Tankardstown House is romantically situated in a peaceful countryside in the heart of the Boyne Valley in Co Meath. The House sits as the focal point of the estate. With majestic views your family and friends are in for a unique experience. Robert Krawczyk is the head chef here and delivers quality local in season food. The vegetables come from the walled kitchen garden. Last night they held their ” Taste of the Estate” as part of The Boyne Valley Food Series.
The evening started with a glass of rhubarb Bellini and a walk around the grounds and their kitchen Garden. I really was looking forward to dinner especially known that everything was coming from the grounds of Tankardstown.
Set in the grounds of a beautiful and fully renovated luxury 18th Century Manor House & Orangery. Tankardstown really is a perfect choice for any occasion.
Dinner was served in Brabazon Restaurant. We were greeted and shown to our table. A little gift from their garden was awaiting us. A very nice start to the evening. Menus on the table. We were very excited to be apart of this event.
We were having a lovely evening. The service was very friendly and looking around the restaurant everyone was enjoying their evening. Great music playing in the background. Really couldn’t fault anything. The amuse Bouche and breads were really nice. The meringues were light and a great flavor of beetroot. The garlic flower was so delicate with some lovely squid ink on mine and goats cheese on Stephens. Home made breads and smoked butter. The bread was served warm on a board. Looking forward to our next course. ‘Hens Egg”
The presentation of the food is great. Just look at the picture of the “Hens Egg” I don’t have a picture of Stephens as he eat it to quickly. His egg was set in a sherry vinegar.
Next course was Charred Broccoli. I declare this was my favorite dish of the evening.
The Broccoli was so soft, and sweet. Stephen loves broccoli and advised that the Ham Fat worked perfectly with it. Stephen loves his food and is very difficult to please. If he was impressed, it was good.
A lovely cucumber and gin sorbet was next, again the presentation was great. It tasted better than my picture.
Seven Herb Ravioli was next on the menu and from chatting to people after words it was delicious. it got the thumbs up from Stephen also.
Stephen advised that his lamb dish had an earthy and distinctive taste. It was very tender and succulent and cooked just how he likes it.
Rhubarb dessert was great. The rhubarb was crunchy, with chocolate and edible flowers. A light dessert. Just what was needed to finish the evening. Followed by a great cup of coffee.
Below is a few pictures of what I eat. It’s always great to see that Chefs can create imaginative dishes for dietary requirements. Rob has never failed in doing this for me. Thank you.
Well done to all involved. Trish, Helen and Rob. It was a great evening. It’s lovely to be able to showcase what The Boyne Valley has to offer.
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