Dinner at Temple House is especially fun. Gather in the Morning Room and Library for pre-dinner drinks, discover what is on the menu, select a bottle of wine and meet your fellow guests. Dress tends to be smart casual. It’s 54 euro for 3 courses followed by petits fours and coffee or your choice of tea..
We have had to change with the times. The dining room has been moved to a bigger room, and the table is bigger too. We want to ensure that there is sufficient space for your comfort.
We have two seating arrangements.
1) If you prefer we'll put you on a separate table. You can remind us in the booking process and we'll check with you as well.
2) You will be seated together at a large mahogany table complete with crystal glass - the table is enormous so spacing is easy.
Roderick and Helena are on hand to give an insight into the extraordinary history of their magnificent home.
Please book dinner on your first evening in advance during the reservation process online by phone or email. We gather at 7, or sooner if the G&T beckons, and sit down at 7.30pm, Monday - Saturday.
Sample MenuMenus are seasonal and vary each day – this is a sample
Chef Vicki Scanlon takes great care to source our ingredients as locally as possible, often mere metres from the dining room. We offer a set menu but are always pleased to cater for dietary requirements with advance notice. In other words, if there is something that you do not or cannot eat just tell us.
Honey Roasted Celeriac and Hazelnut
Aromatic Lemongrass, Coconut and Vine Tomato
Mullaghmore Potted Crab, Piccalilli, Sourdough Flute
Seared King Scallops, Roasted Celeriac, Spinach, Roe Power, Caper & Raison Purée.
Sweet Potato and Corn Cakes with Scamorza, Coriander, Whipped Cream Cheese Dip. (v)
Tian of Red Onion & Berry Compote, Souffléd Goats Cheese, Cucumber Pickle. (v)
Beef Cheek Wellington, Watercress, Mushroom Duxelles, Red Wine Jus
Roasted Monkfish Wrapped in Pancetta, Pan-fried Gambas, Spinach and Garlic Reduction
Confit Duck Leg, Haricot Verts, Garlic and Pancetta, Kumquat Jus
Sticky Toffee Pudding with Irish Whiskey Sauce Vanilla Ice Cream
French Lemon Tart, Raspberry Sorbet
Potted Kahlua Chocolate Mousse with Fresh Seasonal Berries and Seaweed Biscuit