School’s out! The dreaded exams are done, that pall of cramming-induced tension has evaporated. Little darlings are off finding their independence slash immersing their language receptors slash learning to appreciate their dad’s cooking in the wilds of Donegal. Birdies are singing by 4 am. Cue the return of the Caprese salad, Molo’s style… with the coolest, creamiest Macroom Buffalo Mozzarella all the way from Cork, boy, accompanied by some plucky Heirloom tomatoes and a sprinkle of sea salt. Mackerel is also in season, so we’re grilling it and serving it up with samphire and – very Midsommer – some pickled mackerel and mushrooms. And another Hiberno twist on a classic, the Hereford Carpaccio: wafer thin Irish beef, truffle crème fraiche, baby watercress and Cratloe sheep’s cheese shavings. As for afters, please leave room for Chef Jerome’s Cappuccino Crème Brûleé, the dessert equivalent of an iced coffee; served with a chocolate hazelnut dipping biscuit and guaranteed to have you dancing home in your flip flops.
A bit about Moloughney’s
Our dining room opened in 2009 in a refurbished Victorian house just off the seafront on Vernon Avenue in Clontarf Village. Offering farm to table seasonal cooking, we believe in the pleasure of eating proper food, locally sourced. Moloughney’s is open every day for breakfast and lunch and from Tuesday to Sunday for dinner.