Conservatory Restaurant at Marlfield House

The Restaurant at Marlfield House is a multi-award winning unique dining experience in the South East of Ireland. Having won Best Hotel Restaurant award in 2015, Best customer service Restaurant in Wexford & in Leinster at Irish Restaurant Association awards in 2014, 2012 and 2011, dining at Marlfield House Restaurant is truly an unforgettable experience. The cuisine at Marlfield House restaurant is best described as classical with French and Mediterranean influence. Dining in our flower filled Turner style conservatory overlooking the garden with its frescoed walls and sparking silver is a truly memorable experience. The impeccable quality and ambience of this popular restaurants in Wexford, Gorey consistently earns Marlfield House its place among Ireland’s finest dining experiences.

Staying at Marlfield House Hotel in Wexford enables guests to explore the surrounding countryside such as Wexford, Waterford and Wicklow. We can offer a selection of picnic hampers to make the day complete. Morning tea, coffee, light luncheon and afternoon tea are served daily in the drawing room, garden or conservatory.

Room service is available to residents.

053 942 1124

Restaurant Opening Times

House Conservatory Restaurant

Seasonal Opening

May to September: Wednesday to Sunday for Dinner and Sunday Lunch & October to January and February to May: Thursday to Saturday for Dinner and Sunday Lunch.

Daily Opening Times

Dinner 19:00 – 21:00 (last orders)

Sunday Lunch 12:30 – 14.30

Breakfast 8:00 – 10:00

House Library Bar

Seasonal Opening

May to September: Every day for residents, Wednesday to Sunday for non residents and afternoon tea is available on Monday and Tuesday by prior booking & October to January and February to May: Thursday to Sunday

Daily Opening Times

Lunch 12.30 – 15.00

Lighter Menu 15.00 – 17.00

Afternoon Tea 12.30 – 17.00

Restaurant Sample Menus


Amuse Bouche

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Duncannon Crab Salad

With Cucumber, Lemon Lime Aioli, Apple and Radish, Dressed Leaves, Charred Sourdough Croutons

Pan seared Kilmore Quay Scallops

Asparagus, Crispy Smoked Bacon, Jerusalem Artichoke Puree, Wild Garlic Froth

Beetroot and Goats Cheese

Goats Cheese Croquette, Beetroot Cream, Orange Oil, Toasted Hazelnuts

Duo of Rabbit, Loin and Leg

Carrot Puree, Wilted Spinach, Smoked Almond Sage Beurre Noisette

Duo of Pork

Crispy Pork Belly, Celeriac Puree, Braised Shoulder, Granny Smith Puree and Jus

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Lemon and Basil Sorbet

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Pan Fried Fillet of Turbot

Potato Fondant, Alsace Bacon Crisp, Smoked Cauliflower Puree, Green Beans, Chive Veloute

Seared Fillet of Aged Wexford Beef

Potato Gratin, Carrot Puree, Braised Spinach, Red Wine Jus

Roast Rack of Lamb with Herb Brioche Crust

Potato Rosti, Parsnip, Aubergine Caviar, Grilled Asparagus, Oregano Jus

Grilled Fillet of John Dory

Potato Mousseline, Sautee Baby Carrot, Braised Onion Caper, Sundried Tomato, Caper Herb Beurre Blanc

Red Onion Goats Cheese Tar Tatin

Baby Vegetables, Carrot Puree, Pumpkin Seed Salad, Balsamic Glaze

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Vanilla Buttermilk Pannacotta

Spiced Orange Segments, Shortbread Biscuit, Brownie Crumb

Red Wine Poached Pear

With Sesame Seed Tuille, Garden Rhubarb, Blood Orange Sorbet

Rhubarb and Berry Crumble

With Crème Anglaise and Vanilla Ice-Cream

Chocolate Fondant

Amerena Cherries and Salted Butterscotch Ice-Cream
(Please allow 15 minutes from ordering)

Irish Artisan Cheese Plate

Cashel Blue, Mileens, Coolattin Cheddar, St Killian’s Brie, Cranberry Sauce and Caramelized Walnuts

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Coffee & Petit Fours

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After dinner cocktails, liqueurs, brandies and port, please ask your waiter for the Digestif Menu

 Dessert wines

Muscat Beaumes de Venise €13.00 per glass

Sauternes €17.00 per glass

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Price €64

Head Chef: Ruadhan Furlong

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.

Our fish is from Duncannon Fish in Wexford & Kilmore Quay, our meats are all from County Wexford & supplied by Slaney Valley & Kavanagh meats, Bacon is from O’Neills of Wexford, vegetables and herbs are from our garden, Cullens & Keelings. Berries are from Green’s Berry Farm in Gorey & dairy is from Killowen Farm & Wexford Creamery. Many vegetables, fruits and herbs are grown in our kitchen garden. We use our own & our neighbours, Samuel & Maurice Allen’s free range eggs.

Guests are respectfully asked to ensure their mobile phones are switched off while in the public rooms.

