Fine turnout for the latest Wine Dinner at Maryborough Hotel

Blackwater Gin

Maryborough Wine Dinner Excels

Superb Food from the Bellini Kitchen

Quite a turnout for the latest Wine Dinner in Bellini’s at the Maryborough Hotel. And quite a tour-de-force also by Head Chef Gemma Murphy, every dish of this multi-course meal a delicious delight.

The reception of the hotel wine events provides an easy and pleasant prelude to the night ahead. And last Friday’s was no exception with the excellent Blackwater Gin and Poacher’s tonics, both from the sunny south-east, easing the way and helping the friendly hotel staff and management get to know their guests.

After that relaxing start we were shown to our tables in the restaurant and soon we were enjoying the breads - the treacle butter was perhaps the highlight here! And then they poured our white wine, the Domaine a Deux Sauvignon Blanc (Touraine). This very quaffable white from the Loire, vibrant and dry, with citrus led fruit flavours, provided an excellent match for the opening rounds.

Langoustine

Not least with course number one, the Crisp Fried Langoustine in a delicious Tonkotsu sauce. The second offering was even better: Kombo and Sake Cured Salmon, Tapioca, Edamame and cucumber, and blood orange. What a delightful combination of textures, colours and flavours.

Salmon

Sorbet

Time then for the Green Apple Sorbet with Rosehip Gel, a pleasant palate-cleanser, eye-catching too. Now for the fish course: Halibut Fillet, Fregola Pasta, Cep Mushroom, Asparagus Tips, Morteaux Sauce, and Roast Chicken broth. Another outstanding mix: the fish perfectly cooked, that Morteaux a superb contrast and that broth brought them all together.

Now the staff were introducing the red wine. Oh by the way, they have no hard and fast rule here. If you prefer red all the way through, then that’s what you’ll get! Chateau Siran is well known in Margaux and beyond through its first wine of the same name. Its second wine is S de Siran, also bearing the Margaux AOC. Next comes our red, the Saint Jacques de Siran 2015, a Bordeaux Superieure (AOC), an blend of 42% Merlot, 29% each of Cabernet Franc and Cabernet Sauvignon (though the amount can vary from vintage to vintage). In any event, ours was smooth, soft and complex and paired perfectly with the lamb in the main course.

Halibut

That duo of lamb was yet another illustration of the expertise in the Bellini  kitchen. We got Marinated Rump, Parmesan and Tarragon crumbled shoulder, smoked parsnip, Cannellini Bean, Pardon Pepper, Black Garlic Infused Lamb jus. Both the lamb treatments were top notch and the black garlic jus was an amazing factor as well.

Lamb

Gemma eased us out with a delightful easy to eat dessert. The Velvet Cloud Sheep’s Yogurt from County Mayo has been earning plaudits all over the country for the past year or so. Gemma and the Square Table’s chef Martina Cronin soon realised its potential and have been using it for quite a while. I fancy Michael and Aisling, the Mayo couple behind it, would have been well pleased with our Baked Velvet Cloud Yogurt, poached rhubarb, confit orange and ginger biscuit. Soft and delicious!

Dessert

There were still some petit fours to negotiate but, wisely, the staff had these little gems served in a little box. You could eat them there and then or, as we did, tie the ribbon and take them home. And, no, we didn’t eat them in the taxi; the denouement came at morning coffee on the Saturday as we recalled the pleasures of the night before. 

This was probably the best of the recent wine events here at the Maryborough, so do keep an eye on the hotel’s social media and on this blog as well for future events.

A Magical New Menu at the Maryborough. Dinner at Bellini’s is a Top Local Treat

Dinner at Bellini’s is a Top Local Treat

A Magical New Menu at the Maryborough

Cod

Bellini’s, the classy comfortable restaurant at the Maryborough Hotel, may be a little bit out of town but the short hop has been worth it in recent years and even more so now that Head Chef Gemma Murphy has introduced a splendid new menu.

We were there the other night and the biggest problem was trying to decide between the many tempting dishes. There are no less than eight starters for instance and ingredients used include Ballinwillin Boar Salami, Heirloom Tomatoes, Baba Ganoush, Confit Pork Belly, Dill and Albarino Cream and Velvet Cloud Sheep’s Yogurt.

