Lucinda O'Sullivan's Ireland

Friday 14 March 2014

The Oyster Grill is part of the fabulous Meyrick Hotel, which stands proudly and prominantly over Eyre Square and has done since 1852 and is the place to be if you really want to feel special.  The atmosphere inside the restaurant is warm and welcoming with an inviting earthy colour scheme, some rough stone walls, a few very comfortable tan leather booths and also a large open plan kitchen allowing the customer to know what’s happening ‘behind the curtain’.
At the Oyster Grill, their focus is on gourmet dining, using only the finest seasonal ingredients to prepare dishes that are fresh and nutritious, but also skillfully and inventively crafted. The mindset among the kitchen satff is to provide their customers with the best possible experience by endevouring to enhance the flavours of the produce and the experience of every patron who comes through their doors and, with an extensive wine & cocktail menu to peruse and a dedicated pastry chef providing the finest and freshest desserts immagineable, they certainly know what they’re doing.
When I was there last, starters included a traditional chicken liver pate with warm toasted brioche and a redcurrant & gin compote; aged Parmesan and buffalo mozzarella fritter with dressed baby leaves and a red onion comfit; as well as a half dozen locally sourced, seasonal oysters served on crushed ice with a sherry vinegar and shallot reduction. Galway is the home of the Oyster Festival so there is no better place to enjoy these amazing molluscs.  Their homemade ham hock terrine was on offer with pickled vegetables and a mustard dressing, whilst their Oyster Grill prawn bisque was being served with rouille cream. Himself chose the Connemara smoked salmon rosette with an Arctic prawn and Cleggan crabmeat gateaux which I’m told was delicious to the last bite, while I opted for Atlantic crab claws simmered in garlic and lemon butter. Simply divine.

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