Showing posts with label Ballyhoura Mushrooms. Show all posts
Showing posts with label Ballyhoura Mushrooms. Show all posts

Tuesday, May 3, 2022

Barnabrow House: Splendid Sunday Lunch

Barnabrow House 

Splendid Sunday Lunch

I was glad to hear that Sunday Lunch had resumed in Barnabrow and great too to find out recently (24.04.22) that the standard is as high as ever. It is all quite the occasion, the well coordinated confluence of excellent staff, top notch produce and a skilful kitchen, all combining to serve up a leisurely lunch of three courses plus tea or coffee (with petit fours).

Barnabrow means "Top of the Fairy Fort” and reigned over by the Fairy of Cloyne. Now, thanks to the magic, not to mention the hard work, of owner Geraldine Kidd who has been restoring and developing the ancient house and its surrounding acres over the past 26 years, Barnabrow stands strong and ready to serve again following the Covid 19 onslaught.

After working in London, Geraldine came to visit Ballymaloe (next door to Barnabrow), saw the melons growing in the greenhouse, "an epiphany moment",  and signed up for a three months course. 

She added to her cooking experience with a stint in the Arbutus and also worked with Denis Cotter of Café Paradiso and also in Midleton’s Farmgate. She bought Barnabrow in the mid 90s. It has proved very popular as a wedding venue.

Sunday lunch is not the only sign that the big house is finding its place in the East Cork food diary again. Back in September, Geraldine welcomed a group to the opening of her Tea Rooms in the main house. Here, customers now enjoy Afternoon Tea and there’s also the option of a light lunch. Check out the details here. 

The Sunday Lunch venue is in the main restaurant. This church-like building stands alone and is also used for the wedding receptions for which the house is quite well-known. 

After a warm welcome, we started to study the menu as we nibbled on some of their lovely breads. I got off to a terrific start with my Oak Smoked Salmon with roast beetroot, wasabi cream and a poppy seed Dorito. A really superb opener, the salmon excellent, even the beetroot, from their own garden, was magnificent.

CL meanwhile was happily engaged with her Clonakilty Black Pudding Salad with green apple, Feta, crispy potatoes and spiced tomato dressing. Quite a lot going on there but all in delicious harmony. Also available were Ardsallagh Goats Cheese (with confit red onion and Kalamata Olive tapenade, hazelnuts) and a Tomato and Roast Red Pepper Soup with Toasted Almonds. 

As you see, local producers are well supported and that continued into the mains. Mine was magnificent: Roast Striploin of O’Connell’s Beef, truffle potato, ragout of Ballyhoura Mushrooms and shallots, and a red wine jus. The beef was perfect, tender and so well cooked, and enhanced no end by a notable jus. A compelling combination.

Pan roast supreme of chicken was CL’s choice and that came with Chive mash, Cannellini Beans, Chorizo cassoulet and Port reduction. Quite a chicken dish, well executed and, like mine, accompanied by a packed dish of roasties and root vegetables (all nicely cooked, not too soft, not too hard). There was also a fish option and a veggie option of a Wild Mushroom Ragout.

The finalé wasn’t half bad. We enjoyed a Lemon Tart with Raspberry Coulis and also Chocolate Marquise, spiced oranges and crystallised nuts before finishing off with Bewley's coffee (Barry’s tea was also an option) and Petit Fours.

Kids are often at Sunday lunches and here they may have half portions of the adult dishes plus a few other options. For the big boys and girls, there is a short list of red and white wines.

Geraldine likes nothing better than to see her guests stroll around the grounds and meet the other inhabitants. The donkeys have long been popular here but it seems the friendly pygmy goats (relatively recently introduced) are now getting a lot of attention. Enjoy your food and the visit.

Barnabrow is on the Shanagarry Road out of Cloyne, about ten minutes from the Lakeview roundabout on the N25 at Midleton. More here

Thursday, July 15, 2021

Taste of the Week. On The Double. Ballyhoura Mountain Mushrooms: Garlic Scape Pesto & Wild Irish Samphire

Taste of the Week.


Ballyhoura Mountain Mushrooms' Garlic Scape Pesto

Ballyhoura Mountain Mushrooms' Irish Marsh Samphire

Always worth taking a punt on Ballyhoura Mountain Mushrooms, even when it's not a mushroom on offer. These two terrific recent examples are very highly recommended indeed.

