Dingle Skellig Hotel / Dinner Menu

Back to Dingle Skellig Hotel


Broccoli and Almond Soup

Fresh and Smoked Dingle Bay Seafood Chowder

Tian of Dingle Bay Crab and Crab Claws with Tangled Leaves and a Dill Dressing

Cashel Blue Cheese Salad with Toasted Pine Nuts and Red Onion with an Avocado Salsa

Stir Fried Spicy Beef on a Julienne of Mixed Vegetables and a Chilli Jam


Grilled Fillet of Prime Irish Beef on a Compote of Sweet Red Onion, Turned Baby Potato and a Tarragon Jus

Roast Pork Steak on a Piperade of Bell Peppers, Sundried Tomato Tapenade and a Port Reduction

Breast and Confit Leg of Barbary Duck Glazed with Honey on a Creamy Herb Mash and a Thyme Sauce

Roast Monkfish Tail Flavoured with Curry Spices on a Crisp Potato Rosti, Crab Claws and Chilli Butter

Seared Fillets of John Dory on a Ratatouille of Provençale Vegetables and a Tomato Infusion

Lightly Spiced Fillet of Hake on a Stir Fry of Vegetables and a Saffron Ginger Yoghurt

Crisp Pastry Parcel filled with Polenta and Wilted Spinach, Sundried Tomato, Pine Nuts and Feta Cheese

Served with a Selection of Fresh Market Vegetables and Potatoes

It is our practice to cook vegetables lightly in order to preserve their texture, flavour and appearance. If you would like them cooked longer, please let us know.


Warm Walnut Pudding with a Sweet Caramel Sauce and Fresh Cream

Coffee Scented Pannacotta with Strawberries and a Raspberry Essence

Chocolate Pecan Pie with Sauce Anglaise and Vanilla Ice Cream

Iced Raspberry Parfait with a Summer Berry Compote

A Selection of Irish and Continental Cheese served with Grapes and Crackers


Freshly Brewed Tea or Coffee