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Ballymaloe House menus are based on farm to fork principles. We serve simple, wholesome food using a combination of produce available from our Walled Garden, Ballymaloe Farm, and a variety of local producers.
Our restaurant menus are changing often, based on seasonal produce available from the garden that day, local fisherman and the orchard.
For the month of March, Lunch and Dinner are served Wednesday to Sunday. From 1st of April, we will be open 7 days.
Served daily, 08:00 to 10:30
A wholesome buffet with a variety of cold and cooked options is available for the Residents of the hotel.
Monday to Saturday, 13:00 to 15:00
A seasonal farm to fork light lunch menu is served in the Conservatory, overlooking Ballymaloe gardens.
Monday to Saturday, 18:30 to 21:00
5-course, seasonal, farm to fork dinner menu, with the award winning Dessert Trolley is served in the dining rooms, including the famous Yeats Room.
€95.00 per person
For lunch, we serve a 3-course farm-to-fork menu with the award-winning Dessert Trolley, dinner is a 4-course menu, served throughout the dining rooms of Ballymaloe House.
Lunch menu is served 12:30 to 14:00
€60.00 per person, €35.00 for children under 12
Dinner menu is served 19:00 to 21:00
€75.00 per person
To make a reservation, email or call 021 4652531
Please note, dining is by reservation only. In the dining room, we can accommodate children of the hotel residents who are under 12 years of age until 20:00
Our chefs draw up the lunch and dinner menu every day depending on what comes in from the garden, farm, local suppliers and from the boats at Ballycotton.
Fruit and vegetables are sent up each morning from the gardens. Herbs, edible flowers, soft fruits and apples come from our walled garden as well as onions, potatoes, kale, cabbage and salad leaves and many other vegetables. We have rhubarb plants which come originally from the walled garden of Mrs. Allen’s childhood home in Cork. Lemon verbena and mint are gathered to make our own herbal infusions. Fish arrives fresh from Ballycotton every afternoon and it is not until then that the dinner menu is finally decided upon.
JR, our head pastry chef, might turn loganberries in to a sorbet or make a pear tart depending on the fruits that are available. The gardening team at Ballymaloe are central to what we do in the kitchen. They are continually planting new varieties; last year they planted borlotti beans, swiss chard, peas and broad beans, Chioggia beetroot, Castelfranco and Tardivo Treviso radicchio, Romano courgettes and red onion squash.
At Ballymaloe House in the walled garden, we grow quantities of flat-leaf parsley, basil, sweet marjoram and mint.