Carrots

Finally, we settled on a couple and CL beat me to the Grilled Mackerel, Red Pepper, Baba Ganoush, Feuille De Brick, Coriander Oil (€10.95). “Lovely,” she said. “Different. The pepper, the baba ganoush. Lots of different flavours but all combining, nothing dominating.”

Mackerel

Having enjoyed carrots with buttermilk some time back in Paradiso, I thought the smoothly delicious Velvet Cloud Sheep’s Yogurt (from County Mayo) would go well with the carrots so that was one reason I went for the Warm Irish Carrot Salad with Charred Baby Gem, Velvet Cloud Sheep’s Yoghurt, Sesame, Lime and Honey Dressing (€8.50). The combination was sublime and those carrots with that dressing were so incredibly sweet. 

And that harmonious high continued with my beautiful main course:  Miso and Ginger Marinated Cod, Wakame Seaweed, Compressed Cucumber, Irish Shiitake Mushroom, Shiso Gel, Dashi Broth (€26.00). A marriage made in culinary heaven. The freshness of the fish, the clean flavours of the broth and the vegetables, the precision of the whole dish were amazing, nothing else needed.

Trout

And CL was also well satisfied with the Fillet of Irish Trout, Brown Butter Shrimp, Shaved Fennel, Pepper, Caperberries, Local Gubbeen Chorizo Bisque (€26.50). The fish itself was excellent and the accompaniments all played a part, especially the Chorizo bisque which was nicely judged, not strong enough as to dominate but strong enough to support.

Desserts often disappoint, often because they are the same old suspects. Not here though. Mine was the White Chocolate Mousse, Blackberry and Gin Gel, Macerated Blackberries (€7.95). A generous topping of that gel led to the delicious chocolate underneath, all served in a large glass. Excellent, very satisfying finalé for me. And CL was more than pleased with her Tropical Delice, Mango Sorbet, Toasted Coconut (€7.95).

White chocolate mousse

What a chef! Gemma has been doing this here for quite a while now but rarely pops up in short lists of the top Cork chefs. She’s certainly on mine, as is Bellini’s and their courteous, informative and efficient staff.

No shortage of drinks, including cocktails, here as the bar adjoins the restaurant. Quite a wine list too. I enjoyed a glass of Swallows Tail Sauvignon Blanc/Chenin from South Africa with the cod while the more aromatic Hooded Plover Semillon Chardonnay, from Australia, went very well with the trout. Think I got those pairings right! Gemma and her crew did everything else to make it a memorable meal.

Tropical Delice

Bellini's at The Maryborough Hotel
Maryborough Hill, Douglas, Cork, Ireland, T12XR12.
Tel +353 21 436 5555
Email: info@maryborough.ie

Back to the Garden for Maryborough Chef. A Delicious New Summer-time Menu at Bellini’s

Back to the Garden for Maryborough Chef

A Delicious New Summer-time Menu at Bellini’s

Sea Bream

Hotel dining rooms are improving all over the city and Bellini’s at the Maryborough is at the forefront thanks to Head Chef Gemma Murphy and her team.

Gemma is renowned for her presentation skills. But there is substance galore behind the style on your plate. She is well able to source good produce, with the emphasis on local and seasonal, and cook it to perfection.

Macroom Buffalo Cheese, Goatsbridge Trout, La Rousse Fine Foods, Keeling’s Fruit and Vegetables, Matt O'Connell Seafood, the English Market and Ballinwillin Boar and Venison are among her sources.

And it's getting even more local! She has developed a vegetable and herb garden “so she can ensure only the best will be used in her cooking”.

Breads

Delighted to get the chance to try the new menu. After a warm welcome, we were seated comfortably and starting to make the choices. Not that easy as all the dishes appealed.

I was looking at the starters and found it difficult to get past the first two. Eventually though the Ballinwillin Wild Boar (Pea and Watercress Pannacotta, Apricot Mustarda) “won” against the Grilled Mackerel. The boar and venison coming from the Mulcahy's in Ballinwillin is top notch and this superb dish added another dimension.

