Sample Menus for you to browse.
Homemade Soda Breads served to your table with Jam, Marmalade and Butter.
Kinoith Yoghurt
Homemade Granola
Ballymaloe Bircher Muesli
Seasonal Fruit Compote
Breakfast Fruit Salad
Fresh Fruit
Macroom Stone Ground Oatmeal Porridge
served with Soft Brown Sugar and Cream
Grilled Smoked Mackerel with Poached Egg
Pan-Seared Fresh Fish of the Day with Herb Lemon Butter
Poached Eggs, Tomato & Red Pepper Fondue with Dukkah
Ballymaloe Full Irish Breakfast: Eggs as you wish, Rashers, Black & White Pudding,
Sausage, Tomato and Mushroom
Spinach, Mushroom and Cheddar Cheese Omelette
Buttermilk Crêpes with Lemon and Sugar
Freshly Squeezed Orange Juice
Ballymaloe Orchard Apple Juice
Homemade Water Kefir
French Press Golden Bean Coffee Roasted on our Farm
Valrhona Hot Chocolate
Ballymaloe Tea Blend, Barry’s Tea and a fine selection of
Fresh and Dried Organic Infusions
If you suffer from a food allergy or intolerance, please let us know on arrival.
Your server will provide you with a menu that include list of allergens.
Soup of the Day with Ballymaloe Brown Bread €8.00
Smoked Ballycotton Haddock, Potato & Leek Chowder with a Poached Farm Egg €11.00
Ballycotton Fritto & Handcut Chips with Tartare Sauce & Garden Salad €16.00
Rosscarbery Ham Welsh Rarebit & Pickled Gherkins €15.00
Ballymaloe Farm Pork Terrine with Piccalilli & Warm Bread €13.00
Squash, Feta, Kale & Pine Nut Tart, Mayonnaise & Garden Salad €16.00
Chicken Waldorf Salad, Chicory, Blue Cheese & Walnuts €16.00
Hand Cut Chips with Cafe de Paris Mayonnaise €6.00
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Lemon Posset with Rhubarb Jelly & Pistachio Longue de Chat €9.00
Irish Farmhouse Cheese Board with Membrillo & Ballymaloe Cheese Biscuits €14.00
A Slice of Cake of the Day €6.50
Homemade Scones with Jam and Cream €4.50
Herbal Tea, Barry’s Tea or Golden Bean Coffee €3.50
If you suffer from a food allergy or intolerance, please let us know on arrival.
Your server will provide you with a menu that includes a list of allergens.
3-Course Lunch, 12:30 to 14:00
Fennel & Parsnip Soup with Fennel Oil
Ballycotton Monkfish, Plaice & Gurnard Fritto Misto with a Sesame Crust & Coriander Aioli
Steamed Galway Mussels with Gubbeen Chorizo, Sherry& Parsley Broth
Twice Baked Rockfield Sheep Cheese Soufflé, Garden Asparagus & ThymeCream
Artichoke & Carrot Fritters with Preserved Lemon, Marjoram Salsa& Labneh
Ballymaloe Farm Pork & Pistachio Nut Terrine with Piccalilli
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Roast Ballycotton Hake with Scallop & Bisque Sauce & Sautéed Leeks
Tom Clancy’s Buttermilk Roast Free Range Chicken with Honey & Rosemary Sauce
and Braised Green Cabbage
East Cork Leg of Lamb with Sage Jus, Chermoula, Crushed Turnip & Roast Red Onion
Frank Murphy’s Beef Cheek & Garryhinch Mushroom Ragoût, Roast Parsnips & Shanagarry Spinach
Lentil, Spinach, Cauliflower Cake with Coconut, Cardamon & Tomato Cream & Leeks
Mashed Potato with Wild Garlic Oil & Bay Scented Carrots
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Ballymaloe Dessert Trolley
Herb Tea, Barry’s Tea or Golden Bean Coffee with Ballymaloe Fudge
Irish Farmhouse Cheese Board with Membrillo & Ballymaloe Cheese Biscuits
€10.00 per person supplement
Rosa Ragusa & Cava Sorbet
Grilled Garden Green Onions with Romesco
Chicken & Miso Broth with Shiitake Mushroom & Spring Onion
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Pan-Seared Ballycotton Turbot Grenoble Sauce
Risotto Primavera with Shanagarry Broad Bean, Baby Carrots & Courgettes, Parmesan
Whipped Macroom Lemon Ricotta with Baby Cucumber, Yellow Courgettes & Candied Beetroot
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Ballycotton Turbot with Vermouth Butter Sauce & Sautéed Shanagarry Courgette, Broad Bean,
Chicory & Radish
Roasted Ballycotton Monkfish, Ballymaloe Cider & Gubbeen Bacon Cream, Shanagarry Pak Choi
Free Range Duck Breast & Confit Leg with Marsalla Jus, Garryhinch Mushroom Duxelles, Roast
Shanagarry Carrots & Organic Beetroot
Murphy’s Rack & Leg of Lamb with Rosemary Jus, Membrillo Aioli, Roasted Kohlrabi & Sauteed Spinach
Frank Murphy’s Sirloin & Fillet of Beef with Bordelaise & Béarnaise Sauces, Braised Kohlrabi & Spinach
Roman Gnocchi with Coolea & Rockfield Cheese Cream & Organic Broad Beans
Castletownroche New Potatoes
Garden Leaf Salad on Request
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Selection of Irish Cheese served with Membrillo & Ballymaloe Cheese Biscuits
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Ballymaloe Dessert Trolley
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Fresh Garden Mint, Barry’s Leaf Tea or Golden Bean French Press Coffee with Petits Fours
Executive Head Chef, Dervilla O’Flynn
If you have a food allergy or intolerance, please inform us upon arrival. Your server will provide a menu with detailed allergen information.
For group reservations, please contact us directly at 021 465 2531.
Summer Vegetable & Marjoram Broth with Parmesan
Ballycotton Turbot with Chervil Beurre Blanc
Steamed Galway Mussels & Clams with Coconut & Lemongrass
Ballycotton Bay Lobster with Orange, Basil & Fennel Salad
Free Range Whitegate Quail, Moroccan Style with Citrus Couscous
Ballymaloe Tagliatelle with Globe Artichokes, Broad Beans & Confit Cherry Tomato
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Baked Black Sole on the Bone with Red Pepper & Caper Salsa & Garden Courgettes & Broad Beans
Roast Ballycotton Monkfish with Gubbeen Chorizo& Sherry Broth with Shanagarry Spinach & Sautéed Fennel
Free Range Duck Breast & Confit Leg with Madeira Jus, Chicory & Roast Beetroot
Ballymaloe Farm Pork Loin with Smoked Bacon Jus, Feta, Green Olives & Crushed Swede Turnips
Frank Murphy’s Sirloin & Fillet of Beef with Bordelaise & Béarnaise Sauces, Hispi Cabbage & Red Onion
Roman Gnocchi with Spinach, Coolea Cheese Cream& Crispy Sage
Castletownroche New Potatoes
Garden Leaf Salad on Request
~ ~ ~
Selection of Irish Cheese served with Membrillo & Ballymaloe Cheese Biscuits
~ ~ ~
Ballymaloe Dessert Trolley
Fresh Garden Mint, Barry’s Leaf Tea or Golden Bean French Press Coffee with Petits Fours
Executive Head Chef, Dervilla O’Flynn
If you have a food allergy or intolerance, please inform us upon arrival. Your server will provide a menu with detailed allergen information.
For group reservations, please contact us directly at 021 465 2531.
