Elbow Lane rebounding Bite by Bite. A new less formal menu!

Elbow Lane rebounding Bite by Bite.

A new less formal menu!

Bulgogi goat sausage

“As we gear up to open fully, we are hoping to introduce some new diners to a taste of Elbow Lane with this more relaxed format”, says Harrison Sharpe, head chef of Elbow Lane. We sampled that new format, under the heading Bites at Elbow Lane, last Tuesday, and were very impressed indeed by the Bites, their quality and variety.

Indeed, we got through quite a few Bites from this

temporary new menu More informal than its usual offering. The move follows a small fire at the restaurant earlier last month, which caused some external chimney damage and necessitated a temporary closure. 

So, here’s my guide to the Bites. You could start with the Monkfish aguachile, apricot salsa, cucumber, epazote, and tostado. In aguachile, the seafood is placed in a cure, with lime the leading player. And that lime, even with its acidity nicely toned down by the apricot salsa and cucumber, is still quite noticeable, though not so much as to stop the monkfish from shining through. This delicate and delicious dish, quite close to ceviche, was one of our favourites.

Another that got thumbs up from both sides of the table - we shared throughout - was the Macroom Buffalo Burrata, smoked leek, artichoke and hazelnut relish, with toasted sourdough. 

Most of the dishes here, including the sides, are moderately spicy. But don't worry, they use the spices and sauces to enhance the flavours rather than overpower everything else on the plate.

Such was the case with the Deep Fried Pork Belly, with fish sauce caramel, chilli and peanut crunch. Pork here, from the Allshire family in Rosscarbery, benefits from being fed with spent grain from the Elbow Lane in-house brewery. These are excellent beers and as always I absolutely enjoyed my pint of Angel Stout while CL was just as pleased with the Elbow Lager.

The goat sausage was perhaps my favourite of the Bites. The Korean Bulgogi goat sausage came with kimchi succotash, and pickled shimeji mushrooms.

Goat tastes like a lean, slightly gamey meat, often described as a mild cross between lamb and beef, but with a more earthy and slightly sweet taste. The Bulgogi enhanced the robust and meaty sausage as did the extras including those tiny little mushrooms.

Monkfish

We could have had started with Za’atar Marinated Olives or Gunpowder Almonds but skipped the nibbles and moved directly to the Bites. You might like to try some of their sides. We went for the Elbow Lane Chips (again a little spicy) and the meaty smoked king oyster mushrooms and crispy chorizo.

Not just Bites by the way. There is also a short Menu called Plates which are more or less mains. They had four on offer on our visit including Slow Smoked Baby Back Ribs, and also Cod with pistachio and mussel beurre blanc, fennel and smoked San Marzano tomato.

Chocolate Mousse and Killahora Apple Port

Would we have dessert? Oh yes, we would. That Malt Chocolate Mousse, toffee amaranth, fig leaf marshmallow was a beauty. They have a special list of drinks to finish with and, as a former Glounthauneman,  I just couldn’t resist a wee glass of the Killahora Pom'o Apple Port (strong opposition from the in-house Joe’s Amaretto).

Their famous grill is getting a makeover and they expect to be back and fully running quite soon. I wouldn't be surprised to see some of the Bites retained in the future. In the meantime, why not drop in and enjoy a bite or two!

#invite