Warm Duck Salad with Orange, Pear & Walnut Vinaigrette

From: The Restaurant

A delicious starter from The Restaurant's Marty Morrissey.

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.

Trio Of Rich Chocolate Mousse, Banoffi Pie And Lemon Possett

From: The Restaurant

Kate O'Toole serves up this delicious trio of desserts.

Cleggan Crab Stuffed Fillet of Brill With An Oyster Velouté, Sweet Potato Purée and Mange Tout Pickle

From: The Restaurant

Kate O'Toole serves up this delicious main course of brill with an oyster velouté.

Trio of Mousse with Guinness and Blackcurrant Ice Cream

From: The Restaurant

Michael Healy-Rae combines a trio of mousse with Guinness and blackcurrant ice cream

Beef Consommé With Foie Gras Profiteroles

From: The Restaurant

Fair City's Ciara O'Callaghan serves up consomme

Turbot with Champagne and Chorizo Sauce

From: The Restaurant

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

Baileys Chocolate Biscuit Sundae

From: The Restaurant

Serve a slice of the cake with a scoop of ice cream.

Selection of Orange Desserts

From: The Restaurant

Cooked by Gillian Bowler on RTÉ's 'The Restaurant'.




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