The Forge Restaurant

The Forge Restaurant Review

When one arrives at the car park of the Forge Restaurant it becomes immediately clear that this is a very personal product, the gardens have beautifully manicured lawns, the flower beds clinically wedded and the antique garden ornaments have been carefully chosen and positioned to complement this wonderfully restored building that is an 18th Century Forge. This is a re-imagining of a time gone past by Irene and Pauric White, both of whom clearly display a passion for quality and have a keen eye for detail.


Meet and Greet

Upon entering the Forge Restaurant, the meet and greet is both personal and professional, when one is seated the menu is quickly presented, jug of fresh cool water served and orders for drinks taken.

The Ambiance

Inside the Forge Restaurant the journey back in time continues with beautifully restored cut stone walls which have been pointed to frame their original glory. Antiques have again been tastefully selected and positioned to remind diners how times once were for ordinary Irish Folk, the pictures, the butter churn, the slash-hook, the horse shoes and the Blacksmith’s anvil set this modern restaurant in a time and place that is an experience to enjoy by all who enter. The Forge Restaurant is quintessentially Irish, yet, its genre and carefully presented cuisine could sit easily alongside the Pierre White’s Restaurants in Dublin and London. The setting? An opulent restaurant of tradition and culture, you’ll feel at home in, only better. The Forge openly welcomes old friends and new with equal enthusiasm, a true Cead Mile Failte.

The Menu

The Menu at The Forge Restaurant offers an extensive and delightful selection freshly sourced meats, game, poultry, vegetables, desserts and so much more. While one browses the menu, freshly baked homemade bread is served to wet the appetite for the fare that will soon be served.

The starter

As expected the starter menu is a delight of tasty treats, I enjoyed, Tom Doherty’s leek flavoured sausage with kale creamed potato and onion jus, while my partner opted for the Dry aged smoked bacon and Gubeen cheese quiche, dressed rocket, salad, and Derrycamma wholegrain mustard. The tastes and flavours of both opening dishes simply delicious.

The Main

The main from the Special Early Bird menu is complimented by freshly produced, freshly cooked and wonderfully presented vegetables. I enjoyed the Breast of chicken with thyme and mushroom scented risotto, bathed in a mouth-watering Chicken gravy, while my partner savoured the Panfryed fillet of Seatrout, spring onion creamed potato and fish stock veloute. While this was the Early Bird Menu, the Forge Restaurant was filling up, and it was clear that all were enjoying this early evening feast.

The Dessert

What can be said about dessert that has not already been said? Its homemade, its fresh, its warm, it is beautifully presented, it is mouth-watering, it is delightful, it is an indulgence of unapologetic proportions. I enjoyed the Chocolate mousse with vanilla shortbread, and my partner enjoyed the Warm apple and mixed berry crumble with ice-cream, both clearly a sweet treat after a hard day’s work.

The Wine and Drinks Menu

The wines offered complement the food choice of diners, wine list prices suit all budget types as does the wine list variety suit all tastes and flavor preferences. View Wine List.

The Chef Pauric White

Chef Pauric White’s idea of simple and tasty is old school. Elegant, modern, yet traditional dishes prepared using the finest ingredients and prepared by Chef Pauric. The deceptively simple and traditional menu demands every dish earn its place. The choicest cuts of meat from local Family Butchers such as Flood’s of Oldcastle, freshest fish, classic homemade sauces create the foundations for a reputation built upon professionalism, attention to detail, excellence, experience and personal endeavour.

Dinner Menu:

Sunday Lunch Menu:

Early Bird Menu:

Dessert Menu:

Wine List:

Definition: Veloute: Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used e.g. chicken velouté.

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