Cavistons in Glasthule last night. Queen scallops with chorizo oil starter. Roasted Monkfish with tomatoe and red pepper main course. Splendid
Did you go in next door and admire the signed photo of Curly Watts?
Had the pre-theatre menu in Chapter One prior to attending Wuthering Heights in the Gate.
Went for the chestnut soup, spiced daube of beef and chocolate mousse dessert, my partner had the terrine starter followed by duck breast and the mousse dessert. €37.50 for three courses is very good value, food was lovely. Finished the night off with cocktails in the Westin, a top night, a top top night.
I didn’t.
[QUOTE=“Mullach Ide, post: 1051663, member: 141”]Had the pre-theatre menu in Chapter One prior to attending Wuthering Heights in the Gate.
Went for the chestnut soup, spiced daube of beef and chocolate mousse dessert, my partner had the terrine starter followed by duck breast and the mousse dessert. €37.50 for three courses is very good value, food was lovely. Finished the night off with cocktails in the Westin, a top night, a top top night.[/QUOTE]
Did you ask for the curry sauce
I treated the good lady to dinner in Locks Brasserie for her birthday on Saturday night. It was awarded a Michelin Star in 2013 but I understand the head chef responsible for that has since left to set up another restaurant. No star in 2014 for the current incumbent. Despite that, it was a thoroughly enjoyable fine dining experience in a lovely setting beside the canal in Portobello.
I chose the later sitting so we would be under no pressure to vacate our table and we spent a pleasant 3 and a bit hours there. Very tasty and beautifully presented food - I had organic salmon to start, rib-eye steak with bearnaise sauce, onion rings and homemade fries for mains and followed this with a sumptuous chocolate fondant for dessert. She had scallops with some kind of cauliflower and curry concoction to start, venison for mains and the selection of cheeses (blue, Irish cheddar, goat’s etc) for dessert.
The sommelier helped us to select a delightful red wine to complement our food order, while we finished with some teas accompanied by various truffles and other chocolates.
It was a really pleasant evening indeed.
[QUOTE=“Colin Montgomerie, post: 1054939, member: 9”]I treated the good lady to dinner in Locks Brasserie for her birthday on Saturday night. It was awarded a Michelin Star in 2013 but I understand the head chef responsible for that has since left to set up another restaurant. No star in 2014 for the current incumbent. Despite that, it was a thoroughly enjoyable fine dining experience in a lovely setting beside the canal in Portobello.
I chose the later sitting so we would be under no pressure to vacate our table and we spent a pleasant 3 and a bit hours there. Very tasty and beautifully presented food - I had organic salmon to start, rib-eye steak with bearnaise sauce, onion rings and homemade fries for mains and followed this with a sumptuous chocolate fondant for dessert. She had scallops with some kind of cauliflower and curry concoction to start, venison for mains and the selection of cheeses (blue, Irish cheddar, goat’s etc) for dessert.
The sommelier helped us to select a delightful red wine to complement our food order, while we finished with some teas accompanied by various truffles and other chocolates.
It was a really pleasant evening indeed.[/QUOTE]
Nothing worse than inorganic Salmon.
[QUOTE=“Colin Montgomerie, post: 1054939, member: 9”]I treated the good lady to dinner in Locks Brasserie for her birthday on Saturday night. It was awarded a Michelin Star in 2013 but I understand the head chef responsible for that has since left to set up another restaurant. No star in 2014 for the current incumbent. Despite that, it was a thoroughly enjoyable fine dining experience in a lovely setting beside the canal in Portobello.
I chose the later sitting so we would be under no pressure to vacate our table and we spent a pleasant 3 and a bit hours there. Very tasty and beautifully presented food - I had organic salmon to start, rib-eye steak with bearnaise sauce, onion rings and homemade fries for mains and followed this with a sumptuous chocolate fondant for dessert. She had scallops with some kind of cauliflower and curry concoction to start, venison for mains and the selection of cheeses (blue, Irish cheddar, goat’s etc) for dessert.
The sommelier helped us to select a delightful red wine to complement our food order, while we finished with some teas accompanied by various truffles and other chocolates.
It was a really pleasant evening indeed.[/QUOTE]
the food was “tasty” , the fries were “homemade” & the salmon was “organic”- FFS,
Yes, they were my descriptions. Well done for noting and repeating them, you horrible blueshirt cunt.
