This was in the top three meals we had while in Ireland. It's not a cheap eat, but the food is excellent.
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| Irish squid, grilled. |
I started with the Irish squid appetizer. The preparation was grilling, which--surprisingly--made the squid very tender and almost juicy. Very well done.
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| Baked mussels. |
Mary started wtih grilled mussels "rockefeller" on the half shell. I'd never seen that before; it must have taken the chef forever to do with such small shellfish. That said, it wasabsolutely delicious.
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| Venison, with jus and compote. |
For my main course, I had venison with parsnips, grilled apple + berries, and a thyme au jus. Venison is a very lean meat, and happily turns itself into jerky in a heartbeat. This was venison done right--extremely tender, and supremely complimented by the sides. I was very impressed.
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| Ling cod. |
Mary had the Ling cod for her main, and I was likewise impressed wth the preparation. The skin was very crispy, while the fish itself was tender, juicy, and not overcooked.
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| The AMAZING black toffee pudding. |
With food this good, we had to try dessert despite being stuffed. We closed with black toffee bread pudding. I found this very playful. The pudding itself wasn't inherently sweet. However, the sauces and ice cream served on the side were, and when combined with the toffee pudding made for a series of perfectly balanced bites.
This was a very good meal. I highly recommend Max's Wine Bar if you happen to dine in Kinsale. Give it a try!
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