To a beautiful room in the beautiful Visual, Sinead and Ross Byrne, and chef Gail Johnson, have brought the most beautiful food. They have sourced their ingredients with fastidious determination, and have set themselvs the task of presenting these ingredients with Zen-like sympathy and simplicity.
Meyler’s natural smoked haddock in a smokie. O’Hara’s beer batter with fresh cod. Ox tongue from Nolan’s of Kilcullen for a salad. Lavistown sausages with champ and onion gravy. Brennan’s fillet steak with Irishman whiskey and garlic sauce. Wild Wicklow venison with ale and mustard. Coolattin cheddar rarebit with Brennan’s smoked bacon and Llewellyn’s cider balsamic.
This is as smart as cooking gets, and the intelligence is at work everywhere, from breakfast through to the hip, sharp wine list. Artful and inspiring.
