We stayed at Fota Island Resort last weekend and it was such a treat! We have been a few times to the Cove restaurant, which is unfortunately now closed, so we dined at the Fota restaurant this time. But it sure didn’t disappoint. We decided to let executive chef Craig Coady go ahead and choose our menu. So far that’s always worked best. Our sommelier Phil suggest matching wines, so we got to try a different entrees, delicious mains, deserts and some fabulous red and white wines.
The seared scallops with cauliflower puree, smoked salmon and apple sauce was just divine. The scallops were cooked to perfection and pretty much melted in my mouth. Another entrée we tried was the Adsallagh goats cheese with beetroot pannacotta, aioli and orange puree. Delicious! I am a big fan of goats cheese and the combination of all these divers flavours was a winner. We also got to try some of the duck. Beautiful flavours! I couldn’t pick a favourite.
As mains, we both had the roast loin of vensison. It was cooked Wellington style and complemented by potatoe soufflé, mini vegetables and a red wine jus. I can’t rave enough about it. It was one of the best venison dishes I have ever had. The meat was tender and juicy, the soufflé cooked to perfection and the jus rounded up this dish perfectly. My mouth is watering just writing about it now! So, do try it when you go!
The service was exceptional like you would expect from a five star hotel.
The Fota Island Resort was formerly opened as a Sheraton hotel. So the interior is very much like most Sheraton hotels. Luxurious beds, comfortable rooms and lovely big size bathrooms.