This week’s Tuesday Goodie Bag features
The East Bengal
Website HERE
One of our favourite Ballyhack Restaurants, The East Bengal, has a mix of contemporary and authentic Indian dishes made using the freshest ingredients.
We started with some crispy Papadums with dips to start, followed by a selection of appetisers, all freshly made in house. The mixed Vegetable Platter was particularly good, and the creamy Garlic King Prawns were also amazing: we can never resist ordering them!
Our main courses included a mild almond & coconut-rich Chicken Tikka Masala, a sweet & spicy King Prawn Patia, zingy with citrus, and a Chicken Tikka Chilli Masala with fiery green chilli & caramelised onions.
But the star of the show for us at The East Bengal is always The Paneer Shaslik; a gorgeous dish with huge chunks of curd cheese, cooked over flaming tandoori charcoal, and served with a vegetable curry and choice of rice. Delicious!
Along with breads and other accompaniments (the Chilli and Coriander Naan is wonderful, although it’s not on the menu-just ask!) we had a superb evening of excellent food, great company, and attentive service from the team at The East Bengal.
Also, the restaurant is BYOB, so we were able to bring a bottle of our favourite wine to enjoy with the meal.
Mulberry Restaurant
Website HERE
Read more here too :-
Having recently been awarded with Good Food Ireland Membership, and displaying a commitment to championing local farms and suppliers to source the finest quality meat, vegetables, and fish, the chefs at Mulberry Restaurant in Breaffy House Resort consistently strive to create delicious menus.
The interior of the Mulberry is both strikingly grand, yet comfortably intimate, with William Morris wallpaper and deep teal paintwork. We were seated at a gorgeous semi-circular leather booth, with lovely views of the grounds. Service was friendly and attentive, and the food was top notch.
We started with a Downpatrick Head Lobster-filled Ravioli tossed in a silky homemade lobster bisque & prawn crème, finished with parmesan, and a Crispy Duck Spring Roll with ginger, garlic & a teriyaki glaze.
We both couldn’t resist the Mayo Coast Catch of the Day, which was a beautifully cooked Fillet of Salmon served with broccoli and roast red pepper & basil beurre blanc sauce, on a bed of creamy mash with a potato rosti.
And to finish, a homely Malva Pudding; moist, sticky cake from South African cuisine with a spongy caramelised texture, served with custard and ice cream, and a Wild Berry & Apple Crumble Tart, with Glenown Bourbon vanilla ice cream, berry compote & custard.
We then retired to the famous Healy Mac’s bar for a nightcap- both the Negroni and Manhattan were as good as it gets!
Taste Atelier
Website HERE
We were delighted to have been asked by Artur Fron, the Taste Atelier, to host a dinner party at our home where he would prepare a unique dining experience, tailored to our tastes.
Read all about it here on our website :-
We chatted with Artur beforehand about our dietary preferences, and he came up with a stunning pescatarian menu.
Artur brought creativity, skill, and enthusiasm to the evening, taking care of every detail from planning, prepping, and cooking, to serving our meal and chatting with us about each course, so that we could relax and enjoy the company of our guests. What a delightfully stress-free dining experience.
From exquisite fine dining and casual gatherings, to traditional fare, contemporary dishes, and exotic cuisine, the Taste Atelier will create a menu to suit every taste, using only the finest ingredients. Thank you to Artur, and to our wonderful guests, for such a special evening of fine dining and excellent company.
Our Gourmet Boys Menu:
Amuse-Bouche:
Smoked Eel Croquetas with black garlic mayonnaise and smoked salt.
Starter:
Scallop Roll, shichimi Togarashi-spiced pumpkin, truffle honey, and yuzu pearls.
Main Course:
Sous Vide Butter Poached Hake with crab bisque split sauce and seaweed-infused crispy kale.
Dessert:
White Chocolate & Yogurt Lingot with plum kernel chantilly, and basil pearls.
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