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David Foley and Julie Randles' restaurant is in one of the prettiest cottages in the prettiest village in Ireland - and a charming atmosphere, caring service and consistently good modern Irish cooking all add up to an irresistible package.
David Foley is a fine chef who sources ingredients with care - and his dinner menus are considerately priced by course, so you're not tied into the full meal. He offers about half a dozen well-balanced choices for starters and main courses, with seafood (from west Cork) and local meats and poultry pretty well-balanced, and also game in season.
Typical starters might include a terrine of cornfed chicken, pigeon and pheasant with a compote of vegetables, or a warm tartlet of Kenmare mussels with a Parmesan crust, with creamed spinach & a ginger cream sauce and, from a tempting choice, there may be a luxurious main course speciality like ravioli of Castletownbere lobster on a bed of Savoy cabbage, with lobster & vanilla sauce and, perhaps, rack of Adare lamb served with a potato & garlic gratin and rosemary jus.
Finish off with a luscious dessert - tiered dark chocolate mousse with a sable biscuit & chocolate leaves, for example - or a selection of Irish cheeses, served with treacle bread and water biscuits. A separate vegetarian menu, offers a choice of three appealing dishes on each course.
Friendly, caring service from long-serving staff adds greatly to the dining experience, and an informative wine list includes four house wines and half bottles, also a fair choice of dessert wines and ports. GC
Text by Georgina Campbell, reproduced with kind permission.
Visit her website on http://www.ireland-guide.com/
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