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Though just recently opened, the romantic Oak Room restaurant helmed by former Ballyfin head chef Michael Tweedie is already generating local praise and early Michelin star buzz. Served in the original resident family’s dining room, guests dine on bespoke wood and pottery dishes while attentive waitstaff explain delicately plated food with explosive flavor. Highlights include a smooth Chicken liver pâté with raisin and spiced plum compotes, scallop tartare with apple and oyster leaves, and duck served with chicory and an orange reduction.
Common to contemporary Irish food, the menu showcases an abundance of native ingredients, and manages to extract the most profound flavors. Above all else, the food seems to have been cooked by a happy team. This is the main goal of Tweedie, who says, “we hope for people to enjoy themselves and have fun. We don’t want to be this restaurant where you have to sit straight and you can’t have a laugh. We want people to enjoy themselves. We want them to leave happy with food memories.” This exemplifies the spirit of modern Irish cooking.
140 Rare Luxury Living
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