Conservatory Restaurant at Marlfield House

The Ultimate Fine Dining Experience in Gorey, Wexford

The Conservatory Restaurant at Marlfield House is a unique fine dining experience in the South East of Ireland and has won multiple awards throughout the years with most recently awarded as Fine Dining Restaurant of the Year 2017, Best Hotel Restaurant 2015 and Best Customer Service Restaurant in Wexford & Leinster in 2014, 2012 and 2011.

The cuisine at the Conservatory Restaurant is best described as classical with French and Mediterranean influence. Dining in the flower filled Turner style conservatory overlooking the garden with its frescoed walls and sparking silver is a truly memorable experience. Much of the ingredients are grown in our extensive kitchen gardens with vegetables, herbs and fruits gathered daily and prepared with care by our team of chefs. Local produce including Wexford beef and lamb, Dunmore East fish and Irish cheeses all feature strongly on our daily menus. The impeccable quality and ambience of the restaurant consistently earns The Conservatory Restaurant at Marlfield House its place among Ireland’s finest dining experiences.

Our seasonal five course dinner is served from 7 to 9pm and our early bird menu from 6 to 7pm. And the traditional Sunday lunch menu featuring Kilmore Quay crab, Dublin Bay prawns, roast fillet of Wexford beef, Black Sole to mention a few specialties is served every Sunday from 12.30 to 2.30 pm. Click on the particular menu below for sample menu.

Morning tea, coffee, lunch, afternoon tea are served in the drawing room, garden or conservatory.

RESERVATIONS
053 942 1124

Conservatory Restaurant

OPENING HOURS

Thursday to Saturday from 7pm (last orders 9pm) and Sunday for Lunch.

See all opening hours.

Restaurant Sample Menus

SEASONAL 5-COURSE DINNER MENU

Available October to December: Thursday to Saturday

February to Easter: Thursday to Saturday, Easter to May: Thursday to Sunday, June to September: Wednesday to Sunday

PRE-STARTER

Duncannon Smoked Salmon

Dressed Cucumber & Lemon Dressing

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STARTER

Open Crab Ravioli

 Creamy Crab Bisque, Fennel Salad

Glazed Cushion of Kilkenny Rose Veal

Celeriac Risotto, Parsley Truffle Oil

Grilled Wild Sea Trout

Creamy Garden Leeks, Crispy Capers, Confit Lemon Hollandaise

Chicken & Leek Terrine

Tarragon Aioli & Caraway Sourdough Croute

Roasted Butternut Squash

Toonsbridge Mozzarella, Garden Rosemary with Wicklow Rapeseed Oil

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Sorbet of The Day

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MAIN COURSE

Duo of Beef

Glazed Rib, Roast Fillet & Creamed Kale

Roast Kilmore Quay Monkfish Medallions

Sprouting Broccoli, Surf Clams & Anchovy Mayo

Grilled Kilmore Turbot

Longville House Cider, Roasted Cauliflower & Gubeen Chorizo

Skeaghanore Duck Breast

Creamed Cabbage Glazed Beetroot, Blackberry & Jus Roti

Wild Mushrooms with Creamed Barley

Roasted King Oyster Mushrooms, Hazelnut Beurre Noisette

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DESSERT

Baked Toffee Apple

Bitter Apple Puree, Caramelized Pastry & Cinnamon Ice-Cream

Chocolate Ganache

Glazed Prunes & Peanut Butter Ice-Cream

Rhubarb parfait

Warm Rhubarb Batons, Rhubarb Puree & Brown Bread Crumble

Vanilla Custard Tart

Gingernut Ice-Cream & Pickled Ginger

Irish Artisan Cheese Plate

Cashel Blue, Milleens, Gubeen, St Killian’s Brie, Homemade Chutney, Candied Nuts

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Tea/Coffee & Petit Fours

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After Dinner Cocktails, Liqueurs, Brandies & Port, please ask your server for the Digestive Menu

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Five Course Meal €64

Chef: Jeff Murphy

As all of our dishes are prepared to order, a short delay between courses is sometimes inevitable. If you would like something more simply prepared, we would be happy to do that for you.

Suppliers

Chicken – Glynnvally Co. Cork

Fish & Shellfish – Duncannon Fish & Kilmore Quay, Co. Wexford

Vegetables – our Garden & Cullen’s & Keeling’s, Co Wexford

Strawberry – Green Berry from Gorey

Dairy – Killowen Farm & Wexford Creamery

Free Range Eggs – our neighbours Samuel & Monica Allen

Guests are respectfully asked to ensure their mobile phones are on silent while in the public rooms.

