Fillet of Turbot with Tomato and Black Olive Vinaigrette

From: The Restaurant

Make a hearty and delicious meal of turbot and potatoes.

Dublin Bay Prawns with Tomato and Basil Granita, Parmesan Crisp and Watercress Purée

From: The Restaurant

A delicious starter from The Restaurant's Angeline Ball.

Salmon, monkfish and halibut ceviche

From: The Restaurant

This wonderful blend of taste and colour would make a stunning starter to any dinner party

Goat's Cheese and Beetroot Salad

From: The Restaurant

This unusual salad balances the goat's cheese and beetroot flavours to perfection.

Rice pudding with spiced apples

From: The Restaurant

A dessert that is sure to please.

Seared Loin of Venison with Redcurrant Jus, Parsnip Purée and Crisp Beetroot

From: The Restaurant

Dermot Bannon serves up a delicious venison main.

Baked Pears with Ginger Cream

From: The Restaurant

A fantastic combination of pears and ginger flavoured cream.

Turbot with Champagne and Chorizo Sauce

From: The Restaurant

Need a recipe for a big night? Here it is.




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