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Mitchel House Restaurant

Contact Information

Mitchel House Restaurant
Michael O'Dwyer
Mitchel Street, Thurles,
Co.Tipperary

Telephone: +353 (0)504 90776
Email: mitchelhouse@eircom.net
Web: mitchelhouse.ie

One thing that always gets me off to a good start in a restaurant, apart at all from the food, is the welcome, and that you are always assured of at Mitchel House Restaurant.&nbs...

Mitchel House Restaurant
  • Mitchel House Restaurant
  • Mitchel House Restaurant
  • Mitchel House Restaurant
  • Mitchel House Restaurant

Good to know

Opening Hours:
Dinner
Wed - Sat 17.00 - 22.00
Sunday
Lunch 12.30 - 14.30
Dinner 17.00 - 21.00
Cuisine: Modern Irish
A La Carte:
ALC Mains €15 - €22
Table d’Hote: €30
Early Bird:
17.00 - 19.00
2/3 Course €19.95/€23.95
Sunday Lunch: Yes
3-course €22
Children’s Menu: Yes
Number of Covers: 86
Wheelchair Facilities: Yes
Credit Cards: Yes
Private Dining Facilities: No
Wifi: No
Private Car Park: Yes

About The Restaurant

One thing that always gets me off to a good start in a restaurant, apart at all from the food, is the welcome, and that you are always assured of at Mitchel House Restaurant.  Michael O’Dwyer is a total professional and really knows what he is about when it comes to service and good food.  He trained in Hotel Management at the prestigious Shannon College of Hotel Management and has worked in top notch Hotels in London and Frankfurt as well as back home at Ashford and Dromoland Castles, and was also General Manager of the Clonmel Park Hotel and the Clarion Hotel in Limerick.

He opened his restaurant in 2007 in what was formerly the family public house in Thurles and has been providing excellent food since then at jolly good prices.  
Brendan Sheridan is Head Chef here; he is a Eurotoque chef, and the emphasis is on local and season produce with a real emphasis on quality.

Starters include warm filo parcels of marinated shrimps with a scallion and mild ginger cream with smoked paprika and lemon mayo.  A crisp potato pancake will suit those with a hearty appetite; filled with smoked bacon, mushroom and spinach, and Kanturk black pudding, it is topped with warm poached eggs.  I love the fresh crab claws in garlic and spring onion butter with a herb potato cake and a white onion confit, and another favourite is roulade of smoked salmon with herb cream cheese, pickled cucumber, saffron and citrus vinaigrette, and horseradish cream. 

Mains include pan seared fillets of Brill with wild mushrooms and black eye peas, chive and tarragon mousseline sauce.  Honey roasted fillet of Irish salmon is paired with a warm apricot and courgette salsa, and roasted red pepper and white wine sauce.  Roast breast of Barbary duckling has an oriental twist with spiced plum compote, raspberry and red wine jus, and panfried noodles, whilst a roulade of pork fillet is with Parma ham and mushroom, warm herb scone, crisp smoked bacon, grain mustard and scallion cream, and baby spinach.  There are lots of coeliac friendly dishes here, which I really like.  Of course being in the lush lands of Tipperary, there are great steaks here.  You can have a grilled prime sirloin steak with Champ potato, black pepper and Cognac sauce, and fried onion rings.  They also do a great grilled rib-eye steak with thick cut chips, Béarnaise sauce and crisp fried onions.  With your main courses you also get a side of market vegetables.   They also do a lovely terrine of roasted vegetables and mixed nuts with a rocket salad, fresh tomato and herb coulis, which will appeal to vegetarians.

Leave room for puds because they do a delicious Sicilian style chocolate and candied orange tart with vanilla ice cream, as well as Panna Cotta with strawberry coulis, a Meringue Roulade with blackberry coulis, and a nostalgic rice pudding with raspberry and pineapple compote.

Look out for their great value Early Bird – it is really lavish with top-notch dishes from the A La Carte menu included.  By the way they also do a wide range of take away party food for all your special occasions on their Outdoor Catering menu. 

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