Roly’s Bistro

OUR IRISH SEASONAL CUISINE

Roly's Bistro

Our cooking lightens a lot in SPRING and sauces are lighter too. We think of salmon with apricot salsa, lamb with herbs, fresh asparagus. SUMMER follows - that sunlight and freshness is reflected in the menu. It’s the time of year when Irish produce is at its best. People tend to eat more fish - like cod, monkfish or skate. The fresh prawns we serve all year – we buy 18 kg a day – are at their best at this time. We serve them with garlic, chilli and ginger butter which is fresh and summery. AUTUMN follows - many chefs favourite time of the year. It’s the season of guinea fowl, venison, quail and seabass. Halibut the ‘prince of the sea’ comes into season now. At Hallowe’en we make pumpkin soup and celebrate Thanksgiving later that month – pecan and new season’s apple pies. WINTER is the month for comfort food which we love, like robust game pies with chestnuts and cranberries roast turkey and baked Irish ham or braised shanks of lamb. CHRISTMAS follows with traditional favourites. Throughout the year we dare not serve our prawn bisque, it has along with lamb pie, remained a signature dish of the restaurant ‘