Just Ask Restaurant of the Month for September - Kitchen Restaurant, Ballina, Co Mayo

The “Just Ask!” Restaurant of the Month winner for September is The Kitchen Restaurant at Mount Falcon Estate, Ballina, Co Mayo

Having been a private home - and a country house guesthouse, famed for its lovable eccentricity - for many years, Mount Falcon Estate came into energetic new ownership in 2002 and, following an extensive building and refurbishment plan that included extending the original house and building a number of luxurious courtyard houses and woodland lodges, it has since been a 32 bedroom luxury hotel.

It is a fine estate and the old character can still be seen in some of the original areas - six deluxe rooms on the upper floors of the original house, for example, which include two suites, the Wallpool and Connor’s Gap, named after famous pools on the Mount Falcon Fishery - the estate enjoys more than 2 miles of double bank salmon fishing on the River Moy.

This background, and the sense of being at the heart of a country estate, is reflected in the food, especially in the wonderfully atmospheric Kitchen Restaurant. Originally the kitchen and pantry of this rather grand house, the main dining room resonates with old world charm and history - a perfect setting for the cooking of Executive Head Chef Philippe Farineau ("Irish Produce, French Heart") a Euro-Toques and Good Food Ireland member, who has cooked in Ireland for many years and brings pedigree and passion to his role as head chef.

Commenting on their Just Ask Restaurant of the Month award Philippe Farineau said, “As a Euro-toques and Good Food Ireland member, I am delighted to showcase the best of produce available in our locality. We are proud to highlight our suppliers on our menu – local butchers Kelly’s of Newport and Jarlath Tolan of Crossmolina; Achill mountain lamb, and also wild game over the winter months. Killala Fresh Fish and West Coast Wild Fish supply our seafood and the Moy River is a source of wild Atlantic salmon and trout, where guests can fish and have their catch cooked that day.

Our cheeses are from Connaught and Munster, we source Cuinneog butter from near Castlebar, and also use Achill Island Sea Salt. Our three poly tunnels and outside garden supply all our vegetables, salads and herbs for most of the year and any vegetables not “home-grown” are sourced from local farmer John O’Neill. Berries, mushrooms and other ingredients are foraged on our Estate and this year we are going to have our first harvest of honey from our ten hives.”

The poly tunnels or ‘Kitchen Garden’ (also known in French as ‘Potager’) have been expertly deigned and crafted by Head Gardener Alex Lavarde and his team. A passionate and skilled gardener, fellow French man Alex has also recently introduced honey bees to the Estate.

Philippe’s kitchen also happily caters for vegetarians, vegans and any other special dietary requirements, and both the restaurant and bar / bistro menus are very attractive for self catering guests and other visitors to the area, as well as hotel residents and local diners.

SAMPLE MENUS

TABLE D’HÔTE MENU €59.00
(Pre starter - Tea/ Coffee & Petit Fours Included)

Pre starter

STARTERS

Nettle & Gorse Soup, Served from Our Copper Pot at Your Table

Rare Breed Pork Neck Confit & Prune Terrine with Pickled Mushrooms, Radish Salad, Red Onion Confit Brioche, Apple Syrup, Garden Nasturtium

“Killala Bay Crab Ravioli”with Garden Vegetable Pearls, Baby Spinach, Spiced Onion Puree, Lobster Oil"

“Blue Bell Goat Cheese”, County Clare, Mille Feuille Style with Berry Chutney, Tomato Jelly, Black Garlic, Almond Puree, Garden Micro Herbs, Walnut Pickled, Absinth Dressing

“County Wicklow” Quail “a la Diable” & Confit Leg White Asparagus Shave & Charcoal, Wild Garlic Steam Cake

Clare Island Salmon “Gravalax” Estate Beetroot Texture with Sea Trout Caviar, Vodka Beetroot Purée, Yellow Beetroot Pickled, Dried Beetroot, Crunchy Yoghurt, Garden Micro Leaves

SORBET - Sorbet of the Evening

SUPPLIERS
Most of our vegetables – Herbs & Salads are sourced from our Polytunnel by our Master Gardener, Alex, & local farmer John O Neill
Local suppliers: Jarleth Tolan’s Butcher – Kelly’s Butcher where possible
We also forage on our Estate and incorporate the following in our dishes where possible: Clover – Elderberry – Mushrooms – Wild & Wood Sorrel – Meadow Sweet – Hawthorn – Burdock - Blackberry – Rose Hip – Girolle – Miller and many more

