Food at the restaurant in Carrig Country House Hotel

“What a house ! What a people ! What a country ! Thank you very, very much for making our trip a marvellous moment . We are absolutely enthusiastic. Your kindness is legendary & true!”

Name: Suz & Remy
Location: Switzerland

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Award Winning Cuisine at Carrig Lakeside Restaurant

A wonderful dining experience awaits you at Carrig
Country House Hotel. You will choose from a extensive
a-la-carte Menu and well balanced Wine-Card, featuring
an interesting selection of both Old and New World wines plus a few surprises.

The restaurant at Carrig Country House Hotel brings you the best Kerry has to offer, meat and vegetables are carefully sourced from local farms and fresh fish are caught from the nearby Atlantic Ocean. Tastes are creatively blended and dishes delicately cooked with care, to excite your palate and provide you and your friends with a memorable dining experience.

The Restaurant is open to and welcomes
Non-Resident Diners!!!

Our culinary team are highly skilled crafts-people who have won many awards and the restaurant has been critically acclaimed internationally. The cooking style is modern Irish and European with a French Country House influence.

Sample Dinner Menu

Amuse Bouche - Served in Drawing room

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Crisp Duck Confit with cracked wheat, almond & thyme essence

Pan Seared Iveragh Sea Trout with sauteed spinach, nut brown butter

Swordfish Tartar with golden raisins wasabi crème fraiche

Arborio Risotto of grape, celery and Cashel Blue ( V)

Carrig Country House Soup of the Evening

Seared Pigeon Breast with cider braised chicory, rosemary reduction

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Kerry Lamb Tagine with cous cous and confit lemons

Atlantic Sea Bass with sautéed red chard , lemongrass and ginger veloute

Medley of Grilled Vegetables with roasted cherry tomatoes

on a blue cheese cream ( V)

Supreme of Guinea Fowl with braised wild rice scented with thyme and nutmeg

West Cork Pork Cutlet with honey roasted parsnips, sage & black onion seeds

Fillet of Atlantic Cod with saffron roasted courgettes and dill nage

Main courses served with Potato & Seasonal Vegetables

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Profiteroles with freshraspberry cream

Sticky Toffee Pudding with Valentia toffee ice cream

Malibu Marinated Pineapple with coconut ice cream

Grapefruit Parfait on a ginger & coriander syrup

Selection of Valentia Farm real Ice Cream

Carrig Crème Brulee accompanied by a mixed berry compote

Dark Chocolate Bavois with a cracked pepper sable

Pear Strudel with vanilla ice cream

Apple & Oat Crumble with cinnamon anglaise

Extra scoop of Valentia Farm real ice cream with any of the above €2

Selection of Irish farmhouse Cheeses with Celery, Grapes and Water Biscuits - €2 supplement

*****
Bewley’s Tea / Java Coffee
Petit Fours

€39.50

a la carte menu also available.

Gratuities are at your discretion
( parties of 6 + will incur a service charge)

“This is a seriously creative kitchen team whose classy, modern, ultra- professional cooking is a treat."
The Bridgestone guide "100 Best” 2006

“Our best meal in Ireland”
Los Angeles Times

“It is not often that I get paroxysms of pleasure but the goats cheese soufflé was verging on the sublime”
Paulo Tuillo “Food & Wine Magazine”