Sean Smith, the talented chef at Cliff Townhouse, is delighted with his newly refurbished kitchen. More spacious, allowing him to be even more creative, he is celebrating the new space – and the recent two AA Rosettes award – with a flurry of new summer dishes on the Cliff Townhouse menu.
From fresh starters like a Ceviche of Scallops with Fennel, Yuzu and Orange or the finger-licking richness of Poached Lobster with Orange Beurre Blanc and a summer salad, to mains including a Crab Lasagne with Summer Vegetables and Shellfish Bisque, and a Royal Fish Pie, a classic made extra-luxurious with lobster, Sean as ever showcases his affinity for cooking fish and seafood of all kinds beautifully.
His newly spacious kitchen will allow Sean play around with a wider selection of changing specials too, including plenty of seasonal, fresh, local fish and vegetables, incorporating them into daily menus.
One of the fun non-fish dishes on the new menu, designed for sharing, is a Whole Honey-glazed Duck, lacquered in honey and covered in spices – Szechuan pepper, coriander, lavender and cumin. Once the duck is cooked it’s displayed at the table, then served with the dark meat as a salad starter and the duck breast with new potatoes and asparagus as a main course.
There’s a couple of new summer desserts too, including a divine sounding raspberry mousse with raspberries, short bread and yoghurt ice-cream.
With an enviable view of St. Stephen’s Green, The Cliff Townhouse is an ideal location to enjoy a summer seafood feast.
To book in sample Sean’s skills with the stylishly celebratory new summer menu at Cliff Townhouse, click here.