Michael Safarik, Head Chef at Glenlo Abbey Hotel has just launched the new Summer Menu aboard the Pullman Restaurant. Recently awarded 2 AA Rosettes for culinary excellence and Best Private Dining with the Restaurant Association of Ireland, Michael has crafted a show–stopper of a menu for diners this Summer.
Inspired by the quality of local produce and foraged ingredients. Michael reconnects with food and flavours growing around us - gathered on the estate and further afield. Foraged on the West Coast, this menu is a joyful expression of what this region has to offer
Letting the quality of the produce shine through at all times. Using only quality suppliers – all of whom share the same passion, such as Brendan in ‘Castlemaine Farm’ for his succulent lamb, reared in the lush green limestone fields of Roscommon, ‘Andarl Farm’ for their velvety pigs who flourish in fresh country air, soaking up natural sunlight and Larry in ‘Galway Goat Farm’ for their creamy goat’s cheese.
A selection of starters include; Galway Goats Farm Cheese, Celery, Almond, Toasted Spelt, Goats Curd, Rhubarb.
Seared King Scallops, Salsify, Apple Gel, Meadowsweet, Hazelnut
Butter Poached Langoustine, Bisque, Tapioca Cracker, Squid, Sheep’s Sorel
Michael has a wealth of experience, worked under Marco Pierre White and more recently in Galway’s latest Michelin star restaurant, LOAM. He brings his flair and curiosity with him. His passion, channelled and nurtured throughout his career – even completing a stage in NOMA - who have won the San Pellegrino Best Restaurant in the World with the inspirational René Redzepi.
“There are different flavours naturally growing all around us in the West of Ireland. You won’t find a salt celler or pepper mill on your table – each dish is crafted using foraged ingredients to add a particular note. Such as nasturtiums from the walled garden to add a peppery note, preserved wild garlic heads to add depth and sweetness or yarrow to add a touch of bitter to balance a dish.”
The main course are a gourmand’s delight. Some of Chef Michael’s signature dishes include;
Succulent Beef Fillet from ‘John Tormey’s Master Butchers’ with Jerusalem Artichokes, Shallots, Cheek, Nasturtium and Beef Jus.
West of Ireland Monkfish supplied locally from ‘Marys Fish’, with Pickled Beetroot, Sweet Potato, Buckwheat and Horseradish Foam
And ‘Castlemaine Farm’ Lamb Rump, Baby Turnip, Radishes, Wild Garlic Heads, Leek and Lamb Jus.