A Sustainable Summer Feast: The Met Bar & Restaurant Shines

 A Sustainable Summer Feast: The Met Bar & Restaurant Shines

Celebrate summer flavours and local bounty at Cork's iconic Met Bar & Restaurant. The Metropole Hotel's Summer Special Menu is a culinary delight, championing fresh, seasonal ingredients while minimising waste.

A Feast for the Senses and the Soul

This €32.50 menu, available seven days a week from 5 pm, offers a delightful choice: a main course from seven tempting options and a

dessert from a list of four creations, all paired with a glass of wine, beer, or soft drink.

From the moment you peek at the menu, you'll be enticed by the creative descriptions and mouthwatering options. Whether you're a seasoned foodie or simply seeking a delightful meal, a local or a visitor, this menu caters to all palates.

Lamb

Dishes That Impress

The Met Bar & Restaurant's elegant setting provides the perfect backdrop to savour these culinary masterpieces. On last week's visit, I opted for the 10oz Tim Mulcahy's Chicken Supreme, a symphony of textures and flavours featuring potato & N'Duja terrine, kale, wild mushrooms, and a pink peppercorn and Jameson sauce. And a touch of spice from the N'Duja gives it a well-judged boost.

Pic via THe Met

My companion revelled in McCarthy's Slow Cooked Lamb Shoulder, boasting melt-in-your-mouth lamb complemented by pickled watermelon rind, roasted squash & beets, and a delightful surprise – Channa masala chickpeas.

Sustainability on a Plate

Sustainability is at the heart of this menu. Local purveyors and producers are proudly showcased, ensuring the freshest ingredients grace your plate. You can even check out the full list of suppliers on the menu itself!

Wines to Complement the Cuisine

The wine list upholds the high standards of the restaurant. We enjoyed the aromatic fruity Alvier Classic Merlot 2021 from Chile and the vibrant Old Coach Road Sauvignon Blanc 2023 from New Zealand's Seifried family, a perfect pairing for our meals.

Sweet Endings

No meal is complete without dessert, and the Summer Special Menu doesn't disappoint. I indulged in the Raspberry & Plum Clafoutis, a delightful combination of candied walnuts, salted caramel ice cream, and fresh berries. My colleague couldn't resist the Seasonal Rhubarb & West Cork Strawberries, a celebration of local fruit with Clonakilty set yoghurt and honey granola.

Clafoutis

A Celebration of Summer

"We might not be getting the weather we hoped for this summer," says Pierce Lowney, Director of Food & Beverage at Trigon Hotels, "but our customers can celebrate summer with our exciting menu." This sentiment rings true – the Summer Special Menu at the Met Bar & Restaurant is a delightful way to savour the season's bounty while supporting local producers and minimising environmental impact. Well done to Alex Petit, Group Executive Chef, and his team.

Ready to embark on your own sustainable summer soiree? Book your table at the Met Bar & Restaurant today! Make your reservation here or at +353 (0) 21 4643700

The Summer Special Menu: 

Large Plates:

 

• Fried Halloumi, Carrot & Orange Salad:  A vibrant mix of shaved fennel, micro coriander, and mustard & orange dressing, perfect for a light yet flavorful start.
• Warm Duck Salad:  Pulled confit duck leg, fried potatoes, mixed leaves, red onions, and watermelon rind drizzled with honey dressing. 
• Rigatoni Pasta Primavera: Seasonal greens, ricotta, pea purée, lemon & mint oil, Hegarty cheddar, and black pepper for a hearty vegetarian option.
• Double Irish Hereford Cheeseburger: Grilled flat mushroom, Bandon cheddar, baby gem, beef tomato, grilled bacon, pickles in a brioche bun, served with skinny French fries and truffle mayonnaise. 
• Roasted Massala Glazed Squash: Channa massala, roasted beets, chickpeas, pickled watermelon rind, and poppadom, an explosion of flavours and textures. 
• 10 oz Tim Mulcahy’s Chicken Supreme: Accompanied by potato & N’Duja terrine, kale, wild mushroom, hazelnuts, and pink peppercorn and Jameson sauce. 
• McCarthy’s Slow Cooked Lamb Shoulder: Channa masala, chickpeas, roasted squash & beets, pickled watermelon rind. 
• Union Hall Grilled Hake: With roast potatoes & seasonal greens, pea purée, tartare condiment, and charred lemon.

Desserts:

 

• Raspberry & Plum Clafoutis: Candied walnuts, salted caramel ice cream, and marinated raspberries. 
• Mango, Passion Fruit, and Soya Posset: Exotic coulis, candied hazelnuts, and fresh mango. 
• Dark Chocolate Marquise: Candied hazelnuts, Amarena cherries, white chocolate & almond tuile, vanilla ice cream. 
• Seasonal Rhubarb & West Cork Strawberries: Clonakilty set yoghurt, honey granola, poached rhubarb, fresh strawberries, strawberry ice cream.