Forest & Marcy
It’s become commonplace nowadays for people to tell you that the single most impressive meal they enjoyed during the course of the year was eaten in the tiny space of Forest & Marcy. Chef Ciaran Sweeney is on a roll, and his imagination in concocting new flavours, textures and combinations seems unstoppable. Of course, the one dish he can’t take off the short menu is his classic fermented potato bread with bacon and cabbage, one of the defining creations of modern Irish cooking, but his technical wizardry means that every dish shines: cauliflower with smoked eel; turnip taco with smoked pork; beef cheek with hazelnuts; barley panna cotta. It’s thrilling stuff, and the wine list offers equally intriguing flavours to match this cutting-edge cooking. Special Sunday menus offer Farm to Forest flavours from McNally’s organic farm.
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