Mike Tweedie ‘Oak Room’ Experience – October 9th, 8pm

 

Originally from Devon in England, Mike has spent his career working in some of Ireland and England’s best restaurants, including Lucknam Park in Bath, Devon’s Gidleigh Park, Ballyfin Demense in Laois, before settling in Limerick’s iconic destination Adare Manor. Mike is executive head chef in the one michelin star Oak Room and he is bringing some of his favourite dishes from this menu to diners for the bring the restaurant home experience .

 

five course tasting menu

€150 for 2 people

Everything you need to bring the restaurant into your own home. The chef will take you step by step through this 5 course tasting experience in our live broadcast.

upgrade and add a wine pairing

just €75 adds two specially selected bottles of wine

Our amazing sommelier Cathryn Bell has selected two exquisite wines to complement this menu. This upgrade will really complete your ‘bring the restaurant home’ experience.

upgrade to the chefs table

€90 adds wine pairing and interaction with the chef

There are only 20 places at the chefs table, first come first served. This upgrade includes the exclusive wine pairing and the opportunity to interact directly with the chef.

 

what’s on the menu?

snacks:

Dooncastle oyster teriyaki, cucumber relish, sesame, scallions
Galway goats cheese and wooden pig salami choux bun

course 2:

Doonbeg  Crab ravioli, citrus, basil, Thai spiced butter sauce

course 3:

Day boat Turbot cooked on the bone, Bouillabaisse, caviar

course 4:

Dry aged duck, confit leg, vanilla, parsnip, cabbage, duck jus

course 5

Monte blanc ‘2019’

Pair Mike’s menu with wine or celebrate with champagne

Dooncastle oysters and Galway goats farm choux bun paired with George Remy, Les Quatre Terroirs, Bouzy, 1er Cru, Champagne, France NV18 “Mike Tweedies snacks are a dream of flavours and textures that explode with every bite and the best possible way I can enahce that experience is by pairing a Champagne with them that is as equally layered and full of explosive potential!”

Doonbeg crab ravioli and turbot bouillabaisse paired with Weingut Immich-Batterieberg, Steffensberg Riesling, Mosel, Germany, 2016 “Mike Tweedie’s crab ravioli starter is a compilation of an incredibly intricate ingredients list and cooking that gives us an aromatic dish with richness and a perceptible warming heat spice.
This Riesling envelopes the dish and suspends the spice and aromatics within the plushness of its fruit profile – pulling apart the flavours like a concertina…”

Paired with the duck is Luis Anxo, A Torno dos Pasás, Ribeiro D.O, Spain, 2018
“The love and conviction that went into making this wine, positively jumps out of the glass and grabs you by the ears!
It’s medium bodied, bright, refreshing acidity, plush, smooth integrated tannins with a wonderful slightly bitter mineral finish.
Extremely dignified and elegant and convivial, this is an absolute dream with Mike’s duck dish!”

Disclaimer: The Chef Supper Club reserves the right to alter and change this menu at our discretion due to availability of ingredients at the time of the experience. The Chef Supper Club can cater for vegetarians, pescatarians and gluten intolerants diets. Please contact us directly if have a made a booking and have a specific dietary requirement and we will try to accommodate your request.

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