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

From: The Restaurant

Dermot Bannon serves up a delicious venison main.

Chicken with Herb Cous Cous and Roasted Vegetables

From: The Restaurant

A different and tasty way to prepare chicken breasts.

Celeriac Soup with Curry Crème Fraiche

From: The Restaurant

Marty Morrissey serves up this delicious soup!

Chocolate Symphony

From: The Restaurant

There'll be requests for encores.

Floating Island with chilled Beaujolais and Blackberry Soup

From: The Restaurant

A fabulous dessert from Francis Brennan on The Restaurant.

Seared Foie Gras, Caramelised Apple and Toasted Brioche with a glass of Chateau d’Yquem

From: The Restaurant

Make this luxurious and tasty starter cooked by Dermot O'Neill on RTÉ's 'The Restaurant'.

Pavlova with Raspberries and Blackberries

From: The Restaurant

This meringue dessert is complimented by the sweetness of the poached berries.

Baked Turbot With Braised Fennel And Vine Tomatoes

From: The Restaurant

Ciara O'Callaghan from Fair City serves up a delicious turbot dish

Fillet of Turbot with Wild Mushroom Risotto and a Cider and Sage Sauce

From: The Restaurant

Cooked by Dermot O'Neill on RTÉ's 'The Restaurant'.




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