A short drive south of Dublin city, in one of Ireland’s most scenic locations in the beautiful Wicklow Hills, this deluxe hotel and spa set in the 47 acre Powerscourt Estate contributes a wide range of amenities to the area. Reminiscent of a formally iced wedding cake when seen from across the hills, the crescent shaped building is in fact designed to sit as neatly as possible into its forested site.
Entry is on the fourth floor, where palatial public areas are designed to make the most of the wonderful location overlooking formal landscaped gardens and the Sugarloaf mountain beyond; informal meals are served in these areas, and the welcome aroma of open fires adds a human dimension.
Accommodation, in quite traditionally furnished suites and rooms, is to a predictably luxurious level throughout, with items like signature linens and marble bathrooms as standard and the hotel lays a special emphasis on service (including details like evening turndown service for VIP rooms).
Resort amenities include the existing 36-hole championship-quality Powerscourt Golf Club golf complex, and a 30,000 square foot spa with VIP suites, 20 treatment rooms, and an equally impressive Fitness Centre, a children’s activity programme and babysitting services.
With such an exceptional location and state-of-the-art meeting and event amenities, this is a sought-after venue for a wide range of events, both corporate and private, including weddings.
The dining experiences offered range from casual meals in the Sally Gap Bar & Brasserie or Afternoon Tea in the foyer lounge area (aptly named The Sugar Loaf Lounge), to fine dining at the Sika Restaurant (where a very good breakfast is served) or on the terrace. There is also a newer contemporary restaurant at the Golf Club.
Sika Restaurant:
The formal dining room is surprisingly low-ceilinged by comparison with the height of the lobby, but tables are generously spaced and in fine weather the large terrace is particularly appealing, offering diners the chance to absorb the mountain location al fresco. Adjoining the dining room is a classy bar - packed with large armchairs, it is a pleasant spot to enjoy an aperitif and the scenic Wicklow backdrop, although the view, including the nearby pools and gardens which are floodlit after dusk, may distract you from studying the menu.
Executive Head Chef Cormac McCreary, taking inspiration from the top quality ingredients available from producers of the region, the seasonal menu is very much a modern Irish one although steak and Wicklow Lamb remain popular staples.
For fish lovers a dish of Sole Viennoise with broccoli, sudachi and smoked dashi sauce makes a successful main course and there are good vegetarian choices too.
Breakfast is also served in the Sika Restaurant. A short menu card offers the egg options (omelette, Benedict, Florentine, boiled etc) and everything else is at the buffet, where you can choose from an impressive range of juices, cereals, fruits, yogurts and more, including an unusual smoked salmon pot with whipped cream and a brown bread crumb. Then there are pastries galore, a bread station - or toast can be ordered with your tea or coffee - and an inviting hot section where you can collect your Full Irish and more eggs, scrambled or fried). Unusually for a hot buffet, everything is spot on and service is excellent, allowing guests to get out and enjoy their day without delay.
