Ballyrafter House Restaurant, Function Room & Bar

Restaurant	Function Room

Restaurant

Bar Meals: 12:30 - 6:30pm (Lunch 1:00 - 2:30pm) Sunday Lunch: 1:00 - 2:30pm £12.50 (guide only) Dinner: 7:30 - 9:30pm daily Lunch: €28 Fixed Dinner: €44 Monday dinner - residents only Credit Cards: Amex, Diners, Mastercard, Visa No Smoking Restaurant

Review Of Restaurant

An open fire, family antiques and flowers from the garden create a caring atmosphere in the restaurant and the Duke of Devonshire's fairytale castle looks magical from window tables when floodlit at night. Appetising meals are based on local ingredients including, of course, fresh and smoked Blackwater salmon, along with home-produced honey and trio of local cheeses - Knockanore, Knockalara and Ring - and service is friendly and helpful. Overall high standard of excellence. The restaurant can seat from 30 to 100 guests.

- Review by Georgina Campbell - chairman, Irish Food Writers Guild

Make a Dinner Reservation

Sample Dinner Menu

Appetizers

Smoked Chicken Salad - Oak Smoked Chicken Served with a Tossed Green Pesto Salad

A local butcher supplies Ballyrafter with Free Range Chickens that have been smoked over an oak wood fire.

Blue Cheese Mushrooms - White Mushrooms Pan Fried with Blue Cheese Centre

The mushrooms are grown by a local farmer in a carefully prepared bed of loam soil. The Blue Cheese comes from the nearby town of Cashel and has won numerous international awards for its rich and aromatic flavour.

Oak Smoked Barbecued Salmon Platter - with a Tomato Salsa

Irish Salmon are smoked over an oak wood fire using traditional recipes. The salmon come from local rivers and the smoker is a local firm. The tomatoes are raised for their taste, not their ability to withstand nuclear war and huge farm machinery.

Avocado Pear & Crabmeat Salad - Local Award Winning Crabmeat with Avocado Pear

West Waterford and East Cork counties boast thriving fishing communities. The crab is landed nearby and purchased fresh.

Bouillabaisse or Thyme Scented Chicken Consomme

The Bouillabaisse is your chance to sample a wide variety the local fish catch which might include hake, ling, sole, salmon, crab, mussels, oysters, scallops and clams. Seethed in a rich soup, this is practically a meal in itself. Or enjoy the delicate flavour of the consomme.

Main Courses

Beef Medallions - Fillet Steak, Cooked to your Preference with Brandy Sauce

The local beef is grass fed. The cattle spend their lives contentedly chewing their way through the finest grasslands on the planet. Beef as it's meant to taste.

 

Kassler - Roast Loin of Smoked Pork served with Apple Fritters

Kassler is a Cork tradition. Each butcher jealously guards the details of his own recipe, but the procedure involves slowly smoking the pork over natural oak wood fires. Then Ballyrafter House roasts the tender loin till the juices mingle with the oak smoked flavour.

Honey Roast Duck - Half Duckling, Baked Crispy and drizzled with Honey & Orange Cream

Crisply cooked duck in a gently sweet sauce - our chicken trained taste buds have forgotten just how deep are the flavours and textures of this lovely game bird.

Sole Bonne Femme - Sole Fillets in a Mushroom White Wine Sauce

The Sole is caught by local fishing boats working off the South Irish coast. Deboned and poached in a delicate sauce, this is a gentle, light main course.

Darne of Fresh Salmon with Oriental Spices - Pan Fried Served with Lemon Wedge

The Prince of Fish! And if you've caught your own, we'll be happy to cook it for you.

Main Dishes served with a selection of fresh market vegetables and Duchess Potatoes

Dessert Selection or Locally Produced Farm Cheese and Biscuits