Bastible: On the Rise

Very Kerri Travels | Dublin

DISCLAIMER: I have never posted two Very Kerri Travels features in a row, but Bastible has forced me to tear up the rule book.

A bastible is an Irish pot, which was used to bake bread back in the day, and bloody good bread at that, as nodding Darty confirms. Bastible is a buzzy neighbourhood spot in Dublin with Barry Fitzgerald on the stoves; an Ex-Harwood Arms trooper, as in held the star for the lads, he then went home to emulate fabulousness at Etto on Merrion Row.

It's Sunday and I'm fitting lunch in before the usual flight back to Gatwick. After unloading our layers and luggage into the team's welcoming hands, we settle down at, quite possibly, the cosiest little table in the country.

As I'm inhaling a D8 Negroni from a proper glass, an orchestra of snacks begin to appear, and I love referring to the likes of sea bream ceviche or venison lollipops as 'snacks', for the record. The game changer is grilled cauliflower with Iberico, almond and date.

This crescendo of deliciousness is all building up to saddle of lamb with meltingly-bold braised shoulder on the side. Confit schpuds are good enough, dare I say, to challenge Shaun's at Quality Chop House in London, and the salsa verde is the best I've had in a while. So simple, so perfect, so hard to nail.

Desserts are beautifully seasonal, featuring blood orange and rhubarb, but there's a bit of love to be given here. Just one little morsel of dark chocolate Chef, I'm not asking the world. That said, remorse is served in the form of Spanish-style espresso martinis.

All the AlbariƱo and Pedro Ximenez has me pining for Spain, but my goodness, this is good proper cooking in Dublin people, and you need to get a slice of the bread!
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Five Very Kerri Things about Bastible

  1. Neighbourhood vibes
  2. The cocktails, y'all
  3. Snack porn
  4. Value for money
  5. Best table in Dublin