First up is their seasonal Garlic Scape Pesto produced with "Ireland's finest garlic scapes" that they source from @westcorkgarlic. The scape is the long flower stem from bulb garlic. We bought a little jar through Neighbourfood and the flavour packed in there is amazing, really gets those taste buds up and running. We tried it in a ham and salad sandwich on the local Arbutus sourdough. Leaves and onions from the garden, the ham from Supervalu's signature range plus this superb pesto.

Garlic scapes. WikimediaImages via Pixabay 

Look out for the pesto on your local Neighbourfood or at markets where Ballyhoura trade such as the Milk Market and Mahon Point. They are very happy with it themselves: "a Garlic Pesto more akin to a tapenade made with Ireland's Finest Garlic Scapes".

The Irish Marsh Samphire is another seasonal gem - no air miles attached - and again I bought a box of it via Neighbourfood. Ballyhoura say: Delicious salty and succulent seasonal Wild Irish Samphire aka sea asparagus. Delicious with any fish dish, mushrooms, potatoes, or simply sautéed in butter."

Tried it with a nice piece of salmon and new potatoes, butter and not a whole pile more. Superb. There's certainly a salty tang from it but there is something clean and fresh about it, not as sharp as your normal salt. Another local product well worth a try!

Ballyhoura Mountain Mushrooms

Thursday, November 12, 2020

Taste of the Week: Ballyhoura Oyster Mushrooms GIY Block

Taste of the Week

Ballyhoura Oyster Mushrooms GIY Block

Ready to cook: 5th November

Something totally different for the current Taste of the Week, oyster mushrooms with a Grow It Yourself element. Don't worry. It's simple and very delicious.

Must say it doesn't look too promising when it arrived. It being a block in a bag. Gave it a few days rest as instructed, cut the bag as indicated and misted on some water. Left it in a corner of a cool-ish room and soon they began to grow. Five days later, we were picking, cooking and eating. We got about three meals out of that first picking.

Now, stage two is starting. We gave the block a 5-day rest in a cooler room. It's now back in the original position and the misting regime has commenced again - you get full instructions with the block - and we're hoping for another crop (probably not as vigorous as the first) in a few days.

3rd November

Arrival  28th October.
We ordered ours via Neighbourfood and it cost €12.00.
Their current offering is a Nameko Mushroom Growing Kit.
Suitable to be grown inside and outside, a cold loving mushroom. Easy to grow, minimal attention required, will crop within 3-4 weeks. 

Wednesday, November 11, 2020

O'Mahony's Looked To The East And Netted Dim Sum Hat Trick. This Week, They Focus On Mexico

 O'Mahony's Look To The East And Net Dim Sum Hat Trick. This Week, They Focus On Mexico*!

Mexico Menu at bottom

Okay, we've got quite a few Dim Sum aficionados in Ireland. And, on the other hand, quite a few who know very little about this element of Chinese cuisine that has spread worldwide. Dim sum itself refers to a style of Chinese cuisine, served in small bite-sized portions, including but not limited to dumplings.

Cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in Guangzhou. It sum was based originally on local foods. As dim sum continued to develop, chefs introduced influences and traditions from other regions of China and this was the start of a wide variety of dim sum. Dim sum restaurants typically have a wide variety of dishes, usually totaling several dozen.There are over one thousand dim sum dishes in existence today.

And that 1000 plus would not include this Watergrasshill version from O'Mahony's, solidly based on top class local produce, including Carrigcleena free range chicken and duck, Fitzgerald’s pork belly, Ballyhoura mushrooms, Jack McCarthy’s and Hanley’s Black Pudding and more. I got mine at the weekend. It was their third offering and all sold out. This week, I'm told the focus will be on Mexico. Check their Facebook page for details (from today Tuesday) as I'd expect something of a rush. 

I'm always amazed with how Asian cuisine in general makes the very best of vegetables. And the team 
at O'Mahony's didn't let me down, serving up a Cashew Matsu Slaw and a Cucumber & sesame salad. One of the highlights of the meal.

Chicken, pork and mushroom, all wrapped up in delicious little parcels!

Jack McCarthy Black Pudding on the right with
Carrigcleena duck on left. Both delicious.

