it's a great day for the Irish (and to be at the Welcome Hotel, Rozelle)

The Welcome Hotel (Evans St Rozelle) always does a fine job showcasing its Irish roots on St Patricks Day (as well as every other day of the year) and 2011 was no different.


In addition to a heaving front bar and back courtyard, the restaurant shows it's love of all things Irish with an "Irish-inspired" menu. From black pudding to thick slabs of bacon and cabbage mash, hearty meals were there for the taking, along with some more delicate options for those of the faint at heart, and small of stomach.'

 
My succulent St Pats starter - black pudding, crispy bacon, marrow....  traditional fare to be sure (and today's not a day to be counting calories after all!)
Plump scallops served on a generous pork belly ragout.
There's always someone who goes for the "healthy" option - although this was a very fine plate of seafood, with the dressing cutting through the richness.


Luckily, the weather took a turn for the northern hemisphere so our choices of meat, meat and more meat, with some carbs thrown in, turned out to be just right in a goldilocks kind of way.

slabs of bacon, with cabbage mash, and parsley sauce - reminded me of my Grandma

 Sirloin cooked to perfection, with crunchy parsnip chips, horseradish cream and a whisky jus - the perfect way to celebrate St Patricks Day!

They're off and racing.... Welcome scores the trifecta

New head chef Simon Mackay served up a remarkable canter through gourmet heaven on Melbourne Cup Day.  The pub and resaurant were packed but the team, under the extremely capable and very festive (and decorative) Lisa, were all smiles and no stress (as usual). 

The end result, helped by the numerous individuals around the room lucky enough to pick, and back, the trifecta, (and the many bottles of bubbles, pinot grigio, and shiraz) was one of the best Cup Days we've had yet as an office.

dainty little pea veloute with scampi tail to whet the appetite

mosaic of corn fed chicken and foie gras with asparagus and quince salad -important to check yourself here to ensure room for the courses ahead

my favourite - confit ocean trout, avruga caviar, creme fraiche, pink grapefruit and pickled cucumber

unctuous warming hug of pork belly and king crab salad

luckily Argentina had groomed me well - just enough space left to savour the Wagyu sirloin, jerusalem artichoke fondant and truffled cauliflower cheese.  Skip the desserts and straight to the Holy Goat "La Luna" ...just need a nanna nap now...or another bottle of the Willowbridge....