Our Latest Great Place To Eat - Barracuda
Wednesday 21 May 2014
The culinary team is headed up by Head Chef Suraj who has created an eclectic menu which will appeal to everyone. When I visited, starters included Union Hall mussels gently simmered ain white wine and garlic and finished with Irish dairy cream; a vanilla poached pear with Bellingham blue cheese, candied walnuts and a sherry dressing; as well as a duo of smoked and fresh salmon fish cakes with cilantro lime mayonaisse. There was a Mediteranian bruschetta on offer with toasted Vienna bread with garlic, chopped tomatoes, rocket and a balsamic reduction; and also a very tasty sounding chicken liver and brandy parfait served with red onion and ginger compote. I went for the warm St. Tola goats cheese which was beautiful with a salad of mixed leaves, apricots, sultanas and figs, all drizzled with a honey glaze. Himself went straight for the Barbeque baby back pork ribs, chargrilled and served with a maple bbq glaze which he devoured merrily in no time at all.
With so much on offer for the mains, it was difficult to choose..
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