We are pleased to announce that Blairscove restaurant will be opening for outdoor dining from 6th July to 17th July, from Tuesday to Saturday. We won’t release outdoor reservations beyond this date just yet as they will be dependent on government restrictions, but at the moment we hope to resume indoor dining after the 17th.
Dinner will be served in our marquee with 2 sittings: 5pm and 8:30pm. Whilst we will do our best to keep you sheltered and warm, please dress appropriately for outdoor dining in West Cork. It is quite exposed to the elements and in an area that has a lot of midges and mosquitos. If it’s a rainy day, you will probably get a bit wet!
We will be offering our usual buffet, menu and service style, just outdoors.
Reservations will be on a first come, first serve basis with a maximum of 6 to a group. Unfortunately we cannot prioritise guests who have had previous reservations cancelled.

Blairscove Restaurant is open for evening meals from 5:30pm to 9:30pm, Tuesday to Saturday from mid-March to early November. You can reserve a table for up to 6 guests.

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 our 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 COURSES

8oz fillet of Irish Hereford Prime Beef

tomato, shallot, aubergine & Ardsallagh goat’s cheese gratin green peppercorn sauce

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

(for 2 people), grilled on the wood fire, fried green asparagus sauce béarnaise & bone marrow butter

Grilled Rack of Irish Lamb

with pumpkin seed crumb braised baby gem pea & garden mint purée natural jus

Smoked & grilled free range Chicken supreme

roasted corn chow chow chili butter

Panfried Spring Lamb kidneys

wilted chard wholegrain mustard sauce

Baked & torched fillet of Atlantic cod

cauliflower purée & romanesco langoustine sauce

Panfried fillets of Seabream

wilted greens & vine ripened cherry tomato rocket pesto & sauce vierge

Sous vide cooked Portobello mushroom

mushroom & cauliflower risotto Ⓥ

Crispy polenta cake

caponata stuffed courgette cream of courgette sauceⓋ

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.