[QUOTE=“Colin Montgomerie, post: 1054939, member: 9”]
selection of cheeses (blue, Irish cheddar, goat’s etc) for dessert.
.[/QUOTE]
What is it with Cheese selections for dessert? My women often turns her nose at a sweet dessert in favour of fucking cheese.
[QUOTE=“Colin Montgomerie, post: 1054939, member: 9”]I treated the good lady to dinner in Locks Brasserie for her birthday on Saturday night. It was awarded a Michelin Star in 2013 but I understand the head chef responsible for that has since left to set up another restaurant. No star in 2014 for the current incumbent. Despite that, it was a thoroughly enjoyable fine dining experience in a lovely setting beside the canal in Portobello.
I chose the later sitting so we would be under no pressure to vacate our table and we spent a pleasant 3 and a bit hours there. Very tasty and beautifully presented food - I had organic salmon to start, rib-eye steak with bearnaise sauce, onion rings and homemade fries for mains and followed this with a sumptuous chocolate fondant for dessert. She had scallops with some kind of cauliflower and curry concoction to start, venison for mains and the selection of cheeses (blue, Irish cheddar, goat’s etc) for dessert.
The sommelier helped us to select a delightful red wine to complement our food order, while we finished with some teas accompanied by various truffles and other chocolates.
It was a really pleasant evening indeed.[/QUOTE]
Can someone bump @Kid Chocolate’s review of this place? Didn’t he go to the pub next door and order a Bacon sandwich or something?
And does she fuck the cheese right there at the table or what? she must be very sexually frustrated carry.
Shes mental alright, but a pure freak in the bed so it evens itself out thankfully. She’ll be glad to know you are asking about her.
Kid Choclate should have stuffed his face with the homemade chips* like Bandage did
*not oven chips btw
Once you said that I knew you were lying.
Why is he going on about his wife’s panacotta?
Is that a dirty word?
[QUOTE=“The Selfish Giant, post: 1055008, member: 80”]Kid Choclate should have stuffed his face with the homemade chips* like Bandage did
*not oven chips btw[/QUOTE]
Are you not a fan of homemade chips mate?
[QUOTE=“Colin Montgomerie, post: 1054939, member: 9”]I treated the good lady to dinner in Locks Brasserie for her birthday on Saturday night. It was awarded a Michelin Star in 2013 but I understand the head chef responsible for that has since left to set up another restaurant. No star in 2014 for the current incumbent. Despite that, it was a thoroughly enjoyable fine dining experience in a lovely setting beside the canal in Portobello.
I chose the later sitting so we would be under no pressure to vacate our table and we spent a pleasant 3 and a bit hours there. Very tasty and beautifully presented food - I had organic salmon to start, rib-eye steak with bearnaise sauce, onion rings and homemade fries for mains and followed this with a sumptuous chocolate fondant for dessert. She had scallops with some kind of cauliflower and curry concoction to start, venison for mains and the selection of cheeses (blue, Irish cheddar, goat’s etc) for dessert.
The sommelier helped us to select a delightful red wine to complement our food order, while we finished with some teas accompanied by various truffles and other chocolates.
It was a really pleasant evening indeed.[/QUOTE]
Did the chef make the fries at home and bring them in in his lunchbox, mate?
[QUOTE=“Colin Montgomerie, post: 1054939, member: 9”]I treated the good lady to dinner in Locks Brasserie for her birthday on Saturday night. It was awarded a Michelin Star in 2013 but I understand the head chef responsible for that has since left to set up another restaurant. No star in 2014 for the current incumbent. Despite that, it was a thoroughly enjoyable fine dining experience in a lovely setting beside the canal in Portobello.
I chose the later sitting so we would be under no pressure to vacate our table and we spent a pleasant 3 and a bit hours there. Very tasty and beautifully presented food - I had organic salmon to start, rib-eye steak with bearnaise sauce, onion rings and homemade fries for mains and followed this with a sumptuous chocolate fondant for dessert. She had scallops with some kind of cauliflower and curry concoction to start, venison for mains and the selection of cheeses (blue, Irish cheddar, goat’s etc) for dessert.
The sommelier helped us to select a delightful red wine to complement our food order, while we finished with some teas accompanied by various truffles and other chocolates.
It was a really pleasant evening indeed.[/QUOTE]
Three and a half hours with the good lady equates to a ‘really pleasant evening’.