Our Latest Great Place to Eat - Wilde's at Lisloughrey Lodge
Saturday 23 February 2013
The food here is really inventive and on our visit we had a divine Foie Gras “Sundae” incorporating foie gras mousse, candied pecans, peppered pineapple, port soaked cherries and tiny brioche croutons, and seared Atlantic scallops in a smoked bacon and pea veloute with a baked Clarinbridge oyster and a chive crème fraiche. They also do a fab Killeen Parcel which has goats cheese, Mulranny honey plum and organic leaves. Killary Fjord mussels are Asian style with coconut, ginger, chilli and horseradish, whilst pan seared wild halibut is paired with pickled beetroot, parsnip and caper berries. To follow we had seared loin of venison, confit fillet and juniper Charlotte, celeriac puree, braised red cabbage and a dark chocolate jus, and a crisp fried fillet of seabass with curried cauliflower beignets, cocotte potatoes, and a caper and raisin butter. Try the delicious Kinlough Forest Rigatoni with wild mushroom, herb pesto and Parmesan, or the Beef and Guinness which as the blade with nettle risotto and truffled leeks. Athenry pasture reared chicken is with a white bean cassoulet, celeriac and horseradish jus. Desserts are a work of art so save some space…. Cong is a fantastic village and the craic is only mighty – the atmosphere unbeatable. We had cracking cocktails in the hotel’s Quay Bar…. both before and after dinner….oh dear….but they were hard to resist. Excellent casual food is also served in the Quay Bar including a cracking seafood chowder abounding in smoked fish and shellfish. They also do specialty sandwiches with an international twist such as Tikka wrap sporting breast of chicken, leaves, scallions, Tikka mayonnaise and Harissa, or Roast Beef Panini. Try the Red Danaher rib eye with potato cake, crisp onion rings, grilled tomato and mushroom and brandy cream. There is a buzz at Lisloughrey Lodge, a good fun atmosphere, and excellent food both in Wilde's and in the more casual Quay Bar.