I've been a fan of Gavin McDonagh and his restaurant, Brioche, for quite a while now. It all started several years back with an evening time pop-up style restaurant called Brioche Ce Soir on Aungier Street where McDonagh produced very tasty small plates in the smallest of kitchens. In 2014, I visited Brioche in its stylish new home just off the main Ranelagh strip, where it was quickly clear that McDonagh had moved up a gear. I've visited several times since, each of which has reinforced that original impression of constant improvement and refinement.
At the end of August, we visited for Saturday Lughnasa lunch. With autumn and winter looming around the corner, new season menus are coming at Brioche and we got to sample a few of the new dishes throughout our lunch. Presentation is one of McDonagh's key strengths, as well as his ability to infuse intense flavours throughout his dishes, and the bright afternoon sunshine really allowed the vibrant dishes to shine.
Because I've eaten at Brioche several times, and have already written reviews, I am not going to go into detail here. Instead, I'll let my photos do the talking.
Because I've eaten at Brioche several times, and have already written reviews, I am not going to go into detail here. Instead, I'll let my photos do the talking.
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| Smoked cured mackerel with tomato salsa and lightly fried onion rings |
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| New menu dish of salt-baked beetroot with goats cheese and orange |
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| New menu dish of roast half quail with celeriac risotto |
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| Intense roast onion risotto with spiced brown butter |
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| Duck with thyme polenta cake and girolle |
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| Irish strawberries with strawberry jelly, meringue and vanilla marscapone cream |
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| Apple parfait, candied macadamia nuts and Granny Smith granita |
The new autumn tasting menu consists of 5 courses for €49. For me, the quail with celeriac risotto is an extremely creative and innovative dish that fits perfectly into the vibe at Brioche.
- Brioche and Amuse
- Salt baked beetroot, goats cheese, orange
- Roast half quail, celeriac risotto, fried potato
- King scallop, cauliflower soup
- 28 day dry aged Hereford cross beef fillet, mushroom, roast parsnip, veal jus
- Apple
I would like to thank McDonagh and the Brioche team for the complimentary dishes of salt-baked beetroot and quail which we sampled. I paid for all other food & drink consumed on the day. As always, my opinions are my own.
Tel: +353 (0)1 497 9163
URL: www.brioche.ie
Twitter: @BriocheRanelagh
Instagram: @briocheranelagh
1 comment
I love Brioche! I rate it as the best restaurant in Ranelagh
http://renovatinglpa.blogspot.ie/2014/05/brioche-ranelagh.html
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