Thursday 1st December and Thursday 8th December
7 course fund raising tasting menu with the participation of parents of Gaelscoil
This is a fun but professional event with very high quality food and excellent value for money, this year it will be a 7 course tasting menu for €27.00.
We run this event with the participation of the parents of the Gaelscoil Kinsale who serve, wash up and cook (our head chef is also a parent!! as is our maitre d’) this helps eliminate all over heads so making this a very successful and fun event. to book a table please just ring the restaurant as normal but here are just a couple of key points to be aware of,
1. this is a cash only night
2. please be sure of you numbers as every no show is a loss for the school and we do not get many walk ins on these nights.
3. we will gladly cater for dietry requirements just please let us know in advance.
4. reservations please 021 4772443
Thursday 1st December and Thursday 8th December
7 course tasting Menu €27.00 (first draft please note this is a work in progress)
In aid of Gaelscoil Cionn tSaile 90% of proceeds to school
The beginning
- Cead mile failte plate
Steamed Pork dim sum, max’s Asian dip/ prawn crackers,paprika and poppy seed allumettes,/ black olive tapenade…..
- Butternut squash, orange and ginger soup, grissini.
- Wild Irish Venison terrine, beetroot bavarois, pickled wild chanterelle (secret location)
- Stuffed roasted red pepper (hand-picked in Super valu!!) with Ardsallagh goat’s cheese, toasted pine nuts, purse lane, foraged seaweed chiffonade.
- Ceviche of ‘free dived Kerry’ Ballan Wrasse.
6.Main Course (please choose)
Piggy plate (courtesy of John Barrett butchers),Braised pork belly, confit of cherries./ Pork fillet Saltimbocca, pancetta and sage,/Casserole of Pork shoulder,butternut squash and celery, wild garlic potato cake.
Baked fillet of Hake, on a bed of mixed vegetable, chili and lemongrass & shallot sauce.
Bambi plate ;Pan fried pave of Irish Venison & venison casserole with glazed turnip, apple stuffed with cranberries,
7. Winter Mixed plate of desserts
Caramelized pear, almond croquet , vanilla mascarpone ,quince jelly,/ Vanilla ice cream, chestnuts, crushed amaretti, dark chocolate sauce and meringue.
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