Murphy’s Irish Brewhouse is a hidden gem located mid way to Indiranagar and koramangala. It is the first Irish microbrewery in Bangalore and the only microbrewery that is part of a hotel complex. Recently they celebrated their 4th year anniversary and have launched a revamped menu. I visited it one fine evening on a weekday when to my surprise, the place was well occupied with patrons, inspite of the fact that its location is pretty difficult to trace. I had am amazing experience, got to try few of Irish signature items among its global cuisine menu. They are also relaunching their signature cocktails with new additions. Most of their drinks feature Paul John’s in-house malt, even when it comes to add smokiness to one of my desserts. The in-house wine is also available.
Part of the Paul hotel Bangalore, this micro-brewery is located on the 4th floor is a three space seating. One is family seating with AC and no smoking, one is ac with smoking and another ac with non smoking for the party peeps. No dance floor as such but people could be seen grooving around their seats.
The overall decor is Irish, with barrel seating and barrel tables and a major wooden touch. The seating is varied- couch based, wooden bench based and cushion base based.
The wall decor could be seen sporting vintage stereo sets, quirky photo frames and famous old English/american bands’ posters. There were TV screens as well as projector screens available.
The passage to the top seating space is mesmerizing, gives a very beautiful view of Domlur space from a height.
The bar counter is elegant and has a regular 4 beer tap.
The hanging lights gave another ecstatic look to the otherwise dark seating and the Irish hat looking cutlery holder justified the intended theme.
FOOD and DRINKS
°Veg tandoori platter°
The corn seekh-kebab were truly delicious, soft and juicy, with properly furnished corn flavor.
Stuffed mushrooms had inner filling of cheese and veggies, was extremely delicious and piping hot, I loved how two mushroom were joined to form all ball and so amazing in flavor.
Hariyali paneer were tender and juicy.
Hara bhara kebab was great, soft and midlly spiced.
°Peri Peri chicken°
So their preparation of tender Peri peri chicken on sticks was aptly spicy, but for my palette it went overboard. So people who love to play with fire, do try this Peri peri chicken with a sweet tangy dip.
°Tandoori brocolli and cheddar tartlets with raw mango salsa°
I was happy to see that this dish took decently good time to be prepared and arrive as hurrying in preparation of a Tartlet could ruin it badly. Yogurt marinade brocolli cooked in tandoor and diced up is filled in tart cups and smothered with matured cheddar, till golden. Absolutely amazing. Must try with patience.
Terriyaki sauce sautéed thin layered chunks of tender lamb were an absolute delight with loads of bell peppers.
°Murphy’s fried chicken°
Deep fried big chicken pieces, initially brine soaked and dusted with seasoned flour, were served with my absolute favorite thyme cream. Otherwise bland, the combo of fried chicken with thyme cream made it a success for me. Additional served was sweet apple slaw.
°Veg tandoori quesadilla°
This had pumpkin, babycorn, bell peppers and an amazing filling of spiced up kidney beans, the tortilla crust was crispy and the fillings did not spill while eating in the regular fashion.
°Mushroom Ragout and creamy spinach pie°
This is a vegetarian take on classic shepherd’s pie. For me it tasted like my vegetarian favorite spinach lasagne. Minced and mashed spinach mixed with mushroom Ragout, all well cooked and flavorsome, were covered on top with cheesy mashed potato layer, beautifully patterned and cooked like mildly hard and golden. This is something unique and a must order for everyone, not only vegetarians.
°Baked Alaska flambeed with PJSM°
Nicely whipped meringue was topped in a pattern over three layers of ice-cream; mango, pista and strawberry, and to add the smokiness, Paul John’s in-house malt was lighted and splashed over the dessert. It was a delight to all the senses. Must try.
This vodka based drink had a dash of like and lavender touch.
Triple Sec and white rum based drink, aptly spiked.
°Long beach iced tea°
Their signature for the day, mix of 5 spirits and cranberry, server in long glass and nicely concentrated.
°Whisky stone sour°
With Paul John’s malt whisky and an orange – lime blend, this is one of my most admired whisky sour ever.
They have 4 craft beers, my favorite being the regular wheat beer and dry stout. Other variants were German lager and English ale.
SERVICE and COSTING
The place is medium and expensive and there is a huge variation in pricing from item to item. This shows how skillfully the worth and preparation cost is estimated and charged from the customer.
Service is good, the staff, all of then were beautiful dressed in Irish attire and have good knowledge of drinks as well as dishes. Were courteous and kept a close watch in ensuring a comfortable dining.