Spring on a Plate: A Celebration of Irish Lamb & Seasonal Delights
Spring on a Plate
A Celebration of Irish Lamb and Seasonal Delights at Wrights Anglers Rest
As the days lengthen and the world awakens from its winter slumber, our taste buds crave the fresh, vibrant flavours of spring. Here at Wrights Anglers Rest we’re embracing the season with a menu that showcases the very best of Irish produce, bursting with the colours and textures of spring.
Our star attraction is a true celebration of Irish heritage: Rump of spring Irish lamb. This succulent cut is slow-cooked to perfection, allowing its natural flavours to shine through. We then pair it with seasonal vegetables: tender asparagus, sweet green peas, and the earthy goodness of spring cabbage. Each element is cooked to retain its individual character and come together beautifully on the plate, creating an explosion of flavour!
The crowning touch is a rosemary jus, its fragrant aroma and rich, savoury notes complementing the lamb perfectly. Every bite is a testament to the quality of Irish ingredients and the culinary artistry of our chefs.
But the journey doesn’t end there. To indulge your sweet tooth, we present a dessert that is both comforting and elegant: Rhubarb Frangipane Tart. This classic French pastry features a buttery almond frangipane filling nestled within a crumbly pastry crust. The star of the show, however, is the seasonal rhubarb, its tartness providing a delightful counterpoint to the sweetness of the frangipane.
We serve this creation with a scoop of vanilla ice cream, its coolness adding another layer of contrast and texture. To elevate the experience further, we drizzle the entire composition with a bay leaf anglaise, its subtle herbal notes adding a touch of complexity and sophistication.
A Spring day out?
Why not take a stroll through the Phoenix Park, catch a glimpse of the deer or rent a bicycle and then pop into us for lunch after? We are 5 minutes from the Phoenix Park!
We hope you will join us in The Anglers Rest to try out our Spring menu additions. Each dish is a labour of love, crafted with fresh, seasonal ingredients and seasoned with the spirit of spring.
We recommend pairing this menu with a selection of light and fruity wines, such as a Sauvignon Blanc or a Pinot Noir, to complement the fresh flavours of the spring ingredients.
Et Voila!
