“Just Ask!” Restaurant of the Month for May - Yew Tree Restaurant, Muckross Park Hotel & Spa, Killarney, Co Kerry

Beautifully located, near Muckross House and Gardens and within the Killarney National Park, the five star Muckross Park Hotel & Spa has a fine Victorian house at its heart and - while the newer areas have an elegant contemporary style - an atmosphere of timeless quality prevails throughout.

Several complementary dining options are offered within this handsome complex, including the atmospheric old-world pub, Major Colgan’s, which offers carefully sourced casual food, and the cosy Monk's Lounge - which was originally the Herbert Inn, dating back to1795, and now makes a lovely informal restaurant. 

But the jewel in the Muckross Park’s culinary crown is the sumptuous Yew Tree Restaurant in the Victorian lounge of the original house, where an unusual modern fine dining experience is offered by Executive Chef John O’Leary and his team.  

Inspired by local Kerry produce and foods from along the Wild Atlantic Way – from suppliers who are not only listed, but also pinpointed on a map of the west coast regions – the seasonal menus offered include an A la Carte, a Wild Atlantic Way Tasting Menu (with fish playing starring roles, of course, along with superb meats including prime Munster beef and Connemara Hill Lamb) and a dedicated Vegetarian Menu.

These menus are a glorious celebration of foods from along the Atlantic coast – and also of the dedicated suppliers who are so carefully selected and proudly detailed. Meats come from two main suppliers, Flesk Meats of Killarney, a family business founded in 1979 by Joe and Margaret Hickey, and T. Cronin & Sons Craft Butchers, Killarney, who are famous for their Kerry meats - all of their beef and lamb is sourced within the county and veal is also Irish, supplied by Kilkenny Rose. Fish and seafood come from   the McCarthy family’s Star Seafoods in Kenmare, established in 1974, and sea vegetables are supplied by Mungo Murphy's Seaweed Co, in Connemara, Co Galway.

Duck is very popular in the South-West - and no wonder as there are some excellent producers, including the hotel’s chosen supplier Carrigcleena Farm, near Mallow in neighbouring Co Cork, where Jacqui Mason produces outdoor reared Ayslesbury duck for top kitchens and to retail at Cork’s English Market. Fenit Fruit & Veg, near Tralee, are the hotel’s chosen  specialist growers and fresh produce suppliers – and, in a country where quality rapeseed oil is now abundant, it is a compliment to Donegal Rapeseed Oil that John O’Leary favours this excellent product from the northern end of the Wild Atlantic Way, Lifford in Co. Donegal.

The importance of traditional breads to the hotel and its guests is also demonstrated by the suppliers - Kerry’s longest-established bakery, the 5^th generation Larkins Bakery of Milltown - and superb dairy produce is supplied by some of the great names in Irish artisan food production, including Cuinneog (Castlebar, Co Mayo) whose exceptional butter is becoming legendary. And, for many guests, the grande finale to a meal at Yew Tree Restaurant is the ‘West Coast Cheeseboard’, featuring great classic cheeses from Milleens (Eyeries, Co Cork), Gubbeen (Schull, Co Cork), and Killeen Goat’s Cheese (Portumna, Co. Galway).

All this, plus carefully considered wine suggestions for every dish – and friendly staff who serve guests with warmth and engagement – adds up to an unusually rounded and satisfying local fine dining experience. A real taste of Kerry and the Wild Atlantic Way.

For additional information on Just Ask and previous Just Ask winners, or to find out how to get involved, visit www.bordbia.ie.

 

 

SAMPLE MENUS & SUPPLIER LIST:

 

YEW TREE

RESTAURANT

 

Inspired by the West Coast and local ingredients

 

As part of our policy of developing a direct relationship with our growers and producers - much of the produce used is sourced from the nearby Wild Atlantic Way. Menus are generally altered each season, according to best available produce.

These changes generally follow the seasonal calendar, although Mother Nature, marching entirely to her own drum frequently throws some surprises at us.

 

Muckross, means 'the wood of the pig', which almost certainly refers to the use of the wood in ancient times as 'pasture for pigs'.

