The dress code for the restaurant at Castle Durrow is smart casual. At Castle Durrow, we believe that every meal should be an occasion, this is reflected in the way our guests dress.

Our Dining Room is a Mobile Free area, Children under 12 are not permitted in the Dining Room after 8pm.

We cater for all dietary requirements by prior notification.



We are proud to lead an enthusiastic team that enjoys making your stay as comfortable as possible. In this early 18th century cut stone mansion with its magnificent stain glass windows, cantilevered stairs and wonderful decorations we hope that you will feel pampered and spoiled.

Views of the grounds and the surrounding area of Durrow make an overnight stay an extraordinary experience, one that is steeped in history.

Lots of the ingredients for our menu are supplied by the Castles own organic kitchen garden and when you have time and the weather is good, please go for a leisurely stroll around the grounds.

We also use as much local producers as we can., a small selection:

Rossmore farm Ice-cream, the Stanley family from Rathdowney make the best Ice Cream in Ireland, from the cream of their own herd of cows.

The Castle Durrow Sorbet is made exclusively for us by Rebecca to our own recipe.

Our Carrots come from Dunnes Carrot Farm just outside Durrow.

The eggs we get delivered from Granstown egg farm, near the lakes at Granstown.

All our meat stock ingredients come from our local butcher Tommy Kenna, he has his own herd, a rarity for a butcher in modern Ireland. From this produce we make our soups and our sauces.

(Of course except our Vegetarian options!)


We hope you enjoy our house as much as we do,

Peter, Shelly and Daughters



Oak Smoked Salmon & Cream Cheese Gateaux

With Garden Herbs, Caper Berries & Baby Leaves

Watermelon, Nectarine & Feta Salad

With Walnuts, Pomegranate, Rocket Leaves,

 Drizzled with Raspberry Balsamic Dressing

Aromatic Crispy Shredded Duck

With Spring Onion, Cucumber & Bean Sprouts,

 Pickled Ginger & Sakura Cress  

Smoked Chicken, Avocado & Tomato Relish Spring Rolls

 With Chargrilled Polenta & Roast Pepper Coulis  

Oven Baked French Onion Soup

With Grilled Gruyer Cheese Crouton


Indian Fish Cake

With Tomato, Coriander & Mango Chutney, Curry & Lime Crème Fraiche   

Panko Crusted Risotto Ball

Stuffed with Sunblushed Tomato, Mozzarella & Basil

With Beetroot & Balsamic Purée, Basil Oil & Micro Herbs


Main Courses


Chargrilled 7oz Fillet of Irish Beef (€5 Supplement)

With Garlic & Thyme Roast Fondant Potato, Honey Glazed Baby Vegetables, Smoked Paprika & Shallot Butter  

Indian Spiced Chicken Supreme

With Curried Puy Lentils, Baby Spinach & Sweet Potatoes

Topped With Coriander & Lime Dressing  

Chargrilled Irish Lamb Cutlets

With Toasted Walnut, Fig & Goats Cheese Salad, Drizzled With Orange & Star Anise Sauce  

Parma Wrapped Fillet of Pork

Stuffed with French Black Pudding, With Oven Roasted Artichoke,

Red Peppers & Potatoes, Cider Braised Apples & Bulmer’s Jus 

Wasabi Sesame Seed Crusted Turbot Fillet (€3 Supplement)

With Spiced Potatoes, Baby Bok Choy, Green Asparagus Spears,

 Mango & Cucumber Spring Onion Salsa

Oven Baked Seabream Fillet

With Spring Onions, Tomato, Olives & Basil

With Sauté Potatoes & Baby Greens, Lemon & Herb Buerre Blanc  

Roast Butternut Squash & Burnt Aubergine

With Grilled Courgette, Green Asparagus, Buffalo Mozzarella,

Toasted Pine Nuts & Pomegranate