Core’s Menu

HospiBuz Desk

Clare Smyth has started her restaurant Core which is famous for the Natural touch in the food they serve.
Here are some selective dishes from Core’s menu.

Isle of Mull Scallop: cooked over wood

The scallops are hand dived in the Isle of Mull by The Ethical Shellfish company.

Extra large scallops are used for this dish, and served in the shell over herbs and foliage in a graceful wooden bowl.
A scallop veloute is made of celery, shallots and butter, as well as the skirt and muscle of the scallop, and is subtly piqued with lemongrass, fennel seeds, peppercorns and a range of other herbs and spices. The dish is garnished with seaweed dulse and sea lettuce.

To cook the scallops, they’re seasoned and then placed on a wood fired grill and very lightly coloured, then placed in the shell over the grill.

Potato and Roe : dulse beurre blanc, herring & trout roe 

This dish looks beautifully simple. It illustrates the humble potato and draws attention towards it. The Charlotte potato, hand picked from the farms of sussex. It is gently boiled and then served with dulse beurre blanc. Its topping is done with herring and trout roe as well is granules of handmade  salt and vinegar crisps. It’s garnishing is done with sorrel flower and rocket flower.

Lamb Carrot : braised lamb, sheep’s milk yoghurt

The carrot is the life of this dish. Generally on the traditional Irish stew, the carrot is used to add flavour and is then discarded rather than being served.

This large carrot comes from the farms of surrey and is filled with wonderful flavors. It is served with shredded lamb and sheep milk yoghurt and is garnished with slices of pickled carrot and chervil.