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 & Cucumber Pickle €17.00
West Cork Mussels Steamed in White Wine, Parsley & Garlic Cream €18.00
Moules-Frites, Mussels served with Ballymaloe Chips & Dijon Mayonnaise €25.00 Spiced Pear, Walnut, Chicory & Crozier Blue Cheese Salad & Braised Red Onion €18.00
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Ballycotton Fish, Herb & Lemon Aioli with Potato Terrine €28.00
Regan’s Organic Chicken Confit, Lentil de Puy & Chorizo with New Season Wild Garlic Oil €27.00
Rigatoni with Italian Pork, Fennel & Rosemary Sauce with Parmesan €26.00
Ballymaloe Mezze Plate with Romesco, Beetroot, Feta & Hazelnut Salad, Harissa Roast Aubergine
& Bread Shed Sourdough €24.00
Ballymaloe Toasted Sandwich, Coolea Cheese, Gubbeen Pistachio Salami & Onion Confiture €16.00
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Hand Cut Chips with Câfé de Paris Mayonnaise €7.00
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Twice Baked Chocolate Cake €10.00
Lemon Posset with Rhubarb Jelly & Pistachio Longue de Chat €9.00
Cake of the Day €6.50
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Herbal Tea, Barry’s Tea or Golden Bean 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
Potato Soup with Gubbeen Chorizo & Parsley Oil
Ballycotton Plaice & Stone Bass Fritto Misto with Tomato Aioli
Steamed West Cork Mussels with White Wine, Parsley & Garlic Cream
Galway Crab & Apple Salad with Pommes Allumettes
Ballymaloe Farm Pork Belly with Red Cabbage & Fennel Salad
Baked Macroom Ricotta, Blood Orange, Honey & Rosemary Dressing with Salted Almonds
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Ballycotton Hake with Day Boat Lobster Tomato & Ginger Beurre Blanc, Florence Fennel
Regan’s Organic Roast Chicken with Gubbeen Bacon Stuffing, Thyme Jus, Creamed Leeks
East Cork Leg of Lamb with Rosemary Jus, Agresto, Spinach, Crushed Turnip
Roscarberry Rib of Beef, Bordelaise Sauce, Salsa Verde, Celeriac Fondant, Kilbrack Kale
Ruby Beetroot Rasam, Cauliflower Kofta, Bok Choy & Cucumber Raita
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Kingson’s Organic Rosemary Roast Potatoes & Bay Scented Carrots Vichy
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Ballymaloe Dessert Trolley
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Herb Tea, Barry’s Tea or Golden Bean Coffee with Ballymaloe Fudge
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Irish Farmhouse Cheese Board with Membrillo & Ballymaloe Cheese Biscuits
€10.00 per person supplement
French Onion Soup with Sobhriste Cheese Croûte
Punjabi Aubergine Pâté with Pomegranate, Seed Crackers
Pink Grapefruit Sorbet with Valentia Island Vermouth Soda
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Black Sole on the Bone with Cauliflower Purée, Wild Garlic Butter
Roast Ballycotton Monkfish with Thyme, Lemon Butter
Ballymaloe Farm Pork Belly with Red Cabbage, Fennel Salad
Blood Orange & Rosemary Salad with Velvet Cloud Labneh, Salted Almonds
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Wild Atlantic Sea Bass with Red Pepper & Caper Salsa, Bok Choy, Sautéed Spinach
Free Range Whitegate Guinea Fowl with Honey & Thyme Jus, Lentil du Puy with Gubbeen Lardons, Roast Hispi Cabbage
Frank Murphy’s Fillet & Sirloin of Beef, Bordelaise & Béarnaise Sauces, Kale, Braised Celeriac, Red Onions
Parsnip Gnocchi, Caramelised Chicory, Roast Pear, Walnut Sauce, Sage, Chilli Butter
Kingston’s Organic Potatoes with Rosemary
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.
French Onion Soup with Sobhriste Cheese Croûte
Ballycotton Hake with Day Boat Shrimps, Leek Cream
Galway Crab & Apple Salad with Pommes Allumettes
Ballymaloe Farm Pork Belly with Red Cabbage, Fennel
Baked West Cork Ricotta with Black Olive, Red Pepper, Hazelnut Salsa
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Wild Atlantic Sea Bass with Salsa Verde, Cauliflower Cream, Purple Sprouting Broccoli
Free Range Whitegate Guinea Fowl with Honey, Thyme Jus, Lentil du Puy, Roast Hispi Cabbage
East Cork Rack & Leg of Lamb with Rosemary Jus, Membrillo Aioli, Celeriac Fondant, Kale
Roast Ballymaloe Farm Pork with Fennel Jus, Kilbrack Jerusalem Artichokes, Red Onion
Parsnip Gnocchi with Walnut Miso Sauce, Roast Pear, Chilli, Sage Butter
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Organic Beef Fat Roast Potatoes
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.
