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You'll tell everyone about your private party at West!

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From ten to one hundred we will be glad to help you customize any of your special events including business meetings, wedding rehearsals, company gatherings, private dining events or 'simply quiet evenings' with friends and family at one of the top restaurants in Galway.

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Wine West Wednesdays at The Twelve every Wednesday from 6.30pm - A wine club with a difference

Just book or take your chances and show up
Corkage charge of €12  per bottle

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Picture this

The Occasion
For two to Twelve people who love food and wine

The Setting
Right in the heart of West’s kitchen

The Ambiance
An atmosphere of excitement and experience the finest of china and mouth blown crystal stemware

The Menu
A seven course menu gastronomic paired with sensational wines

The Hosts
A Master Chef and an award winning Sommelier

The End Result
Stunning!

                               Wine On The Fringe

The West of Ireland is beautiful and unspoilt
and full of natural resources. It is these natural resources
which form the framework for our cuisine and from which we derive our name. Our focus is always fresh, natural        
and as local as possible.

Give thanks for food, give thanks for wine -

it’s Thanksgiving at West

 West Restaurant is hosting a special celebratory evening of fine food and wine on November 22nd in association with Tindal Wines, designed as a thank-you for the riches of the season and the region, as well as celebrating some recent award wins - it’s a kind of Thanksgiving in West’s own inimitable style.

 With select wines introduced on the night by Harriet Tindal and Pascal Playon of Tindal Wines, and menus designed by head chef Martin O’Donnell, the evening pays tribute to the traditions of the season as well as exploring some of the delicious, sophisticated Italian wines of Antinori and Zenato.

 Zenato was established in 1960 and makes wines on the shores of Lake Garda. Antinori is member of the Primum Familiae Vini and the 10th oldest family-owned company in the world, tracing its history back to 1385. 

 Beginning at 7 p.m. with a prosecco reception of Perlage Organic Prosecco Extra Dry ‘Sgajo’ accompanied by snacks of oyster crackers, aïoli and seaweed from the kitchen and introductions from Harriet Tindal and Pascal Playon, dinner begins at 7.30 p.m.

 With each course accompanied by a different fine Italian wine, dinner starts with Uncle Matt’s pumpkin arancini with a Lugana San Benedetto, Zenato, and Connemara ham and smoked almonds accompanied Bramito Della Sala, Umbria IGT, Chardonnay, Castello Della Sala.

 Next is the catch of the day from Stephan of Gannet Fishmongers with a Vermentino, Bolgheri DOC, Tenuta Guada Al Tasso, and Green Egg-smoked turkey roulade with chestnut stuffing paired with Chianti Classico Reserva DOCG, Villa Antinori.

 With a venison course accompanied by the Botrosecco Maremma Toscana IGT Cab Sauv/Cab Franc, Le Mortelle and a Ripassa della Valpolicella Superiore, Zenato, dessert is given The Twelve spin by the incorporation of the hotel’s own Stout 1 to make an even richer and more luscious version of this Italian classic, accompanied by Recioto della Valpolicella, Zenato, concluding with tea/coffee and petits fours.

 Fergus O’Halloran, general manager and head sommelier at The Twelve was recently conferred as a Chevalier of the Order of The Golden Sabre – the Confrérie du Sabre d'Or, the association for those who open Champagne using the most dramatic sabrage method. Sabrage is the opening of a bottle of Champagne by removing the cork and the glass collar around the cork with a single (and very flamboyant!) sweep of a ceremonial sabre, a technique thought to have originated with Napoleon's light cavalry, the Hussars. As an appropriately celebratory part of the evening’s proceedings with The Twelve having being just been honoured as the ‘Spirit of Hospitality’ by Georgina Campbell and The European Region of Gastronomy, Fergus will be demonstrating the technique on the night.

 Celebrate Thanksgiving in an indulgent and enjoyable evening of exploration, an Antinori/Zenato evening with the insight and expertise of two of Tindal Wines’ most passionate and knowledgeable experts and with the delicious partnership between the selected wines and the creative dishes from head chef, Martin O’Donnell. 

Thanksgiving at West on Thursday November 22nd is €75 per person for dinner and wine. With special stay the night packages available in The Twelve, tickets are very limited so immediate booking is advised.

 www.thetwelvehotel.ie

www.westrestaurant.ie

The Twelve

Bearna Village

Galway, Ireland   

H91 Y3KA

+353 91 597000