PR Log - Jun 15, 2012 - The Doyle Collection, an exclusive selection of eleven “collectively individual” hotels, is pleased to announce that one of its many exceptional restaurants has been featured in a national publication. The River Lee Hotel in Cork is home to the stunning Weir Bistro, which was recently reviewed in the Irish National Publication The Sunday Independent and has earned stellar reviews from its patrons.
In her review of The Weir Bistro at the River Lee Hotel, journalist Lucinda O’Sullivan labelled the Weir Bistro as “The new face of hotel dining” and was full of praise for executive head chef Shane O’Sullivan’s menu which focuses on local artisan produce, including dishes such as the mouth-watering Durrus cheese samosas with mango salsa, truffle and honey-scented quenelles of Ardsallagh goat’s cheese, and Castletownbere crabmeat with coral gazpacho dressing, topped with pink grapefruit, avocado salsa and purple shoots.
For mains at The Weir Bistro in this Cork Hotel, diners have the options of grilled fillet of sea bass, Mediterranean style, with green beans, cherry tomato, black olives, baby potatoes and salsa verde; or a confit and fillet of pork served with warm beetroot lentils, crispy Parma ham, celeriac puree and apple cider jus – and these are just a couple of the succulent mains on offer.
The Doyle Collection is a selection of luxury hotels located in the most fashionable areas of six major cities, including London, Washington, Boston, Bristol, Dublin and Cork. Each hotel has been magnificently renovated during the last two years. The River Lee Hotel is one of the most luxurious hotels in Cork, and along with the top-rated Weir Bistro it features the Urban Escape Spa, a friendly local bar and a high-spec fitness centre.