See our fine dining restaurant for exquisite tastes
The Restaurant team at Liss Ard use a combined effort of individual strengths to bring you an innovative, classic menu with a modern twist.
Being situated in West Cork, we are fortunate to have excellent quality Land and sea based produce, available within a 50 kilometre radius. This allows us to serve the freshest meat and fish accompanied with locally grown, in season ingredients to compliment. With an eye towards flavour, we change our menus to reflect the seasonality of our dishes. By respecting the seasonality of the ingredient, we are able to focus on each one at its peak, letting the quality and vibrant flavour naturally shine. Within our dishes, diners will find elements that have been grown in our Kitchen Garden located adjacent to Liss Ard Country House. We are dedicated to perfecting our craft and are continuously educating ourselves. We are fuelled by a passion for exceptional food & unrivalled guest service. We sincerely wish you an enjoyable experience.
Head Chef | Danny Barter
At our award-winning restaurant* head chef Danny Barter and his team take the finest West Cork ingredients and creates memorable dishes to surprise and delight the most discerning of palates. These are stand-out dishes in every way… but they’re never stand-alone. Every dish works as part of a carefully balanced menu, where courses are designed to complement one another perfectly. Couple outstanding food with excellent service and elegant, contemporary surroundings, and you have an overall dining experience that’s unforgettable.
Plot to Plate
When it comes to high quality ingredients the amount of time and the distance food travels has a profound impact on flavour. Here at Liss Ard Estate we’re firm believers in local produce, and go out of our way to work with local producers. Sally’s Garden -- our own walled produce garden -- epitomises our commitment to fresh, local ingredients. The majority of vegetables, herbs, edible and cut flowers used in The Restaurant at Liss Ard are hand grown within 40 metres of the kitchen by our resident horticulturist Sally Ann Lenehan.
Sally meets weekly with our chefs to ensure the garden delivers the produce they need, and to let the chefs know what’s ready to harvest for inclusion in their menus. It’s a system that works, beautifully… with distance and time from plot to plate measured in minutes and metres, rather than days and kilometres.
WHEN TO EAT
Mon – Sun
Continental breakfast | 7:30 – 8:30
Cooked Breakfast | 8:30 – 10:30
Wed to Sun - 18:00 – 21:00
Enjoy Our Award-Winning
3-course à La Carte Menu
From 6pm - 7pm