Conservatory Restaurant at Marlfield House

The Ultimate Fine Dining Experience in Gorey, Wexford

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 from 7 to 9pm and our early bird menu from 6 to 7pm. And 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 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 Sunday from 7pm (last orders 9pm) and for Sunday Lunch.

See all opening hours.

Restaurant Sample Menus

DINNER MENU

Available February to Easter & October to December Thursday to Saturday,

Easter to May Thursday to Sunday, June to September Wednesday to Sunday

Pre-Starter

Quenelle of Whipped Goats Cheese

Roasted beetroot, horseradish cream & Parmesan tuille

 ♦ ♦ ♦

Ham Hock Terrine

Rhubarb puree, pickled vegetables, curry aioli & sourdough crouté

Glazed Beef Cheek

Garlic & herb pearl barley with crispy onion rings

Wild Seatrout Gravalax

Beetroot cream, pickled lemons, crispy skin & dill oil

Sprouting Broccoli Fregola

Roasted florets, crumbled feta, pickled shallots & truffle oil

Pan Roasted Kilmore Quay Scallops

Roasted baby carrots, buttermilk puree and chorizo oil

 ♦ ♦ ♦

Soup De Jour

 ♦ ♦ ♦

Roast Fillet of Wexford Beef

Shallot tartlet, pan seared fois gras & beef jus

Risotto of Celeriac

Creamed celeriac, charred leek, garden sage beurre noisette

Grilled Kilmore Quay Brill

Mushrooms duxelle, wilted spinach, crispy chicken skin & roast chicken juices

Roasted Sirloin of Veal

Apple & potato puree, charcoal oil, roasted turnips & glazed beetroot

Pan Roasted Kilmore Quay Turbot

Creamy crab bisque, shaved fennel & potato crisps

Butter Roasted Breast of Guinea Fowl

Caramelised chicory, savoy cabbage and jus roti

 ♦ ♦ ♦

DESSERTS

Marlfield House Carrot Cake

White chocolate & carrot puree, caramelised walnuts & natural yogurt ice-cream

Lavender infused Crème Brulée

Date & cranberry compote & short bread biscuits

Chocolate Fondant

Gingerbread ice-cream& chocolate tuille

(Please allow 15 minutes)

Poached Pear

Caramelised prunes, honeycomb shards, crispy puff pastry & whiskey ice cream

Irish Artisan Cheese Plate

Cashel Blue, Milleens, Gubeen, St Killian’s Brie, homemade chutney, candied nuts

 ♦ ♦ ♦

Coffee & Petit Fours

 ♦ ♦ ♦

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

 ♦ ♦ ♦

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’Neill’s of Wexford, vegetables and herbs are from our garden, Cullen’s & Keeling’s. 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 ~

A prosecco cocktail

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

 ~ Served from 08.00 to 10.00 am, Reservations are necessary for non residents to avoid disappointment ~

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

 ♦ ♦ ♦

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

 ♦ ♦ ♦

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.

EARLY BIRD MENU

Available 6 to 7 pm: February to Easter & October to December Thursday to Saturday,

Easter to May Thursday to Sunday, June to September Wednesday to Sunday

 ♦ ♦ ♦

STARTER

Roast Asparagus, Truffle Hollandaise, Poached Hens Egg, Toasted Brioche

Glazed O’Neill’s Pork Belly, Crispy Black Pudding, Apple Pureé, Juniper Jus

Pan Roasted Kilmore Quay Skate Wing, Cauliflower Florets, Prune Pureé & Curry Beurre Blanc

Soup of The Day

 ♦ ♦ ♦

MAIN COURSE

Roast Kilmore Quay Hake, Crispy Prawns, Roast Leeks, Seaweed & Lemon Butter Sauce

Glazed Beef Cheek, Onion Pureé, Seared Foie Gras, Baby Carrots, Beef Jus

Baked Potato Gnocchi, Roasted Squash, Garden Sage, Crumbled Feta Cheese

Roast Chicken Breast, Savoy Cabbage, Glazed Beetroot, Roast Chicory, Toasted Macadamia Nut, Orange Infused Jus

♦ ♦ ♦

DESSERT

Glazed Custard Tart, Compressed Rhubarb, Rhubarb Pureé, Honeycomb Shards

Warm Banana & Toffee Cake, Caramelised Walnuts, Rum & Raisin Ice Cream

Tiramisu, Chocolate Crumble, Amaretto Cream, Glazed Cherries, Coffee Ice Cream

Selection of Ice-Creams or Sorbet

♦ ♦ ♦

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

♦ ♦ ♦

Price €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 is from Duncannon Fish in Wexford & Kilmore Quay, our meats are all from County Wexford & supplied by Slaney Valley, Bacon is from O’Neill’s of Wexford, many vegetables, salads, berries and herbs are from our garden, Cullen’s & Keeling’s. Dairy is from Killowen Farm & Wexford Creamery. 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

THE LIBRARY MENU

 Available February to May & October to December: Thursday to Sunday from 12.30 to 17.00

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

 ♦ ♦ ♦

STARTER / MAIN COURSE

Homemade Soup of the Day served with Brown Bread € 8.50

Chicken Liver Parfait, Dressed Leaves, House Chutney & Toasted Brioche €9.50

Duncannon Smoked Salmon, Citrus Aioli, Caper, Red Onion, Gherkin Salad €10.00/15.50

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

Sautéed Mushrooms on Toast with Thyme Cream, White Wine, Poached Hens Egg, Dressed Leaves €11.00/ €15.00

Baked Smoked Salmon Smokies with Carrot, Chives, Parmesan Herb Crust €9.50 / €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 €21.00/ €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, Tomato Relish, Cornichons, Dressed Garden Leaves €12.00

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

Buttermilk Scones with Berry Compote & Whipped Cream €5.50

Home-made Biscuits, Shortbread and Chocolate & Hazelnut Chip €2.50

 ♦ ♦ ♦

DESSERT

Chocolate Brownie, Salted Caramel Ice Cream, Chocolate Sauce €8.50

Dessert of the Day €8.50

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

Some herbs and vegetables are from our kitchen garden. Chutneys and preserves are made from surplus autumn garden produce. Our fish is from Duncannon & Kilmore Quay. The meats are all from Wexford & supplied by Slaney Valley and O’Neills of Wexford. Vegetables and herbs are from the Garden, Cullen & Green’s Berry Farm in Gorey. Dairy is from Killowen Farm & Wexford Creamery. Eggs are from our neighbours Samuel & Maurice Allen’s happy hens. Irish artisan cheeses both local and national. We respectfully asked that you ensure your mobile is on silent while in the library, drawing room or hall.

For allergen information please ask your server