Restaurant review with Paulo Tullio: The Full Monty - most expensive restaurant dish

It was one night after the heavy rain on November.
You may remember that most parts of the island are plagued by heavy rains, followed by blocked sewers and blocked rivers.
The week before, Gerrard and I arranged to go to the house in tankatzdon, but he didn't make it.
So this is our second attempt, and despite the terrible warning on the radio, don't drive unless you really have to, we still set out to sland.
Until we get to the end of M2, N2 starts, everything goes very well.
Some places are more like lakes, but we are brave reviewers and we stick to it.
Once we got to sland, we could almost see the river on top of the bridge and the arch.
No problem with the journey from Slan to tencazstown
There was no water on the road. we arrived in the drizzle at tankatztown.
This method is worth describing as you drive around a fair perimeter area before you get to the restaurant entrance.
The most striking feature is the boundary wall, which is reconstructed by a highly skilled stonemaker.
There must be a few miles away, and I think if someone is going to do that much work on the border wall, they certainly do a lot of work on the House and on the outback.
It turned out to be the case.
From the parking lot, you walk through a yard that is definitely stable, and in the front, you can see the main building in the distance and the Brabazon restaurant in the foreground.
Inside, used to be a place for a cow byre, we met a burning firewood and a warm room which was a literal warm welcome for both of us
The most striking part of the interior is stone products and large beams, which bring a lot of personality to the restaurant.
From where we sat we could see a hatch in the kitchen where a team of chefs worked and the sound was not that loud.
It's always a good sign for me
There are often people in the quiet kitchen who know what they are doing.
Gerrard's advantage was that he had eaten here before and we took the tasting menu route due to his advice.
Roughly speaking, the price of a la carte is lower for people in their teens, the main course is about 30 euros, and the price of dessert is also lower for people in their teens.
The tasting menu is five dishes, 65 euros per person, but there is a deal here.
This is Thursday night, Thursday night, and the five-course tasting menu is € 45 per person.
Did we go, no, we didn't, we went to the full Monti and ordered 7-
A tasting menu of 65 euros per dish.
Once we answer the must-answer question "Are you allergic to any food", we all answer "no" and we just have to sit down and wait for the culinary pleasure to come, let's take full control of the chef.
So it started in a small glass jar with fresh cream goat cheese topped with marinated salmon, a form of entertainment.
Simple but good, big appetite.
The beginning of our meal was very exciting.
Next is an interesting dish. a 70-degree egg was cooked for 40 minutes.
What you get in this way is a cooked but runny egg yolk, which is placed in a bowl of sand, and when we put the homemade bread in it, it grabs the egg shell firmly.
Next is the burnt squid, which has the burnt leaves of the chopped sausage, roasted garlic and the little gem lettuce.
The burnt leaves are new to me, but from now on they are on my favorite list.
The taste and taste of the leaves are really interesting.
The taste of scallops is preserved, with Carragher, coral, sand and seaweed.
The coral and sand that make up the sea, of course, are edible, not just edible, but actually edible.
Then there was meat. The first batch arrived with steak tartare.
Obviously not a complete one.
No. 1, but there is a delicate small portion with pickled green onions and scones.
It is too small to cover with the egg yolk of the hen, but there is no egg yolk, it works well, although I would like to know if the egg yolk of the quail meat works.
At this point, you would think we would have been in a slump all the time, but the judgment of the portion size was very good and there was almost no carbs in the whole menu, so it really didn't fill up. Hay-
The next step is smoked duck breast, a more and more popular method of seasoning.
Served with salad dressing, fermented cabbage (sauerkraut) and duck juice.
The last dish on the table was the cream filet Sufi Lai with a delicious blackberry sorbet.
As for the drink, we stayed on the soda water all the time except for a glass of Chablis I had, which allowed me to wear an old joke while drinking --Chablis'.
With a few cups of coffee, the bill went up to 15 euros.
Maybe the best value is five special-
The course tasting menu on Thursday night is priced at 45 euros per person.
If you choose the most expensive dish of each dish when ordering, you will spend 59 euros.
50, so 65 euros for seven courses looks like a bargain.
The cream cake is very good.
A good ending for a meal.
I noticed a lot of wine labels on the wine list.
It is expected to cost more than 35 euros.
10/10 9/10: 9/10 28/30 if you happen to live in or near Galway, Hotel g has come up with a convenient solution and created a "turkey-to-
Go home for Christmas dinner
Dining experience.
Made by chef Cedric botalini and his culinary team, you can pick up your Christmas dinner main course at any time before five o'clock P. M. on December 24 with all the decorations in it.
It comes with cooking instructions, all you have to do is re-heat your food, including roast turkey stuffed with ham, chestnuts and apricot stuffing, both sides of gravy and baked potatoes, carrots and snow clams, brussels sprouts with bacon and cranberry sauce.
€ 20 per person, minimum order of 6 people required.
Tel: 091 865 200 in last week's review of the food presentation by Keith Kenny, chef at wake South Wharf, we accidentally got the chef's name wrong.
We apologize for this mistake.