Forest & Marcy, Dublin, 12/15/17

exterior
exterior

Forest & Marcy is a sliver of a place with mostly counter seating and a couple tables. An open kitchen is at the end  and soft music plays in the background.  They have been open a year and a half and specialize in small plates and wine at dinner.  At the counter you can watch the preparation of numerous dishes.  We were there at lunch where they offered a 3 course tasting where you pick between two choices or a Chef’s choice 5 course menu, where the chef choses for you.  We opted for the latter choice.  Sitting at the bar is really fun as you not only get to watch the cooking show but you can interact with the chef there and as we were toward the back, those in the kitchen too.  All the staff were friendly and glad to answer questions.  

interior
interior
looking into kitchen
looking into kitchen
lunch menu
lunch menu
wine list 1
wine list 1
wine list 2
wine list 2

IMG_4425

 

After ordering we were given a piece of fresh focaccia and pesto sauce to snack on.  It was quite good and nicely seasoned.

bread
bread
wine front
wine front
wine back
wine back

 

Another snack was a crisp, thin tube filled with crab and seaweed mayo.  The shell was extremely light and was a perfect container for the sweet crab.  Very tasty also.

crab roll
crab roll
from the top
from the top
IMG_4419
Frankie found the crispy tubes

 

Our menu started with salmon tartar with potato, horseradish and seaweed.  It had a buttermilk dressing and was served with a potato bread that was lightly salted on the top.  The bread was hot, dense and doughy.  A yum from me.  The salmon was served like a salad with really small potato cubes and seaweed leaves.  It all blended really nicely and was quite tasty.

Salmon tartar, potato, horseradish, seaweed
Salmon tartar, potato, horseradish, seaweed
other side
other side
closer
closer
closer
closer
another angle
another angle
rolls
potato rolls
inside
inside

 

Foie gras pavé, pear, walnut and pain d’épices was the next course.  The foie gras was thinly sliced and decorated with endive and poached pears and topped with port pear jelly and served alongside some toasted brioche bread.  It was creamy with a fun crunchy crust of grains.  The crispy pears had a nice strong pear flavor and the endive was not too bitter.  All the ingredients were good but even better when mixed together.  Packed with flavor this was also very attractive.

Foie gras pavé, pear, walnut, pain d'épices
Foie gras pavé, pear, walnut, pain d’épices
another angle
another angle
closer
closer
toast
toast
IMG_4422
Frankie watched the kitchen

 

Scallops were served with smokey mayo, cauliflower, smoked eel and kale.  The scallops were cooked perfectly and combined with the delicious eel – it was a taste treat.  A couple nice sauces helped bring out the flavors where once again everything blended well with one another.

Cod, cauliflower, coriander, coocnut
Scallops, cauliflower, coriander, coconut
other side
other side
another
another
underneath
underneath
other side
other side
slicing foie gras
slicing foie gras

 

Beef cheeks and beef rump roast with Jerusalem artichoke, chanterelle and hazelnut sauce was our last savory.  The Jerusalem artichokes were steamed, crisp as well as puréed on the plate and were especially tasty.  The roasted beef was nicely rare but not especially strongly flavored however combined with all the other ingredients it worked well.  The cheek meat had more beefy flavor and was nicely tender.   A good plate.

Beef cheek, Jerusalem artichoke, chanterelle and hazetnut sauce
Beef cheek, roasted beef rump, Jerusalem artichoke, chanterelle and hazelnut sauce
closer
closer
another angle
another angle
meat
beef cheeks
artichoke
artichoke
making cakes
making cakes
chef with Frankie
Chef Eanna McAtamney and Frankie

 

A pint of Guinness was mixed with black currants to make part of a red velvet cake.  Roasted barley panna cotta, buttermilk mousse and blackberry sorbet were the components in the dish to go with the cake.  The cake was crispy on the edge and filled with sweet flavors which mixed wonderfully with the stout, sorbet and berries.  The cracker standing up is made of barley which is fried and puffed and it was really tasty as well as adding to the textural content of the dish.  Total yummy goodness here.

dessert
cakes
from the top
from the top
closer
closer
inside
inside
Roast barley panna cotta, buttermilk mousse, stout, blackberries
Roast barley panna cotta, buttermilk mousse, stout, blackberries
closer
closer
another angle
another angle
from the top
from the top

 

With our coffee they brought out black olive and fennel cookies.  What a great finish.  This is a place to put on your list!

extra
black olive and fennel
clsoer
closer
menus outside
menus outside
chef and Frankie
Chef Ciaran Sweeney and Frankie

 

2 thoughts on “Forest & Marcy, Dublin, 12/15/17

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