The Chef’s Table is a new venture by award winning German chef Stefan Matz, who many people will recognise from his time as Head Chef in Ashford Castle, The g Hotel and at Erriseask House where he was awarded a Michelin star.
The restaurant is warm and inviting with an open kitchen where you can observe Stefan cooking. I was lucky to get seated in a prime position beside the kitchen and was mesmerised watching the food being prepared. Although an à la carte menu is available I decided to try the 5 course tasting menu. Feeling in an indulgent mood I also elected to have the accompanying wine recommendations.
|Sweet Potato Mousse|
An amuse bouche of Sweet Potato Mousse, Sweet Potato Crisp and Carrot Leaf came simply presented in a shot glass. This possessed a clarity of flavour that made it the perfect opening to the meal. The mousse was light yet rich and creamy which made it incredibly pleasurable to eat. A successful amuse bouche should be a statement of intent and an indication of what is to follow. This mousse proved to be exactly that.
|Lobster & Porcupine Prawn|
|Salmon & Blackcurrant|
|Fillet beef, three ways|
Moving on, the Angus Fillet of Beef, Roasted, Smoked and Pickled, Button Mushrooms and Cream Potatoes, French Duck Foie Gras Crumble was a rich dish with autumnal overtones. Despite the fact that the wonderfully tender beef was served in three different ways, unity was achieved by subtle flavour variations and the use of a wonderful sauce that brought everything together in a cohesive way. A deeply savoury foie gras crumb provided textural contrast and was delicious. This was a real crowd-pleaser of a dish and one that would appeal to a broad audience. Washed down with a glass of a well-rounded and very drinkable Tour de Mirambeau which was soft and ripe on the palate, I was unable to stifle my sighs of satisfaction.
After all the wonderful food that I had eaten I was slightly concerned that I would struggle to finish the final course. I needn’t have worried as the Watermelon, Lime, Caramelised Ginger & Vanilla Ice-Cream was everything that a great dessert should be; full of fresh and zingy flavours but still indulgent and a little bit naughty. Compressed watermelon had been macerated in tomato juice which was inspired as the slight acidity of the tomatoes cut through the headily perfumed watermelon which tasted wonderful with the zingy lime curd and ginger shortbread crumb it was served with. I loved the accompanying La Grille Rosé D’Anjou with its hint of strawberries and apricot and thought it was wonderful with the dessert.
The Chef’s Table by Stefan Matz
Delphi Adventure Resort
This review first appeared in TheTaste.ie