As winter begins to bite, a dishy new initiative at The Purty Kitchen sees the introduction of a weekly roast, reimagined with a chef’s kiss.
Head chef Adam Brack-Sinnott confesses that while they might well be a little late to the gastro-style Sunday roast trend, they’re all about showcasing the kitchen team’s “creativity and passion through exceptional Irish produce”.
Their homage to the traditional taste of home sees them plating up a rotating selection of ‘hero ingredients’ as part of a menu that changes weekly.
Think Sunday nostalgia dolled up for a night out, featuring hearty premium cuts such as Winetavern Farm Free-Range Pork courtesy of the wonderful Rick Higgins, or dry-aged West Cork Rump of Beef.
These meaty masterpieces come accompanied by a strong supporting cast of Chicken-Fat Roasties, Pomme Purée, Slow-Roast Onion Stuffing, and seasonal greens from Abercorn Farm.
Available on Sundays from 12–3pm, piping hot details of each week’s menu will be released online on their Insta account every Thursday.
A Sunday roast worth leaving the house for.
Words: Martina Murray
