Warm Chocolate Fondant Tart with Milk Chocolate Ice Cream

From: The Restaurant

Lorraine Keane serves up a decadant treat!

Swedish Meatballs

From: The Restaurant

A great family dinner!

Champagne Berries with Lemon Meringue Ice Cream

From: The Restaurant

For dessert, Des Cahill serves up Champagne Berries with Lemon Meringue Ice Cream

Roast Butternut Squash Soup with Walnut Relish and Game Livers on Toast

From: The Restaurant

Ladle the soup into bowls with a spoonful of the walnut relish in the centre.

Coriander-Infused Shellfish Risotto With Desmond Cheese and Black Truffle

From: The Restaurant

Tracy Piggott serves up this tasty shellfish starter.

Roast Stuffed Pork With Savoy Cabbage

From: The Restaurant

Make the delicious, traditional meal of a roast pork with cabbage.

Organic Smoked Salmon with Salmon Mousse

From: The Restaurant

A sophisticated and delicious starter.

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

From: The Restaurant

Dermot Bannon serves up a delicious venison main.

Rhubarb and Custard Mille Feuille with Candied Ginger and Mascarpone Ice Cream and Candied Pistachios

From: The Restaurant

Dust with icing sugar and sprinkle the candied pistachios on the plate, top with a scoop of the candied ginger and mascarpone ice cream.

Cured Organic Salmon with Melon and Avocado Purée

From: The Restaurant

A delicious starter from Lorraine Keane on The Restaurant.




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