Hours: One-time Lunch & Dinner
Meals: Lunch & Dinner
Likelihood to return: 3.5/5
Food/Coffee: Food 4, Coffee No coffee
Chillness: 4 chill chairs
Highlights: Pork Loin, Black Pudding with Turnip purée. Quince jelly, lightly pickled butternut squash au jus, embellished with leaves of Brussels sprouts and chorizo.
Sunday night was the second ever, UPdn Pop-up restauarant event (twitter: @UpDn_Events). Luckily for me, my husband is a food enthusiast and forged a path in Dublin before I arrived.
This is their second iteration, with a creative team consisting of Chefs Steven Gibson & Matt Perry (twitter: @stephenskitchen @mattperry81) and other members of the Pichet powerhouse. (If you’re curious, check out previous PICHET post)
Upon arrival, guests were greeted with a hot glass of mulled cider. Canapés of Pork crackle, topped with pieces of spiced poached apple accompanied. For those of you who aren’t familiar with this festive drink, it typically consists of cinnamon, clove and oher christmas spices heated in wine or cider. This was a nice toasty drink for all the guests coming in from the blowing rain.
Before we continue further and you wonder why all the dishes have one similarity to them, I should probably tell you that that the theme was “Homage to the Pig”.
First course: Breaded Pork Ears with Aioli
I had two pieces, with the first one being a little less crunch than I would have liked, but I’m definitely won over - I would try pork ear again anytime! The second one was had a good crunchy texture with a slight give before it melts in your mouth. Similar to calamari.
Second: Consommé of Mushrooms and Roast Pork with a Dumpling of Braised PORK.
This was a very asian inspired with enoki & shiitaki mushrooms, five spice notes, and savoury sweetness. Delicately flavoured and topped off with a moist, moan-worthy dumpling. A little more pork crunch from the roasted pork ‘siu yok’ - it was a nice piece from home.
Third: Pulled Pork Sliders with shaved Apple & Fennel Slaw
Being many people’s favourite, this was a crowd pleaser! The presentation set the stage, who serves sliders on planks of wood wrapped in foil?! Bold. The tangy sauce with the sweet spicy slaw was delicious. I was slightly disappointed with the texture of the bun and the semi-warm temperature, but I think they do a very great job at presentation.
Fourth: Parmesan Sage Risotto with Crunchy Pork crackle with Pork hock
Fifth: Pork Loin, Black Pudding with Turnip purée. Quince jelly, lightly pickled butternut squash au jus, embellished with leaves of Brussels sprouts and chorizo.
This one really knocked it out of the park. The most notable dish with different flavours and textures. The turnip puree had such a thick and smooth mouthfeel, I couln’t perceive how they would have incorporated so much air. Whipped to perfection, some emulsifying cheats? – Let me know. Plating was pretty and colourful. Black pudding is very common in this part of the world, so it was really nice to finally get to try some! (I’ve seen it everyhwere, but haven’t tried any till now)
Now, I think you can safely say you’ve had your fill of Porky-pork.
Two-course Dessert Menu:
Coconut sorbet with cubed pineapple, Passionfruit Jelly Vanilla bean Cheesecake
Very Hawaiin coconut and pineapple, but the fruity ices cleaned our palates for the tropical passionfruit cheesecake. Good thing I didn’t have to choose a cheesecake this time.
Black Forest Gateau
Cute deconstructed presentation. I liked that it was rustic and personal. Enjoyed the vanilla custard.