|St. George's Terrace|
St. George’s Terrace Restaurant in the beautiful town of Carrick-on-Shannon in County Leitrim opened in late 2015. The restaurant is housed in an elegant red-brick Victorian building on the street from which it takes its name and has already gained a reputation for serving top-class food. The building was once home to a bank but it has been beautifully renovated and inside, comprises a number of high-ceilinged dining rooms, a comfortable bar area, kitchen and a cookery school.
We were greeted warmly by Siobhan and shown into the bar area where we examined the menu and had a Gin & Tonic each made using Gunpowder Gin (from local Shed Distillery in Drumshambo, County Leitrim). After some discussion we decided to go for the 9-course Tasting Menu (€75 per person).
We were then brought to our table in the downstairs dining room. Decorated in a fetching navy colour, the bar and downstairs dining room are spacious but still have an intimate feel. White linen table cloths adorn the tables and are in keeping with the sophisticated feel of the period dining room.
|Goat's Cheese Foam|
Next up was the stunning looking Home Tea Smoked Salmon on Apple Jelly with Avocado & Cucumber, Horseradish Snow & Wasabi Caviar Things were getting serious here. It arrived to the table in a smoke-filled glass bell cloche which was ceremoniously lifted by our waiter before serving. Here two roundels of melt-in-the-mouth salmon were served with a silky avocado mousse, cucumber jelly and slightly effervescent horseradish ‘snow’. Tiny pearls of slightly fiery wasabi ‘caviar’ completed the dish and added textural interest. To accompany the amuse bouche and salmon we supped on glasses of a Grüner Veltliner, Weingut Malat, Kremstal (2014/15) (€36 per bottle) which, with its nose of citrus fruits giving way to crisp green apple on the palate, was wonderfully refreshing.
|Pear & Blue Cheese Salad|
Pan-Seared Foie Gras with Rhubarb Earl Grey Tea Jelly & Gingerbread Crumb had a festive feel to it and again was a plate with a lot of well thought-out elements on it. The foie gras had been expertly cooked and was buttery rich and wonderful to eat whilst the jelly proved some much needed acidity. Braised Belly of Castlemine Farm Pork & Cheeks, Crumbed Homemade sausage, Celeriac, Turnip Purée, Fresh Gooseberry was and equally good dish and like the foie gras rich on the palate. I particularly liked the soft, yielding cheek meat but the star of the plate was the homemade sausage which was nicely spiced and comforting to eat. With these dishes we had a Mâcon Uchizy, Cave Talmard, Burgundy 2014 (€35 per bottle) –a lovely un-oaked medium bodied wine with gentle citrus notes that went well with the food.
We were worried that the Breast of Thornhill Duckling, Fresh Apricot, Roast Parsnip, Toasted Almonds, Blood Orange Gel would be very heavy after the courses that had preceded it but the fresh acidity of the fresh apricots and tangy get mitigated its richness and we ate the lot. A Losada el Péjaro Rojo,Bierzo Do 2014 (€34 per bottle) with its lovely fresh flavours complimented the duck perfectly.
Unable to consume anything else, Siobhan sent us on our way with a little bag of the Petits Fours we had been unable to eat. The next day I tucked into the excellent vanilla fudge, truffles and blackcurrant pate de fruit with my mid-morning cup of tea and relived some of the tastes from the night before.
|Iced Blackcurrant Parfait|
St. George’s Terrace
This review first appeared in TheTaste.ie