Our Latest Great Place To Eat - Dylan Restaurant
Friday 05 April 2013
The restaurant is total luxury in muted creams and browns, with attentive top notch service to match its surroundings. I have had many cracking meals here and I have never been disappointed in any way. You know it is a place that you can reliably bring people you want to impress, or just have a fun night with friends or family at decent prices.
Chef Glenn Murphy is at the helm in the kitchen and his food has all the culinary tweaks to delight any serious foodie. Starters include a ham hock and chicken terrine with Port & Madeira gel, spiced plum chutney, toasted brioche, and apple and watercress. An Assiette of Heritage Beetroots is paired with Ardsalagh goats cheese mousse, smoked beetroot puree and savoury crumb, whilst cured Clare Island organic salmon is with shaved fennel and orange, and a yuzu gel. On my last visit I had a superb leek and Parmesan Risotto with a fricassee of duck, with a Parmesan tuille, whilst himself had the Heritage Beetroots.