Quail egg "-20*C Cured/Squash/Veal/Hazelnut
Foie Gras/Red Cabbage Textures/Celeriac
Next - Bantry bay Organic Salmon/ Garden Beetroot/Cucumber/Oak Smoke.
This is presented under a glass dome which when lifted there's a rush of smoke out and the smell lingers on whilst eating.
The complementing wine was Marsanne, Chateau Tabhilk, Nagambie Lakes, Victoria, Australia 2008.
I'm not sure what was in those pink pearly things, see 3o'clock position on plate but they tasted so salmony.
Ya ok I know, my food descriptive writing skills are shite!
Then onto Helvick Cod/Irish Abalone/Garden leeks/Sea vegetable
It was good believe me - must've been - I forgot to take a pic!
It was paired with an Austrian wine 2010, Gruner Veltliner "von den Terrasen" Sepp Moser, Kremstal.
McGrath's Black Angus Beef followed with Garden vegetables/Bone Marrow/Beef Tea 2011.
There is a bit of a production with the beef tea which we enjoyed, the waitress brought a cafetiere with herbs - rosemary, thyme, parsley and garlic. She then poured the contents of a tea pot, a rich beef jus into the cafetiere, it infuses for a few minutes to give a rich flavoursome "gravy".
The teamed wine was Seleccion Especial, Albadia Retuerta, Ribera del Duero, Spain 2008.
Next onto the first of two desserts and numero uno came to us like this - a pizza box arrived at the table!
Inside was this deliciousness - Apple Discovery the menu reads with Cranberry/Apricot/Tonka Bean/Lemon/Hibiscus