Lucinda O'Sullivan's Ireland

About The Restaurant

The fabulous five-star Ballyfin Demense in Co. Laois is truly a special place to visit. From the moment you arrive until the moment you leave, you feel cushioned from the real world by the impeccable luxury that surrounds you. With endless activities to explore on this stunning estate, plus excellent leisure and spa facilities, it’s easy to see why celebrities and the common man alike flock to it.

When it comes to food and drink here, you’re utterly spoiled for choice with their excellent Cellar Bar, discreetly hidden away beneath the former servants quarters, not to mention their beautiful domed Turner Conservatory, where for residents lunch is served from April to October. The Wine Cellar too is a popular highlight for visitors, where, guided by their expert sommelier, you can pick your ideal vintage, ready to be decanted at dinner.

The star of the show, however, is their Michelin-Starred State Dining Room under executive chef Richard Picard-Edwards, where we enjoyed a stunning seven-course tasting menu whilst ensconsed at a lovely window table, overlooking The Cascade, a Greco Romanesque stepped waterfall.

Ordering a delicious bottle of Alsace Domaines Schlumberger Riesling 202, we kicked off with dazzling mini cornets of Balfegó bluefin tuna tartare with ginger, soy and a lemon gel, plus goat’s cheese tartlets with beetroot and apple. These were soon followed by a white-domed dish revealing a ‘snow-capped’ grated cheese gougère mornay – undoubtedly the best I’d ever had. Mary proceeded with glorious West Cork crab with preserved gooseberry, and a shellfish sabayon. They kindly substituted the crab dish – crab not agreeing with me – with a magnificent poached Loughshinny lobster tail from the a la carte menu, served with pickled onions anchovy, and fig leaf oil. Next up was a foie gras cream with Pedro Ximénez, apricot and almond, with gingerbread.

A faultless courgette flower then, filled with lobster mousse, on beurre blanc with dill and tomato, was followed by roasted glazed breast of Anjou pigeon, served with peas, smoked bacon, black pudding cream and cherry.

The final furlong ensued with peach, garden lavender, and lemon verbena, followed by a white chocolate vanilla mousse with a raspberry crémeux and raspberry jelly. Again, absolutely superb.

However, we weren’t quite done yet, for temptation arrived by way of the sommelier and her trolley, bearing vintage ports galore, followed by another trolley holding five glass domes filled with elegant petit fours. Resisting the port, we succumbed to the petit fours.

Dinner is available to non-residents from Sunday to Friday – Saturday being for residents only.

Read More About Accommodation At Ballyfin Demense

Map

Enquire

Send to a friend

Member Comments

Please log in to add a comment. Click here to log in or sign up