Danu at The Brehon
Sean O'Driscoll, General Manager
Muckross Road, Killarney,
Telephone: +353 (0)64 66 30700
‘Danu’ was the oldest Celtic Goddess and apparently a worshipped mother figure to The Tuatha de Danann, a race of people in Irish mythology. Actually, it is a rather ...
How to get there
From Cork take the N22 to Killarney. From Shannon take the N18 to Limerick and the N21 to Castleisland and the N22 to Killarney. The hotel is located on the Muckross Rd, N71.
Good to know
Number of rooms: 123
Suites: €250 - €290
Double Room: €150 - €190
Single Room: Enquire
Family Room: €25 per child sharing in addition to adult rate.
A la Carte Mains
€16 - €28
Open: All Year
Credit Cards: Yes
Fabulous Angsana Spa with Thai Therapists
About The Restaurant
‘Danu’ was the oldest Celtic Goddess and apparently a worshipped mother figure to The Tuatha de Danann, a race of people in Irish mythology. Actually, it is a rather nice name and was chosen for the newly tweaked restaurant Danu at the Brehon Hotel in Killarney. Whilst operating now for five years, The Brehon is one of the newer hotels in Killarney, located on the way out to Muckross and the National Park and right beside the INEC, which is under the same ownership.
We were on a two night break so made the most of relaxing in the Angsana Spa, which is the only one in Europe. All of the Angsana Thai Therapists have been trained at the famous Banyan Tree Spa & Academy in Phuket. They have all sorts of treatments and therapies which will have you purring in no time at all.
Enough of that anyway, I was there for the food and the drink!! The Brehon is a top rated four star hotel. I rather like its lack of pretentiousness whilst providing great comfort and luxury. The bar was relaxed and friendly with a very good bar menu where, on the night of our arrival, I had a delicious and substantial Oriental Beef and Glass Noodle Salad with plenty of flavour at €8.50 whilst Brendan had sweet Thai duck wings with a pineapple and raisin salsa also at €8.50.
Danu is a really beautiful room, cool and clear, with lots of dark wood flooring, magnificent wallpaper, and lovely lighting features. It exudes a slightly retro Colonial brasserie feel. The menu is quite large, reasonably priced, with something for everyone, yet retaining some innovative luxury items and tweaks which certainly hit the spot. Starters were €6.50/€12.50. Their combinations and food pairings were excellent, including a duo of smoked salmon and gravadlax with caperberries, baby spinach, apple, celeriac and horseradish salad. A rather unusual starter of braised oxtail pie is topped with a Parmesan mash and rocket salad, whilst a selection of tapas comes with a glass of Duvel Beer. I loved my perfectly executed trio of pan seared scallops (€12) interspered, on a rectangular plate, with cubes of caramlised pork belly and a ribbon of sweet potato puree piped down each side. Brendan too was very happy with a delicious and pretty fresh crabmeat cheesecake (€10) on a savoury lemon and lime biscuit base with a lambs lettuce.
A dozen mains €16/€28 were interesting. Pork fillet had a walnut and fig stuffing with braised Savoy cabbage and Cider jus. Panseared Silver Hill duck breast was with pickled red cabbage, poached pear and black cherry jus, whilst medallions of Dingle Bay monkfish with spiced Tiger Prawns were on chunky Guacamole with a red pepper cream and coriander oil. Rump of Kerry lamb is there, as are fillet and sirloin steaks and a fresh seafood pie. I chose turbot (€24), as it was on a fennel rosti, and it was beautifully served topped with baby spinach and a piquillo pepper cream and coriander oil. Brendan’s dish of Chicken supreme (€18) was delicious too, artfully presented laced with asparagus spears, Buffalo Mozzarella and wrapped in Parma ham on a warm potato salad.
I finished for both of us with the most stunningly dressed Ice Pistachio nut cheesecake (€8) topped with pistachio nuts and a sable ‘flame’ flaring up. It almost looked like a dragon with a curling tail of chopped strawberries and a flourish of mango coulis. It was capped off with a little orange fruit and the word “Danu” traced in chocolate powder on the plate.
We washed all of this down with a delicious light fruity bottle of Cellier St. Jacques, Pinot Noir 2004 (€35.50) from the Alsace which was perfect with both the chicken and the turbot. Service was excellent, professional and helpful. Check out their fabulous breaks.
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