Heron and Grey
Manager Andrew Heron and chef Damien Grey have enjoyed an annus mirabilis from the day they opened the doors to their tiny Blackrock Market restaurant. It’s now even more difficult to get a table here than in Neven Maguire’s MacNean Restaurant. Their success is easily explained: all the elements line up in this little room – the welcome from Andrew, the cooking from Damien, the smartness of the wine list, the efficiency of the service; the value for money. Cooking for a small number of covers means they can change the set-course menus every fortnight, and the food is wow!: artichoke soup with orange gastrique; oyster with bonito flakes and buttermilk cream; boudin of pigeon, duck and foie gras; five flavours of chocolate. Damien Grey understands his ingredients in an intuitive way, and the result is revelatory.
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