Am I a food critic? No.
Am I a foodie? Yes!
I attended Augustine's Restaurant's final service at The Clarion Hotel Cork last night.
Brendan Cashman head chef and owner promised it would delight us foodies with his final menu degustation. We were not disappointed.
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| Espresso of Mushroom & Truffle |
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| Carpaccio of Monkfish with Fennel & Blood Red Orange |
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| Risotto with Petit Pois and Parsley Oil |
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| Chicken Conommé with Buerre Blanc |
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| Scallop with Ham Hock Terrine |
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| Lemon & Lime Shot |
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| Pigeon Wellington |
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Blue Cheese |
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| Chocolate Ganache and Raspberry Sorbet |
I won't even attempt to describe each of the dishes as I would not be able to do them justice with my limited foodie vocabulary and as for the wine which accompanied each course.... that's a whole other blog post.
Am I Wine Connoisseur? No.
Am I a Winebibber? Hell Yeah!
"This isn't cooking, It's Alchemy." -Tom Doorley on Augustine's
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