The team at the Menlo Park Hotel are quite adept at reinventing their offerings and coming back with something even more enticing and they have done it again with the relaunch of the P Francis and Son Bar and Bistro, a breathtaking modern take of a beautiful location for the times we live in.
Set in a wonderfully airy environment, the sleek contemporaneity of the Menlo Park Hotel always adds to the enjoyment of whatever reason you are there. Top that with supreme service and a mouthwatering menu of adventurous food and you have all the ingredients you need for a wonderful meal as we once again become accustomed with going out and eating in.
I’m a believer in the role of ambience in aiding appetite and the even more modernised bistro created the right mood for the times w live in. Airy, spacious, safe, with lashings of banter and the (as usual ) excellent service from experienced confident staff attuned to the needs of their patrons.
The menu, created by head chef David O’Neill and sous chef Grzegorz Kieda is delightfully adventurous and offers a diverse range of tastes and quirky features. So I eagerly anticipated my recent visit.
For starters, I opted for the Galway crab meat and potato bonbons, a juxtaposition of fresh local crab meat in a crispy crumb with a pineapple, red onion, green pepper and scallion salsa, green pesto coulis, candied beetroot. It worked a treat, hit the spot.
My dining colleague opted for the signature bistro salad Goats cheese, roasted beetroot and butternut squash served with crisp mixed leaves, caramelized red onion, mixed seeds, walnuts and a red onion and raspberry dressing. Available in starter or main options, tis had a substantial crunchiness, giving satisfaction with every forkful.
For my mains, I went for the fresh Atlantic fillets of cod marinated for 24 hours in their tandoori spiced buttermilk and coated in a light gluten free batter and served with red slaw, lime and mint mayo and chunky fries and salad garnish. I hadn't tasted fish as good as this for an eon. Moistened by the marination, it broke away on the fork with the lightest of touch. Wonderful.
My partner wowed about her choice, the traditional linguini pasta tossed in a white wine, garlic and mushroom cream sauce, with chopped bacon and topped with a cooked egg yolk and parmesan cheese and served with garlic bread.
For dessert, we shared the Walnut Lady, comprising scoops of rum and raisin ice-cream and French Vanilla, crushed coconut biscuits, chopped walnuts, sponge fingers, Baileys liquor, fresh cream and wafer.
We patted ourselves on the back for our choices throughout, but in truth, there were many more options, including the full rack of BBQ glazed babyback ribs served with red slaw, and skinny fries.
Or the pan-seared Chicken Supreme with portobello mushrooms, ham hock arancini, their own smoked paprika sauce, served with a parmesan crisp. Or the beetroot and chickpea burger with cos lettuce, red onion, green pepper and scallion salsa in a toasted brioche bun, served with sweet potato fries and salad garnish.
They also offer a range of 12” stone baked pizzas with an array of toppings to satisfy any palate. 96 per cent of the options on the menu are gluten free and there are also many vegan and vegetarian choices.
The service from the staff was top class throughout, the formality with the informality, the banter with the attenton to detail, ensuring that not one request went unanswered.
P Francis and Son is serving delicious food from Mon – Sat 3pm to 9.30pm and Sunday 4pm to 9.30pm. An option to eat outdoors is available until 6pm each evening, but the indoor areas are well spaces and well aired.
For reservations, contact 091 761122 or [email protected].
