Bullitt’s award-winning restaurant Taylor and Clay has had a gorgeous new makeover. Retaining its glorious open kitchen built around an incredible bespoke Asador wood-fired grill, the Head Chef & his team cook the best quality local meat, seafood and vegetables over roaring flames, delivering delicious chargrilled flavours. There’s also a carefully curated collection of world wines, inspired by countries with grill-cooking at their culinary core.
https://bullitthotel.com/eat-drink/taylor-clay/
As we decided what to order, we nibbled on “Breads & Bits” and sipped a glass of bubbles. To start, we couldn’t resist the Scallops & Torched Mackerel dishes from the specials board which didn’t disappoint, & the Tenderstem Broccoli, & Crispy Duck dishes were equally good.
The catch of the day of Whole Sea Bass was outstanding, and the other dishes of Monkfish Skewer, Free Range Irish Chicken, and the vegan Wood Fired Flatbread with burnt squash & smoked corn were also absolutely delicious.
And to finish, we shared a fabulously tangy Passionfruit & Lemon Tart. It’s great to have you back, Taylor and Clay.
