Lucinda O'Sullivan's Ireland

About The Restaurant

Some people just have the knack of getting things right and that can certainly be said of the team behind Eala Bhan in Sligo for they have long since been on the culinary map of Ireland. The décor has a cool urban brasserie bistro feel with dark wood floors, subtle lighting, well spaced tables, and it is a place in which there is always a buzz. Head Chef here is Rafal Chimiak, who's food offers everything you could possible want, beautifully cooked viands to cracking seafood.

Starters might pan seared scallops, served in a cool contemporary way, in a line resting with butternut squash puree, mango salsa, tweaked with a parsnip crisp. Feeney's of Sligo pork belly is braised for 8 hours in orange and star anise and topped with kettafi prawns on a bed of spiced tomato puree. An elegant tower of Kelly's of Newport black and white pudding is made with fresh light pasta sheets and drizzled with a creamy shallot sauce. I love good seafood and here they do a great Taste of the Sea starter which includes a pan-seared diver scallop, ketaffi prawns and their own cured salmon with fresh spinach and courgette puree.

Seafood and steaks are a big thing at Eala Bhan. All of their fish and shellfish is sourced locally, so I guess you won’t get much fresher. Start thinking of wonderful Mullaghmore lobster tail poached and flambéed in Cognac, served with ratatouille and a lobster and Chablis reduction – now that is a real treat. The lemon sole paupiette comprises of sole wrapped in Parma ham and stuffed with spinach and prawns served on a bed of fresh asparagus risotto and Champagne cream sauce, whilst pan-fried delicious halibut is on a bed of chilli and lemon couscous with lemon and basil, drizzled with coriander infused oil, and is a very popular dish. The dedicated carnivore will be in heaven with the choice of 10 oz fillet or sirloin steaks both served with sauté onions and mushrooms and of course a choice of sauces, pepper sauce, garlic butter, or smoked BBQ sauce. They also do a great Sherlock's of Tubbercurry 8 oz Scotch fillet steak, which is the centre prime part of a boneless rib-eye steak, served with creamy thyme mash and topped with tobacco onion. You can also turn any of these Sherlock steaks into ‘Reef & Beef’ by adding a fresh tempura prawn skewer or half a chargrilled Mullaghmore lobster tail (in season) for a modest supplement.

They also do a cracking rack of Sligo lamb coated with a herb crust and served with a red wine and rosemary reduction. Chicken too is available as a duo of Irish chicken cooked in herb butter with a homemade mini spring roll, served on a bed of creamed barley and diced vegetables. Pasta lovers are also catered for with a lovely fresh lobster linguini. Here the Mullaghmore lobster is first cooked in cream, garlic and fresh herbs, tossed in the linguini with flaked almonds and aged Parmesan shavings and topped with fresh spinach.

There is a fab Early Bird menu kicking in from 5 p.m. to 6.20 pm with a lavish selection of popular choices such as posh fish ‘n chips, a homemade 8oz beef burger, chicken or pasta. Lunch is available from noon to 3pm which I love. Nothing worse than arriving in a place, as I often do, to be told I am too late at 1.45! The lunch menu is a combination of some of their starter or early bird menu, including fresh prawn linguini, a burger, chicken wings, and a French style warm chicken salad with caramelised walnuts and crunchy croutons.

Leave room for puds because warm chocolate fudge cake will beckon, as well as homemade sticky toffee pudding, and a selection of lovely local ice-creams.

Head for Eala Bhan - it's a Great Place to Eat.
 

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