"The Purty Kitchen " in Monkstown is Dublin's newest gastropub and definitely it's best kept secret .
Serving Bistro Classics with flair, head chef James Winans aim is to present contemporary casual dining at it's best , using the freshest and highest quality ingredients and at very affordable prices .
With it's dark wood finish, large windows providing plenty of natural light , subtle music , it is a really pleasant space and appeared to be a popular spot to while away the hours over a long lazy lunch with friends in a relaxed atmosphere . The staff were agreeable and more than obliging and knowledgeable when it came to enquiries relating to the menu . A good sign as it shows that they have tasted the food .
The Bar stocks 45 craft beers & ciders and of course the focus is on those from Ireland . The owner
Ashley Sheridan , a self confessed " beer anorak " has searched the country to find the best and they were . The tasting tray @ 5 euros gives you 3 gls of beers of your choice . Very good value .
The Menu offered plenty of choices to satisfy all tastes including Vegetarians .
For starters. a tower of deep fried Calamari with tomato and red chili dressing , looked delectable and tasted even better . The batter was very light , it coated rather than smoothered the calamari which was moist and tender . Despite the fact that it was deepfried , there was no evidence of greassiness and the sauce had just the right amount of punch and sweetness to complement .
The other starter of Salmon Croquettes with sweet potatoe, honey & dijon was done to the most golden crunchiness and smartly presented too . The combination of flavours worked well together , the sweetness of the potatoe offsetting perfectly the contrasting oily salmon. Encased in crisp breadcrumbs shells turned them into bite- sized gastronomic glories .
Moving onto our Mains , the Pan fried Sea Bass , sautee potatoes, butternut squash puree , samphire , pickled fennel and saffron aioli , was equally pleasing to the eye . The combination of flavours worked magically with the pickled fennel and it's subtle anniseed taste . The fish was moist with crispy skin , the sautee potatoes were perfect .
The Cherry Valley Duck Breast , confit potatoes , sweet potatoe puree, kale cabbage, balsamic and blueberry jus was not very far behind . The duck breast was beautifully cooked to medium rare and the skin crispy . No fatty cuts of meat here , instead tender & lean . obviously cooked with passion . The rich flavours of the duck worked well with the sweetness of the puree , the bite of the kale and the full bodied balsamic and blueberry jus . A flavoursome and exquisite dish .
With little room left , the dessert were not dissapointing . The Purty Mess had plenty of fresh berries , a good lemon curd with just the right tartness, toasted almonds, meringue and served with vanilla icecream. It was a pleasant dessert .
However , on the other hand , the Sticky Toffee Pudding with caramel sauce was pure heaven . There was no faulting here in it's rich , moist , gooey , sticky , yummyness and was complimented very well with the vanilla icecream .... yumm..mm...yy""" wait ..""". be back in half an hour to finish this .. popping down to Monkstown for a helping of that """"
I rest my case as the following picture of the finished plates says it all .
The Purty Kitchen
Tel : 01-2843576
4, old Dunleary Road
Monkstown
Co Dublin
www.purtykitchen.com
Tagged: robert jacob- gastro pub- purty kitchen- james winans
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