Stitch and Bear

A long-running Irish blog with reviews of the best restaurants in Dublin and throughout Ireland. Some wine and cocktails thrown in for good measure!

Monday, November 17, 2014

[Review] Pomona Pop Up Restaurant

This week's post isn't really a review but a brief run down of my recent dinner at Pomona Pop Up restaurant which took place over the October Bank Holiday weekend. Chefs Jason Walsh (L'Ecrivain) and Lumir Tousek (former head chef at L'Ecrivain) served up an impressive ten courses at their two day event on Thomas Street. At €80 per head, it wasn't exactly cheap, but the professionalism of the staff, lovely venue and generous meal did much to make it feel like good value. 

Thomas Street cafe, The Food Gallery, with its lovely high ceilings and classic parquet floor was converted into a white linen fine dining establishment. I received a warm welcome and exchanged my bottle of Pouilly Fumé for a glass of prosecco. Wine was BYOB with no corkage, which meant that there was a wild and wonderful selection of alcohol throughout the room. 

Pictures of the courses follow below. Beautiful modern presentation, featuring colour and texture, combined with clever use of seasonal, local ingredients and quirky touches was the order of the night. I loved additions such as fermented oats, roasted egg white and malt. Stand out items for me were the foie gras macaron, the hen's egg dish, the crispy skinned sea bass and the rich gnocchi. As I was sitting at a table for one, I received a whole bottle of the lovely Highbank Proper Dry Cider as a precursor to the dessert courses. Such generosity was hardly required after most of a bottle of wine, but it was definitely liked.

Right now, I don't think there are any future plans to repeat Pomona Pop-Up but follow them on Twitter (@PomonaPopup) or on Facebook for updates. 
Pig's head sandwich and foie gras macaron
Cream cheese with Goatsbridge caviar
Organic hen's egg yolk, roasted egg white and crispy shallots 
Scallop with fermented oats and squash
Seabass with romanesco sauce and Ballyhoura mushrooms
Linden cordial with apple cider sorbet 
Venison with beetroot, seasonal leaves and malt
Pork belly with carrot, gnocchi and dandelions 
Highbank proper cider
Plum pudding
Lemon polenta cake
Petits fours at Pomona 


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