Summer Menu Showcasing the Best from Local Suppliers Launched in The K Club’s Barton Restaurant
The K Club's standout signature restaurant, The Barton, has launched its stunning new seasonal menu from award-winning Executive Chef, Philip Brazil and Hotel Chef, Marek Zboril. Reading like a who's who of Ireland's finest producers, the delectable new dished are built around The K Club's famously inventive use of exceptional local fare and captures the fruitful essence of the summer season.
The brand new flavoursome foray begins with starters including: Macroom Burrata, pickled, pureed & caramelised walnuts, summer beets, watercress leaves, salt & olive oil; King scallops fresh from the Irish Sea with smoked leeks, lobster cream, Oscietra caviar & paprika tuille; K O'Connell's organic cured & smoked salmon, and trout caviar, pickled shallot, sea shallot, sea vegetables, dill jelly & horseradish créme fraiche; and Cooleeney Farmhouse warm goats cheese, poppy seeds, poached rhubarb, buckthorn & sourdough tuille.
Main events combine the best of the land with Cannon of Irish lamb with carrot & cumin puree, torched baby carrot, goats cheese fondu, braised shoulder croquette & garden mint-scented lamb jus; and McCartys of Kildare chicken supreme, celeriac puree, orange glazed endive, celeriac puree, roast garlic mash & ruby port wine reduction alongside a Neptunian hit of the sea with Pan-fried whole Atlantic black sole, sorrel, tomato and blue mussels beurre blanc; and Grilled scallop & prawn pappardelle, roast garlic & tomato fondue, coriander & parmesan cheese, chive & garlic olive oil.
Bright gems of berries, smooth, rich creams and fragrant flavours underpin the delectable desserts which include; an Edible Garden of strawberry compost, vanilla creamy cremeux, blackcurrant sponge, dark chocolate and pistachio soil, strawberry gel & white chocolate air; Coconut & lemongrass cheesecake; and Melted milk chocolate sphere with dark chocolate sponge, hot salted caramel sauce, summer Irish apples chutney, vanilla crusted foam and pound cake crumble.
Executive Chef, Philip Brazil said: "The culinary team and I are delighted to present The Barton's summer menu. We are strong believers in traceability, sustainability and caring for the environment so we aim to support like-minded businesses and environmentally friendly practices wherever possible. Our dishes are designed exclusively using fresh, seasonal and locally sourced ingredients from around the country of Ireland and Europe when needed."
The Barton takes its name in honour of one of The K Club's original renegades Hugh Barton who, having been forced out of France during the infamous Reign of Terror in the French Revolution, returned to Ireland and invested some of his fortune into Straffan Estate. Before dinner, guests can reconnect with those rebellious roots with a tour of The K Club's historic wine cellar lead by world class head sommelier Lisa O'Doherty. Descend into the atmospheric cellar and let Lisa introduce you to some of the rarest bottles in The K Club's collection, as well as exclusive blends that she herself flies to Bordeaux to create each year alongside the Barton & Guestier team. Once back above ground and settled in the dining room let your newfound knowledge (or Lisa's impeccable taste) guide you to the perfect pairings for your dinner.
As The K Club's signature, The Barton is where the five star resort's trailblazing past meets the present in a bold expression of flavour, atmosphere and top class service. To make your reservation for a simply stunning taste of summer visit www.kclub.ie.
