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:
€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
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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