The Chefs Table

The West of Ireland is beautiful and unspoilt
and full of natural resources. It is these natural resources
which form the framework for our cuisine and from which we derive our name.

Our focus is always fresh, natural
and as local as possible.

Happy 60^TH Birthday

Martin

Welcome to

The Chef’s Table

At West

The Twelve

"It's all about having fun.

Celebrate food, Celebrate wine,

Celebrate life"

                                                                                                             Sauternes, Chateau Les Tuilleres, France 2004

Amuse bouche:

Ernest Soulard Foie gras with samphire, broche crust

Oltrepo Pavese, Pinot Nero, Italy 2007

SCALLOPS/PASSION FRUIT

North Atlantic scallop carpaccio, passion fruit, pickled asparagus and dillisk

Chateauneuf du Pape, Quiot, Cotedu Rhone 2004

HALIBUT / CAMOMILLE

Lightly marinated halibut served with crab Agnolotti and seaweed broth, camomile scent

SEAWEED SORBET

Domaine Templer, Bandol 2002

LAMB / EUCALYPTUS

Lamb loin and braised rib served with bean puree and eucalyptus scent

Amarone, Luigi Righetti, Veneto 2002

CHOCOLATE / AVOCADO

Baiano chocolate ganache and avocado ice cream, lime curd, cocoa crumbs, black treacle

Elysium, Black Muscat, California

PINEAPPLE / SECHUAN

Sweet pineapple Flambé, finished with cracked sechuan pepper and served with vanilla ice cream

FLOWERING ORGANIC TEA

Selected by our local herbalist, it will be served with cardamom crème brulee

Fergus O’ Halloran & Cedric Bottarlini

To make an enquiry about The Chef’s Table at The Twelve Hotel Galway, please email