"Stimulating menus"

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"A Sureness of Touch"

"There is a sureness of touch in Paul's kitchen, seen in stimulating menus that offer a balance between traditional country house cooking and more adventurous dishes inspired by international trends. A visit here is always a treat." Food & Wine Magazine

Early Bird, Full Dinner & Vegetarian Sample Menus

Menus change daily to reflect availability of fresh foods.

Early Bird Menu from 6.00 to 7.30pm:
     2 Courses - €28 per person
     3 Courses - €33 per person

     (Tuesday, Wednesday, Thursday & Friday evenings only)
     Early Bird Menu

Full Dinner Menu from 6.00 to 9:00pm:
     €55 per person
     Dinner Menu
     Vegetarian Menu

Sunday Lunch Menu
     3 courses with coffee - €30 per person
     2 courses with coffee - €25 per person

     Sunday Lunch Menu

Richmond House Sample Menus

Richmond House is the winner of the FEILE BIA Ireland award.
All our meats are sourced locally and can be traced from farm to fork.
Our fish is sourced locally at Helvick.

These are sample menus. Menus change daily to reflect seasonal availability.

Early Bird Menu

Baked brushetta of Ardsallagh goats cheese, roast peppers, tomatoes, pesto, mixed

A warm salad of smoked chicken breast, cherry tomatoes, crispy croutons, garlic dressing

Galia melon slice, fresh fruits, mango sorbet

Celery and apple soup


Baked fillet of fresh salmon, basil mash, champagne sauce

Oven roast breast of chicken, mushroom and cheddar stuffing, wrapped on smoked bacon, spring onion mash, her jus

Grilled local sirloin of beef, champ potatoes, red wine jus (€5 supplement)

Fresh tagliatelle with tomatoes, mushrooms, parmesan and cream


All our main courses are served with a selection of fresh vegetables


Strawberry meringue roulade, strawberry ice-cream

An assortment of homemade ice-creams and sorbets

Warm chocolate fudge gateau, crème chantilly


Choice of teas or freshly brewed coffee


Early Bird Vegetarian Menu

Warm salad of avocado and local sheeps cheese with Pesto dressing

Baked crostini of local goats cheese with black olives and Sundried tomato dressing


Crinnaughtaun Apple Juice

Pear sorbet

Cream of carrot and ginger soup

Mixed organic leaves with balsamic dressing and grated parmesan


Warm tartlet filled with creamed leeks, topped with cashel blue cheese,
Hollandaise sauce

Fresh fettuccine with tomatoes, fresh basil, cream and parmesan


All our main courses are served with a selection of fresh vegetables or mixed salad leaves


Full Dinner Menu

Springroll of smoked Duck and Asian Vegetables on Garden Salads and Harissa

Tian of Fresh Crabmeat with Herbs, Garden Salads and a Chive Mayonnaise

Half Galia Melon Parisienne with Fresh Fruits

Roulade of Fresh and Locally Smoked Salmon served on Pickled Cucumber and a Light Coriander Dressing

Fresh Chorizo Risotto with Steamed Mussels, and a Light Butter Sauce

Rillette of Duck, with Garden Leaves and Cucumberland Sauce

A warm Organic Salad of Clonakilty Pudding and Rabbit and Caramelised Apples


Potato and Garden Lovage Soup

Sweet Cisily Sorbet

Crinnagtaun Apple Juice


Roast Stuffed Breast of Chicken with a Mushroom Mousseline

Wrapped in Parma Ham Served on Ratatouille

Pan Seared Breast of Duckling and Confit
Of Duck Leg on Braised Red Cabbage

Selection of Local Seafood Served with a Dill Butter Sauce

Roast Fillet of West Waterford Lamb with Tapenade,
Sun Dried Tomatoes and Rosemary Jus

Roast Fillet of Hake with Crispy Potato Scales with Sauteed Courgettes and Pesto Dressing

Grilled Local Fillet Steak Served with Champ and
a Bearnaise Sauce


All Main Courses are Served with a Selection of Fresh Vegetables

Full Dinner Vegetarian Menu

Twice Baked Emmental Cheese Souffle

Fresh Tagliatelle with Tomatoes, Mushrooms, Parmesan
and Cream

Warm Tomato and Poppyseed Tartlet Filled with Goats
Cheese, Pesto and Organic Leaves


Potato and Lovage Soup

Raspberry Sorbet

Crinnaghtaun Apple Juice


Deep Fried Potato and Goats Cheese Croquettes on Ratatouille and Garlic Cream

Richmond Canneloni with Mushrooms, Sun Dried Tomatoes,
Leeks and Roasted Hazlenuts

Strudel of Asian Vegetables on Sesame Noodles, Chilli and
Coconut Sauce


All Main Courses are Served with a Selection of Fresh Vegetables

Sunday Lunch Menu

3 courses with coffee €30 March 2013
2 courses with coffee €25
Cream of fresh vegetable soup

Stewed Helvick mussels with tomatoes and herbs

Richmond chicken liver pate, toasted brioche, redcurrant jelly, mixed leaves

Crisp fried fillet of skate, salad leaves tartare dressing

Baked brushetta of Ardsallagh goats’ cheese, roast peppers, tomatoes and pesto


Baked fillet of Helvick hake, ratatouille and saffron cream

Roast stuffed leg of Michael Murphy’s lamb, sage and onion stuffing, rosemary jus

Roast breast of corn fed chicken, chorizo and cannelini bean stew, red wine jus

Grilled Michael Murphy sirloin steak, champ potatoes, pepper sauce (4 euros supplement)

Crispy fried fillets of fresh plaice, hand cut fries, tartare sauce

Fresh tagliatelle with tomatoes, Parmesan and cream

All our main courses are served with fresh vegetables

Chocolate fudge cake, chocolate sauce, whipped cream

Irish Tira Misu

Mango mousse, shortbread biscuit

Warm rhubarb and strawberry crumble tartlet, strawberry ice cream

Hazelnut meringue, praline ice cream, toffee sauce

Choice of teas or freshly brewed coffee





    Good Hotel Guide review of Richmond House Ireland

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Richmond House, Cappoquin, County Waterford, Ireland
Tel: +353-(0)58-54278 | E-mail: