Cherry Tree Restaurant
Food professionals would describe Harry McKeogh’s cooking as “clean”. By this they would mean that Mr McKeogh allows the ingredients and flavours he puts on the plate in The Cherry Tree to come through pure, unmediated, vibrant and natural, his technique used to usher in sympathetic pairings, and unexpected juxtapositions. So there is a logic to serving mushroom risotto with breast of chicken, but the surprise lies with the accompanying fried parsnips, a sweely crisp and unexpected note. Pork belly will be pan fried and served with kale colcannon, but again it is the agro-dolce note of a plum relish that counterpoints the lush pork.This is not just smart, timeless cooking, however: it is also very satisfying and intriguing cooking, mature but also modest, concerned only to deliver the most pleasing plate of food possible. Add to this the actute sympathy Mr McKeogh has always shown for seasonal ingredients, good service and excellent value for money, and you can see why The Cherry Tree is the toast of Ballina, and has been since this smart, modern room opened its doors back in 2000.
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