Lakeside Restaurant

Our Lakeside Restaurant welcomes non-resident diners

Mouthwatering food, stunning views and a relaxed atmosphere

Good food and Wines are a very important part of “The Carrig Experience” and we are very proud of the achievements of our culinary team and critically acclaimed, award winning, Lakeside Restaurant, overlooking Caragh Lake.

We have been consistently awarded an “AA Rosette for culinary excellence” in 2008/09/10/11/12/13

Restaurant Reviews and Awards include:

Winner Moreau Chablis Fish Dish Award. The judges said; “The dish was visually stunning and showed painstaking preparation in every detail of the mise-en place and the cooking”.

“It’s not often that I get paroxysms of pleasure, but the goats’ cheese soufflé was verging on the sublime. It was light, full of flavour and had the sort of texture that chefs spend years trying to achieve.”       Paulo Tullio Review

“Fantastic location, great cooking and hospitality. “The cooking has real flair and desserts will persuade you to reach for some pudding wine.”   John Mckenna – Bridgestone Guide

“Country House of the year 2013 ” Georgina Campbell’s Ireland Guide

We are recommended by:
• The Michelin Guide
• The Good Hotel Guide

                                                               Sample Menus

Starters

 Sauté Chicken  Livers with pancetta, garlic crostini & rocket

 Carrig home cured Salmon, cucumber & chive vinaigrette, crispy crouton

 Cheese Ravioli with tomato fondue, pickled onions and basil foam

                                                                Home made Soup of the Evening

Roasted Tiger Prawns on Jerusalem artichoke puree, with crispy lardoons & fried bread

 Atlantic Seafood Chowder

 Slow cooked Confit of Duck Leg, puy lentils, wilted greens, red wine jus

Panseared Foie Gras on toasted homemade brioche

                                            with carmelised figs & red wine jus

 Pan seared Bere Island Scallops on a chicory tarte tatin

                                                                           with red pepper essence

 Terrine of Ham Hock, chicken confit and roasted mushroom , maple fig and port compote

Seared  Tuna with confit of fennel and preserved lemon, ginger & shallot  dressing

 Fresh Goat Curd on brioche , grilled pear and honey drizzle

                                 Penne of Bere Island Crab meat, morels and sorrel veloute

 Pan roasted Quail ,  saute mushrooms wilted spinach, lemon dressing

 Traditional Prawn Cocktail ,baby gem lettuce , cherry tomato,

                                                                avocado & marie rose sauce

                                                                              Main Courses

 Crisp skinned Atlantic  Sea Bass fillets with fondant potato, fennel, pancetta chards,  bordelaise sauce

 Carrig Duo of  Irish  Beef:    Chargrilled 8oz Sirloin Steak serve4d with   slow cooked rib of beef on  a leek & baby onion fondue, red wine jus or pepper sauce

  Vegetarian Dish of the Evening

 Oven roasted Chicken Supreme, Moroccan aubergine and pak choi

 Pan seared  Dingle Hake with sweet corn puree, corn and tarragon,

 mushroom mousseline

West Cork  Duck Breast, spiced carrot puree, wilted chicory,

figs with a vencotta dressing

  Seared  West Coast John Dory, caramelized  artichoke wedges ,

                        basil marnier sauce  topped with crispy squid

  Ring of Kerry Lamb Rack topped with mustard

& herb crumb, aubergine puree, juniper and clove jus

 Confit of Atlantic Cod , with radishes, baby beets and smoked prawn butter

 Roasted Guinea Fowl, pea & truffle emulsion garlic cream

 Escalope of Iveragh Salmon, spiced lentils , seared foie gras , herb crème fraiche

 Oven roasted Pork Cutlet on the rib , pickled fennel, white beans, sauté mushroom, grain mustard  sauce

 Roasted Bere Island  Scallops with cauliflower puree , morel  vinaigrette and pea shoots

 Main course served with potato & seasonal vegetables

 Desserts

 Warm spiced Apple and sour cream Cake , cinnamon mousse,

cider caramel drizzle

 Banana & Peanut Bread Pudding , Valentia Ice cream

 Vanilla and Raspberry Panacotta, sweet wine jelly, raspberry  & black pepper tuile

 Star Anise & Muscavado Parfait, orange cream, ginger puree

 Carrig Chocolate Pave, lemon thyme caramel sauce , rich vanilla icecream

 Lemon Meringue Tart, cardamon yogurt, angelica & lemon sorbet

 Classic Vanilla Crème Brulee accompanied by a honey wafer

 Four course Dinner  from  €45

A la carte menu also available

“PLEASE NOTE THAT THE ABOVE DISHES  ARE EXTRACTS  FROM   OUR  TWO  DINNER  DINNER  MENUS  THAT ARE  AVAILBLE ON ALTERNATIVE EVENINGS, AND ALSO FROM THE A LA CARTE MENU