We have visited Farm Restaurant on Dawson Street several times in the past on the weekend with the kids as it is a great place for family dining. Superb kids menu with healthy and delicious food all freshly made. However, it is probably the service bell on the table the kids love the most! Not that you would need it service is always on par. The Farm is a family run business set up in 2007 by Desmond Coffey and it’s their vision and passion for healthy organic produce which has made Farm what it is today.
Last Wednesday we decided to leave the kids at home and enjoy the restaurant from different point of view. We booked for 8 o’clock and just as well as the place was almost full to capacity. Farm has an interesting layout and is one of a few Dublin restaurants where a table for two does not mean sharing every intimate detail of you dinner conversation with the couple next to you.
We settled in and decided on a dish I could eat every night given the chance, a Beetroot and Hazelnut Dip served with slivers of warm organic pita bread and hand cut vegetable crudités. A truly tasty dish for any vegan or vegetarians out there and all gluten free.
The second starter was slightly more indulgent and a Farm speciality, a very generously portioned Irish Charcuterie . A board of succulent meats, all dried and cured pork, beef and salami to mention a few. Served with A selection of Sheridans artisan Irish cheeses, one of TheTaste’s personal favourites and the chef Sean Hunter’s relish,chutney and organic sourdough. To be honest this was more than enough for two people to share.
We decided on an intense glass of Novecento Argentinian Malbec 2013 which was an ideal match with the meat board. A lighter more zesty Wooly Sheep Sauvignon Blanc paired better with the main to follow.
Chicken is often something we steer clear of on menu as it can often be painfully bland, but we were told this free range chicken was something special. Stuffed with sundried tomato and a creamy Fivemiletown goats cheese this was anything but bland. A very simple dish but strong hearty flavours which is in essence the beauty of why this restaurant is still so popular. The smoky bacon mousse was so delicately delicious but the little pot of creamed tarragon sauce was so good I wish they would bottle it.
The second main was a towering pork belly free range of course and twice cooked ,which arrived with a superb crackling all the way around . Another classic dish but with a farm twist of Organic Highbank honeyed cider jus which lifted the whole plate. The duck fat roast potatoes and sautéed cabbage and bacon gave a nice nod to traditional Irish cuisine.
For dessert we shared a fantastic palate cleansing Lemon Possette, although served in a large glass this was a very light dish. The blueberry jelly was a a great match with the blackberry compote and worked well with the Possette especially when dipped with the homemade biscotti on the side!
The Farm Restaurant is one of those places that has something for everyone no matter what the dietary requirements. The service is relaxed and friendly and our sever on the night Fran is a testament to why this place runs like clockwork experienced, calm and very knowledgeable about the menu and more importantly the produce.
Farm is an true Irish taste we would highly recommend.
Keith & Jules Mahon are the founders of TheTaste. We want TheTaste to be a culinary kaleidoscope to champion every taste, food, wine, cocktails, whiskey, etc. We are delighted to be part of such a creative and fast moving industry and are very passionate about sharing with you our unique journey around Ireland finding the best culinary hotspots.