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Malt House Review
Hidden away in a flower-filled courtyard off High Street in the center of old Galway is the lunch and dinner venue of choice for the city's movers and shakers. A cool, contemporary space with leather tub chairs, small but with well-spaced wooden-top tables and a wooden floor, the specialty here is seasonal local seafood, with daily specials on the blackboard. Oysters come from Clarinbridge, fresh crab from Miltown Malbay, and smoked salmon from the Burren Smokehouse, Lisdoonvarna. Cooking is cool and contemporary, too: start with sushi rolls, or Galway Bay oysters with shallot and red wine vinegar. Sea bass fillets are pan-seared and served with parsley mash, braised fennel, and lemon caramel, while roast saddle of rabbit is stuffed with spinach, apricots, and pine nuts. Vegetarians can sample beetroot polenta with creamed leeks, or nut-crusted St. Tola's goat cheese with buttered kale. Desserts include chocolate-and-chili tart, rhubarb trifle, or an Irish farmhouse cheese board.
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