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This L shaped room, which has been run under the eagle eye of Pat Doyle since 1966, was completely redesigned in 2003 to retain a sense of traditional opulence yet with a fresh, almost gallery-esque approach - an ideal home for some favourites from the hotel's famous art collection. Executive Chef Jim Aherne has been pleasing guests with his classic cuisine for over thirty years now - and, although more exotic ingredients like ostrich also appear, his menus reflect the value placed on fresh local produce: Rosslare mackerel, Slaney salmon and locally sourced vegetables, for example, are used in daily-changing menus that ensure variety for residents who may be staying for some time. The hotel's renowned wine list is meticulously sourced, always changing, and excellent value. Highly informative (and a good read), most wines are directly imported and there are many treats in the collection, which includes organic and bio-dynamic wines, and an exceptional choice of half bottles. Seats 250 (private room 40); air conditioning. L &D daily: L 1-2.15, D 7.30-9 (Sat from 7); Set L EUR25; Set Sun L EUR28; Set D EUR48. House wine EUR22; SC discretionary.