Lucinda O'Sullivan's Ireland

About The Restaurant

Sha-Roe Bistro Henry and Stephanie Stone’s delightful Sha-Roe Bistro in the small village of Clonegal in Co.Carlow has had people flocking from long distances for their meticulously executed food. It only goes to prove that if the food is good, the customers will come. Clonegal is a pretty village north of Bunclody and not far from Tullow, where I spent all my summers growing up. It is well worth making a weekend visit to this area, it is very pretty and relatively undiscovered. Henry’s food is classically based with contemporary twists such as his starter of pork and chorizo burger served with leeks and potatoes. Fresh egg noodles are with crab, tiger prawns, curry, coriander and almonds, whilst goat’s cheese and wild garlic tart is served with a carrot and peanut salad. The quality of beef and lamb in this area is absolutely ace but there is always a good selection of quality ‘poissons’ from Dunmore East on the menu. They source their produce very carefully. Smoked salmon is from Millstream at Enniscorthy and their charcuterie is from Gubeen Smokehouse in West Cork. Scallops from Dunmore East might be panfried and served with a tomato sauce and fennel salad, or perhaps they might have an Asian or classic French treatment. An unusual treatment of confit duck leg is in a warm salad with French beans, crispy potatoes, boiled hen egg and croutons bringing one straight away to South West France. When it comes to mains, fillet of turbot is served French style with peas, baby gem lettuce and tomato vinaigrette, whilst pan fried breaded escalopes of Irish veal are classic Austrian style “Wiener Schnitzel” – not something you say very often on Irish menus. The ‘schnitzels’ come with wilted baby spinach, mash and garlic butter. In fact, in Austria, ‘Wiener Schnitzel’ is a protected name and must be made with veal and not the cheaper pork as is very often done in Germany and elsewhere. At Sha-Roe you get the real thing and with top quality ethically reared Irish veal. There are cracking sirloin steaks served with flat cap mushrooms like we used pick in the fields in Tullow. If you like chicken it is a free range supreme served with wild garlic and an A dish I love at Sha-roe is the grilled fillet of hake with asparagus and cauliflower. All of the main courses come with lovely fresh loval vegetables and potatoes. Desserts are divine! Crystallized ginger parfait is with poached rhubarb whilst a natural yoghurt panacotta is with caramelised pineapple. Everyone’s favourite Chocolate Marquise is with vanilla ice cream and an orange reduction. Interesting Irish cheeses are served with a pear chutney and homemade crackers. Cheeses might include Coolattin cheddar or Cait Dubh from Co.Cork as well as Castle Bellingham Blue from Co.Louth and Carlow Edam. We have come so far with cheeses in this country it is fantastic. The wine list is very well thought out and interesting with wines also available by the glass. Follow me down to Carlow lads…….

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