ABOUT CUAN RESTAURANT
The fine dining segment in Dublin has been expanding rapidly over the years. Fine dining provides patrons with the finest food, ambience, and service. The restaurants aim to supply the best quality food to their guests in reasonable portions. There is an exquisite art to the culinary world and plating is done with extreme finesse. The menu at a fine dining restaurant is interesting and attractive with unique items that will not be available in another restaurant.
The fine dining restaurants in Waterford are escalating and while most of the restaurants have a dedication to Irish cuisines, The Old Bank Dungarvan offers its guests a vibrant arrangement of delicious Italian cuisines. The Old Bank Dungarvan is heralding a new wave of fine dining in Waterford having opened its doors to the consumers of Ireland, under the guidance of successful Chef Tom Walsh.
The Old Bank Dungarvan, the best fine dining restaurant in Waterford provides it guests a special lunch and evening menus with a wide range of delightful dishes which they can relish on. The restaurant has elegant waiting staff with impeccable manners, aroma of expensive wine and delicious Italian cuisines that give customers a sense of significance.
The Old Bank Dungarvan emphasizes on fresh, local cuisines prepared in unique ways and while being served in an atmosphere than is unlike any fine dining restaurant in Waterford. The restaurant has a beautiful ambience where the servers provide plenty of attention to detail.
OUR CUAN MENU
FOIE GRAS ROYALE, CRINNAGHTAUN APPLE JELLY, CRISPY CHICKEN SKIN, PICKLED APPLE
BRANDADE OF COD, sweet tender stem cauliflower, SMOKED HARTY'S OYSTER, SWEET PICKLED CUCUMBER, CLAM VINAIGRETTE
PICKLED MACKEREL, DASHI POTATOES, PEARL RELISH, CHARRED SHALLOT, SMOKED HERRING ROE
FREE RANGE DUCK CONSOMMÉ, WILD MUSHROOM AND RED CABBAGE SOUR KRAUT DUMPLING, SUMMER GREEN VEGETABLES, SMOKED DUCK FAT
comeragh mountain duck breast, spiced butternut squash puree with asian pickled shallots deep fried, beetroot gel, irish baby leek, garlic jus
wild caught stone bass, baby fennel, pepper confit, courgette ribbons and baby aubergine lemongrass cream, salsa verde, scallop dust
braised angus beef cheek, pressed short rib and poached tongue, cep mushroom purée, home grown rainbow carrot, celeriac, jus braisage
turbot fillet, roast girolle mushrooms, sea vegetable panache, black truffle, almonds, champagne foam
CREMÉ SOUFFLÉ, CITRUS FRUITS, GINGER ICE CREAM