This weekās Tuesday Goodie Bag features
š½ Mourne Seafood Bar
š½ Anderson’s Boathouse
Our accommodation of the week:
šµ Barberstown Castle
Mourne Seafood Bar
Link to website HERE
Belfastās Mourne Seafood Bar in the heart of the city is a celebration of fresh, sustainable, locally sourced seafood, and continues to receive praise from top critics, including the Observer Food Monthly Awards.
We called in recently with friends and had a delicious lunch, enjoying fine, fish dishes with excellent wine and cocktail choices.
The food is fabulous; from Carlingford Oysters served āJapanese Styleā with soy, pickled ginger & cucumber, to the Mourne Seafood Casserole bursting with fish & shellfish, potatoes, & confit fennel in a rich marinara sauce, the menu champions a variety of local produce.
The golden, crunchy Beer-Battered Cod & Chips is an elevated take on this crowd-pleasing classic, and the Mourne Seafood Chowder is legendary. And there are great options for vegans too: the Moroccan Tagine is crammed with lightly spiced vegetables, accompanied by tabouleh, and sprinkled with pomegranate.
Itās always a pleasure to visit this popular City Centre institution to enjoy freshly prepared, high quality seafood dishes.
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Anderson’s Boathouse
Link to website HERE
Andersonās Boathouse, a wonderful restaurant in Killybegs, Co Donegal, is owned and operated by Garry & Mairead Anderson who serve up a varied menu championing the superb selection of fish caught by local fishermen.
The restaurant has been open for six years, following the success of its award-winning sister business Killybegs Seafood Shack. The Boathouse serves sophisticated, elevated dishes in a casual, stylish dining room.
Read more, see video and photos here :-
We were warmly greeted, and seated at a lovely window table, and while we sipped on a welcome glass of Prosecco, we perused the menu.
We started with an amuse bouche of rich, earthy Spiced Cauliflower Soup, and we loved Garryās Premium Old Fashioned with āThe Midnightā Silkie Donegal Smoked Whiskey. The perfect aperitif.
We then shared a portion of Wardās Crab Claws in garlic butter and chilli, with seasonal leaves: probably the tastiest, meatiest crab claws weāve tasted in ages.
To follow, we ordered two stunning seafood specials; Megrim Sole on the bone, panfried, with Samphire, Lemon Caper Butter and Mashed Potatoes, and crispy skinned Sea Trout, pan seared, with SautƩed Potatoes, a White Wine Sauce, Asparagus and a platter of vegetables. Both fish were beautifully cooked, and perfectly seasoned.
For Dessert, we had a delicious delightfully crunchy-topped CrĆØme BrĆ»lĆ©e. (Unfortunately, Garryās legendary Tiramisu had sold outā¦next time!!)
Many thanks to Garry and Mairead for welcoming us to their beautiful restaurant in Irelandās premier fishing port, and for a delightful evening of superb seafood and excellent hospitality.
Barberstown Castle
Link to website HERE
Barberstown Castle is a 4 star Country House & Historic Castle in the village of Straffan, Co. Kildare, and we were delighted to have been invited by Austin and Amanda to stay in their stunning hotel, which was the perfect backdrop for the annual Distinguished Gentlemanās Ride, an amazing event, āriding dapperā in the name of men’s health!
Read more, see photos and video here :-
The hotel boasts a variety of bars, restaurants & public areas including a dramatic Medieval Keep, an Irish Pub, and a Garden Bar where we enjoyed a delicious meal. We loved the starters of tender Salt & Pepper Calamari Pop with a zesty lime & coriander dip, and Dublin Bay Prawns in White Wine and Garlic Butter Sauce with Sourdough, followed by Fillet of Salmon with Creamed Potato and Confit Fennel in a Caper Beurre Blanc, and Beetroot Gnocchi in a Spinach & Smoked Goats Cheese Sauce with Candied Walnuts.
The Castle has been beautifully and sympathetically upgraded to a 61 Bedroom Failte Ireland Approved Hotel, and we had the privilege of staying, yet again, in the luxurious Barton Suite.
Decorated in neutral tones, in a classical style, this spacious, comfortable suite was absolutely perfect for a restful stay. With wonderful views over the lovely gardens, the whole experience was second to none.
We also had a terrific Ć la carte breakfast served in the striking medieval keep; The Ballyhack Smoked Salmon was served with scrambled egg and chives on homemade seeded brown bread, and The Vegetarian Breakfast featured perfectly poached free-range eggs, vegan sausage, vegan white pudding, sautĆ©ed mushrooms, avocado, potatoes, grilled tomato, and toast. Thereās also a great continental selection.
Many thanks to everyone at Barberstown Castle for making us so welcome at this wonderful venue renowned for luxurious getaways, special celebrations, weddings, conferences and events, gala dinners, and private dining.
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