Sika, the award-winning restaurant at the Powerscourt Hotel, has launched its new seasonal summer 2019 menu.

The new menu has been created by Head Chef Marek Sulg, and represents the best of local produce.

Strawberries come from Wexford, and trout is sourced from the Little Arrigle River in Co. Kilkenny. Hand picked brown crab is delivered by a specialist from Dundrum Bay. Distilleries such as Powerscourt and Glendalough supply gins and whiskies.

Highlights include starter of slow cooked pork belly, crispy squid, parsley emulsion, charred corn, Pedro Ximenes jus; mains such as pan fried cod, asparagus, pea puree, samphire, mussels and cream. For dessert, diners can indulge in a basil & yoghurt panna cotta, smoked almond streusel, elderflower jelly, basil and lime sorbet, Wexford strawberry.

For diners of nine or more, Sika has introduced a new group menu where guests can enjoy starters such as Irish crab risotto and slow cooked rabbit croquettes to mains which include pan fried hake with beetroot puree, heirloom carrots, Beluga lentils in a sweet cherry jus; and corn fed chicken with savoy cabbage, Jerusalem artichokes and black garlic; Finishing with a range of sweets including salted caramel cheesecake with fresh mango and cream.

Speaking about the new menu, Sika Head Chef Marek Sulg commented: “We’re very excited to introduce these light, fresh new dishes for the summer months. It’s a beautifully balanced menu with some incredibly interesting flavours, which we’re sure our guests will enjoy.”

Sika’s Prix Fixe Menu is €55 per person for 3 courses, and is served from 6.00pm to 10.00pm nightly – the restaurant welcomes non-residents as well as hotel guests.

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