![]() The star of the show is the Ora king salmon, which is cured for three days, smoked over applewood and served raw to present its complex flavour profile. Also on offer is an impressive range of smoked and cured meats and fish. The a-la-carte menu highlights include the signature dish-confit duck with fire-cooked rice served on a sizzling square skillet succulent hokkigai sourced from Hokkaido, as well as the fire-basted aged Mangalica pork prepared with a special flambadou grilling tool. From seasonal, locally-caught seafood that is delivered to the venue within hours, to fresh vegetables and rare meats hand-picked from reputed local farms and producers, each carefully composed plate with high-quality ingredients will delight with abundant flavours and simplicity. Gallo and his team researched recipes from Spanish, Japanese and Latin American cuisines to craft dishes solely through fire and smoke, allowing those natural flavours of ingredients to shine. Unlike many other restaurants furnished with modern smoking equipment, Fireside only makes use of an open-fire grill fuelled by select varieties of wood and binchotan charcoal. The establishment is more of chef Gallo’s tribute to old-fashioned wood-fired cooking methods, presenting grilled specialties made with authentic recipes and the freshest ingredients. See also: Tatler Dining Kitchen Presents The Bombay East Indian Girl This Septemberĭespite residing within an upscale building, Fireside is a departure from modern haute cuisine. Set to open in H-Code on Pottinger Street, Fireside is helmed by acclaimed chef Miguel Gallo-formerly of the esteemed Aqua Restaurant Group and Smoke & Barrels-to present a menu that revolves around the primal appeal of roaring flames. Located in close proximity to Lake Murray, Fireside Dining is the ideal location for unwinding after a long day on the water.New restaurant Fireside is gearing up to launch in Central this month, bringing an open-fire dining experience featuring distinctive, smokey flavours that can be only imparted by exotic firewood embers and the most traditional techniques. Entrees come with mouthwatering sides like potato casserole, a baked potato or steamed vegetables. Everything at Fireside is prepared with fresh ingredients and made to order. Enjoy pork chops, a shrimp kabob, salmon with a teriyaki glaze or catfish spiced with Cajun seasoning. Hickory-grilled meats are popular at Fireside, as well. The most popular steaks at Fireside are the prime rib and the steak Fireside, a 12-ounce strip served on a bed of sauteed onions and topped with sauteed mushrooms and peppercorn sauce. ![]() Healthy appetites order both, as a lobster tail can be added to any steak order. Menu items range from a simple steak to an elegant cold water lobster tail. Popular starters include the crab and shrimp spring rolls served with cherry mustard sauce and the fried green tomatoes topped with lump crab meat.Įntrees begin with a Fireside salad bowl and bread baked on site. Start your evening with an appetizer from the menu that is packed with traditional items expertly prepared with quality ingredients. Step through the wooded parking area into the secluded restaurant and be seated at a private table in a quiet dining room. For a one-of-a-kind dining experience in Ardmore, look no further than Fireside Dining.
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