Our Latest Great Place To Eat - Lord Baker's Restaurant
Friday 10 January 2014
I’ve scarecly felt more at home than when I walked through the doors of Lord Baker’s. The atmosphere upon entering the bar is very much traditional Irish, with hardwood floors, a fireplace, rough stone walls and a collection of Irish history and culture spread along the walls in the form of posters, paintings, photographs and various bits and pieces. The restaurant section begins in the bar, but leads out to a spacious conservatory section if one prefered a more fresh and airy environment in which to eat.
The food here is the sort we all love. Starters include things like a fresh crab and melon salad, fresh Dingle Bay smoked salmon with capers and salad, baked stuffed mushrooms and garlic cream sauce. Dingle Bay prawns can be had in a fab prawn cocktail with Marie Rose sauce, or in delicious garlic butter. Chicken liver pate is with Cumberland sauce whilst fresh Cromane mussels are with garlic butter. On our last visit I went for the half dozen Cromane oysters on crushed ice with fresh lemon which were wonderful, whilst Brendan went straight for the Dingle Bay crab claws in garlic butter which he devoured.
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