The Moy House Experience

Two Great Weekends of cooking at Moy House, during which I was inspired to the following dishes.

Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto

Lobster, pea shoots, lobster mayonnaise,  pickled kohlrabi

Parsnip velouté, wild mushroom ragout, mushroom dust, mushroom oil

Cod, cauliflower purée, chorizo and chive vinaigrette, wood sorrel

Duck breast, carrot purée, roast baby carrot, elderberry jus, elderberry capers, elderberry gel, lovage oil

Pork Fillet, 24 hour Pigs cheek,  broad beans, caramelised onion puree, walnut jus

Lemon tart, raspberry sorbet, chocolate crumb, cucumber and lemon verbena gel

Seafood rillettes, pickled cucumber, curry vinaigrette, scurvy grass 

Pumpkin Soup, pumpkin oil, pumpkin seeds

Sea bass, green pea puree, red capsicum sauce, leek ash

Lobster risotto, wood sorrel, vetch (wild pea)

Beef fillet, herb crust, carrot puree, green asparagus, sauce forestiere, fricassee of local wild mushroom

Chocolate Tart, sour cherry and elderberry compote, lavender cream, nasturtium filled with lemon curd

The Greenhouse Dublin

Words or pictures are not able to describe the talent of Chef Mickael Viljanen, his food needs to be experienced first-hand to truly understand his exiting way of cooking.

Cep Veloute

Foie Gras, frozen Apple and Walnuts

Cod, Cauliflower, Mussels, pickled Radishes, Hazelnut Beurre Noisette

Hey smoked Bavette of Beef ( Flank Steak) Celeriac textures, roast Shallots 

Frangipane, Egg custard, Caramel 

Aniar Galway!

For anybody who loves good food and appreciates natural and wild flavours, the tasting menu at Aniar in Galway is a must. The restaurant is owned by Jp McMahon and Drigín Gaffey.
Enda McEvoy oversees the kitchen operation.
Enda delivers a dining experience unrivalled in Galway, with a gradual build up from the pure and clean flavours of the pickled vegetable dish and the cured mackerel, moving on to the intense and earthy hot fish dish of scallops, pork belly and black pudding followed by the loin of lamb with preserved wild garlic seeds, which are providing an intense taste sensation on the pallet. The pre dessert of strawberry, mascarpone and meringue slightly calms the pallet. Continuing the journey of flavour sensations, the meal finishes with a sheep's yoghurt mouse accompanied by rhubarb which is very light and absolutely delicious.

Appetiser - Pork Crackling with smoked Scallop Roe Mayonnaise

Pickels, Seaweed, smoked Fresh Cheese and Butter Vinaigrette

Cured Mackerel

Scallop, Cauliflower, Pork Belly and Black Pudding 

Loin of Lamb, Lamb Shoulder Croquette, Onion Puree and char-grilled Baby Leeks   

Strawberry, Strawberry and Rose Petal Consomme, Mascarpone 
in Brioche Crumb and dehydrated Meringue

Rhubarb, Sheep's Yoghurt Mousse, Custard, Honey and Brown Sugar Tuile 

The restaurant is located at 53 Lower Dominick St, Galway City.

The Green House Dublin.

The Lunch Surprise Menu at the Green House on Dublin's Dawson Street 
is an exceptional experience.



The execution of each dish and the attention to detail is remarkable.



At € 55 per person, a five course meal of such a high standard is a bargain unrivalled in Ireland.



If you love good food and haven't been at the Green House yet, make sure you 
move it to the top of your “Restaurants to visit” list.



Mickael Viljanen's food is outstanding and the presentation as seen in the pictures 
is only the start, the flavour combinations need to be experienced first hand 
to understand the true talent at work.

Simple Dinner

Pan fried Seabass with herb crushed potato and a beurre noisette enhanced with capers, roast red peppers, olives and fresh chives from my garden, simple and absolutely delicious.

A dish inspired by local produce: St Tola Goats Cheese from Co. Clare and Red Onion Tartlet with Pine Nuts served with Stephen Gould’s mixed Leaves which he grows near Galway.