Restaurant1 Restaurant2 Restaurant3 Restaurant4

Lakeside Restaurant

Our Lakeside Restaurant welcomes residents &  non-residents alike

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 2008/09/10/11/12/13/14/15

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


kerry-food-guide


Restaurant Kerry

Samples  from our Spring Menu 2016       

STARTERS

Cromane Shellfish Tasting:
Cockles with a savory biscuit & Carrig House Butter Mussels with a smoked garlic, fennel & saffron rouille foam Oysters Beignet, blueberry pearls

All about the Carrot ( V ) warm orange infused baby carrots, pickled baby carrots served on mixed beans with hay-smoked labneh, crisp sourdough shards & carrot espuma

Stuffed Loin of Rabbit, on a Jerusalem artichoke sweep with bee pollen & flaxseed granola, sauternes jus

Duo of Dingle bay Prawns: prawn & basil beignets, physalis relish, wild rice puffs poached prawn, watermelon carpaccio, green apple & lime and a fennel granite

Ballinwillin Wild Boar Terrine, rhubarb & pomegranate chutney, mustard ice cream on crushed black pepper sable biscuit

MAINS

Ring of Kerry Lamb, chargrilled to taste with a sorrel mint pesto, toasted muesli, cavolo nero & a pomegranate jus

Slow cooked Pork Cheek, hay flavoured celeriac & pear puree, grilled pear, pork jus

Guinea Fowl Tasting: guinea fowl breast, tartare butter, sweetcorn roasted guinea fowl ravioli, chicken jus

West Coast Hake, steamed hake fillet on basil spätzle, gremolata, Cromane shellfish & a saffron broth

Atlantic Sea Bream, crushed purple potatoes, tarragon & horseradish paste with vinegar shallots

 

Desserts

Warm Ricotta Fritters, sprinkled with star anise sugar & blackberries infused with Dingle gin

Carrig’s layered Chocolate Delight, coffee ice cream, apricot puree

Flambe Bananas, peanut filo crisps, candied peanuts, popcorn ice cream, salted caramel sauce
Selection of Irish farmhouse cheeses, pickled walnuts, quince & fig chutney, homemade biscuits

 


A la carte menu also available

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