Review
At first glance the Peppermill looks like a regular cafe doing regular food, breakfasts, carvery and cakes. At closer inspection there is much more here than meets the eye.
The space is bright and fresh, with upstairs seating it can comfortably cater to one hundred hungry diners, and if you’re hungry, this is the place to be. The smiling staff, many of whom have been there for several years happily talk you through the menu as it changes constantly. The vegetarian and coeliac menus stay and the daily specials and sandwiches change. Breakfast is a big deal here from ‘the whole hog’ full Irish the breakfast burrito wrap or the smoked salmon boxty. This is original food, tasty, wholesome and made with locally sourced ingredients, which explains why the place is as busy as it is.
Everything looks great, and the choice was tricky. There are soups of the day, tomato and basil or seafood chowder, served with their own brioche or brown soda bread. The fillet of Castletownbere cod topped with caper and leek with Dublin bay prawns in a lemon butter, served with potatoes and greens is a fine plate. The fish is cooked to perfection and the flavours of the sauce are just perfect with the zing of the capers and the sweetness of the prawns, an incredible dish for a great price.
Braised pork belly in a port wine sauce with a Clonakilty black pudding croquette with a poached pear and crispy pancetta is the kind of food you normally find on the evening menu at fine dining establishments. Tender pork, crispy bacon and meltingly soft pudding, with a delicious jus made for the heartiest of meals, and the potato gratin took it to the next level of sumptuous.
One of their best sellers is the orange and soy glazed half roast Irish chicken with a ham and sage stuffing. As declared by my young lunch guest “This chicken is amazing!”. Everything on the plate is good, this is a real dinner and really delicious.
Sinead and Paudi Guerin are a bright and exhuberant couple who learned their trade between San Francisco and Sydney before bringing their skills and passion home to set up the Peppermill. They love their work and the good energy in the space makes you want to come back here and work your way through the whole menu, which you can never do as it changes all the time “To keep the chefs interested” - a good move which also keeps the customers coming back. If it’s a sandwich you’re after then the triple layer turkey club or the Hawian wrap with honey roast ham, pineapple and spinach will tickle your taste buds.
All the cakes are made in house and your sweet tooth will be satisfied with a menu that has all the favourites like banoffi pie served with a fruit coulis, passion fruit cheesecake, pear and almond tart and tempting mounds of brownies, biscuit cake and muffins. Served with Illy coffee, something the couple are very passionate about. With a happy ambience, the best of food and something for everyone, the Peppermill is a winner on all levels.
