Killarney Advertiser, The Kingdom of Cuisine Feature, Fri 10th May 2019

The Brehon Hotel

Kayne's Bar & Brasserie

Kayne’s unveils exciting new menu With its prime location on the Muckross Road, Kayne’s Bar & Brasserie is the perfect choice for a mid-morning espresso, light lunch on the terrace, a delicious evening meal in the Brasserie section, or a cosy nightcap.

Vegan tasting menu at The Brehon Hotel The Brehon have launched a new five-course vegan tasting menu which will be available in Danú restaurant on Friday and Saturday evenings.

Created and curated by Head Chef Chad Byrne and his team, this menu aims to introduce people to vegan food at its finest as well as catering for those who already enjoy the flavours of a plantbased diet.

While The Brehon has always offered customers vegetarian and vegan options, Chad has spent the past five months experimenting and focusing

on vegan food. The menu will vary and change as the dishes celebrate the best of seasonal produce. The tasting menu costs €40 per person.

The Vegan Tasting Menu is available on Friday and Saturday evenings from 7.30pm. Pre-booking is essential and can be made by phoning 064 66307800 or emailing info@thebrehon.com.

Following a major refurbishment at the end of 2018, Kayne’s has focused on being Killarney’s finest bar and casual dining experience, with a brand new look and vibe, and an exciting new menu.

The plan is to build on previous successes including a recommendation from John McKenna’s Bridgestone Guide and winning the Moreau Chablis Fish Dish Award.

Our culinary team under Executive Chef Cyrille Durand, use the freshest of local produce to create mouth-watering dishes for you to savour. The “Small and Sharing” bites include the very popular Tiger Prawn Skewers, French Onion Soup, Rare Breed Pork Apple and Mustard Sausage and Crispy Buttermilk Chicken Wings. The menu also offers some classic dishes such as Coq au Vin, Cod Brandade and Risotto of Quinoa, not forgetting the Kayne’s favourites: the K-Burger, Fish and Chips and Chicken Maryland, in addition to the “Best

Irish Beef” with the Balsamic Braised Jacobs Ladder, Tomahawk Steak and Fillet Steak, along with the ever popular steak sandwich.

You’ll find a friendly yet professional service at Kayne’s headed up by Operations Manager Michael Talbot, Supervisors Stephen Carey and Karen Murphy, and a lively up-beat atmosphere.

In addition to the Bar & Brasserie, Kayne’s has an outside terrace, so when the weather is kind you can enjoy some al fresco dining or simply sit and soak up the sun with your glass of wine and one of the delicious sharing platters, and watch the world go by. There’s also live traditional music every Saturday night in the bar.

Popular with locals and visitors alike, there's always a warm welcome awaiting you at Kayne’s where the staff look forward to meeting and taking care of you. www.kayneskillarney.com.

Celtic Whiskey Bar & Larder

GOOD

93 NEW STREET

FOOD

CELTIC WHISKEY BAR & LARDER

Local seasonal food and well-travelled drinks 12-9.45PM MON-SAT 12.30-9.45PM SUN 064 663 5700

Malarkey

Putting the fun back into Irish food in New Street A new restaurant set to open on New Street next Wednesday is all about putting the fun back into Irish food.

Malarkey is the latest in a line of Irish restaurants by American Seamus O’Connell.

His first job in Ireland was at the Parknasilla Hotel in Sneem, where the manager told him he had to make the food more Irish.

This later inspired him to set up his own restaurant in Cork, but prior to that he worked at the Sheebeen Chic in Dublin where National Geographic named it as a top Irish food venue.

“I was looking to get out of Cork and identified a place in Dingle and that deal fell through,” said Seamus. “I found this

place around the same time and knew straight away it was what I wanted. Killarney is a better business town, I am very happy with the premises, it is in a quiet part of town with the nice garden out the back.”

Malarkey is an old Irish word with a similar meaning to ‘craic’ and that is what inspired the name.

“You have these great Irish chefs who learn how to cook French or Italian dishes but they are not addressing the Irish conundrum,” he said. “I want to present the best Irish food in the world.”

With more than 1,200 bottles of whiskey lining the brightly-lit shelves at the Celtic Whiskey Bar & Larder - why not experience Ireland’s largest Whiskey Collection in Killarney.

The ‘Uisce Beatha’ is in good company with whiskey from across the globe single malts from Scotland, blended malts from Japan, bourbons from America and the more peculiar from developing whisky markets. An eclectic range, but Irish whiskey takes centre-stage, as does local, seasonal Irish cuisine.

Head Chef, Alan MacDonald, combines his experience in Michelin Star kitchens with his travelling adventures across Azerbaijan, Spain and Moscow to enrich the seasonal menus. There are unique quirks in the menus like the Black Pudding Sausage Rolls, but there is a clear ode to traditional Irish cuisine and Gaelic culinary styles. MacDonald really utilises all that the land and sea in The Kingdom has to offer, from the Glenbeigh mussels sourced from family-run Glenbeigh Shellfish to the local rhubarb that fills the pavlova along with chantilly and candied peanuts.

Lunch is served daily followed by an evening menu until 9.45pm with group bookings welcomed. Another striking note is the fortified wine suggestions that adorn the evening and dessert menus. Over 60 Irish craft gins are available along with 12 craft beers, a bespoke cocktail menu and some very rare bottlings from the less-known spirit categories.

The staff’s passion for food and drinks is palpable, it’s no surprise that they have been merrited with multiple awards including ‘Visitor Manager of the Year 2018’, awarded to Whiskey Specialist, Alan O’Donovan, for his work with the Irish Whiskey Experience - the masterclasses that are offered from the bar.

These go beyond whiskey tasting to cater for Ireland’s foodies, you can learn how to pair and savour Irish whiskey and cheese as well as chocolate.

SQUASH PRIZES: At the presentation of prizes of the Gleneagle Squash Club monthly competition, sponsored by Cross Refrigeration, were front from left: Kevin Smith, Sean Morris, Tim O'Leary and Ray O'Callaghan. Seated from left: Margaret O'Connor, Mike Howard (Cross Refrigeration), Mary O'Callaghan, Donnagh Crowley, (overall winner), Aoife McSweeney, Neil Kavanagh and Mike O'Donoghue. Standing in third row: Mike Crowley, Sean Lane, Stephen Hussey, Marge O'Leary, Bernice Enright, Keith Cronin and Paula McElligott. Back from left: Brendan Counihan, Tom Murphy, Oskar Przyborski, Maciej Truchan, Connie Doyle, Paul O'Brien, Jerry Lane, Arthur Murphy, Eamon O'Donoghue, Rob O'Sullivan and John Cagney. Picture: Eamonn Keogh