03/08: Tuesday Goodie Bag

Welcome to our weekly “TGB Tuesday Goodie Bag”.

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gourmet boys

Restaurant Recommendations

  • Bo Tree Kitchen
  • The New Quays

Bo Tree Kitchen

It’s a very special restaurant indeed that makes Nicholas Lander’s list of best restaurants in the Financial Times magazine, and Bo Tree kitchen, an understated culinary gem on University Avenue, did just that.
We have been to Bo Tree Kitchen several times, and our most recent visit confirmed that this is a not-to-be-missed experience, with delicious, authentic Thai cuisine served in a BYOB café style setting at incredibly reasonable prices.

We enjoyed a selection of starters to share; golden sesame-coated prawn toast, beautifully butterflied grilled prawns, Pak Chup-mixed vegetables in crispy batter with chilli sauce, and Kung Chup with juicy, deep fried king prawns.

Our main courses were Kung Pad Prik Pao-sweet chilli prawns with Thai Basil, Gaeng Phet-a creamy, vegetarian red curry, Plaa Lad Prik-fried fish in ginger, chilli and Thai herbs, accompanied by Phat Thai noodles, Som Tam-a tangy, spicy green papaya salad, and fragrant jasmine rice. Everything was fresh, flavoursome and bursting with Thai herbs and spices.

Bo Tree Kitchen may be a bit off the beaten track,  but its exceptional food makes it well worth the effort to visit.

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The New Quays

When you’re in the mood for some simple, fresh, well-prepared seafood at reasonable prices, then head down the peninsula to The New Quays Restaurant in Portavogie. We were meeting some friends for Sunday lunch, and as we had eaten here before quite recently, we knew we were in for a treat. The New Quays’ menu focuses on locally sourced seafood and is constantly changing to reflect the daily catch.

We thoroughly enjoyed the Sharing Platter which included golden battered cod goujons, Thai-style fish cakes, smoked salmon, prawn cocktail on homemade wheaten, and mussels in a creamy shallot and garlic sauce, with lots of crusty bread. The Baked Brie is a generous wedge of warm, oozing cheese served with a fruity chutney, the crispy-skinned Seabass fillets accompanied by asparagus, broccoli, green beans and cauliflower were beautifully cooked, and the Scampi and Chips is an absolute classic. 

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Desserts also come highly recommended, so make sure you leave some room to enjoy traditional favourites such as the tangy Citrus Lemon Tart, Jim’s special Tiramisu with a hint of orange and a side of Affogato, Salted Caramel Chocolate Brownies with ice cream, and a rich Chocolate Profiterole Cheesecake-sheer indulgence on a plate! And to make it just perfect, when the clouds cleared and the sun came out, the views from the restaurant across the Irish Sea were stunning. A lovely way to spend a Sunday afternoon.

Product of the Week

Moon Gelato

On a warm Friday afternoon, we headed down to the Hill St Hatch “pop up” for some delicious, smooth, authentically Italian treats from Moon Gelato. 

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Locally made in Moira by chef Aaron Heasley, inspired by his studies at Carpigiani Gelato University in Bologna, and using genuine artisanal techniques, these wonderful gelati are available at Cyprus Avenue’s Corner Shop, The Fat Gherkin in Moira, Baker St, French Village and many other outlets.

We were delighted to hear that Moon Gelato have teamed up with another of our favourites, Gold and Browne to create the amazing Purple Moon Brownie Sandwich, and the Neo Croissant 99 is a thoroughly modern twist on an old favourite. 

Although it’s difficult to pick a favourite flavour, the “Pistachio” which has a subtle nuttiness and a silky smooth texture, is an absolute triumph, and the “Fior Di Latte” is the purest form of gelato, using top quality dairy products to create a clean, creamy taste.

We’re totally over the moon about “Moon Gelato”!