As part of our stay at Redcastle Hotel, we enjoyed dinner in the Edge Restaurant which is right on the water’s edge, so a beautiful setting in the evening.
The hotel prides itself on using fresh, in-season Irish ingredients. In fact, I saw some very familiar names such as Filemiletown Goats cheese, Shortcross Gin salmon and Dart Mountain Sperrin Blue cheese on the menu.
I think this is very important, as using local suppliers can add a real difference to the taste to the food. Which was the case here!
The Edge restaurant serves a fine dining menu in the evening, but if you’d prefer more of a ‘relaxed’/ pub grub setting, then there’s The Captain’s Bar too. The Table d’hote menu in the Edge Restaurant is 2 courses for €36 or three for €43.
- Cauliflower Veloute and Serrano Ham with Apple and Celery
- Fivemiletown Goats Cheese & Kalamata Olive Pithivier with Shallot Marmalade and Herb Veloute
- and the aforementioned Shortcross Gin and citrus cured salmon with cucumber gazpacho and pickled cucumber.
Now anything with Shortcross in it sounds great to me, but I went for the Home Oak smoked Chicken Salad with baby gems, shaved Parmesan, crispy bacon, and creamy garlic dressing. My mum selected the slow roast Pork Belly with apricot, ginger & rosemary.
My starter was a creamy, hearty Cesar salad with large pieces of chicken, while mum said her pork belly was soft and tender with a good crispy crackling.
The available mains include:
- “Redcastle” Glazed Daube of Beef with Gremolata, Onion and Thyme Crumble
- Wild Mushroom & Leek Pie with Fava Bean and Chive Vinaigrette
- Breast of Barbary Duck with Barbequed Aubergine, Asparagus, Crab Apple and Liquorice Jus
I went for the Risotto of Broccoli & “Dart Mountain” Sperrin Blue cheese with Smoked Almonds and Broighter Gold Rapeseed Oil.
Mum selected the Roast Cod with Smoked Pancetta, Garden Pea Bon Bon, Prawn and Lemongrass Bisque.
The reason for picking the Risotto was, not only because I always enjoy the dish, but also because of the use of two local ingredients- Dart Mountain, which is a cheese maker in the Sperrin Mountains in Derry, and Broighter Gold, a rapeseed oil made in Limavady and a stock cupboard essential in our house. Both mains were thoroughly enjoyed!
Finally, available desserts include:
- Pistachio Parfait with Chocolate, Cherry and Lime
- Honey & Lavender Crème Brule with Sauvignon Poached Peach
- Seasonal Berries served with Prosecco & Elderflower Jelly
I selected the Chocolate and Orange Delice with Caramelised Orange Ice Cream, while my mum had Raspberry and Vanilla Cheesecake. This was served with the interesting- sounding Peanut Butter Powder and Bee Pollen Meringue.
For me dessert is always about chocolate or cheesecake! The delice was smooth and mousse-like, while mum’s cheesecake came “deconstructed” It almost took me a second to remember what she had ordered when it arrived, but the taste was delicious.
Overall, the whole meal was fantastic, and the passion which goes into the dishes is evident. The Redcastle website says the food is “not fussy food but prepared with such care, attention and flair so good it will leave you sighing with happiness.”
And we did just that- sigh!