RONAN FAGAN
Nestled in a most picturesque location on the banks of the River Shannon in Athlone, the Radisson Blu Hotel offers visitors a taste of luxury and style in a truly relaxing environment.
The hotel’s Elements restaurant offers a homely sanctum in which to unwind and enjoy a flavour infused meal in the company of family and friends and with a menu to cater for all tastes, with vegan, vegetarian and gluten free options available, there is certainly no shortage of choice.
Under the creative culinary skills of Head Chef, Dean Niblock, your tastebuds will delight as you sample the local produce on offer in atmospheric surrounds.
In the company of my guest for the afternoon, I am warmly welcomed to the hotel by Aideen O’Flynn, Director of Sales and Marketing, and her personable manner is most noticeable as she introduces us to a number of her colleagues who are of a similar customer satisfaction focused mindset.
With a plethora of three course meal options from which to choose from the hotel’s early bird menu, the starters are presented in a most delectable manner.
My guest opts for the Golden Crispy Goats Cheese Balls which arrive on a bed of house greens and sliced beets with a honey and mustard dressing. Taste laden and abounding in colour, the opening dish is suitably nourished.
A Jerusalem artichoke and leek soup warms my palate initially. Seasoned to perfection it is the ideal start to my maiden visit to Elements Bistro.
A taste of the Midlands arrives on my guest’s plate for her mains option as a Roscommon Irish Wagyu Beef Burger topped with Gruyere cheese on a toasted black sesame and beetroot bun with sweet dill sauce and crisp fries complements favourably her starter dish. The attention to detail is highly noticeable as colour laces the plate and the burger is cooked to palate perfection.
Choosing the marinated grilled Silverhill duck breast as a mains dish, I await with immense anticipation. Complemented with a butternut risotto and port thyme jus, I am most definitely not disappointed. Arguably, my preferred dish, the duck is succulently cooked, and just oozes tender flavour. Once again, the colour on the plate is a prime feature and the risotto suitably complements this classic dish.
Both mains are accompanied by a well prepared selection of roast seasonal vegetables and chef’s potatoes.
Complementing the opening two courses, a vast array of tempting desserts complete the tasting journey.
A wonderfully presented Radisson dessert platter combines a medley of sweet treats with mini passion fruit tian, mini Sicilian lemon tart, mini chocolate eclair and vanilla ice cream dotting the plate.
The Italian Affogato combining chocolate ice cream, Tia Maria espresso, chocolate sauce, whipped cream and toasted nut garnish is a sweet treat nod to caffeine lovers and is the ideal dessert dish to complement the post meal americano.
In what is an option laden menu featuring many wholesome and flavoursome dishes, making a restaurant reservation at Elements Bistro will not disappoint.
I await my imminent return with relish!
Elements restaurant early bird menu at the Radisson Blu Hotel Athlone offers a choice of four starters, four main courses and four desserts each day. Prices are €20 for two course and €24.50 for three courses. Add a glass of wine to your meal for a special price of €2.50.
To make a dinner reservation, call 0906442600 today.
