A Covid Confused Year Yet Chefs Come Up With Amazing Dishes

 A Covid Confused Year Yett Chefs Come Up With Amazing Dishes 

Fish:

Turbot at Bunnyconnellan's Coastal Restaurant, Myrtleville, Cork

Tuna and Prawns at Oliver Plunkett Bar, Cork City

  John Dory at Liss Ard 

Halibut at Doolin Inn 

Kelly's Oysters at Monks Ballyvaughan

Greene's. Monkfish Carpaccio, with fennel textures, orange and seaweed.

Fish Pie on Scallop Shell at Tom Crean's Basecamp, Kenmare, Co. Kerry

Glenbeigh Hotel Seafood Mariniere (salmon, prawns, mussels, white fish)

Mackerel at Greene's

Oysters at Poachers Inn Bandon

Nash19: Hedderman smoked fish plate 

Tandoori Monkfish Carpaccio with a lightly smoked mussel
 and lentil salsa, and pickled samphire at Cornstore

Poultry

Greenes: Chicken breast, carrot purée, pancetta, kale and even with Christmassy bits such as cranberry and Mulled wine jus

Nash19 Chicken Crispy Chicken Confit of Leg with Korean Dressing and Charred Corn 

Cliff House Bar Lunch:
Confit Duck Leg, roast cabbage, celeriac, gratin potato, port sauce

Meat

Jacques: Rump of Lamb, Greek style with Feta

Ferrit & Lee: slow cooked Jameson Featherblade of Beef

Elbow Lane: Blasket Islands Lamb Chops with Feta

Dessert/Pastry/Cake

Passionfruit and White Chocolate Mousse at Holly's Kilkee

Crême Brulée with raspberry at Oliver Plunkett Bar, Cork City

Raspberry at Greene's

Sandwich

Croque Madam on Arbutus Toasted Brioche, with On The Pigs Back Free-Range Glazed Ham, Emmental Cheese and Mornay topped with a Fried Free-Range Egg

The Muffuletta at Ron D's Food Truck Ballydehob 

Breakfast Waffles

Hazelwood Lodge, Ballyvaughan