Prosecco on tap is one of the more unusual features of Kinsale's latest restaurant, a relaxed venue in the heart of Kinsale where Helen Noonan and chef patron Paul McDonald offer an outstanding food experience, even for this foodiest of towns.
Paul brings experience in top hotels and restaurants in the UK and Ireland to their venture here and, not only is his cooking innovative and the presentation excellent, but his menus - styled 'international' - showcase local produce creatively.
Set in two rooms - the first offers high stools, where you can sit to sip a glass of wine and nibble on their bar bites and, further in, well spaced tables are set up comfortably for more serious dining - the lighting is low and walls are hung with atmospheric landscape photos and prints.
The choices are unusual and very tempting, with dishes such as ballontine of rabbit and foie, with plum, violet mustard and pistachio, cured mackerel with ginger pickle and sloes among the starters; chestnut and truffle agnolotti and the intriguing-sounding ‘all the duck’ are eye catchers on the main course list but there are some very good fish, poultry and vegetarian dishes to enjoy too.
The wine list offers a good range of reds and whites available by the glass and more by the bottle - and it is still growing. Coffee - from the local Badger & Dodo roastery at Fermoy - is excellent, and so too are the teas; watch out for their specials, including the organic matcha grade III from Japan.
Attention to detail, delicious food and excellent service from friendly and helpful staff make Bastion a worthy addition to a town already well endowed with good restaurants and its success is well earned.