MAIN COURSE

Chateaubriand, for 2 People, Tolan’s Butcher, County Mayo
Served from our Copper Pot
Red Wine Jus, Beef Tongue Tortellini, Selection of Alex’s In Season Garden Vegetables

Suckling Belly & Rare Breed Loin of Pork
Apple Texture, Apple Puree, Apple & Vanilla Chutney, Caramelised Apple, Apple jelly, Black Pudding Crumb, Coffee Nougatine, Croquette Potato

Skeaghanore Duck “County Cork”
Rhubarb And Raspberry Compote, Glazed Gizzard And Liver Salad, Butter Confit La Ratte Potato, Shaved Radish, Snowball Turnips, Nepal Pepper Jus

Sous Vide Irish Corn Fed Chicken Breast
Celery, Truffle Spatzle, Confit Black Lard, Lavender Jus
Mousse: Baby Spinach, Oyster Mushrooms, Absinth Dressing

Connaught Seafood Plate:
Hake – Monkfish– Mussels – Salmon Roulade Rosemary Smoked, Red Pepper Puree Wild Garlic Gnocchi, Pickled Cucumber And Gel, Courgette Pearls

Alex’s Fresh Vegetables from His Latest Harvest
Selection of Vegetables from our Garden Prepared in Different Shapes & Flavours

BISTRO MENU From 12.30pm till 6.00 pm only

Soup of the Day Served with Homemade Brown Bread €5.50

Soft Bread Roll Sandwiches:
Egg Mayonnaise, Salad, Tomato, Scallion €7.50
Irish Mature Cheddar Red Onion, Sweet Onion Pickle, €8.50
Salad Crispy Bacon Toasted Brie, Scallion and Black Pepper €9.50
County Mayo Oak Smoked Salmon Homemade Brown Bread, Lemon & Capers €11.00

All Sandwiches Are Served with Fresh Homemade Potato Wedges
Organic Salad Leaves from our Garden

STARTERS

Mount Falcon Caesar Salad, Romaine Lettuce, Home Smoked Chicken, Warm Bacon, Parmesan Flakes. Croutons and Black Pepper €9.00

Irish Goats Cheese and Cherry Tomato Tar, Baby Salad with Olive Oil and Balsamic Reduction €8.50

Toasted Brown Scones Served With Irish Cheddar, Apple and Plum Chutney, Baby Salad Leaves€7.50

MAINS

Chicken and Spinach Tagliatelle Slow Roasted Field Mushrooms, Shallot and Garlic Cream Sauce, Parmesan Flakes €16.50

Wild Game Sausage Spiced Red Onion Marmalade, Whole Grain Mustard Mashed Potatoes, Irish Cider Sauce €14.50

Char grilled Beef Burger Toasted Blaa Bun, Smoked Bacon Rasher, Grilled Emmenthal Cheese, HomeMadeTomato Relish, Skinny French Fries  €16.50

Local Fish and Chips Crispy Cod inBatter, Home Cut Chips, Homemade Tartare Sauce, Buttered Mushy Peas, Dressed Lemon €17.50

Catch of the day Served With a Selection of Vegetables from Our Garden, Fish Veloute, Buttered Baby Potatoes €17.50

Braised Shank of Venison, “Bubble and Squeak” Potatoes, Honey Roasted Carrots, Port and Rosemary jus Aubergine and Ricotta €19.50

Lasagna Salad Leaf Selection from Our Garden, Baked Tomato and Basil Foccacia Bread €14.50

Mount Falcon Fish Pie Smoked Haddock, Salmon, Cod Flakes, Leek and Tarragon Sauce, Creamed Potato, Sauté Of Green Bean Salad €17.50

SIDE ORDERS €2.95

Organic Salad Leaves from our Garden
Mount Falcon Garden Vegetables
Cajun Salt Wedges
Homemade Chips

DESSERT

Sticky Toffee Pudding Butterscotch Sauce, Vanilla Bourbon Icecream €7.50

Dark Chocolate & Coconut Cheesecake, “Bounty Style” with Seasonal Fruits, Chocolate Shavings €7.50

Classic French Apple Tart Tatin, Vanilla Ice Cream (Please Allow Ten Minutes Cooking Time) €8.50

Banoffee Pie Biscuit Base, Toffee, Bananas Slices, Chantilly Cream, Chocolate Ice Cream €8.50

Selection Of Homemade Ice Creams Served With Biscuit Crumb, Fruit Coulis €8.50

Selection of Irish Cheeses Apple and Plum Chutney, Cracker Selection €12.50