A taste of the Wild Atlantic Way at The Claddagh Restaurant

For those who love adventurous cooking experiences, it is time to mark Saturday October 19 in the diary as Michelin star chef Dammika Sarath hosts along with head chef, Ravi, a two-hour tasting experience in The Claddagh Restaurant from 7pm.

The event which will celebrate Irish produce sourced from along the Wild Atlantic Way with traditional Sri Lankan cooking methods and spices will see Ravi and Mr Sarath demonstrate a number of delicious dishes from a meticulously designed seven-course tasting menu (see below ).

Mr Sarath, who hails from Sri Lanka, is famed for his innovative cooking which has seen him earn great acclaim, receiving a championship trophy at the culinary festival of Bernard Louseau Mauritius 2014, as well as a Michelin star while working at the Bernard Louseau Hote in France.

The evening is a great opportunity for regular and new guests to visit The Claddagh Restaurant which has wowed the city's food lovers with its fusion of Irish produce with Sri Lankan spices since it opened in June.

Tickets for the event are priced at €39 per person, which includes a wine pairing by J&C Kenny. With limited places available for the event advance booking is essential. Reserve a place today by phone (091 ) 587 633 or email [email protected].

Open Tuesday and Wednesday, from 5pm to 11pm and Thursdays to Sundays, from 1pm to 11pm, the restaurant caters for parties providing bespoke menus. There is live entertainment every Sunday, and for those unable to sit in and enjoy the full Claddagh Restaurant experience, the business provides a call and collect takeaway service.

For more information find @thecladdaghrestaurant on Facebook.

The menu

Chef amuse-bouche panko herb crumbed crispy Kilcolgan Kelly oyster, miso, and coriander aioli.

Ceylon spicy risotto ball, Cleggan crab claws, prawn bisque.

Fennel, coriander, lemongrass cured salmon served with squid ink, pickle vegetable, curry mayo, and lemon caviar.

Mushroom cappuccino or asparagus cappuccino.

Lemon sorbet infused with champagne.

Newport scallops, Ceylon spicy sweet potato purée, Galway Bay mackerel cutlet, wasabi avocado coulis; or pan-fried pancetta monkfish, petite puree, bacon dust, herb oil.

Confit of Connemara lamb, butternut squash purée, braised leeks, chocolate pan jus; or crispy duck breast, polenta cake, onion beetroot marmalade; or sundried tomato, couscous, beetroot texture, Five-Mile town goats cheese.

Selection of desserts platter.

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