The Library Restaurant @ Belleek Castle
Belleek Castle, Ballina
So far this year the restaurant has received critical acclaim from the well respected critic Georgina Campbell, we have won the "Just Ask" Restaurant of the Year 2014 Award, and were delighted to have received the prestigious 2 AA Rosettes award from the AA. This award is given to restaurants which achieve a high level of cookery skills with specific attention to selection of ingredients, setting the restaurant apart from others. It represents the top 4% of hotel restaurants in Ireland and England. Also, our Restaurant have been awarded "Best Hotel Restaurant Connaugh 2014" and Daniel Mayr has been awarded "Best Restaurant Manager Connaught 2014" by the Restaurant Association Ireland (R.A.I.) at the "Food Oscars" in Dublin.
AWARDS & PRIZES
The Library Restaurant @ Belleek Castle reviewsSubmit a review
Reviewed 23rd February 2016 (visited 17 February 2016 )
High praise indeed for the chef and his team at the restaurant in Belleek Castle. We hadn't planned to dine in but the roads were icy. Thank goodness or we might have missed a real treat. nWe had the Market Menu which was 5 delicious courses. Each plate was imaginative and beautifully presented like something from an episode of Master Chef. I especially loved the cheese caviar. The staff were friendly and efficient without being obtrusive. My only complaint is that it is too far away for us to go regularly.
Reviewed 11th December 2014 (visited 27 November 2014 )
We had come for the six course tasting menu with matching wines. The dinner is served in a banquet hall full with long terraced table and a wooden lofted ceiling. A quick overview: Starters: on a black slate place: cooked oyster in the shell cured wild sea bass, milkshot flavoured with oyster infusion OR: Steamed lamb served on a savoury dumpling and a grated pear salad Fish Course: Surf on turf - a clever play on this dish. Black pudding wrapping an oyster truffle and a Beef truffle wrapped in lobster - beautifully presented and very balanced seasoning. amazing flavours showing excellent technique without sacrificing the food. Soup Course: Beetroot soup with horseradish ice cream - not a fan of beetroot but I wanted to lick the dish Main course:2 dishes: Quail crinette and seared breast served with a minature poached egg in a nest. The combination of the 2 different cuts of quail added another level to the dish the nest melted in your mouth it also had fresh brushsprout leaves for colour. Connacht Venison and confit of shank. This was served in a high sided bowl and was surrounded by an intense broth with loin tartare. My one complaint about this was the high sided dish made it harder to eat. Your were presented with a knife but a spoon was more useful in reality. Cheese Course: Cream of goats chees with caramalised nuts, cranberries and a cheese crisp - wonderful mixture of tastes and textures Dessert: vanilla foam and panacotta tea soaked prunes and pear and crumble. lovely balanced pudding and not too heavy after the prior dishes. A perfect final note to an food opera. Wines served all came from the Chateau Pesquie my highlights were the Las Terrasses Rouge 2005 & the Prestige Rouge 2005. All provided by Blakes Fine Wines with a knowledgable and engaged speaker. We finished off the evening with Port in the bar. Totally recommend this restaurant for value and a divine dining experience