RTÉ Food
Chef: Dermot Bannon
Lemon Curd Tartlet with Autumn Raspberries and Crème Chantilly
From: The Restaurant
Dermot Bannon serves up this delicious dessert.
Beef Wellington With Fondant Potatoes And Vichy Carrots
From: The Restaurant
Dermot Bannon serves up this traditional main on The Restaurant.
Pan Seared Scallops on Black Pudding, Mint Pea Puree, Chilli Oil Dressing
From: The Restaurant
A delicious started from architect Dermot Bannon.
Mixed Berry Autumn Crumble With Vanilla Ice Cream
From: The Restaurant
Dermot Bannon serves up this delicious dessert on The Restaurant.
Duck Confit With Orange And Walnut Salad
From: The Restaurant
Dermot Bannon serves up a starter of Duck Confit on The Restaurant.
Pan-Fried Fillet Of Sea Bass With Potato And Basil Purée
From: The Restaurant
Dermot Bannon serves up some delicious Sea Bass on The Restaurant.
Chocolate Marquise With A Steeple Of Bitter Orange Ice Cream
From: The Restaurant
Dermot Bannon serves up this tasty treat on The Restaurant.
Seared Loin of Venison with Redcurrant Jus, Parsnip Purée and Crisp Beetroot
From: The Restaurant
Dermot Bannon serves up a delicious venison main.
Crab Cakes With Spinach And Red Pepper Mayo
From: The Restaurant
Dermot Bannon serves up this crab cakes starter on The Restaurant.
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