The 5* Adare Manor, voted ‘Hotel of the Year 2018’ at the world-renowned global Virtuoso ‘Best of the Best Awards’, is delighted to debut its new menu at The Oak Room, the resort’s fine dining experience. Providing a genuine taste of the best that contemporary Irish cuisine has to offer, The Oak Room invites guests to explore the treasures and flavours of Ireland with a reimagined menu. The award-winning Oak Room culinary team, under the direction of Head Chef Michael Tweedie, have devised a spectacular seasonal menu in time for Spring.
From April, guests dining at The Oak Room will have the opportunity to order from a new three-course a la carte fixed price menu, which offers a selection of starters, mains and desserts, priced at €90 per person, or opt for a market tasting menu experience, priced at €110 per person. An extensive and adventurous wine-list, curated by Resort Wine & Spirits Manager Jurica Gojevic, offers thoughtful pairings for both menu experiences to perfectly complement each dish.
Speaking today, Director of Culinary at Adare Manor, Loughlin Druhan, said:
“This new menu approach allows our guests the opportunity to experience The Oak Room in their own unique way. We pride ourselves on anticipating the desires of our guests. We engage and listen to our guests, to enhance not only the variety of our offerings, but also the dining style, and worked closely with our colleagues to develop two distinct menu options for guests to choose the experience that best suits their needs.
“In the new menu, exquisite seafood, sustainably farmed meats and game, and the bright flavours of freshly-picked vegetables take guests on a journey through the distinctive terroirs of Ireland. Presentation adds another layer of regional character with dishes from Ballyneety beetroot to Ballinwillin cured wild boar, Dooncastle oysters, Glenarm salt aged lamb, and apples from Attyflin Estate”.
Terroir is the idea that the final taste and character of an ingredient is influenced by its environmental context. A soil’s composition and mineral content, the climate of a specific growing season and specialised farming practices all create the distinctive terroir of a particular landscape. Every care has been taken to source the highest-quality ingredients from Irish farmers and artisan producers who have embraced their local terroir in the fields, wildlands, forests and shores where they work.
Closer to home on the estate, Oak Room Head Chef, Mike Tweedie and his team have seasonally foraged special ingredients from the River Maigue and the estate grounds where guests can experience the terroir of Adare Manor itself.
For bookings see www.adaremanor.com