Our award-winning Head Chef Pascal Marinot has curated a menu using the finest local fresh produce and featuring some of Connemara’s most famous exports; Killary Mussels, Connemara Lamb, Cleggan Bay Crab, and more.
A native to Provence, Pascal has a traditional approach to French Cooking and Cuisine. Having lived and worked in Connemara for the last 30 years, he has applied this approach to the regions favourite dishes, with wonderful results.
We are also delighted to introduce a new and extended Wine List this Spring, carefully selected by James Miley of Vineyard Wines. James has grown up in the Wine Business, with both of his parents honing their knowledge over decades of experience. James worked with Febvre and Tindall Wines before starting his own company. Our new Wine List offers great variety across the new and old world, with something to suit all tastes.
The West Coast of Ireland produces some of the finest seafood in the World. Our fish is selected by Galway Bay Seafood when the boats land in Rossaveal, Cleggan or Galway. The mussels are grown on our doorstep by Killary Fjord Shellfish, Lobster, Crab & Shellfish are harvested on the coast of Connemara, and our Oysters are cultivated in Claddaghduff and Galway Bay by Dooncastle Oysters
The hills of Connemara and the green fields of the fertile midlands produce some of the tastiest meat in Europe; Our Lamb comes from the hills of Connemara, where the natural flora enhances the flavour, our Beef comes from the verdant pastures of Gilligan Farm in County Roscommon, and the free-range pork of Andarl Farm in Claremorris fills your plate with a host of flavours.
Dinner is served from 18.00. Pre-Booking is advised, please call 095-21699 to make a reservation. Our menu changes daily, however, you can see a sample menu below.