Just Ask Restaurant of the Month for October - Marlfield House Hotel & The Duck Terrace Restaurant

The “Just Ask!” Restaurant of the Month winner for October is Marlfield House Hotel & The Duck Terrace Restaurant, Co Wexford

Margaret & Laura Bowe

A fine regency house set in 40 acres of immaculately maintained gardens and woodland, Marlfield House Hotel was established by Ray and Mary Bowe in 1978 and has long been a byword for luxury, genuine hospitality and fine food - a place where everything is sure to be right for that special occasion. 

Now run by their daughters, Margaret and Laura, standards are as high as ever at this gorgeous destination, in fact it’s even better as the tone has lightened and become more youthful - and it’s far more accessible - since the opening of The Duck Terrace Restaurant & Café last year.

Atmospherically situated in imaginatively converted outbuildings beside the main house and with a large terrace overlooking the beautiful kitchen garden, The Duck very successfully balances the excellent fine dining that The Conservatory Restaurant in the main house is renowned for, with a range of informal international menus for different times of day - sociable sharing boards, great lunchtime salads, warm flatbreads, lava grilled steaks, a super ‘Ducklings’ menu for the little ones, and more...

Marlfield House

But what the two restaurants - and all of the menus offered at Marlfield House, including breakfast - have in common is an unwavering philosophy of food. It’s been that way from the start and you only have to look at the TLC that is lavished on the (highly productive) kitchen gardens to understand how fundamentally important fresh seasonal produce is to the Bowe family and their dedicated staff.

In summer their own fresh vegetables, herbs and fruit are picked daily for use in the kitchens (supplemented by supplies from Cullens and Keelings), and they take obvious pride in showcasing other produce from the county - including Wexford beef and spring lamb (all meats are from County Wexford, supplied by Slaney Valley, plus O’Neills for bacon) and, of course, the region’s famous soft fruit (from Green’s Berry Farm, down the road in Gorey).

Fish and seafood - often including wild salmon, Bannow Bay oysters and Wexford mussels - comes from a number of nearby suppliers, including Duncannon Fish in Wexford and Kilmore Quay and - while game (Wild Wicklow Game) and chicken (Glin Valley, Co Cork) have slightly longer journeys - dairy products are from Killowen Farm and Wexford Creamery (plus farmhouse cheeses from Wexford and other counties) and free range eggs are supplied by their own chickens, and from neighbours, Samuel and Maurice Allen.

Marlfield House - Kitchen Garden

The range of top quality Irish produce available to chefs throughout the seasons has never been better, and many restaurants are now sourcing their ingredients locally and with great care. Where Marlfield House stands out from so many others is not just that they source everything for their kitchens with pride and integrity, but that they pass the message on, loud and clear. When it comes to communicating their food philosophy to customers and championing their valued suppliers, Marlfield House would be hard to beat.

Even the speciality imports used in Mediterranean dishes - cured meats, salamis, olives and olive oil - are sourced from artisan producers in Luciano in Southern Italy, through Mikel from Imex Lucania.

Where the food at Marlfield comes from is certainly no mystery, and their menus are a great example of how to share information clearly and with pride - but, should ever you need to Just Ask about anything while you are enjoying a meal at this lovely place, you can be sure of an enthusiastic and well informed response.


Marlfield House Conservatory Restaurant
Head Chef: Ruadhan Furlong

Marlfield House - Duck


Amuse Bouche
♦ ♦ ♦
Duncannon Crab Salad
With Cucumber, Lemon Lime Aioli, Apple and Radish, Dressed Leaves, Charred Sourdough Croutons

Pan seared Kilmore Quay Scallops
Asparagus, Crispy Smoked Bacon, Jerusalem Artichoke Puree, Wild Garlic Froth

Beetroot and Goats Cheese
Goats Cheese Croquette, Beetroot Cream, Orange Oil, Toasted Hazelnuts

Duo of Rabbit, Loin and Leg
Carrot Puree, Wilted Spinach, Smoked Almond Sage Beurre Noisette

Duo of Pork
Crispy Pork Belly, Celeriac Puree, Braised Shoulder, Granny Smith Puree and Jus