Wild Boar

CL too had a difficult choice toying with the Assiette of Summer Vegetables (with Macroom ricotta) before settling on the Scallops (Bacon Dashi, Compressed Pineapple, Picked Shimeji, Cubanelle Chilli Oil). Another winner. The dashi was poured on at the table and the little umami mushrooms, like everything other element, played a tasty role. 

No big creamy sauces for the chef here. We both went for fish in the mains and each of us was very happy. CL enjoyed the Sea Bream Fillets (Grilled Asparagus, Charred Onion, Salt Baked Fingerling Potatoes, Shellfish Bisque, Squid Ink Dressing) while my Pan seared fillet of Cod (Braised Beluga Lentils, Fava Beans, Heritage Tomato, Grapefruit and Saffron Puree) was another delight.

Scallops

And of course there were sides; the House Fries and Market Vegetables (a substitute on the night for the  carrots) were our choices, both well up to standard.

So how about dessert? Some excellent choices here. Was looking at the Coconut and Yuzu Pannacotta before settling on the Pimm’s Jelly (Foraged Elderflower Scented Mascarpone Strawberry Sorbet, Shortbread). That was shared, our server diplomatically placing it centre-table. Service was excellent throughout. And another empty plate went back!

There are some fantastic wines on the list here, including quite a few by the glass and also a selection by the half-bottle. Once we decided on the fish, we ordered a glass of white each. One was the  German Eins-Zwei-Dry Riesling, smooth and fruity and dry for sure. The other was the Ara Della Valle Pinot Grigio, smooth and persistent. Both feature on the house white list, along with a few more.

Cod

If don't want the full menu of the restaurant, well take a look at the Bellini bar daytime menu here.  Here too, you’ll see Lots of cocktails on offer and you can also sample the local craft beer by the Franciscan Well Brewery.

And they also do Afternoon Tea in the Garden Room. And if the kids come, well there’s even an Afternoon Tea Menu for them. If you need to be pampered at any time, just follow the sounds of flowing water to the spa. And I'd better mention, they also have a gym!

Dessert

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2106: Best Hotel Dining Rooms 2016

Duck at Bellini's

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Bellini’s at the Maryborough. Just one look. Hooked.

Bellini’s at the Maryborough

Just one look. Hooked.

Just one look at the list of their suppliers and I'm encouraged as I take my comfortable seat in Bellini’s Restaurant in the Maryborough Hotel. Two hours later, having seen and tasted what Head Chef Gemma Murphy can so with that very produce and I’m full, full of delight. The dishes on this new menu are tempting to look at and all you have to do is yield. I'm not the only one impressed. The Cork city hotel has just been awarded a second AA Rosette.

Quite a few starters to choose from including Warm Chicken Salad, House Cured Salmon with Goatsbridge Roe, Textures of Bluebell Falls Goat cheese, Pan seared Fresh Atlantic Scallops and Soup of the Day.

CL picked the Melon Soup (Compressed Melon, Peach Schnapps and Grapefruit Jelly with Feta Snow). Quite a display here as the liquid was added to the other ingredients at the table. An outstanding starter.

And so was my Boneless Roasted Baby Quail, soft herb mousseline, caramelised peaches and Micro Basil. Beautifully presented and so tender, a marvellous combination of flavours and textures. At this stage we were really settling in, feeling very much at home. Excellent food so far and great service too.

And that’s the way the evening continued. Oh, I almost forgot to mention the breads, the lovely amuse bouche (based on a mackerel pate) and the Mango and Passionfruit Sorbet.

The white wines cover a broad range; you may have anything from an Argentinian Torrontes to a Pouilly Fuisse. The reds range includes Club Privado Rioja (my choice) to a Walnut Block Pinot Noir (one of the Collectibles). No shortage of drinks here, everything from beer to the best of bubbles, as the bar is just alongside.

