This post has been a long time in the making but way back in early September last year we were holidaying in the gorgeous Republic of Ireland. I’ve already brought you most of our adventures but here was our very last taste of Dublin.
I’m not one of those people who let their holidays fizzle out on the day they are due to return home. From one last early morning dip in the pool in Menorca to fitting in one last sunset cruise just before getting the transfer back to the airport in Ibiza earlier this year I have activities packed in. So, even thought we were due to be boarding a ferry at Dublin Port for an 840pm sailing, I decided there was time to see out the holiday with a bang with a ‘pre theatre’ sitting at Chapter One in Dublin, one of their several Michelin Starred Restaurants.
Unsurprisingly, the restaurant is in the theater district of Dublin, near the Garden of Remembrance and only 10 minutes walk from Temple Bar. The menu is 37.50 Euro pp for 3 courses which is pretty decent value for this kind of food.
Chapter One was also asked to create the menu and lead the kitchen team at the State banquet held at Dublin Castle for Queen Elizabeth II’s historic visit to Ireland a few years ago.
There was 4 choices per course which was a wide choice for a set menu. For me the Bluefin tuna tartare with tomato salad, bonito flavoured sesame with onion and apple dressing stood right out from the starters. I wasn’t disappointed, and the tomato jelly and salad was so tasty that my mouth is watering remembering the flavours. Paired with the fresh tuna, one of my favorite ingredients, this was an excellent starter. Lee chose the Terrine of rabbit with apple puree, beluga lentils with mustard and hazelnut dressing, onion bread crouton. This was an unusual combination to see with lentils and nuts but they added great texture to the dish. Lee adored it and I stole several mouthfuls and agreed it was very special.
For mains we both had our eye on the Braised rib of beef with pickled garlic, gratin of potato dumpling with leek and blue cheese, king oyster mushroom and roast grelot onion. The pickled garlic really intrigued me, and done as a puree was one of THE most delicious things! The melt in the mouth beef mushroom and onion is a classical combination and was cooked expertly. It was served with some drool worthy gnocchi with leek and blue cheese.
Again for dessert we both wanted the something, so being the nice wife that I am relaxed my ‘we must order different things’ rule. Only as it was the last day of the holiday. That dish that jumped out from the menu was the Organic milk ice cream with Lannléire bell heather honey, malted milk crumb and honeycomb. A gorgeously light but still satisfying dessert. The bitter honeycomb went perfectly with the creamy smooth ice cream and ingenious milk crisps.
The service was exemplary from all of the staff and we couldn’t really have asked for more from our last meal in Ireland.
