With so many wonderful food producers all over the country, a recent invitation to attend a supper club at the five-star G Hotel in Galway, showcasing a cross-section of the West’s finest, seemed a no-brainer – for both. An opportunity to experience and highlight great local products.
Ranch man Dominic Mazecki is now in charge of the stove there, but is not new to the Galway scene, having previously been executive chef at the luxurious five-star Glenlow Abbey hotel.
Gee, which opened in 2005, is condemnable The glamorous hotel designed by royalty and stars Philip Treacy by Galway Milliner. The ground floor is housed in a series of saloons connected by walkways.
Upon our arrival, a pianist was tickling ivory in the serene Grand Saloon as champagne corks popped, while cocktails next door in the Pink Ladies Lounge and ‘oohing’ and ‘ahhing’ at the opulent afternoon tea stand.
Then there was The Gentlemen’s Lounge, elegantly set up with candelabra and nappy for an evening supper club, which leads to the bar next to Restaurant Gigi.
The evening was hosted by Patrick Murphy, Area Manager of Choice Hotels’ three Galway establishments – The Zee Hotel, The Hardiman and The House Hotel. Being, as he told us, from a local agricultural background, Murphy is particularly aware of the difficulties of local food producers and the importance of giving them your support.
The aperitif of the evening was from Missile Distillery, a heady blend of Irish Poitin, a cream liqueur, and Tia Maria; We bypassed it, lest we be talking vaguely by the time we got to the table!
At said table, we were joined by Larry and Anne Maguire of Galway Goat Farms Cheese. They produce a particularly fine goat’s milk yogurt—not to mention their delicious, smooth, fresh goat’s cheese—a rectangle of which, given Majeki’s cool, contemporary makeover, kicked off the evening. It was embellished with Schiaparelli hot-pink (G’s signature color) foam, which included beetroot, yuzu-flavoured yellow pearls, orange and carrot juices, and a pink macaron.
Maurice Ryan and William Tindall, Food and Beverage Managers at Tindall Wine Merchants, pair it beautifully with Swallow’s Tale 2020, a crisp, flavorful blend of Sauvignon Blanc and Chenin Blanc.
Moving on, we had mackerel from Mary’s Fish, and a tempura Duncastle served with oysters, apple, cucumber, and wood sorrel cut through the fish’s oily richness, as was the truly biodynamic Rudolf Troissen There was a perfectly matched glass of Le Purus Riesling. Troken 2018.
From Thallie Foods in Co Claire came three small Asian-style balls of wild garlic gnocchi, served with a light ramson broth at the table.
Connemara lamb, known for the characteristic aromatic flavors of the wild terroir on which it grazes, was served in delicious pink rondales, which are made of wild garlic and seaweed, a crispy croquette, charred parsnips, rosti and a Enriched with the ingredients of the juice.
The lamb was supplied by McGoff, a third-generation artisan butcher in Augterard, who is also very famous for his air-dried and smoked charcuterie.
The wine of the moment was Luis Caas Rioja Creenza 2017, carried through a stunning presentation of Kylemore Farmhouse Cheese Custard with Brown Bread Tuile and Chutney.
A sumptuous evening finale was a tasteful display of Curly’s Rhubarb, wrapped in Leahy Beekeeping’s Wildflower Honey Mascarpone, topped with Missile Gin Sorbet and crushed pistachios, along with Dow’s Fine White Port.
Tickets including wine would have been €125. Also planned are supper clubs, including an oyster and seafood event in September and game night in November, and you can also experience most of the artisanal products at Restaurant Gigi.
Zee Hotel & Spa,
Old Dublin Road,
Tel: (091) 865-200