|Ham hock terrine with a delicate cauliflower pickle|
|Szechuan squid rings in panko crumbs with a lime mayonnaise|
Starting life as a cafe, The Kitchen at the Galway Museum opened its doors well over a year ago. It's a friendly cafe, quirky, homey and comfortable with a mixture of seating and lounging areas, pulled together by an enormous pretty, patterned rug. The space is airy with high ceilings and some lovely natural light from their glass wall. The outside seating is very popular when the sun shines with it's gorgeous view of Nimmo's and the river by the landmark Spanish Arch. Lunch here has a growing regular clientele for its selection of healthy salad plates, imaginative and great value food. There is good coffee and freshly squeezed juices to order. All breads and bakes are displayed on the counter among a colorful array of bric-a-brac and cookbooks, perfect for a quiet afternoon coffee and cake treat. The weekend brunch is also gaining a following - bacon and eggs, stacks of thick syrupy pancakes with Colleran's bacon or the near legendary (in our house anyway) chorizo hash. Popular as well with Galwegian parents, with ample room to park a buggy.
|Stuffed pesto chicken and quinoa|
After more than a year of going from strength to strength, they are now opened for dinner as well. The evening menu, like the daytime one, is changed according to what looks good from their local suppliers. You can get a heads-up on Facebook if you don't like surprises, as they more often than not post the menu ahead of service. If you embrace the unexpected you will be rewarded. I have seen such delights as a shoulder of pork, slow cooked overnight in smokey Mexican spices; succulent meatloaf with a tomato sauce and thyme-roasted baby potatoes; crisp filo tart with blue cheese and bacon. Whatever it is, you're unlikely to fail to see something on the menu that catches your imagination.
|Preserved lemon roasted pork belly|
Aoife Qualter, manager and one of the most photogenic women in the city, showed us to our table when we went last week. There's something for everyone on the drinks list with a short wine list and beers from Galway Hooker, O'Haras, Eight Degrees and the Stonewall Cider. Starters were, after extensively talking it through with the friendly chap who served us very attentively for the evening, a very flavourful ham hock terrine with a delicate cauliflower pickle and a slate full of Szechuan squid rings in panko crumbs with a lime mayonnaise, crispy and perfectly cooked. All the starters sounded so good that I debated with myself whether to have a second starter of brown sugar roast peach & rye field goats cheese salad with a sprinkle of dukka instead of a main but greed took over as it always seems to do. Preserved lemon roasted pork belly won out in the end and was delicious - it came with potatoes, green beens and a very good spiced plum relish.
|Chocolate mousse cake with orange cream and candied walnuts|
Gluten free and diabetic are well catered for at The Kitchen with vegetarians doing particularly well here. I have been sending vegetarians there for about a year now. Even though I don't know what they will have for them, I do know it will be better than the goat cheese tart or pasta and veg on offer in a lot of restaurants. The night we were there it was spinach gnocchi with wild mushrooms, parmesan and truffle salt. You lucky vegetarians!
|Lemon posset with almond shortbread biscuits|
While the restaurant industry remains heavily male-dominated, one thing for sure about Galway is that if there is a trend, it is more than likely to be bucked here. Having a history of female success stories from Martine's and Goya's from way before the Celtic tiger drew it's first breath, to Kai and Ard Bia. Michelle and Aoife prove there's nothing in the industry that either gender can't do. And these girls do it very well indeed.