The Ardilaun Hotel is a well known and much loved 4 Star landmark hotel in Galway City. The hotel is known for it’s service, it’s family-run warmth and it’s stunning location and grounds. The Ardilaun also adds outstanding food to its list of qualities – with the launch of The Ardilaun Bistro this quality is set to become even more prevalent.
Executive Head Chef, David O’Donnell has headed up the kitchen team in The Ardilaun across all it’s food offering: the fine dining restaurant The Camilaun, the events and wedding catering and the soon-to-launch The Ardilaun Bistro – a casual bistro-style restaurant, previously known as Blazers Bistro. David has held senior positions in high profile restaurants such as Knockranny House Hotel, Mount Juliet and The Heritage.
David explains, “We saw that there was a gap in the market for a restaurant/bistro within a hotel which featured local artisan food producers. We have strong relationships with suppliers who focus on the quality and consistency in what they produce. We are focusing on utilizing the seasons and we incorporate what is in season into the menus which enables us to come up with some amazing combinations. We work with the likes of Le Petit Delice which provides us with for freshly baked bread everyday.”
The Ardilaun Bistro will launch to the public from Saturday 31st January. The Bistro will be open for lunch from 12pm to 4pm and dinner from 5:30pm to 9pm. The 40-seater restaurant will feature a menu which highlights some of the best ingredients produced locally and in the west of Ireland.
Diners can expect lunch time eats such as French Style Tartines for a light bite (including Cornamona Hot Smoked Salmon with Fisherman Bread with Cornamona Hot Smoked Salmon, Fennel and Dill Cream Cheese, Pickled Cucumber Ribbons or Rye Bread with “8hr Cooked” Castlemine Farm Pork Shoulder, Avocado Puree, Celeriac and Apple Salsa, Candied Pecan Crumbs).
Lunch menu mains include Eamonn Giblin Venison Pie (Claremorris Fallow Deer with Sweet Potatoes, Leeks, Thyme and Ballyhoura Mushrooms Topped with Achill Sea Salt and Cumin Scented Pastry) or the renowned Ardilaun Beef Burger (Chargrilled Steak Burger with Beef Tomato, Arugula Leaves and Jalapeño Relish, Aran Dillisk Gouda Cheese) served on a Brioche Cereal Bap and Side Salad or Orecchiette Pasta (fresh pasta tossed with Aubergine Caviar, Rocket, Roasted Bell Peppers, Gabriel Faherty’s Feta Cheese, Carragh’s Micro Greens and Flat Leaf Parsley Pesto).
The Evening Menu served from 5:30pm to 9pm is just as impressive, dishes to entice include Achill Mountain Lamb (Juniper Scented Pressed Belly and 6hr Braised Shoulder “Bon Bons” with Sweet Potato And Smoked Gubeen Puree, Buttered Romanesco and Braising Jus Infused with Port) or Rossaveal Hake (Pan Roasted Fillet of Hake on Sea Spaghetti with Linguine Pasta, Purple Potatoes and Vine Tomato Concassee, Chervil and Pernod Cream), Kilmore Quay Scallops and Kelly’s Surf Clams (Dillisk Scented Seared Scallops with Wild Surf Clams with Butternut Squash, Leek and Fennel Fondue, Dillisk, Lemon and Vermouth Butter Cream).
Desserts take on life of their own under pastry chef Lorraine Mullen in The Ardilaun Bistro, one signature dish is sure to set chocolate lovers heart’s racing Michel Cluizel Chocolate Truffle Torte (“Elainza Noir” Chocolate Truffle Torte Served with Dulce de Leche, O’Malley Honey and Irish Mist Ice Cream, Pistachio Tuille and Caramel Gel).
The Ardilaun Bistro will launch with a preview event on Friday 30th January with full menu available from Saturday 31st January. For more news and updates, and exclusive competitions follow on Twitter @ArdilaunBistro or find ‘The Ardilaun Hotel’ on Facebook