Located in the heart of Kildare Town, this multi award winning Gastropub is a firm favourite with Kildare natives and indeed beyond.
With Executive Head Chef Barry Liscombe at the helm in the kitchen, Hartes of Kildare aims to push the boundaries of “pub food”, offering an extensive quality menu in the Kildare gastro pub. Click here to read our interview with Chef Barry Liscombe.
Arriving a little too early for our table we took a seat in the warm and welcoming adjoining bar. A blazing log fire & a very friendly bar man meant we were immediately off to a great start. Two very refreshing Gin & Tonics set us up nicely for the evening of culinary delights that lay ahead.
Black Pudding & Ham Hock Hash €8.50
Kanturk black pudding and ham hock hash, poached egg, Cider vinegar hollandaise. A generous portion of rich & earthy black pudding complimented by the seductive saltiness of the ham hock hash & the oozy goodness of the poached egg, made for a very satisfying starter of exceptional value.
Prawn Pil Pil €14.80
Garlic and Chilli Oil, lightly chargrilled bread. Arriving at our table still sizzling, this Prawn Pil Pil was hitting all of our senses before it even managed to hit our lips. A very generous portion of succulent prawns, in a smokey garlic and chilli oil with some delicious griddled sourdough. An exceptional starter and definitely a dish we would order again in Hartes.
The Main Courses
8hr Braised Blade Of Beef €23.00
Red cabbage, mushroom, corned beef croquette, fermented barely, cure bresaola. This comforting classic was faultless. The beef literally fell apart at the wave of a fork, expertly paired with red cabbage which helped cut the richness of the beef. The corned beef croquette was such a delicious and clever element to add to this wonderful plate of food. The perfectly crisp crumb encasing creamy, fuffy mashed potato spiked with corned beef, an outstanding combination of flavours and textures.
Grilled lemon sole, pickled fennell and pok chard leek, dill oil and white wine velouté. The fish was so delicate and light, the addition of pok chard leek added a lovely bite and the pickled fennell a great punch of flavour.
White Chocolate & Malteaser Espresso Mousse, Raspberry. €7.50
A smooth, and creamy espresso mousse topped with a sweet, fluffy white chocolate and malteaser layer, finished with tiny shards of dried raspberry and crushed malteaser.
Lemon Meringue, Shortbread, Lemon Curd, Raspberry Compote. €7.50
Tart lemon curd, sweet peaks of meringue all layered atop a crumbly, buttery shortbread base. A dessert to satisfy the sweetest tooth.
La Chablisienne Chablis €39.00
An elegant French white full of ripe fruit and floral notes. A smooth wine which made a particularly perfect partner to our Prawn Pil Pil starter & Lemonsole main.
There are many reasons to return to Hartes of Kildare from the snug little bar to the family friendly atmosphere, excellent wine list and talented chefs. However, the winning dish on the night has to be the 8hr braised beef. Each element of this outstanding dish has been well thought out and expertly prepared. Certainly a food experience we both want to repeat.
Our 3 course dinner for 2 plus a bottle of wine came to €122.30
WRITTEN BY KEITH MAHON & OLIVIA BYRNE