Irish Times Food Month Tour Part 5

Our last stop with The Shelbourne Hotel. We were taken to the fabulous new heated courtyard, usually for residents where sommelier Nisea Doody opened a bottle of Champagne, using the art of sabrage. i.e opening a bottle of champagne with the blunt edge of a sword (sabre), a great ceremonial event.

Afterwards we went to the Lord Mayors Lounge where we met Garry Hughes, Head Chef. He talked us through the classic afternoon tea menu and the background of each dish.

Below you can see the menu we had, this together with a glass of champagne and delicious tea finished off what was an amazing morning! You may know that green tea is my tea of choice and I enjoyed both Green Dragon and Morgentau tea. It takes several months to create the afternoon tea menu and as I write this the new Christmas menu should be available. For a special occasion, this is highly recommended!

Classic Afternoon Tea menu

House smoked Castletownbere salmon, mustard emulsion, pickled cucumber and Guinness bread
Cherry tomato and St. Tola Goats cheese on pumpkin bread
Egg mayonnaise with cress on white bread
Chicken and avocado in poppy seed roll
Classic buttermilk scones and gingerbread

The Eclair - chocolate and praline flavours
The lemon drizzle - lemon and poppyseed cake, raspberry pot creme, lemon gel
The cheesecake - Vanilla cheesecake, strawberry and lime centre, shortbread
The Panna Cotta - Elderflower and Rhubarb

Part 1 - Chapter one

Part 2 - Brother Hubbard North

Part 3 - The seafood cafe, by Klaw

Part 4 - Bar Guiseppe