious even as all four of us picked the Spiced crème brûlée tart, strawberry and cream Yum Gelato. That particular Gelato is perhaps my favourite of the extensive flavours from Yum Gelato and that tart was indeed well spiced (I think there was a decent drop of rum in there). Full marks too by the way for the coffees.
|Steak, eggs, chips|
They do evening meals there on Thursday, Friday and Saturday evenings from 5.30 and I got a copy of that menu. Much more extensive than lunch or brunch and every bit as tempting.
Victor, who does front of house with Máire, told us that Chef Phelan is very strong on Italian and his Knockalara agnolotti, with Raw Lough Honey and Hazelnuts, has been known to stop the conversation when delivered to the table. So there’s a tip for you!
Lunch is served between noon and 3.00pm Thursday to Saturday. The brunch window on Sunday is 10.30 to 2.30. Bookings at 086 8316879 or email@example.com.