According to Wikipedia, Okonomiyaki is a Japanese savory pancake containing a variety of ingredients in a wheat-flour-based batter; it is an example of konamon. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki meaning "cooked".

There were quite a few elements in the package, including Adam's Egg Fried Rice
and a terrific dipping sauce as well. Oh, I almost forgot the Miso Soup.

This week's menu - Rápida Rápido

Thursday, July 23, 2020

Taste of the Week Ballyhoura’s Freeze Dried Berry Mix

Taste of the Week
Ballyhoura Mushrooms Freeze Dried Berry Mix

No wonder chefs love Lucy and Mark of Ballyhoura Mountain Mushrooms. The pair are always coming with up something new and it is invariably delicious. Just like our Taste of the Week!
Oops, think I overdid it! They are delicious.

I’ve just tried out this new product: a large jar of Freeze Dried Berry Mix, including red currants, blackcurrants, strawberry pieces, raspberries and blueberries. This mix of delicious berries has been freeze dried for maximum flavour and nutrient retention. And they’re not kidding. Just bite into one of those little blackcurrants and be prepared to be hit by a very pleasurable fruit bomb! Amazing stuff.

Uses recommended are: granola, yogurt, porridge, desserts, to decorate cakes or incorporate in baking, and snacking. I’ve used them with granola and with ice-cream. Over to you chefs and cooks! Oh, by the way, if you don’t fancy the mix, you may also buy single-fruit jars. All available via Neighbourfood where I came across them.

V35 Y096

Sunday, February 16, 2020

Pigalle Bar & Kitchen flying the flag as Cork’s south bank shows signs of catching up with the north.

Pigalle Bar & Kitchen flying the flag as Cork’s south bank shows signs of catching up with the north.

When I enter the restaurant, there’s a long bar on my left, with its polished counter reflecting a row of craft beer taps, shelving behind all a-dazzle with shiny glasses and bottles. The right hand side is lined with booths, a comfortable banquette to the wall, comfortable chairs opposite. The rear wall has a trio of mirrors and behind me, to the front, two windows look out onto the street. Above the counter, French and Spanish posters evoke a continental feeling.  

I’m in Pigalle Café and Bar on Barrack Street. And while there is a continental feel here, it is all based on local produce. Chef Mark Ahern, ex House Café, and less than a year here in Pigalle: “Our menus concentrate on locally supplied natural and seasonal produce wherever possible. An exciting result of this is a menu that is constantly evolving and changing. We are an island with beautiful rich land and outstanding produce that is surrounded by the Atlantic ocean, this must translate on to every dish." 

And here it does. Deliciously. It is marvellous. Just one meal here and it goes straight into my shortlist. Put it on yours. The welcome is warm and soon we are studying the current menu. There are regular changes. We take our time, get all the info we need from our server (we didn't have to ask), and when we are good and ready, our order is taken!

Then we turn to the drink options. No shortage. A pageful of tempting wines, lots of gins, no lack of cocktails. And those beers. Not just craft beers; being so close to South Main Street, the ever popular Beamish is a stalwart here. But we do order craft, a glass of the KPA (€3.00) by Blacks of Kinsale who have three taps here. The taps rotate though. Four of the seven red wines are available by the glass and I pick one for my duck: a 2016 Monastrell from Bodegas Sierra Norte (Spain), a dangerously drinkable velvety juicy flavoursome glass for €9.50.
Turbot charged start

And the meal? Excellent, no culinary uniformity here as the flavours of the sea and the land are impeccably presented in a variety of stunning dishes.

Ox Tongue
There are five starters on offer, including Buffalo Cauliflower Wings with Macroom Buffalo Blue, and Ballyhoura Mushrooms, sticky rice cakes with smoked curry Peanut Rayu. There’s also a Irish Charcuterie Plate, coppa, chorizo, salami, toasts, pickles and chutney. 

And there’s a new dish here: Ox Tongue, Chorizo broth, brioche crumb and watercress. It’s a big hit with CL. The tongue comes shredded (as you might get featherblade) and enclosed in two balls; it is delicious, the broth a stunning enriching companion in the bowl (8.00).

