Summer's so close we can smell it, and with that comes caviar cones, wild garlic pasta, and rhubarb and custard ice-cream. Just watch out for all of those April's fools posts going around today - we very nearly fell for this one...
1) Caviar cones, Hang Dai
Well excuse us - we didn't see Hang Dai jumping on the caviar train, but we're not mad at it. They're serving Oscietra caviar in a crispy rice cone, with nori-infused crème fraîche for an even bigger umami bomb in your mouth.
2) Bourbon smoked pork belly, Pitt Bros
Good, honest, time-infused BBQ is still pretty elusive in Dublin, but Pitt Bros want to show us how it's done in the Deep South, with their Bullit Bourbon smoked pork belly. Meat from FX Buckley is cooked low and slow, before being finished on the grill for a crispy top. They're glazing it with homemade Bullit Bourbon BBQ glaze, and it comes with two sides of your choice. A much speedier option than firing up the smoker out back.
3) Rhubarb & custard affogato, Hera
Never one to operate from someone else's playbook, new Drumcondra gastropub Hera are shaking up the affogato. Instead of a scoop of vanilla you're getting custard ice-cream on a bed of rhubarb. Instead of an espresso shot poured over the top, you're getting Campari. What's not to like about this new-age combo.
4) Wild garlic congilile, Fallon & Byrne
Since ex-Allta head chef Hugh Higgins took over menu development at Fallon & Byrne, our eyes are being drawn there more and more. They've just added some new spring dishes to the wine cellar's menu, and we're not sure if we want the wild garlic congilile, the truffle bruschetta or the rhubarb and white chocolate panna cotta more. Let's be real, we could absolutely fit all three.
5) Pistacio praliné Danish, Noisette
Noisette Bakery is always a good excuse for a road trip to Rush, but this pistachio praliné cream and Valrhona white chocolate Danish has thinking about packing up the car with the buckets and spades and heading for the beach - pastry in one hand, coffee in the other. Don't forget a warm coat if you actually do this - we're still in Ireland.
