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Seasonal Menu unveiled at Monart Restaurant

A brand new seasonal à la carte menu and a full vegan menu are on offer at the Michelin recommended fine dining restaurant in Monart Destination Spa.

The menus feature a variety of ingredients from the best food producers in the South East including Cullen’s Fruit and Vegetables, Gorey; Green Hill Fruit Farm, Davidstown; Millstream Seafoods, Caim; Staffords Butchers, Enniscorthy; Killowen Dairy Foods, Enniscorthy; Ballycross Apple Farm, Wexford; and Wild Irish Game, Wicklow.

Executive chef Azaharan Bin Ostman says that the new season Monart menu offers a fusion of local ingredients with international flavour. “We are very proud to feature as many local producers as possible on our Monart menus and using these delicious locally sourced fresh ingredients I am delighted to add some international flavour to create some unique and flavoursome dishes alongside some traditional favourites,” he said.

The new menu features a variety of homemade breads and dips to start, an amuse bouche, followed by an array of starters including gravlax of organic Irish salmon with a cucumber, daikon, Goatsbridge caviar seaweed cracker preserved with lemon creme fraiche; a tortellini squash with gorgonzola, spinach, walnut and sage buerre noisette; Mary Regan organic chicken terrine served with heritage carrot, black garlic sourdough and earl grey soaked raisin and cranberry chutney; mackerel poached rhubarb with beetroot Vierge, green apple and cucumber gel; spiced monkfish medallion with aubergine, tomato and mint Killowen natural yogurt; and peppered pork fillet with sesame pak choy, radish, mushroom dumpling and ginger and soy. An iced sorbet is served as a middle course.

For mains guests can choose from guinea fowl with boulangere potato, radicchio marmalade parsnip and juniper berry jus; market fish of the evening; Slaney Valley lamb rump with goats cheese and shoulder croquette chantenay with carrot and asparagus; halibut served with rocket pesto ravioli, roast pepper fondue, courgette with prosciutto crisp; chargrilled fillet of beef with pink tail prawn kataifi, pea and watercress puree with purple potato crisp; and laksa rice noodle with Asian leaves, bamboo shoot, water chestnut, fried onion, and spiced coconut broth.

For dessert, a variety of dishes are on offer including raspberry brulee tartlet; melody of rhubarb, milk chocolate delice, gold chocolate parfait, vanilla clafoutis and an Irish farm house cheese selection.

The new season vegan menu consists of homemade vegan breads and dips, an amuse bouche followed by fresh soup of the evening served with sourdough croutons and fresh herbs, grilled aubergine with tomato tapenade and pickled courgette, caramelised walnut and balsamic; or a chickpea and sweet potato samosa with cauliflower couscous, beetroot puree and a passionfruit and ginger reduction. An iced sorbet is offered as a palate cleanser.

For mains, there is a choice of lentil & spinach curry served with almond pilaf, chutney and poppadum; a coconut infused black rice with edamame, pomegranate, mango and lemongrass oil; or a tofu stir fry of Asian vegetables served with rice noodles in a cashew nut, chilli and tamarind sauce. Dessert includes a vegan meringue with mixed berry compote, blackcurrant jelly and a mojito sorbet.

Dinner at the fine dining restaurant can be enjoyed overlooking the gardens of Monart Destination Spa. The à la carte restaurant dinner menu is priced at €49 per person excluding supplements for five courses.

For more details see www.monart.ie.

Encircle 360 Ltd T/A Food for Thought - FFT.ie, 59 Merrion Square, Dublin 2, Ireland.

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