* For allergen information please ask your server


Sweet Potato & Lemon Grass Soup

Smoked Almonds and Natural Yogurt

Chicken Liver Parfait

Pear and Apple Chutney, Toasted Brioche, Walnuts and Dressed Garden Leaves

Poached Smoked Trout

Fennel Apple Salad, Lemon Aioli and Dressed Leaves

House Salad

Dressed Garden Leaves, Roast Walnuts, Seeds and Crumbled Goats Cheese

 ♦ ♦ ♦

Seared Fillet of Kilmore Quay Hake

Pea and Herb Orzo, Broad Beans

Confit Duck Leg

Green Bean and Black Olive Salad

Pan Roasted Chicken Supreme

Gratin Potato, Braised Baby Carrot, Port Jus

 ♦ ♦ ♦

Garden Rhubarb and Berry Crumble

With Chantilly Cream and Anglaise

Trio of Vanilla Ice Cream, Blood Orange Sorbet, Carmel & Fig Ice Cream

With Wexford Strawberries and Cherry Syrup

Cheese Plate of Artisan Cheeses,

Biscuits and Breads (€4 supplement)

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Three courses €42.00 / Two courses €35.00

Head Chef: Ruadhan Furlong

Chutneys and preserves are made from our surplus garden produce. You can purchase produce from reception. Our fish is from Duncannon & Kilmore Quay, the meats are all from Wexford & supplied by Slaney Valley & Kavanagh meats. Our bacon is from O’Neills of Wexford. Vegetables and herbs are from our own garden, Cullens Fruit and Veg, Keelings and Green’s Berry Farm in Gorey. Dairy is from Killowen Farm & Wexford Creamery. We use our neighbours sons Samuel & Maurice Allen’s free range hens eggs, local Tara Hill honey & Irish artisan cheeses as per the menu.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

For allergen information please ask your server


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

Gin & Tonic Aperitif

Amuse Bouche

 ♦ ♦ ♦

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

 ♦ ♦ ♦

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.


~ Available daily from 8.00 to 10.00 ~

From the Sideboard

Selection of Irish Artisan cheeses

Baked loin of ham with mustard and honey glaze

Choice of juices, fresh orange, fresh grapefruit & cranberry juice

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From the Buffet

We invite you to help yourself to any of the following from our buffet:

Prunes marinated in orchard fruit tea

Locally produced live natural yoghurt with honeycomb and wheat germ

Poached apples with ginger

Compote of berries

Homemade Bircher Swiss muesli

Selection of cereals, nuts, seeds, bran, wheat germ

Selection of homemade breads and scones with homemade preserves

We have a wide selection of teas and coffee available, please ask your waiter

 ♦ ♦ ♦

From the Kitchen

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

Oatmeal porridge served natural or with cinnamon, pistachio nuts and an apricot compote

Fruit plate of grapefruit & orange segments, carpaccio of pineapple and grapes

Free range eggs – as you like them poached , boiled, fried or scrambled with local crisp bacon and sausages, sauté mushrooms, tomato, black and white pudding

Baked eggs with tomato, cream and tarragon

Eggs Scrambled with local smoked salmon and cream served on toasted brioche

Mushroom, bacon and cheddar cheese omelette or an omelette of your choice

Local smoked salmon served with French toast, cream cheese and chives

Mushroom, bacon and cheddar cheese omelette or an omelette of your choice

Poached eggs with buttered garden spinach with a dash of cream and nutmeg on hot toast

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Price €24

Our delicious eggs come from our neighbours Samuel and Maurice Allen, two young boys who keep their very spoilt hens in their yard and gardens. Our yoghurt is from Killowen Farm further south of the County Wexford. Our honey is from hives 3kms away on the other side of Gorey. Our sausages are made in our local butcher, Dunbars of Gorey. Our jams, marmalades, compotes and chutneys are made here in the house. Some of the fruits and all of the rhubarb comes from our kitchen garden.

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.

If you are travelling today please ask at reception if you would like a take away juice or coffee.


~ Available Wednesday to Sunday from 12.30 to 17.00 ~

Please feel free to alternate the starters (S) and main courses (MC) with the lunchtime ‘From the Garden’ menu

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(S) Salad of garden leaves with shaved pear, walnuts and Cashel Blue cheese – € 9.50

(S) Marlfield chicken liver parfait with home-made spiced pear chutney and warm toasted brioche – € 9.00

(S) Homemade soup of the day with brown bread – € 8.00

(MC) A plate of organic smoked salmon with traditional garnish of egg & capers with oregano and chive, dressed leaves – €14.00

Selection of open sandwiches, on brown bread including chicken, smoked salmon, honey glazed ham and artisan cheese – €11.50

Selection of artisan cheeses with candied walnuts, pear chutney, apple and grapes, savoury biscuits and bread – €10.50

Scones with strawberry compote and whipped cream – €5.50

Home-made biscuits – €2.50

Pot of tea or regular coffee – €3.50

Cappuccino/Café Latte/Mocha/Hot chocolate with home-made biscuit – €4.50

In consideration for other guests we ask those who use mobile phones to ensure that they are switched off while in the library, drawing room or hall.


~ Available Monday to Saturday 12.30 to 15.00 ~

Enjoy two courses for €22 or three for €27.

Please feel free to alternate starters (S) & main courses (M) with the Library Snack Menu

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(S) Potted smoked trout with crème fraiche, lime, dill, toasted bread with herb oil, dressed garden salad leaves €10

(S) Warm St Tola goats cheese en croute with salad of broad beans , mint, beetroot, walnut dressing, tomato chutney €9.50

(S) Ragout of Marlfield braised baby leeks with white wine, oregano & cream on toasted crostini , poached free range egg €9.50

(S) Salad of buffalo mozzarella, vine tomatoes, basil pesto & fresh basil leaves €10.00

(S/M) Marlfield Fish cakes, salad of garden leaves with mint and coriander, tartar sauce €9.00/€14.00

(M) Fish of the day with salsa verde, salad of grated courgette, fennel & toasted coriander seeds, crushed new potatoes with margoram €16.00

(M) Seared Wexford Rib eye steak with a green salad, homemade fries and garlic aioli €20.00 (A supplement of €5 applies when having as part of 2/3 course lunch)

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A bowl of buttered vegetables from the garden with herb oil €6.00

A bowl of buttered spinach from the garden €6.00

Wexford berries with homemade ice cream €7.50

Dessert of the day €7.50

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Our menu’s are dictated by what’s in our garden.