Our Latest Great Place To Eat - Waterfront House Restaurant
Tuesday 19 August 2014
Waterfront House is, as its name suggests in a prime waterfront location and you immediately know you are away from it all. The atmosphere there was so friendly and relaxing that we could’ve stayed forever looking out at the beautiful ocean views from their spacious, high ceilinged, atmospheric dining room.
When I was there, the starters and mains were split into two categories; a taste from the sea and a taste from the land. Amongst their fishy starters they had a duo of beetroot gravlax salmon and smoked organic salmon that sounded delicious served with wasabi crème fraiche, baby rocket leaves and beetroot puree. Also from the sea was a spicy seared squid with a warm white bean and bok choi salad. Their starters from the land included some great options, such as a crispy fried St. Tola goats cheese filo parcel with sundried tomato and red onion marmalade, rhubarb and ginger chutney and served with a strawberry salad; not to mention their crispy fried Thai hot n’ spicy chicken strips with onions, coriander and fresh chilli, served with a satay curry dip. We decided, to get a better idea of the food, that himself would go by land and I would go by sea. Brendan chose their home smoked hot chicken and summer vegetable terrine, which arrived with a selection of breads and a tomato relish. I, on the other hand, went for their ketafi crab and cous cous roll, which was beautiful, served with lime and coconut crème fraiche.
For the mains, whether we wanted something from out of the blue or from ashore, there was lots to choose from. There was a pan seared Clare Island organic salmon fillet being served with crab crushed new baby potato, crispy fried soft hens egg and fresh Hollandaise; a baked fillet of Atlantic hake was also on offer with a celeriac pancake and a tomato & goats chees fondue. From ashore, there were some tasty sounding steaks available for the serious meat eaters, all of which came with roast shallots, garlic gratin potato garnish, flat cap mushrooms and home cut chips with a choice of sauces. They had a pan seared corn fed chicken supreme served on a bed of roast sweet potato and beetroot with a chorizo and sun dried tomato consommé, green bean and crispy pancetta bundles. Their carved roast rump of Mayo lamb, was tempting also, with a garlic and tarragon rosti, shallot puree, mint scented cannelloni bean and a garlic & rosemary jus.
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