‘Seriously good’ Banyan Restaurant makes Bridgestone
The Banyan Restaurant in Tramore reached new heights this week following its inclusion in the latest prestigious Bridgestone Guide which rates the Lower Branch Road venue as ‘seriously good’.
Food writers John and Sally McKenna declare that Eugene Long and his partner, Sinead Frisby, have gotten off to ‘a flying start’ in Banyan, creating a ‘glammed-up space with top-notch cooking right from the day they opened the doors’.
The review in the just-out 2010 guide continues: ‘The cooking reads modern –conventional but Mr Long puts his mark on it; crab tart with wholegrain mustard; beetroot and Ardsallagh goat’s cheese; ravioli of salmon and langoustine; organic chicken with chorizo; duck confit with red cabbage and classy puddings like apple and berry crumble with cinnamon ice cream or orange and passion fruit cake.’
The bar too gets favourable mention: ‘There is a slick bar for drinks to begin and a modest bill at the conclusion.’
Welcoming the review, Banyan’s Sinead Frisby said: “We are absolutely thrilled to be included in this year’s Bridgestone Guide. It is a real achievement and a tribute to Eugene’s cooking and the great support of the other members of our team.”
January 12th, 2010 at 11:47 pm
Delighted the new owners are making a go of it. Great name…what does it mean?
When I am over in Tramore again….soon I hope…..I shall definately pay a visit.
I am Irish, live in Manchester & read The Munster ‘on line’ each week
Thanks for all the news…It feels like I never left…:0)
February 16th, 2010 at 11:41 pm
The Banyan is a fig tree originating from India. It is thought of as perfectly symbolizing eternal life due to its seemingly unending expansion.