In the Market for a Unique Dining Experience?
Statham’s at Pembroke Kilkenny is excited to announce its new MarketMenu. The Market Menu is a three-course ever-changing menu that uses locally sourced fresh seasonal produce for a unique evening.
The Market Menu is unique to Statham’s and Kilkenny as it focuses on using the best seasonal ingredients and preparing them while at their peak. Dishes change often, depending on the produce delivered from grower’s on the day, allowing diners to enjoy a fresh new dining experience with each visit to Statham’s. The Market Menu will tantalise taste buds with delicious dishes bursting with flavour and colour. Diners have the option to have drink pairing to complement and complete the experience. An impressive selection of non-alcoholic cocktails, fizz and beer is also available.
Statham’s ethos has always been to seek out quality producers from Kilkenny and Ireland, with whom they enjoy a trusted relationship and are proud to support. The Market Menu includes the freshest seasonal produce, grown, picked and delivered by suppliers such as Riversfield Farm, Dizzy Goat Farm, Ballykeefe Distillery & Ging Family Farm amongst many more. Each dish on the menu includes a high proportion of locally sourced ingredients.
Ken Harker Head Chef at Statham’s commented,
“Incorporating local ingredients into the menu at Statham’s allows us to simply but elegantly show off the high standard of products available in Ireland by Irish suppliers. In the kitchen, we try to use the best Kilkenny and Irish produce we can source, and ensure we cook with the best available ingredients when at their prime. This allows us to treat the ingredients with respect and let them be the stars of the show on the Market Menu. The Market Menu is something the whole team here in the kitchen our proud of and we love having the chance to mix it up as the seasons change.”
An example of the variety of dishes available on the first course of Statham’s Market Menu include a mouth-watering Dizzy Farm goat’s cheese, Riversfield Farm beetroot, hazelnut, micro herbs; Smoked salmon and Riversfield Farm artichoke fish cake, lime hollandaise; or Confit chicken leg and foie gras terrine, golden raisin purée, apple, croutons.
A scrumptious selection of dishes served for the second course includes Andarl Farm pork fillet, braised pig cheek, Riversfield Farm braised cabbage; Grilled sea bream, Riversfield Farm roast leek, mussel vinaigrette; and Riversfield Farm artichoke purée, barley, Cashel blue, artichoke crisps.
To finish, the third course includes Durrus cheese, toasted brioche, Highbank apple gel; Ballykeefe Irish coffee tiramisu; or Caramelised puff pastry crème, candied peanuts, poached pears, oatmeal biscuit.
The menu is available now from Statham’s for more information seewww.pembrokekilkenny.com
