Menu fit for the queens visit to ireland, tonight:
Cured salmon with Burren smoked salmon cream and lemon balm jelly, horseradish and wild watercress, Kilkenny organic cold pressed rapeseed oil
Rib of Slaney Valley Beef, ox cheek and tongue with smoked champ potato and fried spring cabbage, new season broad beans and carrots with pickled and wild garlic leaf
Carrageen set West Cork cream with Meath strawberries, fresh yoghurt mousse and soda bread sugar biscuits, Irish apple balsamic vinegar meringue
Executive Chef: Ross Lewis
Caterers: With Taste
– taken from:
I’d eat that!
The most intriguing part for me was, of course, dessert. Mainly, the “Irish apple balsamic vinegar meringue.” I had a look and it seems that its made with the only balsamic vinegar made IN Ireland, and is made entirely of apples (6kg per 1 litre bottle!). I still don’t know what the dessert looks like or how it’s compiled but I now have a new ingredient to seek out! Much more local than the Italian stuff!
Heres a link to the actual product: