Superb Lakeside Dinner at Carrig House

Superb Lakeside Restaurant at Carrig House

Amuse Bouche

 If, as is said, location is everything, the Lakeside Restaurant at Carrig House near Killorglin, has it made. But, in a restaurant, food is all important and here too Lakeside is in a good place. Add location and that good food (not forgetting the impeccable service) and what more does a diner need. Good wine? You can count on that too. All organised by Frank and Mary who have been owners of this 1850’s house since 1996.

So book early (the restaurant is open to residents and non residents) and get one of those window tables, though you will be able to see the lovely Caragh Lake (it has its bad moods too) from most tables. 

Other nearby rooms are in play too as you begin your trip to the table. If it is cold or even cold-ish, an open fire is blazing as you sip an aperitif and study the menu in one of the ante-rooms. Here too, you’ll enjoy an amuse bouche and soon you are relaxed, ready to take the few steps to the dining room.

The long list of starters will almost certainly include their famous chowder and their Glenbeigh Shellfish Tasting. On our first visit (May 2017), I picked that Shell Fish combo: Steamed Cromane mussels, sage, cider, clotted cream, cockles tempura, Napa cabbage kimchi; shucked oyster, Prosecco granita. Well that fresh and chilly oyster was the star of the plate, no doubt, but the other, more humble shellfish, went down very well too. 

Meanwhile, CL was being royally entertained by her duo of Prawns: Poached prawn, watermelon, avocado purée, lime sorbet; crispy potato wrapped tiger prawn, physalis, and chilli relish. That lime sorbet was a terrific accompaniment and the crispy potato wrap another highlight.

She loves her rabbit and so once the Rabbit Loin with smoked bacon popped up, it was a cert for her. And a winner too, served with wilted spinach, Puck Fair Ale infused pear pearls (try saying that in a hurry after a few bottles of the local brew!),  Jerusalem artichoke, and bee pollen.

Rabbit

And I rarely skip a chance to indulge myself in Skeaghanore duck and this was another beauty. The full description: Skeaghanore Duck Breast, juniper spiced, blood orange, baby carrot, carrot and orange purée, meringue, lovage jus. 

And the wine? They have  quite a choice. And that’s before dipping into the Reserved Selection. Frank was host, a superb one I will add, and he helped us pick the Esk Valley Pinot Noir from New Zealand, one of quite a few wines from both old and new world vineyards, and a good one too.

The piano player wasn't on that particular evening but no need for music to put us in the mood for dessert. I spotted warm roast figs in one description and surrendered to the Warm Creamy Rice Pudding, a delicious and rich delight topped by those figs and served with a Port reduction and kataifi crisps.

The other dessert at the table was the Rhubarb Crumble Tartlet, spiced rhubarb jam, and frozen yoghurt, quite a combination and one that kept CL happy.

And the evening ended with another bonus, there being no need to go out at all. Just a stroll to one of the nearby lounges and a seat in the heat. Very Highly Recommended overall, not just the lazy luxurious finalé.

See also: Visiting Valentia Island
Coasts, Cliffs and Chocolate. Killorglin to Ballinskelligs
Calm and comfortable at Carrig House