Samphire by Ballycotton Bay
Of Tropics and Turnips |
| Tropics for two |
Let’s start at the end. Because the end of the superb meal in Samphire, the new restaurant in Garryvoe Hotel, was rather spectacular.
That sweet ending was called Tropics for Two. We shared: Pineapple with white chocolate mousse, coconut, lime and coriander jelly, and passionfruit (16.00 for two). The flesh is removed and cut into in cubes which are then presented on skewers; the shell is then filled with the mousse and topped with the jelly. The coconut is the base for the little “biscuits” that are scattered around. What a delicious combination, meant to be shared!
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| Scallops |
And what of the humble turnip? These rarely appear on Irish menus but the side dish, Confit New Season Turnip, was a delight and this commonly overlooked vegetable, herbed and oiled, emerged as a serious rival to the ubiquitous Butternut Squash. The side dishes are listed on the menu; you get one included with your mains and the others will cost you three euro each.
The food is not the only spectacular element at Samphire. There is a stunning view out over the bay. From my table, I could see the island by Ballycotton, the lighthouse and that path up to the lighthouse. It is also a very comfortable place with a lovely bar in the round taking up about a third of the floor.
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| Goats cheese |
And at this bar, they mix some serious cocktails. One of ours was the Dirty Martini with Dingle gin as the main base. Gins too are featured, some local, some not local. Buy local is my motto and so I went for the Blackwater No. 5 and the tonic was Fever Tree (they haven’t got Poacher’s, yet). Enjoyed that!
You may start with something from their nibbles menu, perhaps Spicy Chorizo al Vino (3.50) or maybe Local Naked Oysters from the Bay at €1.50 each.
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| Chicken |
There’s a good choice of starters too including my choice: Seared King Scallops, Heirloom Tomato Salad, Samphire, Wasabi and Courgette (9.50). Great flavors, textures, very happy with that. CL went for the local cheese, in a starter called All About the Goat: Ardsallagh Beignet, Thyme and Honey Mousse, Lime, Apple, Tomato and Ben’s Brioche, another delightful combination.
We got a lovely welcome at reception and in the restaurant and the service was nice and friendly with a check every now and then to make sure everything was alright. And it was, all through.
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| The Cod |
The local input continued through the mains. CL picked a beauty: East Ferry Chicken char-grilled with gremolata, peperonata, chilli aioli, tender-stem broccoli (20.00), including a lovely side of cous cous. My turnip came with the Cod from the Pond, served with roasted cauliflower (mini-florets) and a Goan spiced cream (19.00). Both plates went back empty, not a scrap left on either, a vote of confidence!
And then it was time for that gorgeous finalé. Not local but we weren't to be denied a touch of the tropics on a rather coolish summer’s evening. Very Highly Recommended Dish in a Very Highly Recommended Restaurant.
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| Blackwater G&T and Dingle Gin Dirty Martini |
Contact details below
Samphire at Garryvoe Hotel
Ballycotton Bay
County Cork
Open from 6.00pm Wed to Sun.
Phone: 021 4646728
Twitter: @Garryvoehotel
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