It is good Friday, the end of lent season and I am ushering easter and spring season with the girls in good ol’ Dublin whoop! whoop!! Fun fact, alcohol was not served on good Friday in Ireland, but the rules have since changed and we had ourselves a timmmmee! Plus, with the flight being only an hour away? like 😮? how did I not know this 🤔 let’s just say Ireland you have not seen the last of us ha!
We spent morning and early afternoon walking the city centre, taking in the sights and sounds of the city. Had a pit stop at Fade street social and they do cocktails right, from classics to signature; the forbidden mango is worth a try! We (Nnenne & I) had to leave the cocktail shenanigans early as we had dinner at D’olier street and it was 🔥. Our bar seats aka chef’s table meant we were in the thick of it,
seeing the experts work their magic from putting the dishes together, plating up, talking with us made this 13 course tasting menu even more special. Four dishes made up the amuse bouche. French toast (mimolette, lardo, relish), cured Hamachi (smoked eel, sesame, kimchi), Rabbit (char siu. Salted Daikon, coriander and Foie Gras (custard, pineapple, English muffin).. phew! First off, what a selection 👏🏽 You know the meal is going to SLAP because F-O-U-R varied courses, full of flavour and texture okay! from the Eel foam, deep fired Rabbit leg on skewers, French toast looking like mini cupcakes to my fave – the foie gras served on freshly baked English muffin, pineapple and pecan nuts which tasted candied. It was ever so creamy .. my goodness! All of which was accompanied with Aiden Renoir’s Grand Cru, it gave bougie!
The first course was squid noodle , butter milk squash (which was poured) with bits of caviar!
It was salty, savoury and creamy however the Italian Fratelli Felix, Vigne Tardis wine nulled the saltiness making it more savoury and it was delish! Seeded Pretzel, smoked Gubbeen ‘obatza’ was very interesting, the bread reminded me of roasted water yams (ask your Nigerian friend)
Bread made with different seeds and grains, baked fresh of course and then toasted served with chive butter. I love me some good butter and I have tasted some epic ones like mushroom butter at Anglo or the butter- that-makes – you sigh at first taste from Roganic ! Nonetheless, the chive butter at Doliers is nay to shabby. It gave aioli texture that elevated the taste of the bread and the generous amount didn’t hurt at all, plus, one time for the crockery still.
A layered foam dish of pan seared Lobster tail and black sole fish with butternut squash, kaffir lime and spiced bisque was the next dish.
Paired with French Rose – Clos Cibonne. 2021, every morsel tasted different depending on what you scooped up – a bit of fish, a bit of lobster, flavour and texture with a sip of the Rose … It was just so good! Nothing says ‘fab pairing’ like a South African Red with some form of protein. For me, South Africa have the best reds, I said what I said! And the guys at Dolier feel the same way. Sika Deer aka Venison paired with South African Cabernet Franc.. Dang! Perfectly cooked Venison with black berry, cocoa and bearnaise (poured over)
with a helping of sausage rolls on the side which we were encouraged to eat along side the Venison & wine and let me tell you… it did a TING! Pudding was also a selection of sweet courses, starting with palate cleanser which was blood orange, lemon, thyme and tamarind; a kind of ice cream sorbet with tamarind gel.
White chocolate mousse, plum. rose hip, artichoke and rhubarb pour over sauce paired with La Stoppa, Vino del Volta – 😋
Blackcurrant bakewell tart, banana bread, rum & coconut yuzo miso choux bun
made up the petit fours served with Irish baileys coffee
and whilst I am not a coffee drinker at all, this was the perfect way to bring the meal to a close!
Slainte
Ndidi
P.s. (in no particular order) the wines and the autographed menu from the team
Addendum – We had ourselves a time in Dublin, particularly enjoyed the Guinness tour, The Doyle collection afternoon tea , brunch and enjoying being together 🥰, a few snippets
