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.

SET MENU €72 / PERSON

Our menu is made up of classic dishes with a modern twist using the best of Irish and West Cork produce. Our garden supplies us with herbs, salad greens and a small selection of vegetables throughout the season, as well as flowers for our dining room.

SET MENU €72 / PERSON

Our menu is made up of classic dishes with a modern twist using the best of Irish and West Cork produce. Our garden supplies us with herbs, salad greens and a small selection of vegetables throughout the season, as well as flowers for our dining room.

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.

 
 
 
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MAIN COURSE (Sample Menu)

8oz fillet of Irish Hereford Prime Beef

grilled on the wood fire, sautéed wild mushrooms, madeira & black truffle sauce

20oz 21 Day Dry-aged Rib of Irish Hereford Prime Beef

(for 2 people), grilled on the wood fire, celeriac fritters & blue cheese dressing, sauce béarnaise

Grilled Rack of Irish Lamb

with pistachio crumb, aubergine purée & kohlrabi pickle,
natural jus

Pan Seared Foie Gras & Smoked Lamb Sweetbreads

wilted greens & port wine sauce

Poached Supreme of Free Range Chicken

with wasabi mash, pickled radish, pea, rocket & pickled ginger cream

Whole Grilled Seabream

chimichurri

West Cork Fish Soup

aioli & croutons

Pan Fried Fillet of Cod

roast vine tomato & sauce vierge

Moroccan Vegetable Tagine

pearl cous cous, kalamata olive & preserved lemon Ⓥ

Baby Vegetable Feuilleté

Thai curry 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.