* For allergen information please ask your server

SEASONAL 3-COURSE DINNER MENU

Available 6 to 7 pm

October to December: Thursday to Saturday

February to Easter: Thursday to Saturday, Easter to May: Thursday to Sunday & June to September: Wednesday to Sunday

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STARTER

Glazed Pork Belly Rissotto of Celariac & Apple Puree

Toonsbridge Mozzarella Roasted Squash & Wicklow Rapeseed Oil

Roast Butternut Squash Soup With Orange Oil & Flaked Almonds

Crispy Herb Breaded Haddock With Garden Leeks & Confit Lemon dressing

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MAIN COURSE

Slow Braised Kilkenny Rose Veal Osso Boucco with a Rich Tomato Broth & Root Vegetables

Grilled Kilmore Cod Cauliflower Florets, Gubeen Chorizo & Dressed Apple

Skeghanore Confit Duck Leg Wilted Savoy Cabbage, Balsamic Roasted Beetroot, Blackberry Jus

Wild Mushrooms with Creamed Barley Roasted King Oyster Mushrooms & Hazelnut Beurre Noisette

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DESSERT

Chocolate Mousse Sesame Seed Tuille, Honeycomb Ice-Cream

Mixed Berry Frangipane Warm Rhubarb Batons, Rhubarb Puree & Brown Bread Crumble

Vanilla Crème Brûlée Seasonal Berries & Shortbread Biscuit

Irish Artisan Cheese Plate Cashel Blue, Milleens, Gubeen, St Killian’s Brie, Homemade Chutney, Candied Nuts

After Dinner Cocktails, Liqueurs, Brandies & Port, please ask your server for the Digestive Menu

♦ ♦ ♦

Three Course Meal: €39

Chef: Jeff Murphy

As all our dishes are prepared to order, a short delay between courses is sometimes inevitable. If you would like something more simply prepared, we would be happy to do that for you.

Our fish & shellfish is from Duncannon Fish & Kilmore Quay in Co. Wexford. The meats are all from Wexford & supplied by Slaney Valley and O’Neills of Wexford. Vegetables and herbs are from the Garden & Cullen’s in Co Wexford. Dairy is from Killowen Farm & Wexford Creamery. Free Range Eggs are from our neighbours Samuel & Maurice Allen’s happy hens.

Guests are respectfully asked to ensure their mobile phones are on silent while in the public rooms.

For allergen information please ask your server

LIBRARY LUNCH MENU

 Available 12.30 to 17.00

October to December: Thursday to Sunday

February to May: Thursday to Sunday  & June to September: Wednesday to Sunday

~ May not be available on a Bank Holiday Sunday – please check when making reservation ~

Enjoy two courses for €25 or three for €30

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STARTER

Homemade Soup of the Day served with Brown Bread € 8.50

Smoked Chicken and Garden Salad served with House dressing €9.00

Duncannon Smoked Salmon, Citrus Aioli, Caper & Dressed Leaves €10.00

Sautéed Wild Mushrooms on Toast with Thyme Cream, White Wine, Poached Hens Egg, Dressed Leaves €11.00

Baked Smoked Salmon Smokies with Carrot, Chives, Parmesan Herb Crust €9.50

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SANDWICHES

Toasted Ham & Cheese Sandwich with our House Chutney, Skinny Fries, Dressed Garden Leaves €10.00

Selection of Sandwiches including Chicken, Smoked Salmon, Honey Glazed Ham, Egg & Rocket €11.50

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MAIN COURSE

Duncannon Smoked Salmon, Citrus Aioli, Caper & Dressed Leaves €15.50

Kilmore Quay Fish of the Day, Pan Fried with Lemon & Herb Butter, Skinny Fries & Side Salad €14.00

Sautéed Wild Mushrooms on Toast with Thyme Cream, White Wine, Poached Hens Egg, Dressed Leaves €15.00

Smoked Chicken and Garden Salad served with House Dressing €14.00

Baked Smoked Salmon Smokies with Carrot, Chives, Parmesan Herb Crust €16.50

Seared Rib Eye (€5 supplement) or Fillet (€11 supplement) of Aged Wexford Beef, Garlic & Herb Butter, Dressed Green Salad, Skinny Fries, Garlic Aioli €29.00

Wild Boar Sausages, Mashed Potato, Crispy Onions, Jus €14.00

Ploughman’s Plate, Baked Loin of Ham, Cashel Blue Cheese, Spiced Pear Chutney, Roasted Walnuts, Cornichons, Dressed Garden Leaves €12.00

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DESSERT

Glazed Lemon Tart, Marlfield Rhubarb & Ice-Cream €8.50

Dessert of the Day €8.50

Buttermilk Scones with Berry Compote & Whipped Cream €5.50

Home-made Biscuits, Shortbread and Chocolate Chip €2.50

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TEA & COFFEE

Pot of Tea or Coffee €5.00

Americano €3.50

Cappuccino, Latte, Espresso or Hot Chocolate with Home-Made Biscuit €5.00

Speciality Teas (Please ask for our Tea Menu) €5.00

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Afternoon Tea also available Thursday to Sunday 12.30 – 5pm from € 22 per person.

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As all our dishes are prepared to order, a short delay between courses is sometimes inevitable. If you would like something more simply prepared, we would be happy to do that for you.

Some herbs and vegetables are from our kitchen garden. Chutneys and preserves are made from surplus autumn garden produce. Our fish & shellfish is from Duncannon Fish & Kilmore Quay in Co. Wexford. The meats are all from Wexford & supplied by Slaney Valley and O’Neills of Wexford. Vegetables and herbs are from the Garden, Cullen’s & Keeling’s in Co Wexford. Strawberries from Green’s Berry Farm in Gorey. Dairy is from Killowen Farm & Wexford Creamery. Free Range Eggs are from our neighbours Samuel & Maurice Allen’s happy hens. Irish artisan cheeses both local and national.