My pick is the Tempura Turbot, Shichimi Pepper and squid ink aioli. The fish, under the thin veil of tempura, is perfectly cooked, white as a new golfball, delicate and delicious and the well judged spice in the aioli enriches the turbot without in any way threatening to takeover the flavours of the sea.
Duck & Greens

There’s a half-dozen mains to choose from. This time CL picks the market fish of the day which is Lemon Sole served with Prawns, Mustard Crust, sprouting broccoli, potato terrine. The delicate fish dish is once again superbly executed. Oh, by the way, we also ordered a side of beef dripping fries. An eye-catching mouth-watering stack was delivered. And heartily demolished, chip by chip.

Our other pick was the Carrigcleena Duck, Cabbage Farci, Wild Rice, black garlic and Plum  sauce (24.00, just like the Lemon Sole). Another accomplished dish from the team in the kitchen. Just superb. Love the robust greens here, from the Coal Quay Market, and there was a bonus when some sprouting broccoli was added to the list. Yum!

Couldn’t raise a gallop when it came to dessert, even though the short list was very tempting! Still, I think I may be crossing the bridge(s) more often, now the south bank is showing signs of catching up with the north.
111 Barrack Street
Phone: 0214323214

Wednesday, February 12, 2020

Limerick's Marvellous Milk Market

Limerick's Marvellous Milk Market
More popular than ever!

Lovely to meet up with Lucy - we usually see her in Mahon -  from Ballyhoura Mountain Mushrooms. As always, she had a huge selection on offer. We bought these for lunch. The white ones are the highly versatile White Beech mushrooms while the velvet topped ones are Velvet Pioppino, also known as Poplar as they they are commonly found growing on the stumps of Poplar trees. Be sure and check the Ballyhoura website for more details and the best way to use these and other mushrooms.

More popular than ever! That's what I read on the brochure and that's saying a lot as the market was founded in 1852. You'll have no bother finding it; just look out for the sky-reaching white "dome" that covers quadrangular space between four rows of single storied stores and shops in Cornmarket Row. Or just follow the crowds, particularly on Saturday morning, the busiest day when it’s open from 8am to 3.00pm and when the emphasis is very much on the Farmers Market aspect. There's also much to see there on Fridays (lunch specials - cafe culture & live music) between 10am and 3.00pm and also on Sunday's Family Day (11am to 3.00pm), relax with coffee, cheese, crêpes, chocolates, occasional crafts - and yoga! Besides, the permanent market shops are open daily. 

The Flying Cheese Brigade are one of the cheese sellers in the market. They also service other local markets.
This Cratloe Hills Sheep's Cheese is produced by Sean and Deirdre Fitzgerald at their farm in Brickhill, Co. Clare since 1988. It is the first sheep's cheese to be produced in the country and a big favourite of mine.

We also bought this Tomme De Savoie from the Brigade. For old times sake! Many moons ago, when we used go to France with the kids, we bought this on a regular basis at markets and supermarkets there. It is mild and milky and proved very popular with the children. This is not the only "tomme" in France.

And it’s not just food, though most people seem to come for that - we certainly had our bags with us. You may get jewellery here, soap, arts and crafts, fashion (including vintage), health and beauty products, horticultural items (including plants and bulbs), and more (including lots of hot food stalls). You can even take part in a tour of the market to get your bearings. You'll have to visit - this piece and the pictures are only scratching the surface!
O'Driscoll Fish, from Schull, is a regular call for us when we visit the Mahon Farmers Market.
Indeed, you'll find their freshly caught reasonably priced fish at quite a few markets
 so perhaps it was no surprise to find them here in Limerick.

Colour ahead!

The Milk Market venue is very special and popular at Christmas and there are quite a few events throughout the year. It hosts on average eight large concerts each year featuring both national and international artists separate to over a dozen community, corporate and private market events each year. The venue is available for hire for a host of events from corporate to family events including movie nights, private BBQ dining, gala dinners, receptions, outdoor games, music, weddings, themed events, product launches and parties.

Want to know more about this thriving market? Check it all out here 

Nolan's of Corbally Butchers had some very tempting prepared dishes on offer and it took us quite a while to make up our minds before we bought a Moroccan sirloin stir fry for Saturday evening's dinner.
 It turned out very well indeed as you can see below.

A top notch brown sourdough from one of the bread stalls.

We had been looking at the prawn stir-fry above before choosing the beef one

There were some magnificent vegetable stalls at the market but I'm afraid I didn't get a good pic.
We did buy these sprouts though and they were excellent.

