Tims Table Supper Club at Sash restaurant, No.1 Pery Square Hotel, Limerick. picture: Cian Reinhardt/ilovelimerick.
The setting for Tims Table Supper Club was No.1 Pery Square hotel– entering the premises based in Limerick city’s Georgian Quarter you can admire the beauty of the hotel and its winding corridors; we were informed soon after the dining room was now open, what is usually Sash restaurant, had become the dining room for Tims Table.
Tims Table Supper Club is the project of Tim Harris, Head Chef and wife Zara Harris, Sous-Chef. Tim from Australia and Zara from Limerick, met in London before moving back to Limerick City where they now hold supperclubs which take place once per month. Tims Table Supper Club offers a set menu each month, consisting of a four-course meal each accompanied by a different wine matched by Mike O’Mara, The Wine Buff.
High-class dining in a relaxed atmosphere, sitting in the dimly lit restaurant chatter was constant as friends discussed the menu for the night that lay ahead. An always-changing menu, this month containing rabbit tortellini, pork belly and a delicious dessert
While we wait for our starter, we are welcomed by our host for the evening who describes the menu along with the various tastes we will experience through the food and our wines. Shortly after we are presented with Epi loaf bread, olive oil and mixed nuts with spices.
The epi loaf has a deliciously crunchy crust and soft bread that tears apart, perfect for soaking up the olive oil, it really got our taste-buds excited for the meal to come.
The Rabbit Tortellini with truffle arrive on a plate with green olives – the fork cuts right through the soft pasta, which soaks the sauce and olive juices. This makes for a delicious appetiser which goes down easily, accompanied by the Fennel Prosecco Bellini, a nice sweetness that contrasts the sharp taste from the olives. The bread that we saved from earlier was perfect for finishing up the sauce left from the appetiser, we could not get enough.
Followed by the appetiser was a goat cheese and roast garden vegetable starter. Homegrown beetroot, squash and pistachio elegantly decorate the plate and the taste matches the presentation. The soft goats cheese with the slight crunch to the beetroot makes a great combination; when merged with the nutty flavour from the pistachio you are left scraping your plate for every last piece.
The main course was an Asian pork belly, sticky plum glaze with bok-choy and star anise carrots. When I saw this dish on the menu I knew what I expected – a crispy crackling with meat that tears away with the touch of your fork. Not often with this dish are my expectations met, but chef Tim and his team cooked the meat to perfection. With a side-serving of cabbage with a spiced sausage, this dish for me was a modern take on our traditional bacon and cabbage. I was not disappointed.
The peach melba dessert accompanied by a vanilla mascarpone topped the evening off, leaving a delicious aftertaste in your mouth as chef Tim made his way around the dining room speaking to customers about their experience. A nice touch to end a great evening of fine dining.
At €55 per person, Tims Table offer a dining experience that will satisfy those looking for a relaxing atmosphere and great food. Including homegrown vegetables in a four-course menu which is accompanied by wine from ‘The Wine Buff’ Tims Table is an evening recommended for anybody looking to try something different for their meal.