Sika Restaurant, Powerscourt Hotel – AA Foodies Exclusive

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If reading this feels familiar or you feel like you’ve come across it before, then you’d be correct! I mentioned this #AAFoodies dinner in my last post, but I wanted to write about it independently and share each course as it was such a special dining experience.
This event was hosted by Powerscourt Hotel and The AA Foodies, and I was lucky enough to get an invite to experience a black truffle tasting menu at Chef Peter Byrne’s table.
The little details truly made the night from start to finish. The AA Foodies team (the amazing Vicky, Declan and Colm) collected us all on South William Street and took us to the hotel, where we were greeted by Laura, Powercourt Hotel’s Marketing Executive who invited us to sit by the cosy fire for a glass of champagne. The Powerscourt Hotel team are the best in the business – warm, attentive and friendly.

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The Chef’s Table at Sika faces the kitchen, so we all had a perfect view of all the goings on, watching everyone at work. The workspace of Peter Byrne (Head Chef) and Tony O Donnell (Executive Chef) is noticeably calm. They have a great system going; such an easy breezy team. Definitely nothing like some kitchens you see on TV!

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George, Sika’s sommelier talked us through the wine pairings he choose for each course. He was happy to answer any questions we had, and passed the bottles around if we wanted to make notes of our favourites. More lovely little details which added to the whole experience.

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The special menu devised by the chefs comprised of six innovative courses, each with an infusion of black truffle. Before we started, Peter came to greet us and spoke a little bit about the menu. We were then handed a gorgeous black box filled with black truffles to pass around the table. We oohed and aahed at the slick little box valued at around €900!
Credit to Colm, the photographer on the night who took the image above.

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We started with a selection of freshly baked bread and gougères with truffle shavings.

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Our first course was truffled jerusalem artichoke soup with toasted hazelnuts. This course was one of my favourites; I’m still blown away by it, it was easily the best soup I’ve ever had. Creamy, rich, the perfect temperature – the truffle was delicious with the toasted hazelnuts and the artichoke crisp gave the soup a great texture. It was just the right amount too.

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The second course – Knokdrinna goat’s cheese, blood orange jelly, beetroot and charred cucumber. I loved this dish, the colours alone make for excellent presentation. It was tangy, earthy, and the creamy goat’s cheese balanced all the flavours.

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Course three was truffle foie gras terrine with radish, herb salad and toasted brioche. What’s not to love? All the good, rich stuff.

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Course four was wild halibut with savoy cabbage, truffled cream and a stuffed chicken wing, topped with generous shavings of truffle. Another fantastic dish; I have never tasted halibut like it.

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Another image of the halibut course taken by Colm.

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Our final savoury course was Irish rosé veal from Kilkenny, chanterelle mushrooms, buttered leek, artichoke and truffled potato purée. A hearty dish with the most amazing mash.

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Even the dessert was truffle infused; white chocolate mousse, orange and truffle ice cream. I really enjoyed the ice cream but the truffle in the mousse was a little strong for me – truffle is definitely something I preferred in all the previous savoury dishes.

Another lovely detail were the petit fours – pistachio chocolate truffles and madeleines. I had one of each, despite feeling full from the previous six courses – I couldn’t pass up petit fours at The Chef’s Table! That would be scandalous.

On the way home we all discussed our favourite courses, and agreed that it really was a spectacular and truly memorable evening.

Thank you so much to Peter Byrne, Tony O Donnell, all the staff at Sika Restaurant and Powerscourt Hotel and to Vicky, Declan and Colm of the #AAFoodies team for making sure we had a fantastic evening.

As mentioned in the previous post, these events are open to anyone with a passion for food. All you need to do is keep an eye out for upcoming events and apply.

Click here for more information about #AAFoodies

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