Another day at the Ultimate Job and another challenge – this time we had to run around Kinsale following clues to find one of four restaurants. We were fortunate enough to come across Max’s Restaurant and Wine Bar. As part of the challenge, we also had to write a review on our dining experience. Here it is...Our reception at Max's set the tone for what would follow - an exceptional dining experience with all the ingredients. Anne-Marie, the jovial Irish co-owner, welcomed us to one of the ten tables laid out across the wooden flooring.
Max's has an intimate atmosphere, with the perfect size for a dinner for two or a group of friends. A stone fireplace complements the elegant decor, creating a warm ambiance.
As we deliberated over the choices in the varied menu, we had an animated conversation with a local couple who have been living in Kinsale for 20 years. Ted Whitaker believes that Max's is one of the best restaurants in town, and that French chef Olivier has a healthy respect for food.
After recommending a wine from a choice of 10 different countries, Anne-Marie went through the daily specials, which included lobster, John Dory, sole and monkfish. For starters we had stuffed mushrooms with goats cheese, and baked langoustines with chilli and olive oil.
For mains, it was monkfish and the roast rack of Irish lamb with dried apricot and cider sauce. We were impressed with the variation in the menu, evidence of how Olivier is not afraid to offer original flavour combinations. The matuta honey gave the mushrooms a sweet tang and the langoustines were succulent whilst firm.
The rack of lamb was cooked to remarkable perfection, and the monkfish was lightly seasoned and served with chilli sauce.
During our desserts, we spoke further with Anne-Marie, who told us that Max's had been open for 11 years and that she had met Olivier at a pub in Clare. Olivier explained that he had plans to go to Canada, but never made it after meeting her - lucky for Ireland who now has such a masterful chef cooking on its shores.
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