Irish inspired cuisine is something Padraic Kielty, the award-winning Irish chef at the Cat and Fiddle Hotel Balmain, is just a little bit passionate about. His new spring menu offers foodies the chance to sample some of his native homemade dishes guaranteed to put a little Irish sunshine into your summer dining experience.
The Cat and Fiddle Hotel takes pub dining to a new level. While offering some of the classic dishes found in the newly revamped gastro pub, many of the dishes have Kielty’s signature “Irishness” with a twist.New to his menu and already a favourite among diners is his Magners Cured Trout with royal toast, spring shoots, and lime juice. The fresh ocean trout is cured for 24 hours in a sugar, salt and spice mix and drenched in Magner’s Irish cider. A perfect start to your dining experience.
Of course it would go against everything the Irish stand for not leave room for dessert. Selling out most weekends, Kielty’s Guinness Chocolate Cheese Cake with Irish toffee, oat crunch, cocoa sorbet and raspberries will have you singing the praises of Sydney’s premier Irish chef.
The Cat and Fiddle hotel is family and wheelchair friendly and hosts free live music all weekend long. Our gorgeous garden room invites you to dine outdoors – indoors – all year-long.
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