Blairscove Restaurant is open for evening meals from 6pm to 9:30pm, Tuesday to Saturday from mid-March to early November. You can reserve a table for up to 6 guests online. Sadly, we no longer accommodate larger tables but we are happy to split groups over several tables, please contact us with enquiries

The restaurant is located in the barn which completed the quadrangle of farm buildings serving the former manor house.

It is high like a church and the tall windows overlooking Dunmanus Bay were recesses through which the hay was pushed down to the animals from the loft above. Some say that about 250 years ago the building was part of fortifications complete with two watchtowers.

 

In October 1981, after extensive restoration works, the restaurant opened its doors. Right from the start we became known for the best of Irish meat grilled on a roaring fire in the dining room, an impressive display of ‘help yourself’ starters as well as a mouth-watering selection of desserts. This has not changed in all the years except that the freshest of seafood has been added to the selection. We use local produce as much as possible and all of our dishes are prepared in-house.

STARTER

We serve a wonderful cold buffet as our starter option, with a choice of seasonal dishes, a selection of seafood including a giant clam shell filled with oysters and prawns or shrimp, homemade terrines and pates, cured meats, and many different vegetarian and vegan salads.


The restaurant opened in October 1981 and on the day of the first Sunday lunch we were scratching their heads, trying to think of what to serve our guests. We thought ‘we have some of X’ and ‘we could make some Y to go with it…’, maybe we can do a buffet- and so the Blairscove buffet was born!

 

And we haven’t looked back since. We collect ideas recipes as we go; from travelling abroad to dinner parties with friends; dining in other restaurants to reading cook books and magazines. Recipes are then tried, tested and tweaked at home before making it to the restaurant.

MAIN COURSE (Sample Menu)

8oz Fillet of Irish Hereford Beef grilled on the wood fire
portobello mushroom with burrata, roasted garlic puree & sun-dried tomato relish
triple cooked chips, tobacco onion rings
peppercorn sauce
20oz 21 day dry-aged Rib of Tipperary prime Beef (for 2 people) grilled on the wood fire
triple cooked chips & smoked shallot fritters
brandy butter & sauce béarnaise
Grilled rack of West Cork lamb with a toasted pumpkin seed crumb
creamed cauliflower
green & flageolet beans
mint pesto
Pan fried Lambs Kidneys
wilted perpetual spinach
whole grain mustard sauce
Smoked Supreme of free range Chicken
baby onions, lardons & Summer vegetables
chicken jus & creme fraiche
 —
Sous Vide cooked confit of Cod
grilled green asparagus
lemon espuma
Pan fried Scallops
pickled samphire
dillisk seaweed butter
Beetroot & mushroom wellington Ⓥ
grilled vegetables
basil oil
Spiced carrot TagineⓋ
minted cous cous
preserved lemon
cashew cream

DESSERT / CHEESE

 

We LOVE desserts! And we always find it difficult to choose just one dessert and sometimes end up ordering 3 desserts between two. Here you can have your cake and eat it too, and there’s something for everyone. Our desserts are always homemade and range from a classic Île Flottante, individual verrines such as a kaffir lime leaf posset or chocolate and caramel mousse, to tarts and cakes.

 

If desserts aren’t for you, we also have a cheese board with a selection of Munster farmhouse cheeses and homemade chutneys & crackers.