18 Feb 2019 Paradiso wins Collaboration of the Year at World Restaurant Awards read more…
Paradiso has been honoured at the global World Restaurant Awards, winning the category ‘Collaboration of the Year’ for its work with Gortnanain Farm. Denis Cotter was at the ceremony in Paris on Monday 18th February to accept the award, as was his collaborator-in-chief, Ultan Walsh of Gortnanain Farm.
Ultan Walsh, Gortnanain Farm (left) and Denis Cotter, Paradiso (right). Photograph by Cristian Barnett.
Even in an era of awards overkill, this is a hugely satisfying honour for Paradiso, for the chef behind it, Denis Cotter, and by extension for Ultan and Lucy of Gortnain Farm also, as it recognises and celebrates the working relationship between restaurant and farm that has been at the heart of what Paradiso is for almost two decades.
More info on the World Restaurant Awards web site
Denis Cotter, Paradiso (left) and Ultan Walsh, Gortnanain Farm (right). Photograph by Cristian Barnett.
Dinner Menu
three course menu €46.50
starter & main course €38.50
I
sprouting broccoli, almond satay, coconut panelle, pickled orange, shallots, dillisk powder
roast carrots, macroom buffalo mozzarella, burnt aubergine, honey, pickled fennel, ras-el-hanout crumb
fried artichokes, romesco, dried olive, preserved lemon
kohlrabi, asparagus & daikon salad, pickled rhubarb & radish, lamb’s lettuce, black garlic, hazelnut, sheep’s milk labneh
beetroot rasam, cauliflower kofta, coconut cucumber raita
vegetable sushi, tempura of pumpkin & aubergine, pickled ginger, wasabi, soy-ginger dipping sauce
II
sides
paradiso chips, truffled aioli €5
braised fennel, chilli, lime, coriander €5
cais na tire & ricotta cappelloni, asparagus, oyster mushrooms, pea puree, tarragon butter
aubergine parcels of spinach & knockalara sheep’s cheese, miso gravy, walnut crumb, beluga lentils, broad beans, purple potato
corn pancakes of leek, parsnip & dunmanus cheese, potato-wild garlic terrine, fennel-caper salsa, smoked tomato
pumpkinseed chocolate mole, kale & pumpkin tamal, sesame gougeres, lemon borlotti, pickles
feta & pistachio couscous cake, smoky greens, lemon chickpeas, coriander yoghurt, zhoug oil, date jam
III
steamed ginger pudding, roast pear, sherry vinegar ice cream
blood orange posset, almond ricciarelli
dark chocolate mousse, praline, muscovado tuile, coffee
limone paradiso
ardsallagh ash goat’s cheese, spelt crackers, apple membrillo
This menu was posted on: Fri, 15 Mar 2019 All menu details are subject to change without notice.
+353 21 4277 939
Reservations are taken only through the above phone number.
Maximum table size is 6 people.
Please note that, due to the size and nature of the dining room, we cannot accommodate infants and small children.
from 5:30pm, monday – saturday.
+353 21 4277 939