No one works harder than Cathal, Sarah and the team at Potager. For example, if you went home after having only the bread course that kicks off dinner – fermented brown bread with Cuinneog butter, and potato bread with ricotta and kale pesto – you would be perfectly happy, for this opening course shows all the restaurant’s strengths: meticulous attention to detail, impishly lively creativity, blockbuster flavours. It starts dinner with a bang, and Cathal takes it from there to build things up to a crescendo: flawless salt-baked celeriac with crab mayo; the signature charred octopus with turnip and lovage gremolata; ray wine with ponzu; smoked chocolate mousse with chocolate and cherries. Potager cooking takes the garden produce of North County Dublin and transforms it by meticulous culinary alchemy into dishes that are joyful expressions of modern Irish food.
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