Shteryo Yurukov is a very fine cook. Whilst there are any number of restaurants who will pair black pudding with scallops and send it out, just look at what Mr Yurokov adds to his pairing: in Sage, your scallops with Kelly’s black pudding comes with a white chocolate scented agile, a cucumber and margartia jelly, a balsamic ice cream and a red pepper coulis.
Gilding the lily? Not a bit of it. Mr Yurokov’s skill and experience means he brings home a complicated assemblage like this with gas in the tank, and his food never seems either complicated or tricksy. Instead, the flavours are clean and bright, whether you have duck tartlet or belmont venison with ox tail ravioli. Sourcing is meticulous – the menu is a roll-call of the best of the West – and service under the guidance os Eva Ivanova is just pitch-perfect. Put all these elements together and you have the room that everyone wants to be in, the room that is simply rockin’ on a summer’s night. Do note that there is a well thought through menu for vegetarians, and make sure to try the excellent salads, another of Mr Yurokov’s strong points.
More along the Mayo coast
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