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****Cavistons Seafood Restaurant in Ireland****
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Situation Cavistons Seafood Restaurant is relatively young, having opened only
seven years ago (1996). However, its comparative youth as a 'must' on
the dining circuit is greatly outweighed by the family's 50 years
experience of seafood, two top chefs and a highly qualified,
experienced and friendly front-of-house staff.
Evidence of the excellence offered by the restaurant is provided by the
reams of critical acclaim - national and international – which has been
directed towards them since they served their first customer in 1966.
The restaurant is run by Peter Caviston and Head Chef Noel Cusack, both
of whom are sensitive to the comfort and needs of their customers.
The menu is selected by Noel on a daily basis and is subject to the
day's catch of the Irish fishing fleets. In this way, freshness,
excellence and customer-satisfaction is guaranteed. For a culinary
adventure par excellence, dine at Cavistons Seafood Restaurant, where
the atmosphere matches the food. Contact Details 59, Glasthule Road Tel: 353-1-2809120 |
Recipe for a suggested dish to be accompanied by a bottle of Fendant de Sion James Joyce :
Seared Seabass fillet, on a pea puree, roast red pepper and garlic oil
 Method 1) Descale the Seabass fillet. Cook peas and liquidize with a nob of
butter. Sear fish in a hot pan and cook out in the oven with garlic, 180 degrees for
8 mins. 2) Chop red pepper into strips and mix with oil. Arrange the puree on the
plate. 3) Place fish on top and drizzle with oil and pepper. Place roast garlic on side and garnish with herbs. Good appetit! |
For one person: 200g of Fillet Seabass Mister Noel Cusack, Head Chef
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