Hot Press - - Restaurant­s & Cafes -


New Antrim Street, Knock­thomas, Castle­bar Tel: (094) 902 3376

Hav­ing pre­vi­ously wowed the day­time hordes with their hearty break­fast and lunch menus – Achill Smoked Salmon with Scram­bled Eggs & Rua Brown Soda and Kelly’s Sausage Blaa with Melted Mary­land Ched­dar & Slow Cooked Onions are the re­spec­tive stars – brother and sis­ter Aran and Colleen McMa­hon are now pack­ing ‘em in on Fri­day nights as well. The Crumble For Two with a Jug Of Custard is ir­re­sistible, as are the gen­er­ously en­dowed € 12 Mayo Mezze Boards.

Best Dish: Friendly Farmer Chicken Mi­lanese with Rose­mary Sautéed Spuds, Basil May­on­naise & Sal­ads – € 18.95


1 Brew­ery Place, West­port Tel: (098) 26730 an­port­

Se­rial award-win­ner Frankie Mal­lon rev­els in the rus­tic style of cook­ing, cre­at­ing quirky dishes with big flavours in this es­sen­tial Wild At­lantic Way stop-off. An Port Mor is one of the best in the west for show­cas­ing freshly landed fish and seafood.

Best Dish: Lin­guine Pasta with Crab Meat, Gar­lic, White Wine, Toma­toes, Fresh Herbs & Clew Bay Lob­ster Bisque – € 24



Tel: (098) 28600

West­port is one of Ire­land’s great des­ti­na­tions – and Knockranny House Ho­tel is a par­tic­u­larly at­trac­tive place to lay your head down, in what is a beau­ti­ful part of the coun­try. But not till af­ter you’ve en­joyed the de­lights of the ho­tel restau­rant, La Fougère. The Head Chef, Sea­mus Com­mons, has been de­scribed as one of the great con­tem­po­rary Ir­ish tal­ents. He spent three years as Head Chef in L’Ecrivain, which is about as good a rec­om­men­da­tion as you could get. The food here is all about great in­gre­di­ents sourced from lo­cal pro­duc­ers and the fruits and veg­eta­bles grown in Knockranny’s very own gar­den.

Best Dish: Menu Changes Daily


Mul­ranny Park Ho­tel, Mur­re­vagh, West­port Tel: (098) 36 000 mul­ran­ny­parkho­­rant.html

This charm­ing coun­try restau­rant in the four star Mul­ranny Park Ho­tel, has un­spoilt views of the At­lantic Ocean along with Croagh Pa­trick. The world class cui­sine has earned a 2 AA rosette sta­tus for culi­nary ex­cel­lence. Ex­pect clas­sic Ir­ish dishes pre­pared with flair and a mod­ern twist and try the Achill Is­land Black­faced Moun­tain Lamb for an au­then­tic taste of the west.

Best Dish: Pan Seared Tail of At­lantic Monk­fish with Spinach & Chorizo, Tiger Prawns & Cur­ried Broth – € 30

WILDE’S AT THE LODGE Ash­ford Cas­tle, Cong Tel: (094) 954 5400 th­

From the Foie Gras to the Loin of Fal­low

Deer, the Wilde’s Menu is a glo­ri­ous culi­nary roller­coaster ride. Flavours that some­times seem dis­parate fit to­gether per­fectly un­der the watch­ful eye/spoon of Jonathan Keane. It’s great value too at € 65 for five cour­ses. Lo­cally sourced meats and fresh Gal­way Bay and Con­nemara star in such sig­na­ture dishes as Can­nel­loni of Wild Mush­rooms or Duck Breast on a Pan Of Smok­ing Pine - no, re­ally! - and leave room for an ut­terly deca­dent dessert. Re­sid­ing on the pala­tial Ash­ford Cas­tle es­tate, The Lodge also of­fers tapas-style din­ing in its Quay Bar & Brasserie and takes im­mense pride in its Full Ir­ish. Best Dish: Pancetta-Wrapped Monk­tail with Gnocchi, Herb Crumb, Cau­li­flower & Vadou­van Puree – as part of the € 65 Five-Course Din­ner Menu

NEPHIN: View to a thrill

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