The Restaurant

Marty Morrissey

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This week's guest critic...

Read what the critics thought...

This week's chef at the restaurant is a proud Clare man and used to be a news editor there, until he joined RTE as a sports commentator. Today Marty Morrissey is one of the station's most popular sports presenters.

Marty is always on the move with his job and he doesn't get to cook as often as he likes, so taking on The Restaurant challenge was daunting...

"This is like going into the leaving cert oral exam. This is a personal challenge."

On the subject of star ratings, Marty's hoping to get plenty...

Nothing ventured, nothing gained, I hope you get one for turning up, two for not poisoning anybody and three if its alright, so that's what I'm hoping for...

For one of his starters Marty will serve a Warm Duck Salad with Orange, Pear and Walnut Vinaigrette, this is a favourite dish and one, which Marty rustles up after work...

For me coming in home, do a quick salad is what it's all about... Duck salad - its going to have to be pink, that's going to be the trick with this dish.

For his first main course Marty will serve Roast Canon of Venison with Roast Roots and Natural Jus. He's hoping to impress the critics and diners with this dish...

"I've got an ambition to be a bit of a snob, this is fine dining remember!"

But his Pan-seared Fillet of Brill with Samphire and Cockles is the dish that's closest to his heart. The proud Banner-man wants to bring a taste of the West to his evening...

"Being from Quilty, fish should play a part. Where I'm from Mackerel would be a big thing - but that's not really for fine dining. Brill I think its just a little bit different and the Mixture of the cockles and the wine is a lethal combination... and I love samphire because it's found on the seashore. I suppose its dear to my heart. If we cook this just right, it should be a taste of the sea on a plate."

For desserts, Marty will serve a Carpaccio of Marinated Pineapple with a Champagne Sorbet and Hot Chocolate Fondant with Pistachio Ice Cream...

"I wanted something tangy at the end of the meal, but also chocolate, because I love chocolate, and the chocolate fondant. If I do it right, it will be beautiful."

Marty is a man who likes to be different and he chose to wear a black chef's uniform for his day in the kitchen.

Yeah I just wanted a little bit of contrast you know - black is in!

This week, Marty's guest critic will be restaurateur Nick Munier of Pichet Restaurant in Trinity Street, Dublin.

To see how Marty Morrissey gets on when he dons the chef's uniform for a day, tune in to RTÉ ONE Sunday 10 April 7.30 pm

 

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