Our 2019-2020 Racing banqueting menus are now available and this year they’re extra special – featuring modern European cuisine and lots of locally sourced seasonal produce. Our Owner William Fitzsimons a chef in his own right and Matthew Farrelly, our Executive Head Chef, are the men responsible for the menu design and here they explain the inspiration behind them. “These days’ people are eating out a lot more and are much more aware of the food they are eating as well as being really interested in where it’s come from”. Matthew, formerly a Food Lecturer has taken his cues from working with some of the best chefs in the industry.
The newest addition to our banqueting menu package is the seasonal set menu, which features our suggestions to showcase the very best of ready to eat produce, a real treat for customers who crave the field to plate experience using ingredients when they’re at their very best and championing lesser known cuts of meat. “It’s good for chefs to use the different cuts as it makes you work a bit harder and gives you more of a challenge. Not only is it a cheaper way of working, there is also often more raw ingredient to make use of. It’s called “nose-to-tail eating” and it’s this provincial, resourceful way of eating that’s coming into fashion because you can get a range of interesting flavours from one ingredient alone.”
Seasonal Set Menu
CHARRED CURED MACHEREL
horseradish snow, cucumber two ways; compressed and pureed.
“It’s light, refreshing and good for you, the perfect way to begin a meal.”
BEEF THREE WAYS
smoked beef sirloin, slow cooked blade and tongue, parsley risotto, celeriac fondants, red wine jus.
“This dish uses lesser known cuts which present more textures, flavours and requires more skills.
The risotto will change to garlic when in season.”
CHOCOLATE PRALINE PARFAIT
chocolate sorbet, charred and gel orange coral sorbet.
“A lot of behind the scenes preparation goes into all our dishes,
so you may think you know what you’re getting but the dish actually provides some surprises.”