REVIEW // MALONE LODGE
REVIEW // MALONE LODGE THIS REVIEW TAKES US BACK to the Malone Lodge, a lot has changed from our last review, seems like a 2 years ago though on investigation it was back in January of 2016 therefore a long overdue return.
view of the entire place. After bringing us water, telling us about soup specials and getting us a cheeky vino, he gave us time to ponder over the menu. I didn’t order it as my starter though as I type
During the covid closure the 4-star luxury hotel has had a fashionable facelift and exciting rebrand of both the Bar and Restaurant so it’s all pretty fresh and exciting for guests and staff alike. We arrived at the Gallery Restaurant as planned at 7pm, first impression I was super surprised at how modern and inviting the place was and by the number of diners eating on a Tuesday which would typically be a quieter day. Daryl the restaurant Manager escorted us to a table by the window, perfectly positioned for the likes of me who likes to get a good
EIGHTY FOUR // GNIMAG.COM
of Samphire if I’m not mistaken, those who regularly read my reviews will know I don’t usually order Scallops, tahis is not down to a dislike as I love seafood, I’m guessing they are maybe not always on the menu, possible out of season, anyway they did not disappoint, perfectly fresh and cooked to perfection, great seer outside and super juicy just as they should be, bravo. My guest Julie ordered the Bushmills Glazed Pork Belly, she assures me it was delicious and going by what was left on the plate (nothing lol) this was definitely the case.
I wish I had asked for a taste of the soup, Coriander and Apple, sounds odd though I bet it would have been amazing. For me I opted for the Scallops, these were served with black pudding, peas, and little sprigs
Bar the soup the other starter option was the Goats Cheese which I am a real fan of, on my return I will be trying it. Starter size was ample, perfect warm up to the main event which we were both ready for, this was tough for me as so many
