Set in the corner of an attractively paved area beside the old arches of the disused Kilkenny/Portlaoise railway line (effectively back lit at night), a smart pea green canopy over matching green woodwork and half frosted full-length glass windows will lead you to this outstanding restaurant - which, for a decade, has been run by Garrett Byrne, former head chef at Dublin’s celebrated Chapter One, who returned home to Kilkenny in 2008 to open his own restaurant with his partner and restaurant manager, Brid Hannon.
Although it is on the ground floor of a modern building, Garrett and Brid chose a pastoral style - in tune with a passionately held food philosophy that will ensure the involvement of local food producers in the cooking - for their well-named, French-inspired restaurant.
The dark oak floored room is roughly oval (the shape defined by a ceiling rose above the curvaceous main seating area), with an open kitchen and a small bar along one wall and, on another, a set of colourful contemporary paintings brilliantly depicting rural life, by celebrated Kilkenny artist Catherine Barron.
A third wall features a trio of oval mirrors, and the curves are repeated stylishly through the centre of the restaurant, where three semi-circular banquettes enclosing tables for four to six create a serpentine loop that dominates the room.
Seriously set up for the relaxed enjoyment of good food, generous tables sport comfortable leather chairs or banquette seating, and smart cutlery and glasses, but no flowers.
The welcome is warm and professional, the complimentary home-baked breads are outstanding, and Garrett’s predictably interesting à la carte menu offers a wide range of tempting dishes that balance the luxurious with the rustic.
Starters may include grilled black pudding and pigs trotter, green tomato chutney, foie gras and crisp pig’s ear– a example of perfection that sums up the philosophy of a restaurant where show-off food is not on the menu. Other more luxurious starters are offered, however, perhaps including roast scallops, cauliflower puree, pickled chanterelles and chicken sausage.
Mains are focused firmly on rusticity, with slow cooking a feature, perhaps in a dish like slow-cooked Challans duck breast with parsnip puree, duck pie, curly kale and braised morels.
Updated Irish traditions are seen in dishes such as squab pigeon, savoy cabbage, pigeon sausage, chestnuts and crushed turnip and - although the balance offered reflects the rural traditions of the area, where Kilkenny beef and lamb are big favourites - there will be some sea fish too (John Dory, perhaps, or brill roasted on the bone). Everything is beautifully cooked and full of flavour and - despite the rustic theme – presentation is sophisticated.
Desserts that provide the grand finale such cooking deserves may include a luscious mascarpone cheesecake, with poached rhubarb and rhubarb ice cream or perhaps a Seville orange marmalade souffle with chocolate ice cream
A carefully-chosen wine list includes a good choice by the glass and, under Brid Hannon’s direction, the delicious food is served with warmth and efficiently by well-trained and friendly staff.
This Kilkenny restaurants style may be informal, but it’s an extremely professional operation and there are many little details to give a sense of occasion – all of which should ensure good value at this very special restaurant.
