The Edge Restaurant, the award-winning establishment set in the Redcastle Hotel, launched its new spring/summer menu last night in a special tasting event for media experts. The new menu has been created by Executive Head Chef Gordon Smyth and his team around delicious fresh, local and seasonal produce.
The attendees enjoyed a delicious selection of starters from the new menu. First, Smoked Lough Neagh Eel, Celeriac & Apple was served, followed by Burtonport Crab & Peach Salad, with Avocado, Cucumber, Peach & Lemon Verbena.
Other starters available within the new menu include Seared Scallops, Chicken Liver Parfait or Crab Salad. For those who prefer a vegetarian option, there are delicious choices available, like a Goats Cheese & Pickled Beetroot Salad, with Walnut & Oat Granola and a Tomato & Roast Red Pepper Soup.
Up next, the main courses were served aka. the stars of the show. First up, a delicious pan-fried Fillet of Cod, with Tenderstem Broccoli, Sweetcorn Puree & Laksa Veloute delighted the diners. Then, they enjoyed the very cherished Roast Loin of Inishowen Lamb, with Wild Garlic, Braised Lamb Fritter & Tomato Fondue Jus.
Lovely vegetarian options are also available in the new Edge Restaurant spring/summer selection, such as the Wild Mushroom & Creamed Leek Pithivier and the Risotto of Sweetcorn & Shiitake with Manchego Cheese.
Compliments to the food flowed endlessly throughout the night, especially at dessert time. The Honey & Buttermilk Panna Cotta, with Rhubarb & Ginger got everybody’s attention – especially of those with a sweet tooth!
Delicious dishes full of flavour make up the new spring/summer menu at the Edge Restaurant. “Fresh local fish plays an integral part as well as lighter fresher ingredients such as crab, peach or avocado”, explains Gordon Smyth, head chef at the Edge Restaurant. Known for his continuous innovation and his emphasis on big flavours, Gordon’s main aim with this new menu is to “showcase all the quality that Inishowen has to offer”.