The Clarence

In the heart of the city, on the River Liffey, The Clarence is a stylish boutique hotel, very much a child of this century. The Tea Room, on the ground floor in what was the original ballroom and with its own entrance, is light, bright and spacious. The kitchen treads the paths of traditional and modern Irish cooking, with some enterprising and innovative touches. Three seared scallops are served on a crisp breaded patty of ham hock and dressed with a tangy relish of capers and ginger, and smoked duck goes into a terrine with foie gras and mango and is served with red pepper chutney. At main course, tucked in among mixed grill and rib-eye steak, might be sole fillet with white wine sauce gently flavoured with ginger and coriander, or tender cannon of lamb with tomato butter, polenta studded with sultanas and dried apricots. Pear and frangipane tart with an apricot glaze, with properly made custard and vanilla ice cream, is a typical finish.