While the bad weather shows no signs of letting up, the gibson hotel is bringing spring a little bit closer to us with their delightful new menu in the coda eatery.
Created by executive head chef, Igor Cikarev, the menu includes new starters, mains and desserts that will put a spring in your step this month.
Gin lovers will rejoice as they taste the gibson’s gin cured salmon starter, which is served with Castletownbere crab, tonic gel, Goatsbridge trout caviar and a horseradish and dill mayonnaise dressing.
There’s also a fennel and orange quinoa salad for those who like something with a zesty zing! It includes pomegranate, black sesame seeds, pine kernels, coriander, tahini and lemon dressing.
A pan-fried Irish seatrout accompanied by a delicious panko oyster and Asian pak choi and sea vegetables will please anyone who orders this fresh main.
Carnivores can choose from the gibson’s juicy black Angus cheese burger with Provolone cheese, feather blade of beef and a 28-day aged Hereford prime rib eye steak.
Not one to ever forget dessert, Chef Igor has created a mango and passion fruit white chocolate quenelle, served with fresh passion fruit, and a summer berry creameaux with raspberry curd. These mouth-watering desserts are the perfect way to finish your meal at coda this spring.
Two courses at coda will cost €29, while three courses will cost €33. For bookings at coda at the gibson hotel, please contact 01 681 5000.