Tucked away behind an unassuming door on Nassau Street you will find The Pig’s Ear. They also have a sister restaurant called Mr. Fox on Parnell Square East. An experienced team behind the scenes won the restaurant a Michelin Bib Gourmand in 2009 and they have worked hard to retain it. Chef Stephen McAllister you may already know as a familiar face on The Restaurant TV show.The Starters
The Pig’s Ear are serving up a superb lunch menu between 12 noon and 2.45pm Monday to Saturday. You can enjoy two courses for €21.95 and three courses for €26.95. The restaurant is split over a couple of floors with elegant table settings and large windows which look out to Trinity College. The welcome is warm and the service is professional and attentive.
Starters include Lambay Island Crab, a salad of heirloom tomatoes and Irish beef tartare and a green bean salad, the latter which we enjoyed. The tartare lay on a bed of heirloom tomatoes and was topped with a generous amount of Smoked Knockanore and sprinkled with onion seeds.
The green bean salad was an explosion of vibrant colour. Appealing to the eye and plated beautifully. Taste wise, I felt it lacked on flavour and didn’t quite live up to its appearance.
Cod topped with samphire and served with seared cauliflower, crispy chicken wings and smoked mussels. A stunning dish cleverly blending textures and flavours for a satisfying mouthful. The second main dish, succulent and tender chicken with a creamy mash quenelle and blackened onion. Again the presentation is flawless and the dish a feast for the senses.
With an eye on dessert we opted not to have any sides with our main dishes. If you are watching your weight (clearly I’m not), and want to abandon dessert you can add duck fat potatoes, champ mash or tender stem broccoli for €3.95.
Desserts are an innovative twist on some classics
Black Forest is a stunning looking dish which doesn’t disappoint. A burst of flavour with the zing of blackcurrant and cherry and the textured crunch of chocolate and hazelnut. Simple tasty and thoroughly enjoyable.
The second dessert The Pig’s Ear Cheesecake is layered in a jam jar and delivered to the table in a pink and white stripe candy bag. The presentation has a touch of nostalgia to it and while many might cry out for a plain white plate, personally I love the way it was served. A mix of berry jam and crushed Hob Nob biscuits mix perfectly with the smoothness of the cheese cake filling when the layers are broken by the spoon. One word, sublime.
Superb food in comfortable surrounds, pepared by a talented team at affordable prices, The Pig’s Ear is well worth a visit.
PS all dishes were paid for