Award-winning Artisan Restaurant and Tig Neactain on Quay Street, Galway, have teamed up to offer a lunch menu with a difference. A new gastropub-style lunch menu, available only in Tig Neactain, pairs each dish with drinks’ options such as craft beer, artisan cider or select wines. It will be served in the pub each day from 12 noon to 3pm.
Matt Skeffington, Artisan Restaurant owner, has designed an updated contemporary Irish menu especially for Neactain’s. The menu is centred around in-season, locally grown, wild and foraged ingredients.
The new ‘Artisan Restaurant @ Tig Neactain’ menu is a selection of locally inspired dishes paired with craft beer, artisan cider and selected fine wine options. Each dish has been cleverly and carefully matched with a recommended drink pairing from the extensive bar at Neactain’s.
Starters include a creamy Atlantic seafood chowder paired with Galway Hooker pale ale, as well as an Irish mezze plate comprising Gubbeen chorizo and salami, Macroom mozzarella, pickled veg and tapenade paired with Hazana Crianza Rioja.
The main choices include a sticky beef rib with celeriac pureé and potato fondant paired with Cosmic Cow milk stout; an Indian spiced lamb burger with pomegranate and coriander raita is served on a brioche bun with spiced sautéed potatoes and it’s paired with Kinnegar Limeburner pale ale. The prawn linguini with chilli, lemongrass, coriander and sea spinach is paired with Kinnegar Scraggy Bay citrus pine light malt, and the organic salmon main course with crispy sautéed potatoes, citrus aioli and deep fried capers is paired with Picpoul de Pinet from Languedoc. The wild Connemara risotto with sea spinach, wild pea, purslane, dillisk, wood sorrel and wild garlic, the latter all foraged from the shores and mountains of Connemara, is paired with Wingspan New Zealand Sauvignon.
For a lighter lunch, there is a selection of gourmet sandwiches and these include ham hock paired with Stonewell craft cider, house smoked chicken paired with Muller Zweigelt from Kremstal, Australia, and smoked salmon & smoked mackerel paté paired with Cossetti Gavi. There are two salad options; a mixed seed, toasted goat cheese balls, glazed beets and organic leaves salad is paired with Antonutti Pinot Grigio, and a Parma ham, Irish feta, dried figs, rocket and balsamic reduction salad is paired with Montezuma Ripasso.
Owner Matt Skeffington says, “At Artisan we are on a journey to introduce diners to the delights of the wild foods we have on our doorstep. Our menu which is served in Neactain’s is the same quality as we serve upstairs with the exciting added extra of the drinks’ pairings.”
Artisan Restaurant was awarded Best Restaurant in Connacht in 2012 by the Restaurant Association of Ireland. It is recommended annually by the John and Sally McKennas’ Guides and Georgina Campbell’s Ireland Guide, including 2016.
The Artisan Restaurant at Tig Neactain menu is served 12 noon to 3pm. See www.artisangalway.com for more details.
About Artisan Restaurant:
Artisan Restaurant is situated beside and upstairs from the famous Tig Neactain’s pub in the heart of Galway. Owner Matt Skeffington has designed an updated contemporary Irish menu centred around in-season, locally grown and foraged ingredients.
Artisan Restaurant was awarded Best Restaurant in Connacht in 2012 by the Restaurant Association of Ireland. It is recommended yearly by the John and Sally McKennas’ Guides and Georgina Campbell’s Ireland Guide, including for 2016.
Tig Neactain is located on the corner of Cross Street and Quay Street in the heart of Galway City. Since 1894, the former home of prominent animal rights activist Richard Martin has been a meeting place since it first opened its doors for a diverse and eclectic clientele.
“Neactain’s” strong connection with Galway’s arts and musical communities adds to the allure of its already welcoming interior. Whether you are looking for a seat by the fire on a chilly winter’s day or to soak up the atmosphere of Galway city while enjoying a drink in the outside seating area, Tig Neactain’s door is always open.
Media enquiries: to Olivia Collins, Food PR, firstname.lastname@example.org, 087-817-3800.
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