I hadn't been blogging for very long at all when, in Feb 2010, I highlighted the quality
 of Inch House Black Pudding. The post went down well, not least at Inch house,
and soon I received a superb recipe from Nora. If you'd like to try it out yourself, this is the link.
I bought this from Peter at the huge and so very popular Country Choice.

We met Olivier of On the Wild Side last year at the weekly
market in Kenmare. We enjoyed his Pork and Plum Paté
on that occasion and couldn't resist buying another slice
of it in Limerick. He does lots of cured meats as well
including a beetroot and pork saucisson and a delicious chorizo
and you're in luck if he has his Merguez Lamb Sausages on sale.
More posts from this trip
Taste the Place. Superb Dinner at Limerick Strand Hotel.
A Shannonside Star; Staying at the Limerick Strand Hotel

Thursday, December 5, 2019

O’Mahony's Winning Formula. Local and Seasonal. Small Plates. Big Flavours.

O’Mahony's Winning Formula. 
Local and Seasonal. Small Plates. Big Flavours

O’Mahony’s is making waves in Watergrasshill, even though it is in its early years of it reincarnation. The food offering started a couple of years back as local and seasonal, on small plates mostly, and that is still the formula, backed up by a very helpful, very well informed front of house, lots of chats, loads of smiles, a welcome on the mat and all the way through.

And there is also a huge welcome for local producers and suppliers. Their produce is carefully handled here, expertly cooked and delivered on those (not so) small plates!  It is the same with drinks. The craft beer selection includes Franciscan Well and 8 Degrees on draught, Blacks’ ales in bottle, also the Saor GF from 9 White Deer, and ciders by Stonewell and Longueville House. And don’t worry, mainstream beers are also available.
Stonewell zero

Back to the menu though. You may nibble away on marinated olives for a start. If you prefer something a bit bigger why not consider their boards: Antipasto, Cheese, or Charcuterie. We decided to share the Antipasto, a selection of dips (hummus, tapenade, goats cheese, etc, olives) with bread.

We had the car, so what would we drink? A quick answer was provided in the shape of their non-alcoholic board. It included a red wine, a white wine, even a sparkling one. The Seed-lip gin was available as were the apple based drinks (very nice too) from the local Future Orchards. Also some beers: Baltika, Heineken zero and Erdinger and a zero cider by Stonewell. The latter was my pick - it was my first time trying it. Stonewell always hit a high standard and this did the job very well indeed. CL meanwhile choose the Erdinger, probably the best of the three beers on offer. 

The increasing number of local and seasonal supporters will be delighted to see the small plates list - these are basically your main courses without all the sometimes superfluous extras. You’ll note names like Jack McCarthy, Kilbrack Farm, Gubbeen, Ballyhoura Mushrooms, Carrigcleena Duck, Leamlara Honey, Hegarty’s Cheese and Fitzgerald Butchers. By the way, O’Mahony’s is also the area base for NeighbourFood through which you may also get your hands on some of these lovely products.
Smoked lamb

The menu changes regularly. There were seven choices for us and it took us a while to make up our minds. I think we could have employed the Grand National formula: close the eyes and stick a pin in the list. But we did pick a couple and shared. That is one thing about these “small plates”; they are ideal for groups who order a bunch of them and then share.

I was tempted by the Rockpool: Kilbrack blue potato, gnocchi, foraged sea herbs and poached white soul, and that seemed to be a favourite of Victor (who owns and runs the pub along with Máire). In the end though, I went for the Carrigcleena duck pastilles, Leamlara Honeycomb, coriander yogurt. The duck came in three parcels, packed with flavoursome meat and that was enhanced by the yoghurt and a small square of the honeycomb.

CL also hit the jackpot with the Hot Smoked Fitzgerald’s lamb, braised red cabbage parsnip purée and game chips. The tender meat is served pink and is the main player in a hearty ensemble, every item in the mix playing a part. And we both thoroughly enjoyed the side of excellent hand-cut chips with a punchy pepper sauce.

Now we were looking at the short list of desserts. I was seriously considering the Treacle Tart with Yum Gelato vanilla before taking Victor’s tip - he freely admits to being biased! - which was the Cardamon, Lemon Curd Pannacotta, ginger Manuka honey, jelly and tuile.  Went down every well indeed.