♦ ♦ ♦
Lemon and Basil Sorbet
♦ ♦ ♦

Pan Fried Fillet of Turbot
Potato Fondant, Alsace Bacon Crisp, Smoked Cauliflower Puree, Green Beans, Chive Veloute

Seared Fillet of Aged Wexford Beef
Potato Gratin, Carrot Puree, Braised Spinach, Red Wine Jus

Roast Rack of Lamb with Herb Brioche Crust
Potato Rosti, Parsnip, Aubergine Caviar, Grilled Asparagus, Oregano Jus

Grilled Fillet of John Dory
Potato Mousseline, Sautee Baby Carrot, Braised Onion Caper, Sundried Tomato, Caper Herb Beurre Blanc

Red Onion Goats Cheese Tarte Tatin
Baby Vegetables, Carrot Puree, Pumpkin Seed Salad, Balsamic Glaze

♦ ♦ ♦


Vanilla Buttermilk Pannacotta
Spiced Orange Segments, Shortbread Biscuit, Brownie Crumb

Red Wine Poached Pear
With Sesame Seed Tuille, Garden Rhubarb, Blood Orange Sorbet

Rhubarb and Berry Crumble
With Crème Anglaise and Vanilla Ice-Cream

Chocolate Fondant
Amerena Cherries and Salted Butterscotch Ice-Cream?(Please allow 15 minutes from ordering)

Irish Artisan Cheese Plate
Cashel Blue, Mileens, Coolattin Cheddar, St Killian’s Brie, Cranberry Sauce and Caramelized Walnuts

♦ ♦ ♦
Coffee & Petit Fours
♦ ♦ ♦

After dinner cocktails, liqueurs, brandies and port, please ask your waiter for the Digestif Menu

Dessert wines
Muscat Beaumes de Venise €13.00 per glass
Sauternes €17.00 per glass

♦ ♦ ♦
Price €64
Head Chef: Ruadhan Furlong

As all of our dishes are prepared to order, a short delay between courses is sometimes inevitable. If you would like something more simply prepared we would be happy to do that for you.


Our fish is from Duncannon Fish in Wexford & Kilmore Quay, our meats are all from County Wexford & supplied by Slaney Valley & Kavanagh meats, Bacon is from O’Neills of Wexford, vegetables and herbs are from our garden, Cullens & Keelings. Berries are from Green’s Berry Farm in Gorey & dairy is from Killowen Farm & Wexford Creamery. Many vegetables, fruits and herbs are grown in our kitchen garden. We use our own & our neighbours, Samuel & Maurice Allen’s free range eggs.


Marlfield House - The Duck Terrace Restaurant

SAMPLE MENU: The Duck Terrace Restaurant


Available 12.30-5/6-9.30pm

Seafood Sharing Board – smoked trout, dressed crab, smoked salmon, horseradish, dill aioli €20

Antipasti Board – Italian cured & dried meats, stuffed peppers, pesto, Lucania olives, artichoke €18

Kitchen Garden Board of hummus, tzatziki, beetroot & balsamic, crisp breads, crudites, olives €15

Lucania Olives bowl of black & green south Italian olives €6

Rustic Bread with extra virgin olive oil & aged balsamic €2 (per person)


Available 12.30-5/6-9.30pm

Vietnamese Beef Salad, julienne vegetables, crispy onion & peanuts €11 (STR) / €16 (M/C)

Tempura Prawns, chilli, coriander and mango mayonnaise €11

Salad of Warm Black Pudding, beetroot, Parma ham, whiskey dressing, baked baby apple €10

Creamy Seafood Chowder, white wine & herbs, warm sourdough €9

Today’s Yummy Homemade Soup & rustic bread €7

Bruschetta of Vine Tomato, garlic, thyme, mozzarella, basil pesto, tapenade €9

Smoked Chicken Caesar Salad, garden Cos lettuce, classic Caesar dressing, mint, smoked almonds €12


Available 12.30-3/6-9.30pm

Lava Grilled Wexford 10oz Rib Eye Steak, dressed leaves, thin cut chips, béarnaise or pepper sauce €26

