Park Restaurant, The





Park Restaurant The Park House Hotel has a fantastic location just where you want to be for all the action as it is just off Eyre Square. It means you can dump the car in their car park and walk around – which is a great asset. This is a family owned and managed Hotel and Restaurant so the personal touch is ever present and it shows. Eamon Doyle has been running his 4 Star Hotel for over thirty years. They have a very popular and welcoming Bar aptly called Boss Doyle’s and here they do casual food all day including their excellent Fresh Aran Seafood Chowder, warm crab claws with a garlic dressing, or if you are on oyster buff you will get the best of oysters served either natural, Princess style or classic Mornay. They also do a starter seafood selection which includes smoked salmon, crab claws, prawn and salmon. Mains might be tagliatelle with seafood or grilled fillets of plaice with lemon and chive sauce. Seatrout is panfried and served with a shrimp and dill butter, breast of chicken is available Maryland style or curried – not too hot. The Park Room Restaurant offers some delicious dishes with a regular consistency. Their chefs have been with them a long time, which is always a good sign, and they know what is expected of them. Likewise can be said for Restaurant Manager, John Connaughton, who has been at the Park Room for almost thirty years. What I like about it too is that it offers scrumptious classic dishes which you don’t always see on menus such as Dublin Bay Prawns Thermidor – large Dublin Bay Prawns cooked in Vermout, mustard and cream sauce and served with Basmati rice. That is a delicious dish. Anyway to get back to starters and more classics. You will be able to enjoy a real Dublin Bay Prawn Cocktail, the aforementioned oysters, a selection of seafood appetizers, salmon and prawn in a filo pastry tulip with shellfish sauce, or maybe deep fried goat’s cheese with rhubarb and apple chutney. Mains might be a duet of prawns and beef fillet which is medallions of peppered beef fillet accompanied by the Dublin Bay Prawns in Thermidor sauce. Picatta of Parmesan coated veal is on a bed of wild mushrooms served with a veal and Madeira jus, roast rack of Irish lamb with a herb crust is cooked as you wish and served with a redcurrant jus. They also do orange and honey glazed breast of duckling served with pink peppercorn and gin sauce, pine nut and herb stuffing, and a raspberry compote. There are of course excellent sirloin and fillet steaks which you can have plain or with a Cognac and peppercorn sauce. They also have daily specials which might be Dover Sole on the bone, or a fresh Atlantic Lobster salad, or maybe even Moroccan style seabass on cous cous with a spicy roasted pepper cream sauce. They also do a lavish 4 course + coffee Table d’Hote menu. There is an excellent extensive wine list with something for everyone’s pocket but very many under €30.