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.
+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.
Dinner Menu
three course menu €46.50
starter & main course €38.50
I
grilled cauliflower, samphire vinaigrette, hazelnut korma, pickled raisins
roast carrots, macroom buffalo mozzarella, burnt aubergine, honey, pickled fennel, ras-el-hanout crumb
roasted radishes, watercress, strawberry, sheep’s milk curds
cais na tire & ricotta tortellini, asparagus, pea puree, tarragon butter
artichoke soup, lemon borlotti, dried olive
vegetable sushi, tempura of carrot & aubergine, pickled ginger, wasabi, soy-ginger dipping sauce
II
sides
paradiso chips, truffled aioli €5
braised fennel, chilli, lime, coriander €5
beetroot risotto, pinenut crumb, orange, fresh goat’s cheese, braised napa cabbage
aubergine parcels of spinach & knockalara sheep’s cheese, miso gravy, walnut crumb, beluga lentils, broad beans, purple potato
celeriac fondant, king oyster mushrooms, kale, saffron braised fennel, beetroot relish, carrot butter, crozier blue cheese
chilli glazed panfried tofu, pak choi, tamarind coconut broth, rice noodles, gingered aduki bean wontons
feta & pistachio couscous cake, smoky greens, lemon chickpeas, coriander yoghurt, zhoug oil, date jam
III
strawberry, gooseberry & wood sorrel pavlova
creme fraiche tart, hibiscus rhubarb, burnt orange, pistachio
dark chocolate mousse, praline, muscovado tuile, coffee
limone paradiso
ardsallagh ash goat’s cheese, gooseberry, pecans, fennel
This menu was posted on: Mon, 27 May 2019 All menu details are subject to change without notice.