 

John O’Leary, Head Chef

Zsolt Zidek, Restaurant Manager

 

 

CHEF’S WILD ATLANTIC WAY

TASTING MENU

€58.00

(Inclusive with dinner packages)

 

SCALLOP

Chicken Wing, Peas, Wild Garlic, Lardo, Truffle Crumb (4)(8)

FE Hugel et Fils Riesling, Alsace, France €14.00 / glass

or

COUNTRY STYLE TERRINE

Bacon, Swede & Cabbage (3)(9)

Valpolicella Superiore Ripasso, Alpha Zeta, Veneto, Italy €12.90 / glass

 

WHITE ONION VELOUTE

Chorizo Jam, Brioche, Herbs (1)(6)(9)

Pouilly Fumé, Domaine Chatelain, Loire Valley, France €15.30 / glass

 

WILD HALIBUT

Smoked, Razor Clam, Oyster & Vermouth, Lardo (1)(2)(4)(6)(14)

Brandl Zobing, “Weinberge Pfaffenberg” Kamptal, DAC, Austria €12.30 / glass

or

VEAL CUSHION

Carpaccio, Caper Berries, Tuna Mayo, Cep, Pickled Mustard Seed Jus (3)(4)(6)(10)

Crôzes Hermitage, Les Meysonniers, M. Chapoutier, Rhone Valley, France €16.00 / glass

 

PRE DESSERT

 

CHOCOLATE GANACHE

Milk Chocolat Chantilly, White Chocolat Crumble, Mandarin Gel (1)(3)(6)(8)

Recioto della Valpolicella Classico, DOCG, Acinatico, Italy €17.00 / glass

 

Selection of Teas, Freshly Brewed Coffees or Decaffeinated, – served with Petit Fours.

 

As part of your meal you will receive additional courses

which are designed to enhance your dining experience.

Tasting Menu is available only for the entire table.

Please find wine recommendation under each dish to experience our extended wine selection.

 

A LA CARTE MENU

 

Please find wine pairing recommendation under each dish to experience our extended wine selection.

 

Allergen information for each dish is numbered next to the dish description.

(1) Cereals/Gluten (2) Crustaceans (3) Eggs (4) Fish (5) Soybeans (6) Dairy (7) Peanuts (8) Nuts (9) Celery (10) Mustard (11) Sesame (12) Sulphites (13) Lupin (14) Molluscs

 

STARTERS

COUNTRY STYLE TERRINE €12.00

Bacon, Swede & Cabbage (3)(9)

Valpolicella Superiore Ripasso, Alpha Zeta, Veneto, Italy €12.90 / glass

FOIE GRAS €14.00

Forced Rhubarb, Sweet Fermented Walnut, Pain d’Epice (1)(12)

Westend, Three Bridges, Botrytis Semillon, Australia, €17.70 / glass

SCALLOP €14.00

Chicken Wing, Peas, Wild Garlic, Lardo, Truffle Crumb (4)(8)

FE Hugel et Fils Riesling, Alsace, France €14.00 / glass

SUCKLING PIG €14.00

Belly, Baby Vegetables, Apple, Alsace Bacon (6)

Rasteau, Domaine Saint Gayan, Cotes du Rhone, France €13.30 / glass

WILD MUSHROOMS VELOUTE €12.50

Cep, Truffle, Brioche (1)(6)

Chablis 1er Cru Montmains, J. Moreau & Fils, France €21.50 / glass

HERBS €12.00

Ravioli, Shallots, Toasted Hazelnut, Celeriac & Tarragon (1)(6)(8)(9)

Chateau Haut Garriga Semillon, Bordeaux Sec, France €9.50 / glass

 

MAIN COURSES

 

COD €28.00

Herb Gnocchi, Cauliflower, Pine Nuts, Chervil (1)(4)(6)(8)

Ciu Ciu, Oris Fallerio, Marche, Italy €9.80 / glass

TURBOT €32.00

Fillets, Baby Gem, Burnt Lemon Gel, Soy Emulsion (4)(5)

Sancerre, Roger Champault, ‘les Pierris’ Loire Valley, France €14.50 / glass

WILD HALIBUT €35.00

Smoked, Razor Clam, Oyster & Vermouth, Lardo (1)(2)(4)(6)(14)

Supplement €5.00 applies with Dinner Package

Brandl Zobing, “Weinberge Pfaffenberg” Kamptal, DAC, Austria €12.30 / glass

DUCK €32.00

Breast, XO Turnip, Polenta, Cabbage, Orange, Jus (6)(9)

Villa Antinori Chianti Classico Riserva DOCG, Italy €18.70 / glass

BEEF €36.00

Fillet, Tongue & Cheek, Bone Marrow Bruleé, Mustard, Beef Sauce (6)(9)(10)

Supplement €10.00 applies with the Tasting Menu& Dinner Package

Korta for Two Reserva Carmenere, Irene Paiva, Lontue Valley, Chile €11.70 / glass

All main courses are served with a potato dish and vegetables of the evening.

