A destination restaurant, and one of Ireland's best outside the big city's. If you plan well-ahead you can stay in one of their comfortable bedrooms.
Whilst the short menu - created by chef/proprietor Neven Maguire - changes with the seasons, a winter snapshot brought ' Goats Cheese with Beetroot Textures, Pannacotta & Carpaccio'; 'Breast of Wood Pigeon with Beetroot, Game Terrine & Quail Egg'; 'Seared Scallop with Textures of Cauliflower, Confit Chicken & Curried Foam' and 'Prawn Kataifi, with Caramelised Pork Cheek, Haricot Beans & Sweet Potato' amongst the starters.
A mid-course then follows - perhaps a Soup, such as 'Chestnut & Mushroom' or 'Assiette of Duck - caramelised breast, springroll, smoked and rhubarb & foie gras' and 'Seabass with Cepe Tortellini, Baby Leeks & Red Wine Jus'.
Mains such as 'Oisin Venison with Creamed Cabbage, Shallot Tian & Salsify'; 'Dry-Aged Sriploin of Beef with Braised Blade, Oxtail Croquette, Sweet Potato & Mushroom Purée' and 'Monkfish with Mushroom Fregola with Samphire, Braised Baby Leek & Cepe Velouté' continue the style.
Puds aren't forgotten, with perhaps 'Plum & Amond Tart with Butterscotch Sauce & Vanilla Cream'; 'Buttermilk Pannacotta with Poached Raspberries 7 Raspberry Ice Cream' and 'Pineapple Cake with Pannacotta, Brulée & Pineapple Sorbet' there to tempt you - whilst cheese lovers are offered a selection of both local & continental varieties.
- Lunch: Sun 12.30 or 15.30 (2 sittings);
- Dinner: Weds-Sat 18.30-21.30, Sun 19.00-20.30; set D from
- Wine: a well-chosen list kicks off at around