A very warm welcome to the Harvest Room at Dunbrody. We are delighted to present some sample dishes from our seasonal Summer Menu. Please do not hesitate to let us know if you have any special dietary needs or requests which we will do our best to accommodate. We usually offer 5 or 6 starters and main courses which can also be combined with the Table d'Hote Menu options.

Starters can also be ordered as main courses.

Starters (samples)

Tempura of Dublin Bay Prawns wrapped in Fresh Basil and served with a Mango & Ginger Sauce (€5 Supplement)

Arthurstown Smoked Salmon with a Wasabi-Infused Creme Fraiche & Dressed Organic Leaves

Foie-Gras Terrine with Honey-Glazed Fig & Warm Toasted Brioche with Pear & Apricot Chutney

Dunbrody Summer Salad of Garden Leaves, Roasted Baby Beets, Cherry Tomatoes and Goat's Cheese

The Daily Soup

Caramelised Dunmore East Scallops on Creamed Sweetcorn

Confit of Barbary Duck Leg with a Carrot & Cumin Puree & Griottine Cherry Jus

Main Courses (samples)

The Dunbrody Double Joint - A Prime Roast just for Two (€5.00 Supplement)

This changes daily and ranges from:

A Prime Rib of Wexford Beef cooked on the Bone served with Braised Short Ribs, Red Wine Jus & Bernaise Sauce

Leg of Spring Lamb, boned and rolled, with Braised Shoulder of Lamb and a Mint Jus

Whole Roasted Duck served two ways

- Roasted Duck Breasts with a Cherry Jus and then the Duck Legs shredded and served with a Garden Salad and Balsamic Reduction

Slow-Roasted Belly of Pork with Seared Scallops and a Lime Confit Sauce

Roasted Loin of Venison on a Bed of Braised Red Cabbage with Roasted Chestnut & Apple & a Mulled Wine Jus

Breast of Free Range Chicken with Sauteed wild Mushrooms and a Black Truffle & Fois Gras Sauce

Pan-Roasted Fillet of Turbot with Broad Beans, Mange Tout & a Cremy White Wine Sauce

Seared John Dory on Crushed Baby Potatoes with a Sauce Vierge

Char-Grilled Fillet of Prime Wexford Beef with Sauteed Foie Gras & Bone Marrow

Oven-Roasted Loin of Lamb with Confit of Lamb Shoulder on a Pea & Pancetta Puree & Rosemary Jus

Pan-Roasted Black Sole on the Bone with a Herb & Lemon Butter

All our main courses come fully plated with seasonal, locally-sourced vegetables & potatoes

Desserts

Chocolate Fondant with Pistachio Ice Cream

Vanilla Creme Brulee laced with Bourbon

Iced Praline Parfait with Clotted Cream Ice Cream

Freshly Baked Apple & Almond Tart with Vanilla Ice Cream

Wexford Strawberries in a Prosecco Coulis with Soft Meringue & Clotted Cream Ice Cream

Freshly brewed Barry's Tea or Organic Fair Trade Lavazza Coffee with Dunbrody Petits Fours

Kevin Dundon/Catherine Dundon
Head Chef: Sebastian Geber

RECOMMENDED BY FODOR'S GUIDE, RAC 3 DINING AWARDS, BORD FAILTE , CONDÉ NAST TRAVELLER, THE GOOD HOTEL GUIDE, GEORGINA CAMPBELL'S COUNTRY HOUSE OF THE YEAR 2001 & ANDREW HARPER'S HIDEAWAY GRAND AWARD 2002, RESTAURANT OF THE YEAR 2004

close window