With its lovely location and views over the terraced gardens
to the ever changing mountains across the bay, service
in this elegant dining room is unfailingly outstanding.
A stylishly restrained classicism has characterized
this distinguished kitchen under several famous head
chefs.
Currently Joe Ryan occupies the role, offering a wide choice
of dishes on a seasonal a la carte and set dinner
menus. There is an understandable leaning towards
local seafood, including lobster, but Kerry lamb,
beef, pork and local duck do feature as well as interesting
vegetarian dishes.
Dining Experiences Available:
An early summer menu might start with marinated fillet of salmon with beetroot and wild asparagus, light and cold lobster gazpacho.
Cannelloni of fresh sole and crab on wild mushrooms with a morel cream sauce is a typical main course.
Beautifully presented desserts might include red wine soup with caramelized figs and pistachio ice cream.
Excellent service; fine list of over 200 wines, a short a la carte lounge menu is available throughout the day.
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