Sunday, August 23, 2015

Killarney's TREYVAUD's takes you home to Ireland with a novel take and great ambiance (8-16-15)

We moved only 25 miles to the north over the mountains to beautiful Killarney the next day and decided to dine at TREYVAUD's right in the center of town. I had booked way ahead by email and we got the warmest welcome from Owner Paul Treyvaud and later his brother, owner/chef Mark Treyvaud came out to talk with us extensively. We felt like we were at home in this simple  small family restaurant where the emphasis was on food and Ireland once again.
An amuse bouche arrived of Kenmare Smoked Salmon with Red Onion Marmalade, Rose Wine on a Pancake with Crème Fraiche. This was a divine take on the blini but bigger and Irish style with the most tender and tasty smoked salmon we had for the trip.
We ordered a tasty bottle of Bodegas Rioja Blanco 2013 from Muriel which was a blend of Sauvignon Blanc & Viura; here the wines were all quite inexpensive save for a couple of fancy labels and again a nice treat.
Samuel started with the Pan Seared Chicken Bruschetta on a fusion of Tomato, Olives, Basil-Toasted Pine Nut Pesto and Parmesan, which he declared the size of a main course, well at least for lunch.
Will and I both could not resist the Treyvaud's Fish Cakes with Smoked Haddock, Whole Grain Mustard and Chives with Garlic Aioli which have become a legend here. they were tasty and the sauces were superb. Everything seems to come with a small rocket (arugula in case you forgot) salad which was very tasty and had a Caesar-ish vinaigrette.
For the main course I had to have the Lough Leane Rainbow Trout (Killarney sits on this lake, as our hotel did that night, and Paul told me his brother fished the trout himself that morning!!) with Prawn Bisque Sauce and Julienne Onion, Zucchini & Carrot. Will chose the Roast Rack of Kerry Lamb with Dauphinoise Potatoes, Red Wine and Herb Jus.
I forgot to mention there were awesome breads of Sundried Tomato, White Smoked Paprika & Leek, as well as Brown with Pumpkin Seeds.
Samuel loved his Prime Irish Beef & Guinness Stew with marinated Irish Beef in Guinness with Button Mushrooms & Bacon Lardons. We also got mixed vegetables, regular potatoes and chips (that's fries); over-indulgence.
Every bite was superb and we had a ball, but we were full and decided to split one dessert of Poached Rhubarb and Lemon Posset (custard) which was creamy but not too rich with the poached rhubardb all tasty at the bottom and a gel as well.
It was the perfect finish to a wonderful meal and making new friends in this wonderful town.