A recent visit to" L'Ecrivain Restaurant " the Michelin Star establishment run by Head Chef Owner Derry Clarke and his charming wife Sally Anne Clarke , on Lower Baggot street , Dublin 2 was once again a fantastic evening with great food and superb service .
We were warmly received on arrival and offered whether to go up to our table immediately or to have an aperitif at the bar . We opted to go straight up to our table , where we settled into the soft couches and comfort of the dinning room . The place was busy and there was a great vibe . Our friendly and knowledgeable waiter talked us through the menu . In fact, he was most attentive throughout the whole evening . The owners were present as well and were most charming .
Our first course of Scallops, Smoked Roe Creme fraiche , Crisp Frog leg , Sea buckthorn & Apple arrived on a speckled Mongolfiere plate.
It was a delight to look at and did not disappoint , Beautifully seared Scallops , moist and melt-in-the-mouth , lovingly coupled with the smoked roe creme fraiche . The accompanying Crisp Frog leg was succulent and just delish with the apple gel .
The next course of Chicken & Foie Gras Terrine with Quinoa, Apple , Hazelnut dressing was a luxuriously slab of velvety terrine and packed full of flavour . Whereas the quinoa and hazelnuts added a lovely contrast of textures , the apple , hazelnut dressing offered a spot on amount of zing .
Our mains of Cod with white Asparagus , Mussel & Squid Escabeche , Chorizo, Pistachio crumb, Squid ink Aioli was smartly presented . The fish was cooked to perfection , with crisp skins contrasting well with the softness and moist flesh beneath . The combination of flavours worked well together , the Chorizo and Pistachio adding a welcoming salty element . A wonderfully well thought out dish bringing land and sea together
.
The Pork . Crubeen , Carrot & Liquorice puree, Grapefruit and Apple gel , Braised Chicory , Smoked Bacon Popcorn was pure Haute Couture . Elegant and equally pleasing to the eye . Beautifully slow roasted , thick , treacly crackling skins , alternated with buttery pork flesh , which was off set nicely by the bitterness of the braised chicory and sweet apple gel . The accompaniment garnishes of Pig's ear and cheeks crispy croquettes were sensational , bursting with flavours , textures, singing and dancing on the palate .
More impressive presentation were to come with the arrival of our desserts. A Coconut Pavlova , Fruit salsa with black Cumin , Mascarpone Cream , Black Cardamon spiced syrup was truly memorable both for it's delicate Lacey presentation and it's wonderful balance of textures and flavours. The meringue were flawless , crisps thin shells with marshmallow 'ish soft fluffy interiors , coated with the spiced syrup , it was divine .
The Chocolate , Passion fruit espuma , Caramel , Cardamon feuilletine & Caramel caviar was a sumptuous end to a satisfying meal . Melt- in-the-mouth Chocolate Opera , the silkiest mousse . Almost too rich but incredibly sensuous and even better to taste .
In all , this was a memorable evening , fabulous food and exquisite service . Highly recommend.
6 Course tasting menu €65
10 Course tasting menu €90
L'Ecrivain Restaurant
109,a Lower Baggot Street
Dublin 2
Tel : 01-6611919
Tagged: robert jacob- fine dining- michelin* - l'ecrivain- derry clarke- sally anne clarke
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