Brennans Lane Restaurant
Welcome to Brennan's Lane where we have just completed a Renovation of our Restaurant. We hope you like our changes to our menu influenced by our new Head Chef David Gouman
We Still Source our Produce Fresh, Local and in Season.
Our Pastas, Sauces, Terrines, Dressings and Deserts to mention just a few are all Homemade and we always endeavour to only Serve you the Best.
We have a large range of Gluten Free (GF) and Vegetarian (V)dishes and we are here to help with any other Dietary Requirements you may have.
New Winter Menu from October 27th................
Brennan's Lane is seriously good. You would find it hard to find food of this quality anywhere
RESTAURANT AWARDS 2012
Please pick up The Sunday Independent on Feb 5th, 12th or 19th if you would like to Nominate us in any category listed ........... We would really appreciate your support.
20% OFF YOUR FOOD AND WINE BILL
Also in the Sunday LIFE Magazine you will find a Voucher that entitles you to 20% OFF a la Carte Menu and Santa Rita Wines from Feb 6th - Mar 2nd
It's Truly Scrumptious http://www.irishrestaurantawards.com/enter-awards.html
MENUS
LUNCH
MON - SAT 12 - 5
RESTAURANT
A LA CARTE
TUE - SUN 6 - LATE
SUNDAY LUNCH FROM 1PM
Winter A la Carte 2011 (download pdf)
Brennan's Lane is seriously good. You would find it hard to find food of this quality anywhere
Taste of Ireland Review (download pdf)Brennan,s Lane is in the heart of Ballina, on the evocatively named Garden Street. From outside it looks quite small, but this is deceiving as it stretches way back and is actually huge. It has an almost Tardis quality in the amount of space inside. Downstairs is the bar, where some pretty serious gigs take place while you will find the restaurant on the first floor.
The dining room is beautifully designed and features exposed brick walls, cool sofa seats, plenty of well spaced tables and chairs and some interesting art, as well as a series of old style butchers blackboards showing farm animals and the parts the different cuts of meat come from. The room is long and fairly narrow, but well thought out design means it feels light and airy, and the open plan kitchen at one end adds to the sense of space. It is modern and elegant, warm and inviting.
The menu features seafood and game, some with a modern twist. So the crab claws come with a vanilla cream, rather that the more usual garlic butter, monkfish is cooked wrapped in banana leaves with ginger, lemongrass and coriander, sea bass is served on coriander risotto with Chorizo oil. On the meat side, there are interesting duo combinations, such as the char grilled venison with wild boar sausage or how about roast Barbary duck breast with pheasant filet, served with Kelly’s black pudding mash. Throughout the menu is well thought out, balanced and features little touches that intrigue.
We share the crab claws to start, the vanilla sauce works a treat, and we fairly demolish them, thinking we really should have ordered two. The main event is the venison and homemade wild boar sausage for me, while the brunette takes a fancy to the fish and chips. The venison comes sliced, daintily arranged around the plate; the sausage sits atop the black pudding mash, while there are a shaped carrot and parsnip on the side. Everything works brilliantly, the venison is perfectly pink, mash is delicious, the shaped vegetables are coated with herbs and honey, while two caramelised figs look like little red onions, and beautifully compliment the game. Even so, the sausage is beyond lovely and I feel we are eating seriously high quality food. The better, prettier half,s fish and chips is crisp batter, perfectly cooked fish, good homemade chips with a delicious tartar sauce and red peppercorns infused vinegar. Again the little touches.
We finish with a dessert I haven’t been able to get out of my mind since, a vanilla panna cotta in an orange and passion fruit broth, infused with spices. This was absolutely wonderful, and the last time I had a dessert this good was when I had Dylan McGraths mango and coconut confection in Mint some years back. Seriously, if you do nothing else, eat nothing else; make a pilgrimage for this panna cotta.
Brennan's Lane is seriously good. You would find it hard to find food of this quality anywhere, but in this new-ish restaurant in Ballina it was a wonderful revelation. Absolutely worth a detour, if not a special trip
The award-winning Brennan's Lane Bar and Restaurant is one of Ballina's and indeed Mayo's top eateries and newly appointed head chef David Gouman has brought some exciting changes to the menu influenced by fresh, local and in season produce.
With the refurbishment of the restaurant just completed, a meal at Brennan's Lane promises top class service, sumptuous food and a warm and inviting atmosphere. The new, modern decor brings a touch of romance to this olde world building.
On a recent visit to Brennan's Lane, at the invitation of proprietors Siobhan and Keith Brennan, we were blown away by the standard of cuisine, sometimes difficult to find nowadays.
For starter I enjoyed the caramelised onion tatin served in puff pastry with deep fried goats cheese and accompanied by a balsamic reduction, while my husband chose the pork three-way with Kelly's black pudding and served with celeriac puree and jus. We made excellent choices from the extensive menu, with the pork particularly going down a treat, and were suitably set up for our main course.
Again I chose the popular roast rump of lamb which didn't disappoint. This came with a mouth-watering parmesan and pesto crust and smoked garlic jus. This was a superb dish, cooked to perfection and melt in the mouth. Our second main course was the grilled rib eye steak which didn't disappoint either.
And not ones to leave before dessert we enjoyed a gorgeous crème brulee with forest fruit compote and vanilla ice cream and the hazelnut and sticky toffee pavlova. Both of these desserts lived up to their expectations given the standard of cuisine that had arrived at our table beforehand. The problem was there was such a delightful selection of homemade desserts that choosing was a problem so a return visit is on the cards as the only criticism we had leaving was that there was so much more we would like to sample at this top class restaurant where the customer service is every bit as good as the food. The waiting staff were attentive without being obtrusive, the food was delicious and the whole experience was one drizzled with romance and relaxation.
Brennan's Lane were the recent recipients of the JCI Mayo Friendliest Business Awards eco-friendliness category.
Beleek Caravan Park www.belleekpark.com myself & Sergio went for dinner last week (Tuesday 30/08/2011) in Brennan's Lane Restaurant. We were delightedly impressed. Everything was cooked to perfection and presented beautifully. Service was friendly but discrete. We chose both main courses on the waitresses recommendation and they were both delicious. We started with the Poached Pear and Blue Cheese Salad at €13 and as our main courses Lobster Ravioli €17 and Roasted Loin of Venison €17.50. The sauce on the ravioli was exquisite & the venison melt in the mouth tender & cooked rare as ordered. For dessert a slice of Chocolate Fudge Cake at €6.00 which... Sergio enjoyed but I felt was a bit dry but not enough to stop me eating! It was all washed down with a nice bottle of Lamberti Santepietre at €25.00. and as we liked the ambience so much we stayed on for an after dinner drink. All in all 5*. We both highly recommend Brennan's Lane and will definitely be going back and bringing friends and family too so we are in no doubt about recommending it to our guests.
For Bookings Call: 096 74971
VOUCHERS AVAILABLE
- 8 reviews of Brennan's Lane Bar & Restaurant in Ballina
An Excellent Service, Sumptuous Food and a warm inviting atmosphere with decor that brings a touch of romance to this Olde world building. Our Menu is created with Fresh, Seasonal and Local produce in an open Plan Kitchen. Rugged West Coast meets French Chic Bistro and Taste Buds are in Food Heaven
20% OFF YOUR FOOD AND WINE BILL ........ SEE FOOD PAGE FOR DETAILS
Bookings 096 74971
Lunch daily 12-5 (Sundays 1PM)
a la Carte Tue - Sun From 5pm - Late
Early Bird Menu Tue - Fri from 5pm - 7pm