Lava Grilled 8oz Fillet of Beef dressed leaves, thin cut chips, béarnaise or pepper sauce €32

Baked fillet of Kilmore Monkfish, summer vegetables, mussels, white wine, cream & herb broth €22

Hereford Dry Aged Beef Burger, Wexford Vintage Cheddar red onion jam & fries €16

Mediterranean Vegetable and Bean Tagine, tzatziki, warm flatbread (V) €16

Confit Barbary Duck Leg, warm salad of potato, spinach, orange, pine nuts, pomegranate & sesame oil €18

Zathar Spiced Chicken, salsa of avocado, sweet corn and tomato, bois boudran €17

Tempura of Haddock, puree of peas & mint, house fries and tartar sauce €16

Slaney Valley Rump of Lamb, fragrant cous cous, spiced tomato and tarragon relish €25


Side of seasonal garden greens €4
Walled garden leaf salad €4
Rocket and Parmesan salad €4
Side order of fries €4
Sautéed baby potatoes, mixed garden herbs €4
Spiced sweet potato, garlic butter €4


Available 12.30-5pm

Smoked Salmon, beetroot, caper, rocket, dill mayo €12
Roast Butternut Squash, goat’s cheese, rosemary oil, macadamia nut, Balti aioli €11
Salami, Prosciutto, tomato, mozzarella, dressed leaves €12
Crispy Shredded Duck with five spice, cucumber & mango, dressed leaves €12
Spiced Lamb Kofta on warmed flat bread, dukkah, tzatziki and coriander €14

Available 12.30-5/6-9.30pm

Minute steak €7
Seared chicken strips €7
Fresh fish tempura €7
All above served with fries or veg & potato
Two mini slider cheeseburgers (or plain) with ketchup and fries €7
Pesto pasta €7
Cup of Garden soup and bread €4
Marguerita Pizetta topped with salami or pepperoni €7


Available 12.30-5/6-9.30pm

Mucky duck chocolate brownie and ice cream

Rice pudding with a trio of summer fruits

Warm Frangipane tart, berry compote, crème anglaise

Selection of luxury ice cream, butterscotch, pecan nuts

Vanilla pannacotta, marinated strawberries, shortbread

Ducky foolish mess, of meringue, our garden rhubarb, Chantilly cream

All Deserts €7

Selection of local artisan cheeses, crackers, chutney €9
Kids Desserts ½ portion €4 (see server)

(available 11.30 – 5pm)

Scone with cream, homemade preserves €4 or €6 with tea/coffee
Chocolate mousse/lemon curd tartlet €4
Mini custard donuts (3) €4
Cookies (2) €2


Irish breakfast tea €3 (€4.50 for two)
Herbal tea €3.75
Americano €3
Cappuchino or Latte €4
Hot chocolate €3.50
Espresso/double €3/€4
Mocha €4.50
Macchiato €3.50
Flat White €4
Irish coffee/Liqueur coffee €8
For all allergen information please see server
Bespoke menus available on request.


The Duck Restaurant uses lots of vegetables, herbs and fruits from our own kitchen garden from early Spring to Autumn and locally produced food including Wexford beef and lamb, Dunmore East and Kilmore Quay fish, local free range eggs, daily and cheeses.

1 Fish: Duncannon fish & Atlantis Seafood of Co. Wexford
2 Meat: Slaney Valley, O Neills of Co.Wexford, all meat is 100% Irish origin
3 Poultry: Glin Valley Co. Cork
4 Game: Wild Irish Game Co. Wicklow
5 Fruit, Vegetables & Herbs: Our own kitchen garden and Cullens & Keelings Co.Wexford
6 Berries: Greens Berry Farm Gorey
7 Dairy: Killowen Farm & Wexford Creamery
8 Eggs: Our neighbours Samuel & Maurice Allen free range chickens
9 Cured meats, salamis, olives and olive oil from Artisan producers in Luciano in Southern Italy through Mikel from Imex Lucania

All beef served in The Duck is of 100% Irish origin



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 always 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.



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