It is an unwritten rule in our House, that when a Birthday rolls around, it is up to the Birthday Person to decide on where they would like to go for dinner.
It was my Birthday recently (yesterday!), and, as we love to eat out locally, as well as a bit further afield, I chose The Tower Restaurant, which is one of a couple of favourites of ours here in Drogheda. We hadn’t been there for a while, so it was time for another return visit.
My usual choice of Prosecco to begin the evening
To start, Hubs chose Salmon and Dill Boudin. The Boudin was coated in a Rice Cracker Crust, and served on a Wasabi Emulsion with Pickled Kumquat. Kumquat and Salmon, I hear you say? Well, all I can tell you is, it was a surprisingly good pairing. The *Eagle-eyed” photographers among you might just be able to spot the reflection of the wonderful windows in this photo ;)
I chose a starter dish from the *Specials* menu – Tempura of Prawn, with Marie-Rose Sauce, Pickled Radish, Little Gem Lettuce, garnished with Caviar and Dill. A take on Prawn Cocktail, which took a classic out of the past and it now firmly belongs in 2014.
For his starter, Babs’ Boyfriend chose Free Range Pork Cheek Terrine, with Parsnip Crisps, Pickled Cucumber, and Stameen Farm Apple gel, with Toasts. A very good choice, in my opinion, as I have enjoyed this dish, many times too.
Moving on to Mains, instead of choosing from the À La Carte menu, we opted for the *Special* of the evening.
Beef Wellington – sharing plate for two – with Potato Mash, Romanesco Broccoli and a delicious Thyme Jus, which Hubs and I shared.
From the À La Carte, Braised Beef & Guinness Short Rib. Parsnip Mash, Oyster Mushrooms, Glazed Carrots, Guinness Jus, with a shard of Puff Pastry. A variation on a theme of Beef and Guinness Pie.
Babs thought my Starter looked so good she ordered it, made up to a “Main” sized portion.
Hubs, again, went for the Dessert *Special*, simply entitled *Strawberries and Cream*. It was far from simple, let me tell you. So many elements to this delightful dessert. Glazed Strawberries, Black Pepper Meringue, Strawberry Gel, Chocolate Snap, Chocolate Soil (crisped chocolate crumb base), and a perfectly set Panna Cotta.
A Study in Strawberry
I chose the Rhubarb and Apple Crème Brûlée ,with Lannleire Honey, accompanied by Oat Shortbreads
Sticky Toffee Pudding, Rum & Raisin Burke’s Farm Ice Cream, and Butterscotch Sauce
Once again, a thoroughly enjoyable evening of delicious, hearty, and delightful dishes by Head Chef Mark Fearn and his team.
If you are ever in Drogheda, be sure to add The Tower Restaurant to your dining out list.