So, let’s start with a declaration. I think Aimsir is probably the most interesting Irish eating place to open in a decade.
Chef Jordan Bailey and his eating place supervisor wife, Majken Bech, spent their formative years in Michelin-starred restaurants (Bailey turned into a head chef in three-Star Maaemo in Oslo), and they have settled in Ireland, lucky us.
Aimsir uses the best Irish elements, excluding sugar, and the goal is to ‘have fun what can be sown, fished, harvested or foraged’ in Ireland. Sage in Midleton’s awesome 12 Mile menu does something similar, and Irish produce is paramount in all our first-class eating places; however, what is new right here is Bailey and his crew’s mastery of method and depth of focus paired with Bech and her group’s talent at matching their dishes with wine and magical juices constructed from plants, result, and leaves.
During the 15-month hiatus before the restaurant opened, Bailey and Bech need to have visited each Irish townland, hedgerow, wood, and shoreline and appear to have scoured Ireland and the globe to bring together their gifted brigade of chefs and front-of-house personnel.
Amir’s dining room is small (24 covers most), calm, and brilliant, with a view of the gardens. The kitchen fills one facet of the room while dishes are quietly plated and completed on a bypass within the restaurant.
Given that Aimsir is celebrating Irish produce, our meal appropriately began with spuds: a one-bite dehydrated and crisped Violetta potato (from Ballymakenny Farm) full of creamy garlic-infused Bán goat’s cheese. This woke our taste buds well and changed into a pleasingly enormous starting.
Every dish contained numerous factors and frequently a couple of cooking techniques, so I’m not going to catalog everything but pick out a few highlights. Brittle creamy and crispy milk skin was full of pickled Chanterelles and seasonal St George’s mushrooms, 64 days elderly Dexter pork tartare turned served with smoked eel in a crisp shell crafted from its tripe — the sweet red meat flavors rounded and deepened utilizing the earthy, creamy tripe flavors.
A tiny snake of thin Kelp slices came subsequently, cooked in blackcurrant juice with lemon verbena and immediately wiped clean our palates, followed by a Flaggy Shore oyster poached lightly in koji butter and apple balsamic.
Let’s speak about the bread route as an example of the eye to an element at Aimsir. Soda bread is made from an organic history form of wheat milled sparkling within the kitchen; the dough is sweetened a touch with Guinness and Highbank treacle before being cooked in beef fats and served instantly from the oven.
