Sunday, December 16, 2012

Marco Pierre White's- Best Steak in Dublin?

Last night I had a pre-Christmas celebration meal at Marco Pierre White's on Dawson Street. The whole meal could not be faulted in any way. We arrived at 8.30 to be taken to one of the best tables in the window looking out onto their lovely outside seating area.

With menus presented by the lovely waiter Tomas, and celebratory proseccos delivered we all considered the menu. Bread and and a dish of olive oil and balsamic vinegar were brought to the table- the chewy sour dough bread was delicious and a second basket was promptly requested. Starters ordered were Castletownbere crab and baked St. Marcellin cheese. The crab was a generous portion, dark and white meat separated and presented in a turned -out ramekin shape, flavoursome and light, with a muslin wrapped lemon, herbs, mayonnaise and  and a light crunchy flatbread. the St.Marcellin was served in a ceramic pot and devoured and reported to be delicious.
We had all ordered fillet steaks; a classic sauce Béarnaise, a beurre a la Bordelaise with red wine and shallots, and a black pepper, raisin and Armagnac.
 Each was served with fat hand cut chips and we ordered creamed spinach and grilled field mushrooms with garlic butter. Beautifully presented the steak was tender and perfectly cooked.

Almost defeated, we moved outside to order an  Eton Mess with raspberries and an Irish cheese board with quince jelly to share between the four of us, followed by coffee and brandies.
The pleasure of dining here is that it is top quality food without all the pretension of some other eateries. The atmosphere is casual and relaxed, good music in the background, excellent service with a genuine French brasserie feel to the place. Even though the prices are high it is a restaurant that one would return to for its ambiance and service and above all, the most important thing, just really great quality food. 

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