Journalist and commentator Kevin Myers wears the head chef’s hat tonight in the restaurant. Kevin is passionate about food, but would be more familiar with dining in a restaurant, rather than wearing chef whites in the kitchen. Kevin consulted his wife Rachel, to help him devise his luxury menu and he wants to impress the table of critics and walk away with a 5-star rating.
For his starters Kevin chose ‘Pan Fried Scallops and Brocolli Purée’ and ‘Seared Foie Gras’ both classic ingredients. Kevin’s reasons for choosing them is simple “The starters were obvious, foie gras is foie gras and scallops are scallops. You can’t get better than that”.
The main courses, well one is traditional – oxtail and kidney pudding and the other is a little bit more exotic, lobster and the sea bass.
Kevin lives in Kildare and wanted to bring something from his garden to the menu and so he is making a ‘Lavender Crème Brulée’, Kevin says ‘It was chosen simply because our lavender was in season”. His second dessert is ‘Chocolate Tsunami’ and he had very definite reasons for putting this on the his menu “I thought I’d go for females. Chocolate, I mean you can’t fail with women and chocolate, so this is for the girls, Chocolate”.