Our dining is seasonal, with menus crafted around farm-to-table principles. Much of the produce comes from our walled garden and farm or is sourced from Ballymaloe Organic Farm and local producers, reflecting our strong commitment to sustainability.
As a result, our menu changes frequently based on the availability of seasonal produce and may differ from what is served during your visit. The sample menus provided on this page offer a glimpse of what to expect.
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 includes a list of allergens.
Carrot, Lemongrass & Coriander Soup with Lime & Farm Yoghurt €10.00
Frank Hederman’s Smoked Mackerel Rillettes with Cucumber Pickle €17.00
West Cork Mussels Steamed in White Wine, Parsley & Garlic Cream €18.00
Moules-Frites, Mussels served with Ballymaloe Chips & Mayonnaise €25.00
Spiced Pear, Walnut, Chicory & Crozier Blue Cheese Salad, Shallot & Braised Red Onion €18.00
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Ballycotton Fish, Herb& Lemon Aioli with Potato Terrine €28.00
Regans Organic Chicken Leg Confit with Lentil de Puy, Chorizo, & New Season Wild Garlic Oil €27.00
Rigatoni with Italian Pork, Fennel & Rosemary Sauce with Parmesan €23.00
Ballymaloe Mezze Plate with Romesco, Beetroot, Roast Aubergine, Feta & Hazelnut Salad, Harissa
Roast Aubergine & Bread Shed Sourdough €24.00
Ballymaloe Toasted Sandwich, Gubbeen Pistachio Salami, Coolea Cheese & Onion Confiture €16.00
Ballymaloe Chips with Mayonnaise €7.00
New Season Strawberries with Meringues & Cream €9.00
Twice-Baked Chocolate Cake with Cream or Vanilla Ice Cream €10.00
Slice of Today’s Afternoon Tea Cake €8.00
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Garden Mint, Lemon Verbena, Barry’s Leaf Tea or Golden Bean French Press Coffee €5.00
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
Summer Potato Soup with Chorizo & Parsley Oil
Sesame Fried Ballycotton Black Sole & Monkfish with New Season Garlic Aioli & Chive Oil
East Cork Lamb’s Liver with Hennessy Brandy & Sage Cream on Toast
Caesar Salad with Garden Romaine, Gubbeen Bacon & Parmesan Cheese
Baked West Cork Ricotta, Roast Beetroot, Salted Almonds & Rosé Vinegar Dressing
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Ballycotton Hake with Lobster, Tomato & Ginger Beurre Blanc & Braised Florence Fennel
Regan’s Organic Roast Chicken with Honey & Thyme Jus, Shallot Stuffing &Braised Hispi Cabbage
Roast Leg of Spring Lamb, Rosemary Jus, Salsa Verde, Roast Onion & Parsnips
Rosscarbery Rib of Beef, Bordelaise Sauce, Horseradish Crème Fraîche & Crushed Celeriac
Ruby Beetroot Rasam, Cauliflower Kofta, Bok Choy & Mint Raita
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New Potatoes, Colcannon & Bay Scented Carrots Vichy
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Ballymaloe Dessert Trolley
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Garden Mint, Lemon Verbena, Barry’s Leaf Tea or Golden Bean French Press Coffee with Ballymaloe Fudge
Irish Farmhouse Cheese Board with Confiture &Ballymaloe Cheese Biscuits
€10.00 per person supplement
Organic Chicken Consommé Julienne
Rossmore Rock Oysters with Nam Jim
Romesco with Sourdough Crisp & Green Olive Tapenade
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Ballycotton Black Sole on the Bone with Cucumber & Fennel Beurre Blanc
East Cork Lamb’s Liver with Brandy & Thyme Cream on Toast
Wild Killarney Venison Salad Tiède with Braised Chicory & Membrillo Aioli
Ruby Beetroot Carpaccio with Farm Labneh & Hazelnut Dressing
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Roast Ballycotton Monkfish with Mussel Velouté & Garden Greens
Moroccan Braised Lamb Shanks with Almonds, Saffron, Garden Artichokes & Gremolata
Frank Murphy’s Sirloin & Fillet of Beef, Bordelaise & Béarnaise Sauces, Cavolo Nero & Roast Parsnips
Parsnip Gnocchi with Walnut Miso Sauce, Roast Pear, Bok Choy, Sage & Chilli Butter
New Potatoes with Herb Butter
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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Garden Mint, Lemon Verbena, 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.
Ballycotton Day Boat Lobster Bisque with Rouille & Croûton
Ballycotton Turbot with Chervil Beurre Blanc
Pan seared Wexford Scallops with Salsa Verde
Free Range Whitegate Quail with Port Jus, Chilli & Lime & Fried Polenta
West Cork Burrata with Grantstown Cherry Tomato Confit, Marjoram & Kalamata Olives
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Black Sole on the Bone with Sauce Velouté, Swiss Chard & Florence Fennel
Ballycotton John Dory with Roast Red Pepper, Caper & Dill Salsa with Garden Asparagus
Ballymaloe Farm Pork with Fennel Jus, Roast Beetroot & Sautéed Spinach
Frank Murphy’s Sirloin & Fillet of Beef with Bordelaise & Béarnaise Sauces, Celeriac Fondant
& Roast Red Onion
Potato& Parsnip Gnocchi with Walnut Miso Sauce, Roast Pear, Bok Choy, Sage & Chilli Butter
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New Potatoes with Parsley Butter
Garden Leaf Salad on Request
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Selection of Irish Cheese served with Membrillo & Ballymaloe Cheese Biscuits
~ ~ ~
Ballymaloe Dessert Trolley
Garden Mint, Lemon Verbena, 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.
