Monday, October 6, 2008
Roly's Bistro in Dublin gets Four Stars from us!
My husband and I had the best meal of our trip at Roly's Bistro. When we arrived the restaurant was full but fortunately we had booked ahead.Besides great food, Roly's is known for their 3 course pre fixe menu with choices from the main menu. The best part of pre fixe is that I don't have to debate whether or not to have dessert!
I started with Colin's Prawn Bisque (Dublin bay prawns) that was a deep red color with a blend of seafood flavors. It was served with a shot of brandy that sparked the flavors. Duncan had a Cashel Blue Cheese and Oven Dried Tomato Salad with Organic Rocket,Tomato and Basil Relish. Thinking about the large chunks of creamy blue cheese still makes my mouth water. Dinner was Roast Breast of Corn Fed Chicken with Coriander (cilantro) Cream Potatoes in a Lemongrass Scented Broth, and Traditional Kerry Lamb and Vegetable Pie with Roasted Parsnips and Thyme. Here is a link to the Lamb Pie Recipe. http://www.rolysbistro.ie/lamb_pie.htm. My chicken was moist and tender but the "cilantro mash" was a new taste. As always we had two side dishes served family style- the ubiquitous combination of zucchini and carrots was the best I've had. The thin slices of carrots were cut like scalloped flowers. The second side was a salad of mixed greens, tomatoes, cucumber and olives in a delicate pastry cup.
But dessert! I had "Raspberry Cheesecake" which sounds ordinary but was unique and delightful. The cheesecake was a 3-inch round of what Americans would call a Bavarian, thickened with gelatin and topped with a raspberry juice glaze. It was accompanied with Meringue Ice Cream, vanilla bean ice cream with crispy bites of meringue. Duncan went for the Chocolate Trio dessert which included a brownie, sorbet and a small malt. The brownie was very dry but, as I learned on a recent recipe project that's the European style.
Our service but attentive but not intrusive. We agree that Roly's Bistro is one of Dublin's top restaurants. If you are reading this Monday, check back for photos tomorrow.
Posted by Pat Sinclair