Dining
Restaurant
Experience a gracious evening of fine-dining by candle light at Markree Castle, where Head Chef Lee Mastin’s seasonal menu is renowned for serving beautiful food in magnificent surroundings, using Irish cuisine and the finest locally-sourced seasonal ingredients.
The soft glow of candles and crystal chandeliers in our opulent and lavishly adorned dining rooms create the perfect romantic and charming backdrop for a unique fine dining experience.
Dinner at Markree is served on select dates throughout the year and is priced at €65.00 per person.
Pre-booking is essential. To view our dates and make a reservation, Click Here
*Please inform us at the time of booking of any dietary requirements.
SAMPLE DINNER MENU
STARTER
- ROAST TOMATO, CHILLI & LIME (V)(GF)
Coriander yogurt
- CRISPY PORK BELLY & KATAIFI BLACK PUDDING
Asparagus, quail eggs, cider jus
- WILD MUSHROOM, BEETROOT, DOZIO’S APRICOT & ALMOND CHEESE TART (V)
Yellow cherry tomatoes, rocket salad, onion marmalade
- DRUMSHANBO GUNPOWDER GIN CURED SEA TROUT
Beetroot & ginger chutney, crispy quinoa, watercress, saffron water dressing
- SEARED SCALLOPS & DONEGAL CRAB
Passion fruit jelly, shaved fennel & dill, rainbow trout caviar
- VELVET CLOUD SHEEP’S MILK “BRULEE”
Hazelnut crumb, Sheerin’s cured bacon jam, garlic croutes
SORBET
- GIN & ELDERFLOWER SORBET (V)(GF)
Lemon shrub
MAIN COURSE
- TOURNEDO OF IRISH BEEF FILLET (GF)
Slow braised coffee infused feather blade of beef,
Spinach puree, pearl onions, baby carrots, red wine sauce
- ROAST RUMP OF LAMB AND BRAISED SHOULDER TAGINE
Vegetable cous-cous, apricot, sultana & pepper chutney, coriander soured cream
Toasted almonds - ROAST THORNHILL DUCK BREAST
Shallot tart, Jasmine tea and ginger poached rhubarb puree, cherry compotesherry vinegar jus
- SAFFRON MARINATED MONKFISH
Lobster ravioli, pak choi, tomato, lemongrass & ginger sauce
- CHICKEN, BACON AND MUSHROOM “PIE”
Chicken breast & confit leg roulade, Sheerin’s shredded sweet cured bacon loin, onions mushroom, puff pastry crust, vermouth cream
- BALLYMAKENNY FARM HERITAGE POTATOES (VEGAN)(GF) & DONEGAL RAPESEED TRUFFLE OIL SALAD
Carrot crisps, balsamic pickled beetroot, asparagus, watercress, wild garlic puree
- SEASONAL VEGETABLES & GARLIC FONDANT POTATO
DESSERT