An Port Mor on numerous occasions has been referred to as “Westport’s Hidden Gem”. On its sixth season, it is now somewhat more of a landmark for good food in the busy tourist town of Westport.
Head Chef Frankie Mallon is no stranger to fame, having worked in the early days with Paul Rankin and in Europe with Guy Savoy; he opened An Port Mor in 2009. Since then An Port Mor has consistently been on the receiving end of Irelands most prestigious Restaurant Awards and once the food is sampled, it’s not hard to see why.
The famous Pot – Roasted Pig cheeks are one of the most delectable dishes to choose from on the Starter menu. Braised for hours, the meat is so tender it melts on the fork. Served with the Award winning Kelly’s Black pudding and an Apple & Vanilla sauce, this dish has to be tasted for it to be done any justice.
Another delicious starter on the menu is the Donegal Turf Smoked Salmon, served with a tempura of prawns. The smoky turf taste from the salmon is distinguishable which gives it a richness that is not found in most cured salmon. Served with an array of homemade tartar sauces and dips, this is a smoked salmon dish with a difference. We shared a third starter dish of Corleggy Goats Cheese and smoked duck salad which was extremely tasty.
For the mains, I choose the rump of Lamb. Cooked medium- rare, again, the meat was the most tender I have tasted. Served with a Salsa Verde, potato gratin, champ and a selection of vegetables, one does not leave the table hungry! My partner chose the delectable seared scallops served with confit of Chicken Wing. The scallops, like the Lamb, were cooked perfectly and literally melted in the mouth. The only difficult part of dining at An Port Mor is the amount of choice one has. The selection from the daily seafood specials included: Black Sole, Halibut and John Dory. Not to mention the A la Carte Cod and Sea trout dishes. How does one choose?
I have been to many restaurants where I have heartily enjoyed my meal only to be disappointed by dessert. Not tonight Josephine! Again, in having too much choice and wanting to taste everything, we decided on the Chef’s Dessert Plate: A small taste of 5 or 6 of the more popular desserts. Extolling in our gluttony, we ate everything on the plate: Buttermilk Panna Cotta with Honey, Rich Chocolate Cake, a Caramel Cream with Praline, Baked Lemon Tart and a delicious Cherry & Frangipane Tart.
Some beautiful Complimentary Petit Fours and a swift nip of Homemade Limoncello cleansed the palate and we were able to make our way to Matt Molloy’s for a few nightcaps.
All in all a delightful gastronomical experience at very affordable prices considering the quality of the food and service!
Note: Early Bird 7 Days 5-6pm, 2 courses €24.00
An Port Mor
1 Brewery Place,
Westport, Co. Mayo
T. + 353 98 26730