The Tan­nery, Dun­gar­van, Co Water­ford

Irish Examiner - Supplement - - FOOD & DRINK IRELAND -

Chef/Pro­pri­etor: Paul Flynn Dish: Fruits de Mer

Sited in a for­mer tan­nery a cou­ple of hun­dred yards from the quays in the lovely fish­ing port of Dun­gar­van, The Tan­nery pulls off the rather dif­fi­cult trick of mak­ing an in­nately stylish and im­mac­u­lately ap­pointed fine din­ing venue a most re­laxed and fun place to dine. 20 years old on July 1, Flynn’s com­mit­ment to lo­cal seafood, most es­pe­cially dur­ing the sum­mer months re­mains as strong as ever. “From April on I’m think­ing about the sum­mer menu,” says Flynn, “fish is some­thing peo­ple ex- pect it be­cause we are by the sea and I want to give it to them. A plat­ter of fruit de mer is the essence of be­ing by the sea, seafood served with ut­most sim­plic­ity, yet it is one of the ul­ti­mate theatri­cal dishes in any restau­rant, there’s a real sense of ‘theatre on a plate’.” The Tan­nery’s Fruits de Mer con­sists of Harty’s lo­cal oys­ters, lo­cal prawns, crab claws and lob­ster, served with tar­ragon aioli, lob­ster Marie Rose sauce, Asian dress­ing, and a clas­sic mignonette. dress­ing for the oys­ters. “We put it on for the first time last week­end,” says Flynn, “and sold three in the first hour— which makes me very happy!”

Paul Flynn, the highly re­spected chef at The Tan­nery restau­rant.

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