The Ivy Restaurant at Dunboyne Castle Hotel & Spa showcases modern Irish dishes using the finest local ingredients from the Boyne Valley and surrounding areas. This summer, The Ivy Restaurant has introduced a new seasonal menu that pays homage to the producers of the region including beef from Dunnes Farmhouse Food in Dunshaughlin, smoked black pudding from Hugh Maguire in Ashbourne, greens from Little Cress Micro Greens in Ballyhack, and vegetables from Ballymakenny Farm in Cartown.
Using this fine produce, head chef, Ian Daly, and his team have created a delicious summer menu that offers something for everyone. Starter dishes include purple potato salad with a pancetta crumb and plum jus, beetroot and goat’s cheese macaroons with pistachio crumb and tarragon crème fraiche, and celeriac and apple soup served with smoke almonds.
The Ivy’s main course dishes also celebrate these local suppliers offering fillet of beef with smoked black pudding and truffle mash, served with foie gras and a Jameson whiskey cream, salted rack of lamb with sweet breads, accompanied by Irish heritage potato fondants and finished with a watercress puree, and supreme of corn-fed chicken with fresh vegetables including courgette flowers, red pepper puree, sweet potato rosti and a wild mushroom sauce. The vegetarian option also warmly embraces the summer season – orange and lime marinated tofu served with bean sprouts, spinach, roasted red peppers, rice noodles and chili and coconut milk.
Fresh seafood is synonymous with the summer season and The Ivy menu does not disappoint, with a mouth-watering selection to start including mussels and a tuna tartare, and for mains, roulade of seabass served with prawns and a prawn bisque, and red snapper with crab claws finished with a chili and lime beurre blanc. The seafood at The Ivy Restaurant is from Wrights of Marino, one of the Dublin’ finest fishmongers.
The dessert options at The Ivy are fresh and fun and summer on a plate – strawberry mousse with a chocolate glaze, popping candy, chocolate soil and strawberry gel, key lime pie, a tropical panna cotta served with coconut jelly, or an indulgent mocha slice with almond biscuit crumb, caramel sauce and white chocolate ice cream.
The Ivy Restaurant at Dunboyne Castle Hotel & Spa has won and retained two coveted AA Rosettes, since 2013.Overlooking the grounds of the hotel’s 21 acre estate, The Ivy Restaurant is open for dinner daily from 6.30pm until 9.45pm, for Sunday lunch from 1pm until 3pm and Sunday evening dinner from 6.30pm until 9.30pm. To make a booking at The Ivy, contact +353 1 801 3500. For more information visit www.dunboynecastlehotel.com