Our menus feature seasonal produce from the Walled Garden, the farm, and local producers, emphasizing our long-term commitment to sustainability and farm-to-fork principles. Menus change frequently, based on the availability of seasonal produce and may differ from what will be served during your visit. Sample menus below will give you a flavour 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 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
Ballymaloe Farm Pork Terrine with Piccalilli & Warm Bread €13.00
Rosscarbery Ham Welsh Rarebit & Pickled Cucumber €15.00
Squash, Feta, Kale, Pine Nut Tart, Mayonnaise & Garden Salad €16.00
Chicken Waldorf Salad, Chicory, Blue Cheese & Walnuts €16.00
Ballycotton Fish & Chips with Tartare Sauce & Green Salad €18.00
Ballymaloe Mezze Plate: Buffalo Feta & Almond Salad,
Baba Ganosh, Olives, Hummus, Garden Lead Salad, Sourdough Bread 18.00
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Hand Cut Chips with Câfé de Paris Mayonnaise €6.00
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Cake of the Day €6.50
Twice Baked Chocolate Cake €9.00
Poire Belle Hélène, Garden Pear with Vanilla Ice Cream & Chocolate Sauce €9.00
Irish Farmhouse Cheese Board with Membrillo & Ballymaloe Cheese Biscuits €14.00
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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
Potato Soup with Chorizo & Parsley Oil
Ballycotton Sesame Crusted Gurnard & Halibut with Spiced Aioli
Kelly’s Mussels & Clams with Ginger, Lime &Coconut Broth
Twice Baked Ricotta Soufflé, Cherry Tomato Confit & Rockfield CheeseCream
Murphy’s Lamb’s Liver with Thyme & Hennessy Brandy Cream on Sourdough Toast
Ballymaloe Farm Pork & Pistachio Terrine with Mostarda
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Ballycotton Hake & Day Boat Lobster, Pepperonata & Garden Spinach
Regan’s Free Range Roast Chicken, Sage Jus, Garden Herb Stuffing with Braised Hispi Cabbage
East Cork Leg of Lamb, Rosemary Jus, Salsa Verde, Swiss Chard & Golden Beetroot
Rib of Rosscarbery Beef, Bordelaise Sauce, Horseradish Crème Fraiche, Cavolo Nero & Roast Red Onion
Gratin of Ricotta Gnocchi, Cashel Blue Cream, Spinach & Walnuts
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Kingston’s Organic Potatoes with Chive Butter & Bay Scented Carrots Vichy
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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
Game Consommé Brunoise with Sloe Gin
Chilled Garden Artichoke Soup with Avocado & Hazelnut Salsa
Watermelon, Cucumber, Pomegranate & Lovage Cocktail
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Baked Halibut with Oat Crumb, Roast Red Pepper & Caper Salsa
Potted Day Boat Ballycotton Shrimps, Fennel, Garlic &Lemon Butter with Warm White Bread
Free Range Pork Belly with Garden Apple & Cabbage Salad
House Smoked Free Range Quail, Polenta Cake, Rosemary & Honey Jus
Crown Prince Pumpkin Risotto, St. Tola Goat Cheese & Pine Nuts
Leek, Red & Spring Onion Bhaji, Cannellini Bean Cream& Candied Chilli
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Ballycotton John Dory with Leek & Saffron Cream & Leek Allumettes
Pan Seared Wexford Scallops, Tomato & Coriander Salsa & Romano Beans
Free Range Duck Breast & Confit Leg, Sage Jus, Puy Lentils & Swiss Chard
Frank Murphy’s Sirloin & Fillet of Beef, Bordelaise & Béarnaise Sauces, Roast Sweet Onions
& Cavolo Nero
Moroccan Style Lamb Shanks with Apricots & Pistachio Nuts & Ragged Kale
Gratin of Ricotta Gnocchi with Young Buck Blue Cheese & Toasted Walnuts
Kingston’s Organic 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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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.
Chicken, Garlic & Parsley Soup
Ballycotton Plaice à la Meunière
Pan Seared Wexford Scallops with Chervil Beurre Blanc
Ballycotton Bay Crab with Mayonnaise & Garden SpringOnions
Fillet of Beef Salad Tiède with Cumberland Sauce &Parsnip Crisps
Whipped West Cork Ricotta with Roast Tomatoes, Basil &Grilled Aubergines
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Ballycotton Monkfish with Mussel, Cannellini Bean & Garden Kale Broth
Pan Seared John Dory with GrenobleSauce, Cauliflower Cream & Garden Beans
Free Range Whitegate Duck Breast & Confit Leg with Marsala Jus, Gubbeen Bacon Stuffing,
Golden Beetroot, Swiss Chard
East Cork Rack & Leg of Lamb with Rosemary Jus, Damson Membrillo Aioli, Roast Onion & Cavolo Nero
Wild Killarney Park Venison with Red Currant Bordelaise, Horseradish Crème Fraîche,
Celeriac Fondant & Ragged Kale
Chickpea, Romano Bean & Spinach Korma with Lime Basmati Rice
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Kingston’s Organic Potatoes with Chive Butter
Garden Leaf Salad on Request
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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.
