Set in 200 acres of beautiful parkland, Dunbrody Country House Hotel is an enchantingly intimate 1830s Georgian manor. Ancestral home to the Chichester Family, the house has a long and well-established tradition of hospitality. A warm reception awaits you at Dunbrody Country House - an oasis of tranquility located on the dramatic Hook Peninsula. Fresh flowers. Crackling log fires in period fireplaces, relaxed elegance, Dunbrody is a charming hotel with a character and atmosphere all of its own. Located a mere two hours from Dublin and Cork International Airports and only 15 minutes from Waterford City, Dunbrody is easily accessible from both North and West.

Dunbrody Country House Hotel is accredited with 4 stars from the Irish Tourist Board. We are also the recipient of the 2001 Grand Award "Hideaways of the Year" from Andrew Harper's Hideaway Report and "Country House of the Year 2001" from Georgina Campbell's Jameson Guide. Other guides recommending Dunbrody are Karen Brown's "Ireland's Charming Inns & Itineraries", Fodor's Guide, la Guide Routard, les Guides de Charmes Rivages, Johanssens Guide, Best Loved Hotels of the World and Special Places to Stay. Dunbrody is also a member of Ireland's prestigious Blue Book and Small Luxury Hotels of the World.

The new Seasonal Menu which changes four times per year is complemented by the Daily Tasting Menu which depends on what is freshly available and all our ingredients are sourced from as many local suppliers as possible. Indeed many come from own organic kitchen garden and orchard. The full Seasonal Menu is available at €60 or any Two Courses at €48 and the Tasting Menu at €75 (which must be ordered by the whole table and prior to 8.30pm) or specially selected wines for €100.

Recommended by a host of guides and with awards too numerous to mention Dunbrody is known as a "foodie hotel" but perhaps Mark McCrum from Conde Nast Traveller best describes the Dunbrody experience:

"Kevin's food, served in an airy dining room with windows over-looking the lovely gardens, is state of the art, and he uses plenty of fresh fish from the nearby Wexford coast. Indeed after five months touring the country, eating everything from amuse-gueles in Dublin to bangers in Ballinsloe, I would rate Kevin as one of Ireland's best chefs."

THE HARVEST ROOM SUMMER MENU

FULL MENU €60.00
ANY TWO COURSES €48.00

Please do not hesitate to let us know if you have any special dietary needs or requests which we will do our best to accommodate. Starters can also be ordered as main courses.

Roasted Leg of Rabbit stuffed with Sage & Morel Mousse on Parsnip & Thyme Soup
Terrine of Foie-Gras with Berry Relish & Toasted Brioche
Caramelised Kilmore Quay Scallops with a Marinated Fennel Bulb on a Mango Salad
The Daily Soup
Ravioli of Abbey Blue Cheese & Spinach topped with Truffle Shavings
Duncannon Crab with Avocado Puree, Battered Prawn on a Chilled Spicy Tomato Soup Base
Dunbrody Seasonal Green Salad with Asparagus Tips, Fine Beans, Semi-Roasted Tomatoes, Parmesan Shavings & a Red Onion Vinaigrette
Arthurstown Oak-Smoked Salmon with Dill Blinis, Quail Egg & a Lemon Cream

Pan-Fried Sea Bass Fillet with Smoked Cockles, Tomato Minestrone and Baby Fennel
Poached Fillet of Turbot with Garden Vegetables, Mussels and Saffron Broth
Baked Fillet of Cod with a Watercress Crust served on Tortellini of Goat’s Cheese & Artichoke with a Sweetcorn Purée
Char-Grilled Fillet of Prime Wexford Beef with an Oxtail Cottage Pie
Soya & Honey-Glazed Belly of Pork on a Hamshank & Leek Galette served with a Cider and Apple Infusion
Oven-Roasted Rack of Lamb served in the Natural Juices of Irish Stew
Roasted Pumpkin, Red Peppers & Goat’s Cheese Pie with a Nicoise Salad
A Study of Oven-Roasted Chicken on Braised Cabbage with a Confit of Cocoa Bean & Prosciutto
All our main courses come fully plated with seasonal, locally-sourced vegetables but if you would like a side order you can choose from the following dishes (Euro 5.00 per portion)

Garden Leaves with a Balsamic Vinaigrette
A Mixture of Seasonal Beans
Baby Carrots
Sauteed Spinach
Caramelised Red Onions
Baby Potatoes steamed in the Skins
Colcannon Mash
Kevin Dundon/Catherine Dundon
Head Chef: Gary Burke
Maitre d': Eoin McBride

THE HARVEST ROOM SAMPLE TASTING MENU

THE FULL ON IRISH TASTING MENU €75.00
ANY TWO COURSES €100.00

A very warm welcome to the Harvest Room at Dunbrody. As the Full on Irish Tasting Menu is very much a gourmet experience with a large number of courses we need the tasting menu to be ordered by the whole table up to a maximum of six guests and can only be ordered prior to 8:30pm. Dietary needs and Vegetarian Options can also be catered for in the Tasting Menu Option

Rilette of Pork Belly with an Apple & Cider Chutney
- Gravitas Sauvignon Blanc 2005 (New Zealand)
Duncannon Crab with Avocado Purée
Terrine of Foie Gras with Berry Relish
- Bisol Prosecco (Italy)
Lemon & Basil Sorbet
A Study of Oven-Roasted Chicken with Cocoa Bean & Prosciutto Confit
- Chateauneuf du Pape “Clos des Papes” Paul Avril 2002 (France)
Pan-Roasted Line-caught Seabass in Tomato Minestrone and Baby Fennel
- Chateau Bel Air Perponcher Bordeaux 2004 (France)
Tuile Cage filled with Dunbrody Strawberries and Berries topped with Cointreau-scented Ice Cream
Tea or Coffee with Petit Fours