Our Food Story
The food at VL Restaurant can be categorised as fine dining in the modern sense. The preferences of our guests are foremost in the selection of dishes. Our meats are sourced away from Lahinch as the local farming pattern is not given to finishing and fattening, which is performed better on lusher pastures in the Midlands of Ireland.
Fish is available locally and mostly caught off the coast at Carrigaholt. Supplies are in high demand always and we try our best to obtain variety. Halibut, Monkfish and Black Sole are regular menu items. Fresh Crab meat is a delight as is the Smoked Salmon produced in the Burren. We choose sustainability over variety and keep the selection to what is native and available on the day.
Our cousins, the Garvey family produce the wonderful St Tolas goats cheese nearby in Inagh.
The local sea shores provide samphire, sea lettuce, sea aster and sea weed varietals that are picked for us by Maree Vaughan. The Pearce family in Cooraclare provide potatoes, some salad leaves and eggs. We have specialist fine ingredient suppliers such as Redmonds Fine Foods, La Rousee and Pallas Foods. Fresh Vegetables are sourced by Richardsons of Limerick. Trips to the local markets are made often for garnishes and other produce. Our breads are all baked daily in our kitchen by Luckas and we are always happy to share a recipe with you if you ask!!
Textures and tastes are a very important element of our presentation. This is food to be enjoyed over a leisurely dinner. We include an Amuse and Middle course to assist the diner in appreciating the evening with us. A modest wine list accompanies our menu with wines chosen by Michael in conjunction with our suppliers, Tindall Wines, Febvre, The Vineyard, Longueville Wines and Tyrrell wines.