By the way, as I didn’t mention it earlier, they have a House drinks list here, all from neighbours. House Gin is Bertha’s Revenge (from Castlelyons) with Poachers Tonic and orange. The local juice, from Glanmire, is supplied by Future Orchards while the local cider comes from Mallow’s Longueville House. And 8 Degrees, up the road in Mitchelstown, are the producers of the House beer.

All the regular wines are available by the glass and you also have a rosé and Prosecco. On the night, the list was supplemented by a specials board that had no less than seven new wines which will soon have a place on the list. So, no shortage. And no shortage either of spirits where again, particularly in gins and whiskeys, they are strong on supporting Irish.

O'Mahony's of Watergrasshill is a family-run country pub and food venue just off the Cork-Dublin motorway (M8);  is only 10 minutes from the Dunkettle Interchange, near Cork City. The pub has been Máire's family for 200 years. Experienced Chef Jim Coleman recently joined the team.
House drinks, from a previous visit. Bertha's Revenge and Eight Degrees

Main Street
Co. Cork

Café bar
11am – 5pm, Wed, Thur & Fri
1pm – 5pm, Sat
Bar kitchen
6pm – 9pm, Fri & Sat
12pm – 4pm-ish &  6pm–8pm, Sun
6pm – close, Fri – Sun

+353 (0)86 831 6879

Thursday, June 6, 2019

Meet the Cronin Sisters, Champions of Local. The Square Table in Blarney

Meet the Cronin Sisters, the Champions of Local.
At The Square Table in Blarney.

The Cronin sisters at Blarney’s Square Table are pure Cork. When they have something to say, and they often do, it is straight up. Just like the produce they use. Honest to goodness top class stuff, raised and grown locally. They’re not shy about emphasising where their meat, their fish, their veg, comes from. They are rightly proud of it and have a long list at the back of the menu so that you can look for yourself.

So call out to Blarney, to the champions of local. Study that menu and order and then you’ll have all the proof you want on your plate. Because, the twins, Martina and Tricia, are also well capable of handling all that beautiful produce and of serving well cooked and well presented dishes that wouldn’t be out of place in a top restaurant. What am I saying? This is a top restaurant, right on the edge of the village green in Blarney.
Crispy Egg

And this dinner of champions won’t cost you the earth. Especially if you go for the Early Bird which is available on Wednesday and Thursday 6pm to 9pm, Friday and Saturday 6pm to 7pm. 2-courses €26.75, 3-courses €31.

I took my own advice last Thursday and called to the Square Table which is looking very well following its renovation and small expansion early in the year. We got a great welcome as always and were soon studying the menus plus the specials. The local Old Butter Road Food Trails Festival kicked off in earnest the previous weekend but, because of the reliance on local produce, the area around Blarney is always well represented on the Square Table menu.
Black pudding

Kanturk’s Jack McCarthy is a member of the Old Butter Roads and you’ll see his name on the menu. As it happened we gave the Early Bird a trial spin and CL’s starter was a delicious McCarthy’s Black Pudding and Puff Pastry Roll, with house piccalilli and apple purée. Perfect.

The Crispy Egg with Ballyhoura Mushrooms and Hollandaise is also a regular on the menu and I was very happy to renew acquaintance with it. The Early Bird was off to a flier and the standard stayed high right to the finalé.

My main course was O’Connell’s pan-fried hake, buttered leeks, celeriac purée, pickled Ballyhoura Mushrooms. It was exquisite, perfection on a plate, as we’ve come to expect here, their high standards never seem to drop, amazing consistency meal after meal.
West Cork Chicken

I just kept saying perfection to myself and CL was also humming across the table as she enjoyed her West Cork Chicken, Cauliflower purée, Wild Garlic, Coolea cheese. And another thing I keep saying is to keep an eye on the small things in a restaurant as they can tell you a lot. Take the sides here, for instance: mashed potato, carrot and kale, sweet potato and turnip purée. They too were top notch, you could have had a lovely dish with just those on their own!

Time then for dessert; again we decided to share. The Crumble of the Evening (caramelised apple and rhubarb) with Featherbed Farmhouse Vanilla ice-cream was our pick. The crumble topping was light and lightly applied while everything underneath was full of soft and softer textures and delicious flavours with a touch of sweetness. Another Square Table meal made with skill and delivered with a smile. Why wouldn’t we come again!  

Read all the detailed Square Table menus here