Fairway's Bar & Orchard Restaurant, The
Telephone: +353 (0)67 41444
People like me who spend a lot of time on the road travelling around the country are always on the lookout for somewhere decent to eat. You wouldn’t believe the number of e...
How to get there
On the R491 Nenagh to Cloghjordan Road at Kilruane
Good to know
Opening Hours: - Pub Hours
Monday - Thursday
Lunch: 12.30 - 2.30pm
Evening Meals: 5.30-9pm
Friday - Saturday
Lunch: 12.30 - 2.30pm
Evening Meals: 5.30-9.30pm
Lunch: 12.30 - 3pm
Evening Meals: 5.30-9pm
A La Carte:
€14.50 - €24.95
€17 - €25
Number of Covers:
Bar 65 Restaurant 60
About The Restaurant
People like me who spend a lot of time on the road travelling around the country are always on the lookout for somewhere decent to eat. You wouldn’t believe the number of emails I get bemoaning the lack of decent eateries on the routes south to both Cork and Limerick. Well, I will let you into a secret, or a little local knowledge as they say, you can’t beat it. If you are heading to Limerick, just north of Nenagh, turn off the road and head just a short distance to Kilruane, on the R 491 Cloghjordan Road, just 4 miles north of Nenagh and you will find a real gem in The Fairways Bar & Orchard Restaurant owned by Chef Patron, Geoff Jones, and Joan McGowan doing cracking food. As you might guess from the name it is close to Nenagh Golf Club.
I actually discovered the Fairways first of all when I was staying down in the Lough Derg area, which is a really beautiful place for a weekend break. The Fairways is a big bar with atmosphere in bucket loads, which you will first realise when you see the old Morris Minor van parked outside the door. The ceiling is very high with beams, walls are open brick, wooden floors, plenty of space and comfort. As you go in also there is a very nice little old world area with tables and an open fire, which I particularly like.
They have a tremendous menu with a choice of some 24 main courses in the Bar, apart altogether from their Fish menu! Fish is a specialty at the Fairways and they are members of the BIM Seafood Circle. Geoff is a man who knows about good food, likes good food, and it shows in his cooking. I always believe that Chefs are born with a natural instinct – Geoff is one of those people.
Being in the BIM Seafood Circle, it goes without saying that the seafood chowder is superb and you can never go wrong starting with that. However, there is plenty more on offer and other starters include Thai style fish cakes served with coconut salad, and apricot and ginger chutney. Athea black pudding, which is from West Limerick, is served as fritters with sweet chili, apple and coriander salsa – delicious. Pork, Guinness and Mustard sausage is on a champ potato with a rich red onion gravy. Mains include the old favourite Chicken Maryland properly done with bacon, tomato, pineapple, banana and sweet corn fritter. I know one man who loved Chicken Maryland so much he would nearly cry! Chargrilled rack of pork is with baby apples, Seville orange marmalade, rosemary and apple reduction, whilst roast half duck is boneless served with a black grape and orange butter reduction. The Steakhouse Selection has Hereford 10oz sirloins, T-bones, and fillets, whilst a rib-eye is marinated in dark rum with garlic and rosemary – how cool and delicious is that. All steaks of course come with all the trimmings, choice of potato, homemade onion rings, garlic butter, peppercorn, or Bearnaise sauce. They also do a great homemade beef burger with red onion, beef tomato and Buffalo mozzarella, French fries and tomato relish. There is always lots of fish and it might be haddock or skate, mussels or monkfish, cod, salmon, plaice. I love their deep fried chill squid – its really good. I also love the hake and Geoff always serves whole sea bass. What is really great too is that you can choose which way you want your fish cooked – panfried, baked, deep fried, or grilled. Not many places offer that choice up front.
In the Orchard restaurant the food is of course more formal. Starters include a smoked pheasant and leek tartlet with a rich game and Madeira jus. Veal sausage is on champ with a star anise and shallot jus, whilst chicken Schnitzel is in a chilli batter with a tomato and lime salsa, coconut salad. The do a lovely paupiette of lemon sole with crab claws, lemon and lime butter as well as French Camembert crumbed in herbs and blue poppy seeds with a casis and lavender dressing.
Mains include half roast duck with a honey, orange, blackberry and rosewater reduction, slow cooked lamb shank with a mirepoix of root vegetables, rosemary, bay leaf, and red wine and port reduction. Breast of chicken is stuffed with asparagus and Parma ham served on a red lentil and thyme puree. There are also of course the Steaks….and the fish…and lots lots more.
Do save room for puds – they are gorgeous – homemade – bread and butter pudding oven baked with fresh apricots and sultanas, rhubarb crumble rustic style with flour oats, barley and cinnamon….Tiramisu….orange and cranberry cheesecake…
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