Wilde's At The Lodge

Ashford Castle, Cong

Tel: (094) 954 5400 

thelodgeac.com

From the Scallop with Roe, Lardo & Pepper Dillisk to the Lamb with Sheep’s Milk, Turnip & Peas, the Wilde’s Menu of Discovery is a glorious culinary rollercoaster ride. Flavours that sometimes seem disparate fit together perfectly under the watchful eye/spoon of Jonathan Keane. It’s great value too at €60 for three-courses, with the friendly English sommelier adding to the experience with some intriguing wine pairings. Locally sourced meats and fresh Galway Bay and Connemara star in such signature dishes as Cannelloni of King Oyster Mushrooms with Sea Grass; Torched Duck on a Pan Of Smoking Pine - no, really! - and leave room for the utterly decadent 72% Chocolate Pudding. Residing on the palatial Ashford Castle estate, The Lodge also offers tapas-style dining in its Quay Bar & Brasserie - the Thornhill Cured Duck with Seared Breast, Foie Gras & Chocolate Lollipop, Orange Gel & Wood Sorrel is very much the sum of its parts – and takes immense pride in its Full Irish.

Best Dish: Monktail with Cajun Spice, Seaweed & Spinach – as part of the €60 Three-Course Menu

Ashford Castle, Cong

Tel: (094) 954 5400 

thelodgeac.com

From the Scallop with Roe, Lardo & Pepper Dillisk to the Lamb with Sheep’s Milk, Turnip & Peas, the Wilde’s Menu of Discovery is a glorious culinary rollercoaster ride. Flavours that sometimes seem disparate fit together perfectly under the watchful eye/spoon of Jonathan Keane. It’s great value too at €60 for three-courses, with the friendly English sommelier adding to the experience with some intriguing wine pairings. Locally sourced meats and fresh Galway Bay and Connemara star in such signature dishes as Cannelloni of King Oyster Mushrooms with Sea Grass; Torched Duck on a Pan Of Smoking Pine - no, really! - and leave room for the utterly decadent 72% Chocolate Pudding. Residing on the palatial Ashford Castle estate, The Lodge also offers tapas-style dining in its Quay Bar & Brasserie - the Thornhill Cured Duck with Seared Breast, Foie Gras & Chocolate Lollipop, Orange Gel & Wood Sorrel is very much the sum of its parts – and takes immense pride in its Full Irish.

Best Dish: Monktail with Cajun Spice, Seaweed & Spinach – as part of the €60 Three-Course Menu