Guests are respectfully asked to ensure their mobile phones are on silent while in the public rooms.

For allergen information please ask your server

SUNDAY LUNCH MENU

~ Available Sundays from 12.30 to 14.30 in the Conservatory Restaurant ~

A prosecco cocktail

Amuse Bouche

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Assiette of fish

Garlic prawn, Duncannon smoked salmon and Kilmore crab salad, Scallops

Assiette of terrines and meats

Chicken pistachio apricot terrine, pan roasted quail and rabbit loin

Caramelised parsnip and apple soup

with roast walnuts

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Roast fillet of Wexford Hereford beef

Roast veggies & potatoes with Yorkshire puds, garlic and herb butter, gravy and horseradish cream

Oven roasted rump of lamb

gratin potato, roast veggies with garlic aioli, sauté cabbage, rosemary port gravy

Grilled black sole on the bone

Mussel veloute, parsley pomme puree, Asparagus spears

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Medley of desserts

Chocolate hazelnut marquise, lemon posset and spiced red wine pear

Selection of sorbet and ice creams

Blood orange sorbet, malted milk ice-cream and caramel & fig ice-cream poppy seed tuille

Cheese board

Cashel blue, St. Kilian’s brie, Gubeen, Milleens with cranberry Sauce and crackers

Coffee and chocolates

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Price €45 per person

Head Chef: Ruadhan Furlong

We have jars of pantry staples available for purchase. They are made from our surplus garden produce & include, house dressing, jams, chutneys and marmalade. Please just ask if you would like to purchase some. As all of our dishes are prepared to order a short delay between courses is sometimes inevitable. Guests are respectfully asked to ensure that their mobile phones are switched off when in any of the public rooms.

BREAKFAST MENU

 ~ Served from 8am to 10am, Reservations are necessary for non residents to avoid disappointment ~

BUFFET

We invite you to help yourself to any of the following:

Selection of Irish and local Artisan Cheeses

Baked Loin of Ham with Mustard and Honey Glaze

Choice of Juices: Fresh Orange, Fresh Grapefruit, Cranberry Juice & Ballycross Apple Juice

Prunes Marinated in Orchard Fruit Tea

Locally produced Killowen Natural Yogurt

Compote of Wexford Berries

Stewed Apple and Rhubarb

Pears Poached in Cinnamon

Homemade Breads, Scones & Homemade Preserves

Cereals, Nuts, Bran, Wheat Germ

We have a wide selection of Teas & Coffee available, please ask your waiter

If you are travelling today please ask at reception if you would like a take away juice or coffee. You can also purchase homemade Bread, Scones, Marmalade, Chutneys & Jams at reception

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FROM THE KITCHEN

As we prepare everything to order a short delay may sometimes be inevitable.

Oatmeal Porridge served plain or with Cinnamon, Flaked Almonds, Vanilla Cream

Marlfield House Full Irish Breakfast Free Range Eggs– as you like them poached, boiled, fried or scrambled with local Crispy Bacon & Sausages, Sautéed Mushrooms, Tomato, Black & White Pudding

Eggs Benedict Double Poached Free Range Eggs, Baked Ham or Smoked Salmon on Toasted Muffin, Hollandaise Sauce

Double Poached Free Range Eggs with Avocado on Sourdough Bread, Virgin Olive Oil, Vine Tomatoes

Scrambled Free Range Eggs with local Smoked Salmon served on Toast

Creamy Mushrooms on Toast served with Sautéed Spinach & Poached Free Range Eggs

Omelette Tomato, Mushroom, Bacon & Cheddar Cheese Omelette or an Omelette of your choice

French Toast with Maple Syrup & Crispy Bacon or Smoked Salmon, Cream Cheese, Chives & Lemon

Pancakes with Berry Compote & Maple Syrup or Lemon Juice & Sugar

 ♦ ♦ ♦

As all our dishes are prepared to order, a short delay between courses is sometimes inevitable. If you would like something more simply prepared, we would be happy to do that for you.

Some herbs and vegetables are from our kitchen garden. Chutneys and preserves are made from surplus autumn garden produce. Our fish & shellfish is from Duncannon Fish & Kilmore Quay in Co. Wexford. The meats are all from Wexford & supplied by Slaney Valley and O’Neills of Wexford. Vegetables and herbs are from the Garden, Cullen’s & Keeling’s in Co Wexford. Strawberries from Green’s Berry Farm in Gorey. Dairy is from Killowen Farm & Wexford Creamery. Free Range Eggs are from our neighbours Samuel & Maurice Allen’s happy hens. Irish artisan cheeses both local and national.

Guests are respectfully asked to ensure their mobile phones are on silent while in the public rooms.

For allergen information please ask your server

If you are staying this evening and wish to dine with us we would ask you to reserve a table for dinner at reception. Likewise if you are not dining with us we would ask you to let us know so that we may use the table for other guests.