About Bryan Danker

Bryan has been part of the Brasserie on the Corner team, as Sous Chef, since the award-winning restaurant opened its door in 2012 quickly building a reputation as a talented chef.

Under the helm of Head Chef Dave Thompkins, Bryan is part of the culinary team which won ‘Best Bar Food in Ireland’ at the 2019 Bar of the Year Awards.

Originally from Malaysia, Bryan brings an Asian influence to the kitchen of Brasserie on the Corner fusing local ingredients with an international twist.

A career highlight must include working in The 5 Star Datai Langkawi, Malaysia which was awarded the prestigious Condé Nast ‘Hotel of the Year’.

Specialising in steak and seafood dishes, Brasserie on the Corner is one of Galway’s most popular dining experiences serving a selection of oyster dishes throughout the festival.

Asian Style Oysters with Nora’s Irish Gin, Cucumber and Granita


A Dozen Oysters

Granita Recipe: Ingredients 

1 organic cucumber

1 tsp of salt

Zest of a lime

Juice of a lime

1 shot of Nora’s Irish Gin

1 tbsp of water

1 tbsp chopped mint


Grate cucumber and place in a colander over a bowl. Sprinkle the salt over and set aside for 10 mins.

Squeeze the cucumbers to release the juices and discard the flesh.

Add lime juice, zest, gin and chopped mint.

Pour mixture into a shallow container and place in freezer.

Allow to freeze for 40-50 minutes, then use a fork to scrape the semi frozen liquid.

Stir and scrape at 30 minute intervals ‘til light.

Asian Dressing: Ingredients

60ml rice wine vinegar

38gm grated palm sugar/raw sugar

2 red chillies

½ clove of garlic


Gently heat rice wine vinegar until you can only just hold your finger in it.

Add the palm sugar, finely chopped chillies and garlic.

Pour in a bowl to cool

Serving Suggestion:

Serve oysters with a spoonful of granita and Asian dressing on the side.