Dillon’s of Timoleague. The 2015 Version

Dillon’s of Timoleague

The 2015 Version

Let me start with the desserts. Not with the changes at Dillon’s of Timoleague, not with the old abbey, not with the 18th century tsunami, not with the earthquake of 2013 (2.6 magnitude), not even with the earlier courses.

All was calm along the estuary and in the deserted village streets when I arrived in Dillon’s, where West Cork chef Richard Milnes now reigns, at the weekend. No tidal waves, no waves even, just lots of mud and flocks of birds feeding.

Maybe they got some tasty bits, I’m sure they did, but nothing as sweet as my Caramelised Almond Slice, quite a generous cut too. A delicious delight and indeed so too was our other sweet, a Tunisian Orange Cake, well matched with sour cream. Happy yes. But not one hundred per cent. I had a quick look at the dinner menu and spotted more temptation: Stewed Gooseberries with Elderflower Ice Cream. That could well draw me back one of these evenings!

The menus here, both lunch and dinner, are short but this is a small restaurant and better to have a short quality list than a long one in an attempt to please everyone. The incoming produce is mainly local and of a high standard and the Milnes kitchen magic does the rest. Craft beer and cider and a short wine list can help wash down the lovely food. Friendly staff there too.

And this is the smaller portion!

My mains was the Provençal Fish Soup (€15.00 - I could have had a smaller portion for eight). It was a winner, packed with chunks of monkfish and lots of flavours provided by red peppers, courgettes, herbs, all in a tomato base. And as well, there were two wee bowls on the side, one with shredded cheese and the other with a garlic aioli (that gave another little kick). Glad I got the big one.

CL meanwhile was tucking into her salad: Beetroot, Goats cheese and Almond. Again, quite tasty and well presented but I think I got the better deal this time! Oh, I almost forget to mention, we had been served with a little basket of their Focaccia bread, made on the premises that morning (and every morning, my server told me proudly!).

Excellent all round and I wasn't going to depart without a cup of tea. I had been studying the list through the meal; the list by the way gives eleven options, including some white ones, including Pai Mu Tan. My pick was the lovely Jasmine, fragrant, subtly sweet and delicately flavoured. Wide coffee choices too and CL had an excellent Cortado, a Spanish variation of the Italian Macchiato.