Conservatory Restaurant at Marlfield House

AUTUMN/WINTER OPENING HOURS

Open for dinner from Thursday to Saturday and Sunday Lunch. See all opening hours.

The Conservatory Restaurant at Marlfield House is a unique dining experience in South East Ireland. This restaurant has won Best Hotel Restaurant award in 2015 and Best customer Service in Wexford & Leinster at The Irish Restaurant Association awards in 2011, 2012 and 2014.

The cuisine 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. Vegetables, herbs and fruits are 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 Marlfield House its place among Ireland’s finest dining experiences.

Our seasonal five course dinner is served daily from Wednesday to Sunday, May to September, and Thursday to Saturday, October to April. In addition our 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.

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

RESERVATIONS
053 942 1124

Restaurant Seasonal Opening Times

Christmas & Winter Closures

Marlfield House Hotel

Closed 19th December to 26th December 2016 & 8th January to 2nd February 2017

The Conservatory Restaurant

Closed 19th December to 26th December 2016 & 31st December to 2nd February 2017

The Duck Restaurant

Closed 24th to 26th December 2016 & following lunch on 8th to 25th January 2017

October to April

Conservatory Restaurant is open Thursday to Saturday from 7pm (last orders 9pm) and for Sunday Lunch from 12:30pm

Marlfield House Hotel is open Wednesday to Sunday (open daily during Halloween, Christmas & Easter holidays)

The Duck Restaurant is open Wednesday to Sunday from 11:30am (open daily during Halloween, Christmas and Easter holidays)

May to September

Conservatory Restaurant Open Wednesday to Sunday from 7pm (last orders 9pm) and for Sunday Lunch from 12:30pm

Marlfield House Hotel Open Every Day

The Duck Restaurant Open Every Day

Restaurant Sample Menus

DINNER MENU

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

 ♦ ♦ ♦

DESSERTS

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

 ♦ ♦ ♦

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

SUNDAY LUNCH MENU

~ 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

 ♦ ♦ ♦

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

 ♦ ♦ ♦

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.

BREAKFAST MENU

~ 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

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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

 ♦ ♦ ♦

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.

LIBRARY SNACK MENU

~ 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.

``FROM THE GARDEN`` MENU

~ 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)

 ♦ ♦ ♦

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.