In the last few months we’ve had two world class restaurants open in Ireland. First @LiathRestaurant and now @Aimsir_Rest. I’ve been looking forward to visiting Aimsir since I first heard last year that @_Jordan_Bailey_ & his wife Majken were setting up in Ireland.
The big question was how were they going to manage by restricting all their food sourcing to Ireland. The answer is that they have produced one of the finest tasting menus available anywhere. A menu that will put Irish food on the map. 
To say that @Aimsir_Rest have done justice to Irish food is a huge understatement. They have set a whole new standard for what can be achieved with it. Their sourcing of Irish food and drink has been impeccable and I love that they are supporting many small producers. Bravo 👏
The restaurant is a custom designed building in the Lyons Demesne next to the Cliff at Lyons hotel in Celbridge. The hall from the bar to the restaurant has shelves stacked with preserved fruit and veg. They’ve been preserving these since well before the restaurant opened.
The pass at @Aimsir_Rest is an island in the restaurant where chef @_Jordan_Bailey_ controls proceedings. The kitchen and the brigade are visible behind a glass partition. All the chefs will take part in serving the dishes. Majken is the perfect hostess - warm and welcoming.
Along with the 18-course tasting menu I opted for the matching wine flight. My wife choose the matching juice menu. Both proved to be perfect choices for us. The wine flight included some really surprising choices but in all cases worked perfectly with the food @Aimsir_Rest
And so the food started arriving. It kicked of with Violetta potato from Ballymakenny with Boyne Valley Bán cheese, pickled Drummond House black garlic and scapes. A one-mouthful bundle of joy. We knew we were in for a special meal but this confirmed it @Aimsir_Rest
Golden chanterelles and morel mushroom from the Ballyhoura mountains, roasted fresh yeast and milk skin crisp @Aimsir_Rest
Killenure 85 day dry aged Dexter beef served in its own tripe, smoked Lough Neagh eel and mustard seeds. This was one of the highlights. An insanely tasty mouthful that made me laugh at how good it was. @Aimsir_Rest
Kelp from the Skellig coast cooked in cold pressed blackcurrant juice, Bumblebee Farm lemon verbena. @Aimsir_Rest
Flaggy Shore oyster gently poached in roasted koji butter and Highbank Orchard apple balsamic. @Aimsir_Rest
Razor clam from Twain Island seasoned with salt made from their own juices, tart gooseberries, elderflower and smoked Newgrange rapeseed oil. This was one of a number of dishes with smoky notes which I loved. @Aimsir_Rest
Ballymore Organic heritage wheat soda bread cooked in beef fat, laced with black treacle and Guinness, served with raw and heavily salted Crawfords micro-dairy butter. Irish soda bread on steroids. Absolutely delicious with the fabulous butter. @Aimsir_Rest
The Irish beer paired with the soda bread. A perfect match. @Aimsir_Rest
Drummond House asparagus grilled over Kildare turf, hazelnut miso paste, garden greens, chamomile flower and nettle sauce. @Aimsir_Rest
Wild mussels from Galway hot smoked over hickory wood, fermented cabbage leaves, slow cooked egg yolk with roasted kombu dashi seasoned with a cabbage soy. Another dish with wonderful smoky notes. @Aimsir_Rest
The matching wine for the mussels was a Alexandre Bain, Mademoiselle ‘M’ Pouilly Fumé. I don’t think I’ve seen such a golden coloured wine that wasn’t a dessert wine. A perfect match. @Aimsir_Rest
Dublin Bay Skate wing three cornered leek and flowers, crown dill and chicken skin butter sauce. A beautifully cooked piece of skate. @Aimsir_Rest
Heather smoked mutton heart dulse cracker and pepper dillisk emulsion. @Aimsir_Rest
Achill mountain mutton shoulder heather and mutton bone glaze, clarified sheep yoghurt, burnt onions and wild garlic shoots. One of my favourite dishes. Melt in the mouth mutton. @Aimsir_Rest
Young buck blue cheese puff pastry biscuits sweetened with Tawny cider, fresh wood sorrel. @Aimsir_Rest
The big surprise for me on the wine flight was the matching wine for the blue cheese. An Irish ice wine! Who knew we produced wines like this? @Aimsir_Rest
Irish rhubarb poached in cherry wood syrup pickled beach rose, coal burnt meringue and rhubarb root oil. @Aimsir_Rest
A taste of the forest gorse flower ice cream. split-sugarcoated larch buds, primrose oil, fermented heather and ivy honey. It never occurred to me that you could make ice cream from horse flowers. @Aimsir_Rest
Rich Koji tart molasses and Teeling small batch whiskey cream.
Ballyhubbock raw sheep milk fudge first skim Achill sea salt.
Douglas fir filled sweet buns fresh spruce shoots. @Aimsir_Rest
Ballyhubbock raw sheep milk fudge first skim Achill sea salt.
Douglas fir filled sweet buns fresh spruce shoots. @Aimsir_Rest
