The arrival of local, in-season produce is the catalyst for a newly introduced, daily five course Spring Menu at Michelin star Aniar Restaurant, Galway.
The core food philosophy at Aniar is the respectful use of sustainably produced, west of Ireland ingredients and the Spring Menu exemplifies this. Examples of the type of dishes on the new menu are oyster, cabbage and sorrel; carrot, elderflower and chervil; and celery and pear sorbet.
Aniar chef patron JP McMahon said: “Spring as a season is always welcome. Many people think February is the start of spring, however spring at Aniar really starts in April, because that’s when local, new-season vegetables and other produce become available.”
The five course Spring Menu costs 55 euro and is available each evening from 6pm, plus a new lunchtime service on Saturday from 12 noon – 2pm. The five course menu is in addition to the Aniar Tasting Menu of 10 courses at 110 euro.
For more information and reservations see www.aniarrestaurant.ie, or phone 091 535947.