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The menus at Ballymaloe House are designed with the farm-to-fork principles and are based on a seasonal availability of the produce. Menus change frequently, and to give you a flavour for what we serve, we share some Sample Menus below. They may differ from what will be served during your visit.
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
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.
Kale Broth with Lemon & Parmesan
Beetroot Borani with Ardsallagh Goat Cheese & Seed Crackers
Pink Grapefruit Sorbet with Campari Soda
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Ballycotton Plaice Tempura with Café de Paris Mayonnaise
Pan Seared Wexford Scallops with Leek Fondue, Sorrel, Lobster & Vermouth
Rockfield Cheese Soufflé Suissesse
Garden Asparagus with Sauce Gribiche
East Cork Spring Lamb’s Liver flamed in Brandy & Thyme served on Toast
Free Range Quail Moroccan Style with Red Cabbage & Fennel
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Ballycotton Black Sole on the Bone with Grenoble Sauce & Bok Choy
Pan Seared Wild Atlantic Halibut with Szechuan Aubergines, Sautéed Wild Garlic & Coriander Oil
Free Range Duck Breast & Confit Leg, Marsala Jus, Mushroom Duxelles, Hispi Cabbage
Ballymaloe Farm Pork Loin with Smoked Bacon Jus, Green Olives, Feta Cheese, Spinach & Beetroot
Frank Murphy’s Sirloin & Fillet of Beef, Bordelaise Sauce, Horseradish Crème Fraîche, celeriac Fondant & Roast Red Onion
Lentil du Puy, Cauliflower& Swiss Chard Torte with Coconut & Tomato Sauce, Braised Leeks
Scallion Champ
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
Please let us know if you suffer from a food allergy or intolerance, on arrival. Your server will
provide you with a menu that includes a list of allergens.
Chicken Consommé with Garryhinch Shiitake Mushrooms
Ballycotton Black Sole on the Bone à la Meunière
Ballycotton Day Boat Crab Salad with Cucumber & Grantstown Cherry Tomato
Grilled Garden Spring Garlic with Romesco
Spring Nettle Tortellini with Garden Asparagus & Marjoram Butter
Grilled Free Range Quail with Red Cabbage, Mustard & Raisin
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Pan Seared Ballycotton John Dory with Roast Red Pepper, Caper &Chervil Salsa & Bok Choy
Roast Ballycotton Monkfish with Leek & Saffron Cream, Leek Allumettes
Pheasant with Honey & ThymeJus, Wild Garlic & Garryhinch King Oyster Mushrooms
East Cork Spring Rack & Leg of Lamb with Mint Membrillo Aioli, Crushed Swede Turnip & Roast Ruby Beetroot
Frank Murphy’s Sirloin & Fillet of Beef, Bordelaise & Béarnaise Sauce, Celeriac Fonda
Aubergine Curry with Toasted Peanuts, Almond Tempering Sauce, Coriander, Mint & Shanagarry Spinach
Mashed Potatoes with Spring Onion Oil
Garden Leaf Salad on Request
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Irish Farmhouse Cheese Board 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 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.
