Indulging in SIX EPIC COURSES, plus a cheeky bottle of Louis Roederer to help a bitch unwind, we’re marvelling at the exciting twist on fine dining that is … the fabulous EÓRNA. 

   

Seated at a stylish bar surrounding the kitchen, we get to observe the polished double-act of Chef Brian [ of Michelin standard ] and Sommelier Glen [ whose partnership first began at the Balmoral ] take us on a rather lush journey.

Tonight, the ever-changing menu kicks off with canapés of Crab Tart with lovage,  Mushroom Royale, and best of all … a sensational Venison Chorizo with horseradish & a game-changing quince. OOSH!

With tastebuds tingling, we must now choose between a curated wine flight with lovely Glen, OR his even lovelier PREMIUM wine flight. 

  

HELLO!! Premium it mother-f**king is! Thus, the gorgeous 2015 vintage Louis Roederer we’re now quaffing, some of the finest fizz on the planet.

It’s paired with an equally mouthwatering Smoked Salmon with apple, beetroot & smoked caviar. Brian’s secret: he cures using more sugar than salt, resulting in a flavour and texture that’s utterly dazzling. 

Our next life-changing discovery: Dry River Gewurztraminer from Martinborough NZ, with joyous notes of lychee, honey and rose petal. 

   

Not only are we tots in love with the taste, it fondly reminds us of an ill-judged bicycle vineyard tour we did of the region. Climaxing with the booziest of lunches, and one of these bitches falling off their bike 

Anyhoo … this fab vino is of course perfectly matched with Red-legged Partridge, crispy pork belly, charred sweetcorn, and Game Tea infused with Lapsang Souchong. Each dish somehow more mesmerising than the last.

Moments later, we’re also realising why Burgundy – both red & white – is more addictive than heroin, alongside an exceptional Wild Halibut with squid ink & truffle, followed by Venison with roasted pear, red wine sauce & a just hint of dark chocolate  OMG!!

    

Our minds blown, there’s STILL dessert … Pannacotta with roasted fig, as well as Blonde chocolate mousse with sherry jelly & apricot sorbet.

Made all the more exquisite by many a glass of Ben Rye passito di pantelleria, a Sicillian sweet wine said to be finest on the planet. And with EVERYTHING at EONRA truly the BEST of the BEST, it’s VERY much at home!