Last week, I had the honour and pleasure of revisiting one of my favourite little corners of Ireland. “Chapter One” is simply the only synonym for culinary heaven. If you, like me, love good food, then this restaurant is a must – it is the ‘dining out’ equivalent of poetry. I am by no means a food critic and this is not a review, as no amount of text can convey how good this award-winning ‘Michelin Star’ restaurant is and how well it ticks all the boxes of great food… in fact any review would run the risk of understatement – This is simply one of life’s experiences that have to be enjoyed to be understood.
As with all very special things the reputation usually proceeds it but it is it only when you arrive at the venue do you begin to understand why. Situated in the basement of the Writer’s Musuem, the restaurant is tastefully concealed from the casual and uninterested passer-by, which is just as well as there is a couple of weeks’ waiting time for a table. The minute you walk through the door you are greeted in a friendly and welcoming manner by Martin (one of the co-proprieters) and instantly put at your ease. I can be a bit shy when I am out but Martin makes you feel very at home which left myself and my party of three relaxed to enjoy our visit – which in itself is wonderful. You are brought to your table and given a few minutes to ponder the menu of the astoundingly gifted Chef Ross Lewis (co-proprietor). I was further put at my ease by the fact that our host was constantly nearby to advise on food choice and explain some of the meanings of food names on the menu…
And then in what can only be described as the “Moment of WOW”, the starters arrived. Similarly, the starter only served as a prelude to an even more amazing main course. The food was elegant while unpretentious and managed to retain the feeling of real food while offering the sublime creative taste experience of a master Chef – and the dessert… was to die for… (I’m not a big fan of sweet things but the Banana Cheesecake was sensational!).
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STARTER:
Tamworth pork white pudding boudin, potato pancake, Madeira jus, apple and watercress salad with mustard creme fraiche dressing. |
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LUNCH: Spiced daube of beef, acidulated onion with caper and sage, sarawack peppercream, cauliflower and potato gratin |
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Side-plate (with above)
Cauliflower and potato gratin |
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LUNCH: Hake, roast violet artichokes, Dublin bay brown shrimp, spinach, citrus sauce |
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DESSERT: Banana and white chocolate cheescake, Baileys and caramel sauce |
Related Post of Interest: Damien Mulley “Chapter Not a review“
