Where to eat – Oscars Bar & Kitchen

Hello everyone!

A few weeks back I was lucky enough to be invited to the relaunch of Oscars Bar and kitchen in Merrion Square where myself and other IBA member enjoyed a seven course tasting menu.

Let me just start off my saying that the staff in Oscar’s is a reason in itself to visit the Oscar Wilde themed bar. I’ve never come across a team of people who have so much fun while working but at the same time know their stuff when it comes to their menu, wine and craft beer pairings, gins and whiskeys.

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The hashtag for the night was #oscarworthy which got us all very interested and creative straight away!

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The Bar was buzzing the whole night. It has so much character in it’s design, from the bright yet antique style furniture to the humorous taxi dermis there’s definatley lots of talking points.

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(Image from Oscarsbarandkitchen.ie)

The gastro pub style kitchen menu was designed by head chef Mark Faulkner who clearly enjoys simple great tasting food. Each course was paired with a suitable drink which was put together by Bar Manager Chloe. The wine was served by the sommelier from local wine suppliers Febvre.

The menu

Quail Scotch Egg – Bullseye Beer Cocktail

Wild Boar Black Pudding, cauliflower and burnt apple puree – Costa Cruz Tempranillo Shiraz

Bulleit Bourbon BBQ Ribs – Galway Hooker IPA

Lamb Breast on a bed of tabouli (P) – De Martino Cab Sav

Smoked Salmon BLT – Hop House Lager

Flank Steak, Chip, O.R – Zagalia Pinot Grigio

Rhubarb Pannacotta – Dessert Wine

Teeling Single Grain

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The first drink of the night was a bullseye cocktail – Moretti Larger, lime juice and ginger ale. This was accompanied with a scotch quail egg .

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(Image from Oscarsbarandkitchen.ie)

The second course was served in a futuristic dome egg container which was very cool!  Inside was a starter of wild boar black pudding, cauliflower and burnt apple puree. This was served with a tasting glass of Spanish tempranillo Shiraz.

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My favourite course of the night was the Bourbon Ribs which literally fell off the bone. The sticky sauce was Bulleit Bourbon and a homemade BBQ marinade. These were washed down with a good aul Galway Hooker Craft Beer. I would have expected non the less. Beers n Ribs… delish!

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(Image from Oscarsbarandkitchen.ie)

My second favourite course of the night was the Flank steak. The steak was served medium rare which was perfect, allowing us enjoy the juices of the West Meath meat which came from farmer Tyrrells Pass. You could really taste the steak had been Chargrilled with those smokey BBQ’d edges.

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Served to us by all the chefs and kitchen staff my third favourite course of the night was the rhubarb Pannacotta. The ginger nut crust brought all the flavours together perfectly. A lovely light dessert with sweet and creamy flavours to start and then the sour rhubarb and crunchy ginger nut kicks in.

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By the end of the night I couldn’t help but think these guys really know how to put their own Oscars spin on things. The staff entertained us throughout the entire evening and created such a warm and friendly welcoming. A goodie box instead of a goodie bag left us all mesmerised! Filled with a mini Bombay Gin, cucumber and Fever Tree Tonic, as well as a miniature hip flask and ticket to Teelings Whiskey Distillery, we were really spoilt!

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Everyone left Oscars Bar and Kitchen truly satisfied! Not before a tasting glass of Teelings single grain which was to aid digestion of course… or so Danny told us! Our table voted the Bourbon Ribs as #oscarworthy as well as our amazing waiter Danny. You can find even more images from the night by checking out the hashtag #oscarworthy on twitter.

If I haven’t tempted you already to visit this vibrant quirky bar on merrion square then check out their menu here which should do the job!

Chat soon!
Doireann xx
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