Barry H.
Yelp
A late edition to my journey through the gastronomic delights of Dublin and of all times to make that choice New Years Eve.
Booked for the early sitting so as to take the stress out of evening later on.
Presented with the dreaded "Special Menu", anticipating a diluted A la Carte only to find all the signature dishes present and no (2.50) after the steak offerings.
So many establishments create there own demise with the dreaded "brackets"on there menu.
The staff were engaging from the off, Maitre d led us to our table and the staff took control from there.
Beautifully presented starters of the Goats cheese and the Carpaccio opposite , each mouthful asking a question, the carpaccios more simple than the Goats cheese.
Once the perfect time had elapsed our main course arrived, Fillet of beef, simple, but so many get it wrong.
So confident was the Chef of his main product, in my mind the lambs lettuce looked like the centre piece.
Standing firm, not like a just another garnish but, something to enhance the dish.
Untouched by the drizzle of House dressing, a bite of it creates a creaminess one has to experience, a flavour your foodie buddies tell you about, a better understanding of the humble garnish by the end of the evening.
But to distract away from centre piece, any chef would simmer to boiling, the steak was in my mind a two stage process.
The exterior, was stage one, sealed, crusted,flavour sealed in and then from there, the heat the kitchen applied to it created the most on point medium/rare filet ive ever been presented with.
Even with the first cut, it held the jus,the confidence from the chef in the Kitchen, knowing that the time from 'The Pass' to the plate is the most important part of the dish...
Simple sides of sweet potato fries, that held there crunch right to the end and the rocket with an aged hard cheese just tied it all together
From door step to plate, the experience will not let you down.
