Taste the Island at Gallagher’s
To support our fantastic suppliers as part of Failte Ireland’s Taste the Island initiative, we will be highlighting some of their wonderful ingredients in our dishes throughout Autumn, as well as showcasing some of the dishes and accompaniments made right here in our Bunratty kitchen.
All of our dishes are intrinsically Irish, but our Head Chef has chosen a few that complement the ethos of Taste the Island: fresh, local and Irish.
Bain taitneamh as do bhéile!
ATLANTIC OYSTERS FROM GERRY SWEENEY, NEW QUAY, CO. CLARE
½ Dozen Rock Oysters, Red Wine Shallot Dressing and a Glass of Guinness, or Japanese style with Pickled Ginger, Wasabi and Soya Sauce
GOATS CHEESE FROM SIOBHAN NI GHAIRBHITH OF ST. TOLA’S, CO. CLARE
Goat Cheese Agnolotti, Carrot and Cumin Puree, Balsamic Caviar, Baby Carrots, Chive Oil
LAMB FROM SLANEY VALLEY, CO. WEXFORD
Duo of Slaney Lamb, Roast Rack, Shoulder Croquette, Onion Cream, Peas, Broad Beans, Parmentier Potatoes
HAKE FROM CATHAL SEXTON, DOONBEG, CO. CLARE
Basil Crusted Fillet of Hake, Confit Garlic Mash, Shrimp, Vegetable and Tomato Cream Sauce
DESSERTS MADE IN THE GALLAGHER’S KITCHEN
Lemon Meringue Pie with Frozen Yogurt
Vanilla Panna Cotta with Mango, Passion Fruit and Lime Salsa and a Shortbread Biscuit