Brought to you by the Blue Haven Collection.
Kinsale begins to come alive in the spring.
While the winter months are perfect for get-togethers in the village’s cosy pubs, as the days get longer, the chefs of Ireland’s Gourmet Capital start to flex their creative muscles ahead of the busy season.
First out of the gate this year is The Blue Haven, which has just unveiled two new menus; a new lunch board and a mouthwatering A La Carte Menu that has us planning a weekend spin to the seaside town, just in time for Kinsale Restaurant Week (February 24th-March 1st, 2020, check out the offer here).
Dinner at The Blue Haven
Naturally, there are classics that should not be tampered with (the Blue Haven’s famous seafood chowder and steamed mussels are still on the ‘Starters and Tapas’ menu) but now they appear alongside some new options, such as the Ballinwillin House wild boar croquette, served with smoked Gubbeen and apple.
Bring an appetite if you plan on ordering the Irish Hereford prime sirloin steak (pictured above). It comes chargrilled with confit Roscoff onion, broccoli, bone marrow mash and bearnaise.
Meanwhile, the grilled West Cork hake, served with Oysterhaven Mussels, leeks, peas, mashed potato and warm tartar sauce, is everything that’s good about southern Irish food on one plate.
There’s fresh oysters every which way too if you’re feeling fancy. Order a trio on crushed ice, served naked with tabasco and lemon or push the boat out with oysters topped with Tom Durkan’s Spiced Beef and black truffle vinaigrette.
The roasted cauliflower steak is a satisfying new veggie addition to the Main Course menu, served up with caramelised cauliflower purée, cauliflower beignet, hazelnut, raisin purée, crispy capers and a watercress velouté.
Afterwards? Do your best to leave room for the Blue Haven’s Signature Chocolate Ice Cream Sundae, festooned with everything from chocolate mud cake pieces to waffles, cherries, pralines and vanilla bean whipped cream…
Dropping by for lunch?
Take your pick from the Gourmet Sandwiches selection; each one is served with Joe’s Farm Vegetable Crisps and Kinsale Horizon Farm leaves and you can add a cup of homemade soup for €2.
As well as all the usual favourites (they make a mean Ploughman and a New York-standard Reuben), there’s The Mumbai (toasted Cuthbert’s white bread topped with green chutney, masala spices, Gubbeen Cheese, charred cucumber and tomato and red onion jam) and The Fish Market, a brown soda bread sandwich piled high with oak-smoked salmon, Crosshaven brown shrimp, cucumber, avocado, rocket, mayo and sun-blushed tomato pesto.
All produce used in the Blue Haven kitchens is Irish and locally sourced from suppliers such as Horizon Farms in Kinsale, Haven Shellfish in Oysterhaven, Glenown Ice Cream, Kellehers Meats, Yogi Micro Herbs and Ballinwillin House Farm. Not only does this reduce the restaurant’s carbon footprint, but it also ensures that only the freshest ingredients reach your plate.
Insider tip: No matter what you choose, always order the skinny fries with truffle mayo and parmesan (€4.50) on the side. You can thank us later.
Lunch at The Blue Haven, Kinsale is served from 12pm to 5.30pm, Monday to Friday. You can enjoy the A La Carte Dinner Menu in the Blue Haven Bar, the Fish Market Bistro and the Newport Lounge.
Call 021 477 2209 or email [email protected] for further details or to make a reservation.