As well as the promise of longer evenings and even the odd ray of sunshine, spring brings an abundance of fresh, bright ingredients and flavours to our kitchens for our culinary team to work with.
This spring our Brasserie menus have been tailored for lunch, pre-theatre and a la carte service to feature local, seasonal produce such as lamb, sea trout, peas, broad beans, morel mushrooms and young beetroot. Our culinary team aim to change the Brasserie menu four times a year with the seasons with additional menus for Christmas and our popular wine dinner events.
One of the most exciting opportunities for our team when changing our menus is looking at the possibility of introducing new, artisanal Irish suppliers to the Brasserie. When asked about what new suppliers we have introduced with our spring menus, Executive Head Chef Gareth Mullins said: “One of the new suppliers that we are very excited to work with is Velvet Cloud sheep’s milk yoghurt. This is a very unusual Irish product with good acidity which makes it a very versatile ingredient to cook with. On our new menus, we have used Velvet Cloud sheep’s milk yoghurt in both a starter and dessert.”
This thoughtfully prepared seasonal menu also features lighter lunch options such from the spring edition of the Equilibrium menu, which includes the new Spring Salad featuring radishes, dandelion leaves, William pear, liquorice and chocolate. Poke Bowls are also on offer, packed full of goodness with sashimi tuna, beans, kelp, mushroom soy and a sprinkle of bacon cracker.