Back during the summer months we took a short break from working on our new home to spend a few days in the picturesque Inishowen Peninsula in Donegal. We stayed at the popular Redcastle Hotel & Spa, a 4 Star hotel located just outside the town of Moville. This was only our second trip away as a family, but we had company in the form of Grandma Pikalily (aka Retta) who offered to babysit on the first night which allowed us to enjoy an ocean view dining experience at Edge Restaurant.
The 2 AA Rossette restaurant provides a real food for the senses, with the sights and sounds of the ocean, combined with the smell and taste of the food providing a wonderfully memorable dining experience. Read on to learn more about our evening of food and drink at the Edge Restaurant.
A Table With A View and Scallop Surprise
Redcastle Hotel & Spa is one of the most popular hotels in the Inishowen Peninsula, with the on site golf course (Redcastle Golf Course) and spa facilities making it a popular destination all year round. This is evident by the wide range of visitors with groups of all ages at the hotel during our stay.
We had booked a table for the evening we arrived and were lucky to get seated beside the window, ensuring we had spectacular views out to see throughout our meal. The weather was perfect during our stay, and the calming waters just added to the ambiance of our dining experience. You’d be hard pushed to find a restaurant that serves as top notch grub as Edge Restaurant does, with the views to match.
After making our order we sat back to take in the surrounding views, enjoying the rare moment of a meal with just the two of us. As we tucked into some breads and butter, we were treated to a complimentary scallop just to wet the appetite. The scallops hailed from the waters of Kilkeel, a short drive from our hometown of Newcastle, so it was great to start with a true taste of home. Seared to perfection, the scallop was served with crispy Parma ham, peas, salsa verde and capers. It certainly hit the spot and was a sign of things to come – a very good sign!
Starters at Edge Restaurant
Chicken Liver Parfait
Chicken liver parfait is a favourite of Helen’s and a go to on most menus, and the Edge’s version certainly didn’t disappoint. The parfait itself was smooth and flavoursome, while the rhubarb added a sharp contrast to the dish, which was complemented by ginger puree. A fresh ciabatta croute was the perfect base.
Pork Belly and Lough Neagh Eel
The second starter which we had (well, Nial had) was the braised pork belly with smoked Lough Neagh Eel. Eel was something we’d never tried until we went to the Festival Lough Erne in Fermanagh, two years ago. The smokey notes of the eel worked really well with the tasty pork belly, with apple and grape bringing a burst of freshness to the dish. A creamy celeriac puree just added to the dish which was a great way to start the meal. The pork belly itself was sublime.
Main Course at Edge Restaurant
Following an enjoyable starter, next up was the main event, and we were both looking forward to our dishes. In a change to the norm, Nial opted for a fish dish while Helen went for the meat dish, a daube of beef.
Daube of Beef
The glazed daube of beef was melt in the mouth and could have been eaten with a spoon. The rich flavour of the glazed beef was complemented by a smoked onion puree, shiitake mushroom, scallions and a truffle jus. We got some seasonal veg to enjoy with the main, and as lovely as it was, perhaps a lighter dish for the summers evening would have been a better call. The beef itself was a fine piece of meat.
Pan Fried Cod
The pan fried cod main was served with a crispy chicken wing and thyme jus, with tenderstem broccoli and a parsley root puree adding to the fresh flavours. A side of chips meant this was fish and chip elevated to a restaurant standard, and as we looked out at the sea, it brought back many memories of childhood holidays to Donegal and tucking into fish and chips by the sea. A winning combination in so many ways.
Desserts at Edge Restaurant
Last but by no means least was the dessert, a course we always look forward to.
Warm Orange Polenta Cake
The polenta cake was a nice way to finish the meal, with the cake itself very light. The orange syrup glaze added a nice zesty note to it while crystallised thyme, cardamon custard and an extra virgin olive oil ice cream provided some refreshing flavours that are anything but every day when it comes to desserts. A fab way to finish off the meal.
Strawberry and White Chocolate Cheesecake
The cheesecake dessert looked so good when it arrived to the table that it was almost a shame to tuck into it… but of course, we did 🙂
Served with macerated strawberries and a biscuit crumb, this deconstructed cheesecake certainly hit the spot. We know deconstructed desserts can sometimes be a bit much, but this was a great dish, with the addition of a schezwan pepper meringue adding another textural element that was needed. A refreshing rose water and hibiscus sorbet was the perfect palette cleanser, and just brought everything together in one scrumptious mouthful.
Great food. First class service. Spectacular surroundings. There’s not much more we can add. A great dining experience, and if you find yourself in East Donegal or indeed are planning on visiting the Redcastle Hotel anytime soon, we’d highly recommend checking out the Edge Restaurant – it won’t disappoint.
Until next time, happy dining.
Helen, Nial and Lewis
** We were invited to dine complimentary at the Edge Restaurant during our stay at Redcastle Hotel. The views expressed in this review are entirely our own.**