David Foley and Julie Randles’ restaurant is in the heart of Adare, one of the prettiest cottages in the prettiest village in Ireland - and, with consistently good modern Irish cooking and caring service, it’s an irresistible package.
David Foley is a fine chef who sources ingredients with care - seafood comes from west Cork, there are local meats, poultry and game in season; everything comes from a network of small suppliers built up over the years.
Menus offered include a table d'hote dinner, a semi à la carte which is considerately priced by course, and a separate vegetarian menu, on request. All the niceties of a special meal are observed - delicious home-baked bread (mustard seed, perhaps) is delivered with an amuse-bouche, such as a shot glass of asparagus soup.
The cooking style is sophisticated - a luxurious main course example is pan-fried Castletownbere scallops on potato & chive pancakes, with champagne cream sauce, although a more homely rack of Adare lamb with traditional accompaniments such as potato & garlic gratin and rosemary jus is an enduring favourite.
Like everything else in your meal, desserts (including ice creams) are freshly made on the premises.
Friendly staff and a carefully selected, informative wine list add greatly to the dining experience.