Dinner at Temple House is especially fun. Gather in the Morning Room for pre-dinner drinks, select a bottle of wine and meet your fellow guests. Dress is smart casual. It’s 55 euro for 4 courses followed by home made fudge and coffee by the fire in the morning room.
You will be seated together at a large mahogany table complete with crystal glass, family silver and portraits in attendance. Roderick and Helena are on hand to give an insight into the extraordinary history of their magnificent home. Be sure to note the red tear on the large portrait of Jane.
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.
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Menus are seasonal and vary each day – this is a sample
We take 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.
Galway Cheese and Poppy Seed Cookie
Temple House Lamb Terrine, apricot chutney and pickles
Goat’s cheese salad with beetroot, walnuts and orchard dressing (V)
Smoked Salmon tartar with caper dressing
Braised Temple House Lamb, minted peas, carrot and rosemary jus
Lemon chicken, seasonal vegetables, pancetta and sundried tomato veloutéAndrala Farm Pork Belly, Scallops. Burnt Apple. Black Pudding. Anise JusCod, Tempura Wild Atlantic Oyster, Goatsbridge Trout Caviar, Cauliflower Purée and Nori Beurre Blanc
This is really chef’s delight – always in a good mood.
Fresh lemon tart
Buttermilk and Crème Fraiche Panna Cotta, House Granola
Chocolate Delise, Raspberry Sorbet