|Fish Cake & Roulade|
- MONTENOTTE HOTEL IS THE HOTEL BAR OF YEAR
- Cask Wins ‘Bar of The Year’ at the Bar of The Year...
- SIZZLING HALLOWEEN. Westport House and Hotel Westp...
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Food, Glorious Food! Culinary celebrations for 11t...
- Tasting Irish Breads from Irish grains
- Tulfarris Hotel and Golf Resort Gears up for The P...
- A SPECIAL HARVEST BANQUET AT HISTORIC WESTPORT HOU...
- Last Minute Summer Getaway at Lyrath Estate, Kilke...
- Sourdough September Returns. Conrad Dublin
- Market Lane Restaurant Group Supports Meitheal Mar...
- New Fully-Serviced Scandi-Style Apartments in Cork...
- GRAHAM NORTON ONCE AGAIN ON A WINNER WITH HIS IRIS...
- Fun on the Farm: Airfield Festival of Food & Zero ...
- Sarah Jessica Parker's First Wine.
- PREM GROUP LAUNCHES PREM HOSPITALITY BRAND
- The World’s 50 Best Restaurants announces the #50B...
- West Cork Gourmet Escape at Dunworley Cottage & Or...
- Google Searches Indicate Lemon Drizzle Is Ireland's Favourite Cake!
- Top Wines. With Reviews & Irish Stockists.
- Ireland's Great Producers, Great Tastes
- The Good Value Wine List
- Top Posts, last 11 months
- Blog Policy
Wednesday, May 22, 2013
Youghal welcome for renovated Walter Raleigh
“Great to have it back. It’s
good for the town!”, was the general reaction to the reopening of the renovated
Walter Raleigh Hotel earlier this year. The hotel was a regular stop
for passersby in the good old days and the new owners are hoping that their version
will “appeal equally to locals and visitors alike”.
The hotel may not yet be going at full steam as renovations are still going on but the taste of things to come was on view in the Bar Restaurant when I called in last week. And, based on local fish and beef, it is a very encouraging taste indeed.
Started off with a Fish Cake, served with a Salmon and Prawn Roulade, a mixed baby leave salad, cucumber and organic yoghurt. Hadn’t been expecting much more than the fish cake - the roulade was a bonus - and it was real pleasure to see it delivered to the table and even more of a pleasure to polish it off.
The Five Spice Calamari (Vodka and Tonic battered calamari with chilli, garlic and red onion and a house made lemon and basil mayo) was the other starter on the table. Maybe not as spectacular as the other one but again well cooked and well presented.
This was a very encouraging start and the high standard continued with the main dishes. My pick was 21 days aged 10 ounce rib-eye, served with a stack of crispy onion rings, Portobello mushroom, hand cut chips and a pepper sauce. This, supplied by Twomey Butchers in the town, was superb, cooked as requested and so well presented. The pepper sauce came in its own jug (I like sauces served like that as you can use as much or as little as you like) and a bowl of their obviously hand cut chips.
Aside from the regular dishes, they also have a Special list each day. The Fish Cake came from that as did the other main dish that we enjoyed: the superb Pan Fried Hake served with a delicious seafood and sweet pea risotto. And the surprise here was a little bowl of fresh mussels on the side.
After those two courses there was little room for dessert so I settled for tea. Amazing how the choice of teas and coffees has improved in recent years and the Walter Raleigh won’t let you down in that regard. I choose a green tea, the Yunnan by Java Republic with its “unique silken teabag” that I hadn’t seen before. Nice cuppa!
The renovated bar is comfortable and looks very well and the service was friendly and efficient. Worth a call!