• Cyril McAree

Tartare Café + Wine Bar Introduces New Sunday Brunch Offering


The newest addition to JP McMahon and Drigin Gaffey’s stable of restaurants, Tartare Café + Wine Bar on Lower Dominick Street in Galway’s West End, is introducing a new brunch menu starting from Sunday the 4th of February, offering a West of Ireland ingredient-driven twist on brunch classics.

You can expect favourite brunch staples like granola, poached eggs and pancakes but elevated by the concept of terroir, that is local food, stamping the menu with JP McMahon’s signature style of contemporary West of Ireland food. For example, seaweed hollandaise accompanies the poached eggs, the pancakes are made with buttermilk and come with local honey, the house-made oat granola comes with locally produced sheep’s yoghurt. Flavour as well as innovation dominates, too, in dishes like Leek & Onion Sausage, Organic Red Onions & Lentils; Pork Belly, Rye, Egg & Watercress; and Fish Fingers, Scrambled Egg & Dill. Signature dishes of Dooncastle Oysters and Beef Tartare are carried through to the new brunch menu, too.

JP McMahon said, “We are offering an alternative choice of breakfast menu to one which relies on varying versions of ‘The Full Irish’ or a mash-up of avocados. We are working with local suppliers to give a brunch experience that is worthy of Irish food that has a strong sense of providence”

The local food approach largely applies to the drinks, too, such as cocktails like Dingle Gin & Elderflower Mojito and Dingle Vodka, Beetroot & Cucumber, while JP McMahon manages to inject a Connemara Whiskey Sour with Apple and his favourite local ingredient, Seaweed.

The new brunch menu at Tartare Café + Wine Bar commences from Sunday the 4th of February and is available between 12 noon and 4pm every Sunday.


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