Melon soup

So on to the mains. Again plenty to choose from including Hereford Steak, Slaney Valley Lamb, Chicken Supreme, Wild Atlantic Hake, Orzo pasta. And check out that list of sides, including a Rocket and Parmesan Salad with Heirloom Cherry Tomatoes. Indeed, the advice is to go beyond the headline and check out the details in each dish.

Take CL’s choice: Pan Seared Sea Bass Fillets. You’ll see that heading in lots of places but here it is served with Broccoli and Yuzu Purée, Steamed Prawn Dumpling and a Prawn Bisque. Magnifique!

I went for a favourite meat, the Skeaghanore West Cork Duck Breast, and got another amazing plateful. The duck, cooked to  perfection, came with a Rhubarb Purée, Walnut Granola, Carrot Textures, Braised Beluga Lentils, Five spice and Balsamic Jus. Another five star dish, every element on the plate playing a role. My side here was the Steamed Market Greens, soy, sesame and Mirin Glaze. Could have eaten a bowl of that on its own, particularly the mange tout and sugar snaps!

Quail

After all that we knew the desserts were going to be good too so there was no hesitation, no talk about sharing one this time. I finished off in style with the Dark Chocolate Cremeux with Griotte Cherries (the one they soak in booze!) and Pistachio Ice-cream while CL enjoyed her Strawberry baked Alaska with Prosecco Foam (more booze) Strawberry and Basil Salsa. Superb.

What an evening in a busy Bellini’s. What a meal. Very Highly Recommended.

• Their suppliers include Macroom Buffalo, Bluebells Falls, Goatsbridge Roe, Skeaghanore Duck, Larousse Fine Foods, Wild Atlantic Way Seafoods, Keelings Fruit and Vegetables, Matt O’Connell Seafood, PJ Sheehan and Co Poultry and the English Market.

Amuse Bouche and desserts

Bellini's at The Maryborough Hotel

Maryborough Hill, Douglas, Cork, Ireland, T12 XR12

Tel +353 21 436 5555 | Fax +353 21 436 5662 | Email: info@maryborough.ie

Bellini’s at the Maryborough

Bellini’s at the Maryborough

Lunched at the luxurious Maryborough Hotel at the weekend. Bellini’s is a beautiful restaurant with many well padded nooks and crannies but what struck me was the simple arrangment of the food on the plates. Nothing at all complicated about it and since the food was well handled, well cooked and well presented, we enjoyed an excellent meal.

The restaurant was slack enough at the time, but the bar, which also serves food, looked much busier. Service was excellent and info on the day's specials was delivered with the menus and water to the table, all without delay.

We got some nice breads - loved the Sundried Tomato loaf - as we studied the menu, quite an extensive one. No shortage of soups and sandwiches, the latter including a tempting looking Ploughman's Lunch that included the local Carrigaline cheddar.

The Sundried Tomato loaf was the base for their €10.50 Steak Sandwich (Chargrilled minute steak, crispy onions, beef tomato, vegetables marmalade and mushrooms ketchup on the bread).

I enjoyed my Roast Chicken Supreme, with Boulangere potato, tomato and balsamic puree, caper and raisin pesto. Good flavours and textures and a lovely dish for €16.50. We also had the Marinated Duck leg at the table, another at €16.50. This, with Spiced Mango and cabbage and a plum sauce, also went down well.

We also had one of the specials: Cod with capers and tomatoes and served on a well made bed of mashed potato. This got the thumbs up as well. Indeed all four dishes were well received as were the bowls of vegetables, mainly cauliflower florets, broccoli, and carrots, again a simple bowl but very well cooked indeed.

Not everyone went for dessert and some sharing was agreed on. There was a tempting list though, including Tunisian Orange Cake and a Raspberry and Pistachio Frangipane Tart. My pick was the Millefeuille of Apricot and Raspberry. Both it and the Chocolate Mousse Special had their admirers and there was a bit more sharing than intended!

An excellent meal in an excellent location. Next time, I’ll have to go for the dinner. Or maybe I’ll treat herself to the Afternoon Tea special (3.00 to 6.00pm), a very tempting mix of savoury and sweet, all for twenty five euro for two.

The Maryborough is one of the most popular hotels in the city and is also the AA Hotel of the Year for 2014.