Imagine the scene…dinner is on the table and Dana, Brendan Shine and Gilbert O’Sullivan are playing on the radio.
Everybody is sitting together – eating, and people talk without stopping to check social media or news-site updates.
And there is not a scrap of slate to be seen…
So the 70’s and 80’s were not perfect, but they had some good bits…
It is these nostalgic treasures that provided the start off point for Citron Restaurant Head Chef, Philip Mahon, who has created a multi-generational menu which boasts familiar Saturday supper favorites like, ‘Crispy Pancakes’ and ‘Spam’, friend to many beleaguered housewife.
Mahon Commented,
“Looking in to the start of the new year, inevitably got me thinking about my past. I think it is safe to say that as a nation in the 70’s and 80’s we experienced shared memories in a homogenous way that just doesn’t happen anymore. I love how far Ireland has progressed in terms of its food experiences and identity, but sometimes you just crave the taste of your youth, that imbued sense of innocence and simplicity that seems to be evasive in a modern digital world! That was my start off point, in saying that I think it is safe to say that our versions of ‘Crispy Pancake’, ‘Prawn Cocktail’ and ‘Mac and Cheese’ are grown up version of the old classics, so the best of what 70’s and 80s nostalgia has to offer, with a modern twist!”
To Start
‘Crispy Pancake’ – A Braised Beef Pancake served with Almond Mayo and Cress.
‘Warm Prawn Cocktail’ – Tiger Prawns served with Tomato Jelly, Charred Lettuce, and Marie Rose.
Pea Soup served with Goat’s Cheese, Black Olive, and Mint
Melon Plate of Watermelon, Charentais, Cantaloupe with Basil Sorbet
‘Spam’ – Pressed Ham, Egg Mayo, Pickles & Toast
To Follow
Chicken Vol-Au-Vent – Chicken Breast, Pastry, Seasonal Vegetables, Truffle Jus .
Duck A L’orange served with Carrot, Orange, and Chicory.
Roast Pork Apple served with Crackling, Chop, Belly, and Jus.
Fish Fingers & Chips – Cod, Barrel Chips, Peas.
Macaroni & Cheese – Wild Mushrooms, Gruyère Cheese, Garlic Bread.
To Finish
Jelly And Ice Cream – Mango Jelly, Passion Fruit Salsa, Coconut Ice-Cream Profiteroles – Choux, Salted Caramel, Peanut
Tiramisu – Coffee, Chocolate, Mascarpone
Peach Melba – Peach, Raspberry, Sponge, Pistachio
Local produce takes prominence and this early spring menu delivers a presentation of beautiful food, bold colours with a sense of gastronomical fun, which reveals a lightness of touch.
The full menu is available for €39 and 2 courses are available for €32
Citron Restaurant, located on the mezzanine level of The Five Star Fitzwilliam Hotel, offers something for foodies from the start of the month’s bank balance right up until the end, with an extensive pre-theatre menu on offer for €25pp, to a competitively priced a’ la carte menu.
Another special offer – Enjoy a 4-course dining menu including tea/coffee for two people for just €60 – it really is extraordinary value. View the new ‘multi-generational’ dining menu online here.
www.fitzwilliamhoteldublin.com / www.facebook.com/fitzwilliamdublin / www.twitter.com/fitzwilliamdub
popandglug.com 