The Weir Rooms. Pay attention to simple things

The Weir Rooms

Pay attention to simple things

Tomatoes and Mozzarella

 Last weekend, I had lunch on the bank of the south channel of the river, in the Weir Rooms of the River Lee hotel.

By coincidence, that very evening I began reading Chef by Jaspreet Singh in which the senior chef advises his apprentice (the author): Pay attention to simple things… If one cannot deal with a simple dish properly, there is no way one will be able to handle the more sophisticated. Take a tomato, for instance….. give it the reverence it deserves and ask: Tomato, what would you like to become? Do you want to be alone? or do you prefer company? Apricot…. would you like to become more than yourself in the company of saffron?”

Tomatoes and Goat's Cheese

The humble tomato is the link with the Weir Rooms as it featured in our starters. They could, of course, have sent it out on its own, like the famous Alice Waters peach, on second thoughts maybe not! But the chefs in the River Lee decided it to roast it up and give it some company, mainly a soaking in sweet balsamic.

Pay attention to the simple things paid off big time as the tomatoes were one element of a superb starter that also included goat’s cheese wrapped in golden fried kataifi and a well dressed salad. We also got to taste a big ball of Toonsbridge Mozzarella with a similar accompaniment and glad to report that both were excellent.

Quite a choice of starters (some shared plates) and the day's special was a Spiced Butternut Squash Soup. I love Skeaghanore Duck and picked the Crispy Duck Spring Roll confit cucumber, pickled ginger hoisin sauce, another winner, and I loved every little tasty bit as the river flowed by in the sun shine, just outside, well not so much outside as the “shelter” at our side could be lifted to allow more of the the outside in.

No shortage of choice of mains. Included on the list were a selection of sandwiches (including a Slow Cooked BBQ pulled pork), salads (including a smoked salmon special), steaks and curries and so on and also a Fish Pie (from the Specials Board).

We both decided on the Pan fried fillets of Sea-Bass with sea asparagus and Seville oranges and pink grapefruit, acidulated fennel, and pommes noisette. This was a summer-time gem, full of colour, flavour and textures, a lovely little crunch coming via the samphire. Happy out, as we say around here. So happy in fact that we skipped the tempting array of desserts.

Two courses for two, including an aperitif of Campari on the rocks for me, came to €58.45.

The Weir Rooms is part pf the River Lee Hotel Western Road, Cork, Ireland.

Phone:+353 (21) 4252700,  Fax:+353 (21) 4274477

One corner of the Weir Rooms.

Dining On the Banks. Excellent River Lee Hotel Experience.

Dining On the Banks. Excellent River Lee Hotel Experience.

Friday evening and we are shown to our riverside table in the aptly named Weir Restaurant in the city centre River Lee Hotel. We are early but soon the large comfortable room fills up; the nearby bar is already full of groups, large and small, enjoying the food and the drinks. Our menu is promising, from regulars such as Roast Supreme of Skeaghanore Duck to specials like the Ballinwillin Wild Boar Chop.

We meet some of the team, including Head Chef Shane O’Sullivan (sometimes it pays to turn up early), and we are left to make our choices. A glass of ruby red fruity French Merlot (Croix des Vents) and CL’s vibrant New Zealand Sauvignon Blanc (Ribbonwood) are sipped as the choices are made.

Great to see so much local produce on the menu and I go for the Panfried Castletownbere Scallops in Lemon foam with a seafood cracker. It is superb. The scallops are as fresh as can be and the Lemon foam, not just for show, plays a complementary role. The other starter, perhaps more substantial, is the Chicken Liver Pate, with Foie Gras and Rosemary Butter, pickled apple chutney and walnut bread crostini, quite an engaging mix of textures and flavours and is also very well received.

The sun gets low to the west and the restaurant team pick the right moment to drop the window shades and so diners continue in comfort. Service here is friendly and knowledgeable, all eager to help.

I get something of a surprise when my main course arrives. The day’s special, the Wild Boar Chop, is rather large! But not to worry, it is dispatched with some pleasure, aside from some of the opulent fat that is left on the plate. The chop is served with steamed asparagus, beetroot puree, sweet potato chips and an amazing warm rhubarb relish. Ballinwillin House is a country house, (with a Hungarian counterpart), near Mitchelstown. Check it out here .

CL often goes for seafood and her mains choice was no exception. Her Grilled Castletownbere Langoustines, the chef’s June Seasonal Signature Dish, was accompanied by a Pea, Asparagus and Seafood Risotto and finished with Iasc Seafood Butter. Another top notch dish.

They serve a great Cork cheese board here but we went for the sweet stuff! And enjoyed it, every bit. My dessert was the Raspberry Tiramisu. Raspberries also featured on the other dessert, the Baked Alaska, one that you don't see too often nowadays. Both were excellent and it was two happy diners that headed off down the sunny street.

River Lee Hotel's authentic Cork tasting menu.

River Lee Hotel's

 authentic Cork tasting menu... 

This new ‘The Gathering Package' menu gives visitors to the Rebel County an opportunity to sample foods sourced from local producers in every corner and coast of Ireland’s largest county, without having to take on such an epic journey.  Instead you can take a culinary journey of the senses from scenic West Cork to the fishing villages of East Cork as you whet your appetite with starter options such as ‘Truffle & Honey Scented Ardsallagh Goat’s Cheese’, ‘Sugar Cured Skeaghanore’, and ‘Castletownbere Crab Brulee’. 

Sample a salivating taste of the famous English Market with fresh dishes such as ‘Grilled Fillet of Ballycotton Cod’ and get a sense of the character of Corkonians with the aptly named ‘Optimistic Salad’ - jam packed with superfoods, it provides a witty play on the Cork sense of humour.    And because The Weir Bistro has a policy of making good healthy food available to kids, they also have joined the Irish Heart Foundation's Food for Kids programme so it is focused on healthier options making it perfect break for families. Read more here including full detailed menu,