“I don’t like poncey food. I want it to look good, but I don’t want it elaborate”
Publisher Michael O’Doherty, who won five stars on The Restaurant for this simple, peasant fare:
Starters
Vietnamese Vegetable Roll with a Ginger and Lime dip
Dinish Island Scallop with a Coral and Leek Bisque
Main
Roast Loin of Wild Irish Venison with Parsnip Purée and Baby Carrots
Pan Fried Fillet of Turbot with Colcannon and Truffle Dressing
Desserts
Passion Fruit Créme Brulée
Red Carpet Trio of Chocolate
Wines
Contado De Haza and Selbach Riesling.
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