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Our menus change frequently according to seasonal availability of the produce. All menus below are Sample Menus only and may differ from what will be served during your visit.
Homemade Soda Breads served to your table with Jam, Marmalade and Butter.
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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.
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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.
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Freshly Squeezed Orange Juice.
Ballymaloe Orchard Apple Juice.
Homemade Water Kefir.
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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.
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Free Range Pork, Bacon, Freshly Laid Eggs and Honey from our Farm.
Yoghurt, Butter and Cream from our Farm in Shanagarry, made from Organic Jersey Milk.
Smoked Mackerel from Frank Hederman.
Sausages from Ballymaloe Farm.
Fish from Ballycotton.
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Please let us know if you suffer from a food allergy or intolerance, 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
Ballymaloe Paté of The Day with Garden Leaves & Warm Bread €12.00
Ballycotton Fish & Chips with Garden Leaves & Tartare Sauce €16.00
Cauliflower & Squash Korma with Coconut Dahl Dumplings €15.00
Steamed Mussels with Lemongrass, Ginger, Coconut Broth €16.00
Ballymaloe Tartines and Open Sandwiches
White or brown bread, served with pickled cucumber and Garden Leaf Salad
Free Range Chicken with Tandoori Mayonnaise and Toasted Almonds €15.00
Local Mature Cheddar with Green Apple Chutney €12.00
Roast Caherbeg Bacon with Ballymaloe Relish & Pickled Cucumber €15.00
Ballymaloe Chips with Balsamic Mayonnaise €6.00
Desserts
Chocolate St. Emillion with Candied Orange & Nougatine €9.00
Irish Farmhouse Cheese Board with Membrillo & Ballymaloe Cheese Biscuits €10.00
Homemade Scones with Jam and Cream €4.50
Herbal Tea, Barry’s Tea or Golden Bean Coffee €3.50
Please let us know if you suffer from a food allergy or intolerance, on arrival. Your server will
provide you with a menu that include list of allergens.
3-Course Lunch, 12:30 to 14:00
€60.00 per person
€35.00 per child under 12 years
Garden Kale and Spinach Soup with Pangrattato
Sesame Coated Ballycotton Gurnard & Brill with Coriander Aioli
Kelly’s Steamed Mussels and Clams with Lemongrass, Coconut Cream & Ginger
Baked Aubergine, Roast Red Pepper, West Cork Mozzarella & Almonds
Paté Maison with Cumberland Sauce
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Pan fried Hake and Prawns, Dill Beurre Blanc & Garden Leeks
Clancy’s Free-Range Chicken with Tarragon Cream & Roast Parsnips
East Cork Leg of Lamb with Chermoula & Crushed Turnips
Roscarberry Pork Cheek Ragout with Fennel, Gremolata & Sweetheart Cabbage
Lentil Du Puy, Spinach and Pumpkin Cake, Cardamom & Tomato Cream Crisp Kale
and Pumpkin Seeds
Kingston Organic Potatoes & Bay Scented Ardmore Carrots
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Ballymaloe Dessert Trolley
Herb Tea, Barry’s Tea or Golden Bean Coffee with Ballymaloe Fudge
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Irish Farmhouse Cheese Board with Membrillo and Ballymaloe Cheese Biscuits
€8.00 supplement
Please let us know if you suffer from a food allergy or intolerance, on arrival. Your server will
provide you with a menu that include list of allergens.
Monday to Saturday, 18:30 to 21:00 (please note, Wed to Sat only in March 2023)
€95.00 per person
€55.00 per child under 12 years
Walled Garden Jerusalem Artichoke Soup with Hazelnut & Lime Salsa
Chicken, Miso Broth with Garryhinch Mushrooms & Spring Onion
Rossmore Gigas Oysters with Nim Jam
Blood Orange Sorbet with Rosemary Italicus Soda
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Salt & Pepper Ballycotton Squid, Buttermilk& Dill Sauce
Baked Gurnard with Lemon, Shallot &Cherry Tomato Butter
Walled Garden Purple Sprouting Broccoli Bhaji, Sunflower Tahini & Candied Chilli
Wild Garlic Risotto, Pinenuts & Coolea Cheese
Cloyne Beef Fillet Carpaccio, Land Cress& Young Buck Blue Cheese
Pheasant, Pork & Apricot Terrine with Mostarda
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Ballycotton Hake, Herb Crumb, Scallop, Clam& Leek Beurre Blanc with Braised Fennel
Ballycotton Turbot on the Bone with Shrimp Bisque Sauce and Sprouting Kale Tops
Free Range Duck Breast & Confit Leg with Marsala Jus, and Roast Shanagarry Artichokes
East Cork Rack & Leg of Lamb, Rosemary Membrillo Aioli with Tomato & Aubergine Fondue
Galtee Mountain Venison, Redcurrant Bordelaise Sauce, Horse Radish Crème Fraiche with Braised Celeriac and Kale
Cauliflower & Purple Sprouting Broccoli Korma with Coconut Dahl Dumplings and Tumeric Rice with Riata
Kingston’s Organic Mash with Roast Garlic Olive Oil
Garden Leaf Salad on Request
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Selection of Irish Cheese served with Membrillo and Ballymaloe Cheese Biscuits
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Ballymaloe Dessert Trolley
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Herb Teas, Barry’s Leaf Tea or Golden Bean French Press Coffee with Petits Fours
Head Chef Dervilla O’Flynn
Please let us know if you suffer from a food allergy or intolerance, on arrival. Your server will
provide you with a menu that include list of allergens.
4-course dinner, 19:00 to 21:00
€75.00 per person
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Hot Beetroot Soup with Kinoith Farm Yoghurt (v)
Provençale Fish Ragoût with Rouille
Panseared Wexford Scallops with Citrus Beurre Blanc
Rossmore Gigas Oysters with Apple & Celery Mignonette
Ballyhoura Mushroom Risotto with Cais Na Tira Cheese & Walnut Salsa (v)
Ballymaloe Farm Pork Rillettes with Apricot Mostarda & Gherkins
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Ballycotton Monkfish with Roast Pepper & Olive Salsa served with Sautéed Leeks
Roast Quail with Honey & Thyme Glaze, Rosemary Membrillo & Curly Kale
Free Range Duck Breast & Confit of Leg with Marsala Jus & Roast Garden Beetroots
Galtee Mountain Venison with Bordelaise Sauce, Horseradish Crème Fraîche & Roast Parsnips
Parsnip, Swiss Chard & Squash Korma, Coconut Dahl Dumplings, Turmeric Basmati & Riata
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Roast Potatoes, Roast Baby Carrots with Ballymaloe Honey
Garden Leaf Salad on Request
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Selection of Irish Cheese served with Ballymaloe Cheese Biscuits & Membrillo
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The Ballymaloe Sweet Trolley
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Herb Teas, Garden Mint, Lemon Verbena or Barry’s Leaf Tea and
Golden Bean French Press Coffee with Petits Fours
Head Chef Dervilla O’Flynn
Please let us know if you suffer from a food allergy or intolerance, on arrival. Your server will
provide you with a menu that include list of allergens.
