Dining at Richmond House

Our award-winning restaurant is here to delight your taste buds with the best of local produce. All the herbs, fruit and vegetables we use in the kitchen are grown on the premises.

Our owner and head chef Paul’s cooking style is traditional country house with some global influences (always with imaginative vegetarian choices). We can cater to every dietary requirement needed.
The restaurant is the heart of Richmond House and non-residents usually make up a high proportion of the guests, which makes for a lively atmosphere. Warm and friendly service begins from the moment menus are presented over aperitifs – in front of the drawing room fire, or in a conservatory overlooking the garden.

Menus are changed seasonally, including a particularly good value early bird and a vegetarian option too.

To view our latest menus, click on the links below:

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€55

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Cream of butternut squash soup 

Roast loin of rabbit and black pudding, wrapped in Parma ham, herb jus 

Crisp fried fresh salmon cakes, pickled cucumber, tartare dressing, 

Mussel, saffron and chorizo risotto 

Baked tartlet of Ardsallagh goats cheese, roast peppers and tomatoes 

Duck and vegetable spring roll, chilli and coriander dressing 

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Roast rack of West Waterford lamb, rosemary jus 

Oven roast breast of corn fed chicken, basil mash, herb jus 

Baked fillet of Blackwater salmon, smoked salmon risotto, champagne sauce 

Roast breast of Barbary duck, turnip mash, red wine jus 

Grilled black Angus sirloin steak, champ potatoes, pepper sauce 

Pan seared Dunmore East scallops, fresh asparagus and saffron cream 

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All our main courses are served with fresh vegetables

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Warm chocolate fudge cake, chocolate sauce, whipped cream 

Vanilla pannacotta and fresh strawberries 

Lemon Meringue Pie, vanilla ice cream 

Individual Baileys cream cheesecake, butterscotch sauce 

Cheeses from Irish Farms, homemade biscuits 

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Choice of teas or freshly brewed coffee

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3 courses €35

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Cream of parsnip and apple soup 

Baked brushetta of Ardsallagh goats cheese, roast peppers and tomatoes 

Richmond fresh salmon pate, toasted brioche, organic beetroot, garden salads 

Steamed fresh mussels flavoured with white wine, herbs and garlic 

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Grilled local Black Angus sirloin steak, champ potatoes,

 pepper sauce (+5 euros)   

Slow cooked shank of lamb, rosemary jus 

Baked fillet of fresh Helvick, creamed leeks, fennel cream 

Oven roast breast of corn fed chicken, basil mash, herb jus 

Baked tomato, Brie and onion jam tartlet, garden salads 

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All our main courses are served with fresh vegetables

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Sticky toffee pudding, toffee sauce, caramel sauce 

 Warm new season rhubarb and strawberry crumble, homemade custard 

Blueberry crème brulee 

Eton Mess 

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RICHMOND HOUSE IS NOW OPEN FOR SUNDAY LUNCH

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Cream of vegetable soup

Apple juice

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Richmond pasta bolognaise

Chicken gougons and chips or mash

Penne pasta, tomato sauce

Sausages, beans and mash

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Chocolate brownie, vanillla ice cream, chocolate sauce

Ice cream and jelly

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2 Courses €25

3 Courses €30

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Cream of fresh mushroom soup 

Ham hock terrine, organic beetroot, onion jam 

Crisp fried fresh squid, pickled cucumber and tartare sauce 

Richmond chicken liver pate, toasted brioche, garden salads 

A warm salad of smoked chicken breast, sun dried tomatoes, crispy croutons, grated parmesan, garlic dressing 

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Grilled black Angus sirloin steak, champ potatoes, pepper sauce (+5 euros) 

Crisp confit of duck leg, turnip mash, red wine jus 

Roast leg of West Waterford lamb, sage and onion stuffing, rosemary jus 

Oven roast breast of chicken, basil mash, herb jus 

Baked fillet of fresh salmon, creamed leeks, beurre blanc 

Tempura of fresh vegetables, peppered cous cous

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All our main courses are served with fresh vegetables

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Warm brioche bread and butter pudding, whipped cream 

Lemon Posset, homemade cookie 

Individual chocolate tart, chocolate sauce 

Banoffie pie, butterscotch sauce 

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Choice of teas or freshly brewed coffee

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Contact us now to book online