Fanfare
for the Chef Cashman
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| Hake |
The food served up in Augustine’s is fit for an emperor. Ancient rulers, even some modern
ones, might have preferred a personal fanfare on entry. Perhaps there should be a fanfare, but for chef proprietor Brendan Cashman.
Augustine’s do, of course, make a fuss of you, but in a
quiet unfussy way. Your coats are taken and hung in a proper cloakroom (and the
correct garment is returned each and every time!). Then you are led to your
table of generous proportions and also in its own generous space and with
comfortable seating.
The floors are nicely carpeted, the various sections
of the restaurant discreetly separated. A fit and proper place, and atmosphere, to enjoy some excellent food, a Cork treasure, and, from what some well
travelled people say to me, a national one, a five star venue.
No rush, but no delay either, as the evening got
underway. They were serving some lovely buns to nibble from as we checked the
menus. Three types on offer, each excellent, and they were Sundried tomato,
Black Olive, and plain.
Augustine’s
is justly noted for its very reasonably priced Tasting Menu, six courses for
just €25.00. This time though, we decided to go A la Carte. While we waiting
for the starters, we enjoyed an Amuse Bouche, a shot of Chilled Spicy Tomato
and Herb Gazpacho. That certainly woke up the sensors and we were ready for
action.
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| Scallops |
I started with the Pan Fried Breast of Quail, with
smoked Aubergine purée, Pane
Polenta and Brunoise Provencale. (11.95). Looked well and tasted ever so well.
Top notch for sure but I was still drawn to the other side of the table where
CL was raving about her special: Scallops, apple, apple puree and breaded ham hock. Luckily,
after 46 years, we are still inclined to share!
Now for the main event. I was delighted with mine: Foraged
mushroom risotto with truffle, oak smoked Gubbeen cheese, and poached duck egg (22.95). This was the most perfect combination of sight, taste, texture and aroma. Almost
forgot my little pot of creamy potato mash, an irresistible side to an immaculate
five star main plate. Food heaven.
And CL was on Cloud Nine also thanks to the Oven
Baked Fillet of Hake, with a tomato and chorizo sauce bialdi, Saffron Gnocchi
and steamed mussels. (26.95). Luckily, I got a reasonably decent picture of
that and you can gain some idea at least of how it looked. It tasted brilliantly
as well.
Service all along had been top class with virtually
every single need anticipated and all that without anyone leaning over your
shoulder. We had our chats of course, a quick word or two with a busy Brendan and
great to see Carol who was also very busy at front of house.
Quite an informative chat too about the wine, a
wine that we enjoyed very much indeed: Chateau Haut Rian Bordeaux blanc 2010
(26.00). This is a blend of Sauvignon Blanc and Sémillon (which accounts for no less than 60% of the mix). A well balanced impressive
wine with floral and fruity flavours and a fresh and persistent finish.
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| Dessert |
Our wine and our stay were now coming to an end but I wasn’t going
to leave without trying dessert. In the end, we settled on just one (two
spoons, of course) and that was the Tart Tatin of Spiced Plum with Vanilla
Ice-cream (8.50). Perfection once again, a spicy yet sweet note to end a lovely
evening on.
We’ll be back and we highly recommend it to locals and
visitors alike. Tom Doorley has given us Corkonians permission to brag about
this place. No need for anything loud really. Just let Brendan’s food do the
talking.
Craig Camp 