 

DESSERTS

GRANNY SMITH APPLE €12.00

Almond Tart, Apple Mousse, Coconut Crumble, Apple Sorbet, Sauce Anglaise (1)(3)(6)(8)

Lágrima Branco, Ramos Pinto (White Port), €6.50 / glass

CHOCOLATE TEXTURES €12.00

Chocolate Ganache, Milk Chocolate Chantilly, White Chocolate Crumble, Passion Fruit Gel (1)(3)(6)(8)

Amontillado Sherry, Fernando de Castilla, Jerez, Spain €9.90€ / glass

RUM SPICED PINEAPPLE €12.00

Cocoa Nib Tuile, Green Tea Crumble, Mango & Passion Fruit Sorbet (1)(3)(6)(8)

Westend, Three Bridges, Botrytis Semillon, Australia, €17.70 / glass

BLOOD ORANGE CREMEUX €12.00

Champaign Rhubarb, Fromage Blanc, Basil, Yuzu (1)(3)(6)(8)

Kracher, Auslese, Neusiedlersee, Austria, €14.70 / glass

ARTISAN CHEESES €15.00

West Coast Cheese, Crisp Bread, House Preserves (1)(3)(6)(8)(9)(12)

Supplement €5.00 applies with Dinner Package

10 yrs old Tawny Port, Dow’s €8.90 / glass

Full Tea & Coffee Menu available on request.

 

Port & Sherry Specials (12):

Lágrima Branco, Ramos Pinto (White Port) Glass: €6.50 Bottle: €65.00

Dow’s 10 yrs old Tawny Port Glass: €8.90 Bottle: €85.00

Nirvana Reserve Port, Dow’s Glass: €9.90 Bottle: €49.00

Amontillado Sherry, Fernando de Castilla Glass: €9.90 Bottle: €65.00

Fino Sherry, Fernando de Castilla Glass: €9.10 Bottle: €60.00

 

Dessert Wines (12):

Kracher, Auslese, Neusiedlersee, Burgenland, Austria, 2015 Glass: €14.70 Bottle: €44.00

Westend, Three Bridges, Botrytis Semillon, Australia, 2011 Glass: €17.70 Bottle: €53.00

Recioto della Valpolicella Classico, DOCG, Italy, 2013 Glass: €17.00 Bottle: €85.00

 

VEGETARIAN MENU

(Inclusive with dinner packages)

 

STARTERS

 

CAULIFLOWER €14.00

‘Risotto’, Caramelized Puree, Semi Dried Grapes and Pickled Floret (6)(10)(11)

Couvent des Jacobins Chardonnay, L. Jadot, Burgundy, France €13.30 / glass

 

WILD MUSHROOMS VELOUTE €12.50

Cep, Truffle, Brioche (1)(6)

Chablis 1er Cru Montmains, J. Moreau & Fils, France €21.50 / glass

 

MAIN COURSES

 

CHERVIL GNOCCHI €24.00

Orange and Pine Nut Butter, Orange Puree (1)(6)(8)

Cotes du Rhone, Domaine Saint Gayan, France €10.60 / glass

 

HERBS €24.00

Ravioli, Shallots, Toasted Hazelnut, Celeriac & Tarragon (1)(6)(8)(9)

Chateau Haut Garriga Semillon, Bordeaux Sec, France €9.50 / glass

 

DESSERTS

 

RUM SPICED PINEAPPLE €12.00

Cocoa Nib Tuile, Green Tea Crumble, Mango & Passion Fruit Sorbet (1)(3)(6)(8)

Westend, Three Bridges, Botrytis Semillon, Australia, €17.70 / glass

 

CHOCOLATE TEXTURES €12.00

Chocolate Ganache, Milk Chocolate Chantilly, White Chocolate Crumble, Passion Fruit Gel (1)(3)(6)(8)

Amontillado Sherry, Fernando de Castilla, Jerez, Spain €9.90€ / glass

 

TRIO OF ARTISAN CHEESES €12.00

West Coast Cheese, Crisp Bread, House Preserves (1)(3)(6)(8)(9)(12)

10 yrs old Tawny Port, Dow’s €8.90 / glass

 

·      Full Tea & Coffee Menu available on request.

 

·      All main courses are served with a potato dish and vegetables of the evening.

