Menus
On Sunday nights, we serve a buffet style dinner from 7:30pm - 8:30pm. It is a house speciality and is served by the Allen Family. All the food is prepared during the afternoon, such as prime cuts of roast beef, lamb, pork, turkey and sometimes goose or duck from a local farmer’s wife. Crab, salmon, oysters and lobster come from local fishermen as available. Soups, smoked fish, shellfish, pates and salads start the meal and the sweet trolley comes at the end.
Breakfast is served daily from 8am to 10.30am
Fresh Orange Juice or Fresh Grapefruit Juice
Breakfast Fruit Salad
(Prunes, Apricots, Banana, Raisins)
Ballymaloe Muesli
(Nut and Grain)
Fresh Fruit Museli
Porridge ~ our porridge is made from Macroom Stoneground Oatmeal
Rashers, Sausages, Free -Range Eggs, Mushrooms and Tomatoes
Black and White Pudding
Free-Range Eggs (from our own hens)~ Boiled, Poached, Scrambled or Fried
Fresh Fish as available
Selection of Homemade Breads
Tea or Coffee
Lunch is served at 1.00 p.m
During the week we offer a 'table d'hote' menu. For residents light meals can be ordered any time during the day through Reception.
On Sunday there is a hot buffet table. It is best to be there at 1 pm to get the food at its best.
Dinner is served between 7.00 pm and 9.30 pm
There are five courses on the Ballymaloe Dinner Menu. It consists of a seasonal selection of soup, fresh fruit or garden salad starter. Second courses are a choice of homemade pâtés, fresh fish, pasta, bruschetta et cetera. Main courses usually cover six choices, fish, fowl, meats and vegetarian. Desserts are largely based on the fruits of the season and cheeses are mostly local.
Friday starts with an 'Hors D'Oeuvres' buffet with a large selection of fresh shellfish, garden salads and homemade pâtés.
On Sunday night dinner from 7.30 pm – 8.30 pm is a freshly cooked cold buffet containing a wide choice of fresh shellfish, homemade pâtés, vol au vent, canapés and local vegetable salads.
Dinner € 75.00
Lunch € 40.00
Service Charge Optional
The Wine List
The wine list is something to browse over before dinner. The cellar has been slowly built up over the years by the late Ivan Allen. Now his grandson Sacha Whelan and sommeliers Colm McCan & Samuel Chantoiseau look after the wine. Our wines feature alongside the good food awards in various guides.
We are unusual these days in that we still buy stocks of fine vintage wines to lay down. This enables us to offer mature wines from Bordeaux, Burgundy and the Rhône Valley as well as Vintage Port, as we did 25 years ago.
Increasingly important to us are the rapidly improving wines from Spain and Italy, each have a page of the list featuring some of their better and lesser known wines. Please email res@ballymaloe.ie for our current wine list.
Also significant, although less numerous is our selection from Australia, New Zealand, North and South America and South Africa where we choose wines from small producers which are not widely sold. Organically produced wines are noted on our list.
This list is constantly evolving as stock rotates, we are happy to e-mail our most up-to-date list to clients on request.
The Georgina Campbell Wine Award of the Year 2010
Lonely Planet Top 10 Weekend Courses 2010
Wine Spectator Award of Excellence 2009
The Daily Telegraph Top 10 Wine-tasting Wine Courses UK & Ireland
We also organise a number of wine events and wine courses throughout the year, please email us if you would like to be added to the wine event mailing list, res@ballymaloe.ie. Ballymaloe wine weekends have been listed in the top 10 wine courses in UK and Ireland.
This list is constantly evolving as stock rotates, we are happy to e-mail our most up-to-date list to clients on request.