 

·      Please find wine recommendation under each dish to experience our extended wine selection.

 

·      Allergen information for each dish is numbered next to the dish description: (1) Cereals/Gluten (2) Crustaceans (3) Eggs (4) Fish (5) Soybeans (6) Dairy (7) Peanuts (8) Nuts (9) Celery (10) Mustard (11) Sesame (12) Sulphites (13) Lupin (14) Mollusc

 

SUPPLIERS (all marked on MAP)

1. Cuinneog Dairy Products, Castlebar, Co. Mayo

Started by Tom and Sheila Butler in 1990 and originally known as ‘Sheila’s Country Butter’, the business was later re-launched as Cuinneog, which is Irish for ‘churn’.

2. Gubbeen Farm, Schull, Co. Cork

The sixth generation Ferguson family work Gubbeen Farm, a 250 acre coastal dairy farm in West Cork one mile outside the fishing village of Schull where they produce cheese, charcuterie and greens.

3. Fenit Fruit & Veg, Fenit, Tralee, Co. Kerry

A family run company specialising in the preparation of potatoes and vegetables, supplying to the retail and catering sector all over Kerry and beyond. Grow and supply peeled potatoes to the catering industry as well as fresh cut chips and foil wrapped potatoes for baking.

4. T. Cronin & Sons Craft Butchers, Killarney

5. Flesk Meat, Killarney, Co. Kerry

Joe Hickey Meats was founded in 1979 by Joe and Margaret Hickey in Killarney. Flesk Meats is still run by the Hickey family today, known for prompt service, quality products and reliable delivery.

6. Mungo Murphy's Seaweed Co, Connemara, Co. Galway

 “Mungo Murphy lives in the West of Ireland on a bogland beside the sea. He lives with his one-eyed rabbit named Sushi and his tailless cat, Parnell. He began as a farmer of periwinkles, but now deals primarily in seaweed.”

7. Rapeseed Oil, Lifford, Co. Donegal

Farmers are selected for their dedication to growing the highest quality rapeseed crop. They choose the most appropriate seed, location and time to plant, ensuring the highest quality harvest, which goes into the production of their oil.

8. Valentia Island Scallop Co-op

9. Spillane's Seafood, Killarney, Co. Kerry

Started in 1973 by Michael and Finola Spillane, the business continues under the management of their son Paudie Spillane. Spillane Seafoods supplies a variety of fresh, frozen and smoked fish to hotels and restaurants throughout Ireland.

10. Carrigcleena Farm, Bweeng, Co. Cork

Irish Outdoor reared Aylesbury ducks are reared on the farm in Carrigcleena, just outside the village of Bweeng, Co Cork. A small family business with a passion for the ducks reared and the finished products.

11. Larkins Bakery, Milltown

Larkin’s Bakery is a fifth generation family bakery and proud to be Kerry’s longest established bakery. An award-winning traditional bakery, focused on baking healthy bread in traditional methods.

12. Star Seafood, Killarney

Star Seafood Ltd. was formed in 1974. It started as a small processing plant situated four miles from Kenmare and twenty miles from Castletownbere-Haven where our main supplies come from!

13. Killeen Goat’s Cheese, Portumna, Co. Galway

The Killeen goat farm was founded in 1990, starting off with ten kid goats on a few acres of land. Most of the goat’s diet is home grown. In the Summer the goats feed on a mixture of grass and clover.

14. Milleens, Eyeries, Beara Pennisula, Co. Cork

When the late Veronica Steele first started making this cheese in 1976 it is sure she did not realise that 25 years later it would be known as the cheese where the story of modern Irish farmhouse cheese making begins.

15. Connemara Hill Lamb, Co. Galway

Connemara Hill Lamb was founded in 1999 to develop, market and promote a unique lamb indigenous to the Connemara region, which dates back to the 1800’s.

 

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“Just Ask!” is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers.

Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby – and we would love to see more chefs sharing that precious information with their guests.  If you are a visitor to the area, learning a little about local food and the people who produce it adds a special extra dimension to the visit – and, for residents, it reinforces a natural pride in the good things of their locality and makes a meal all the more enjoyable.

So, we are delighted by the high standard of menus that continue to be submitted for our ‘ “Just Ask!” Restaurant of the Month Competition’, menus that really speak of the best of Irish foods – and the dedication of both the people who make them, and the chefs who select them to create wonderful dishes with real Irish flavour for our enjoyment.