The fine-dining restaurant at the five star Monart Destination Spa has undergone a complete transformation.

Interior designer Patricia Carr has created a seamless flow of nature from the gardens surrounding the restaurant through into the interiors with a selection of natural hues, materials and shades.

On arrival, guests are greeted to warm oak flooring and natural timber tree poles which have been restored and remain the cornerstone of this new look. The tables are surrounded by new high-quality dining chairs with cladding in green velvets and floral printed velvets creating a serene space.

The walls have been decorated with printed-paper rich in tones and textures, featuring pale olive and dark greens, mid greys and ivory and gold tones. The windows, which look out upon the gardens, are framed with fresh new floral printed pinch pleated curtains connecting the room and the gardens. Wall art inspired by nature adds to the colour scheme.

The fresh new look is completed with a newly designed bespoke breakfast buffet in dark walnut finish and clad in nubuck leather with gold stud detailing, topped with a natural stone counter.

The Griffin Group worked with local trade professionals including interior designer Patricia Carr in association with Stephen Carr Architects for the restaurant fitout.

To complement the new restaurant décor, a new seasonal menu has been created that will be served to guests on bespoke crockery from Villeroy and Boch.

Monart’s Michelin recommended restaurant embraces the best of local and seasonal produce and this is carried throughout the menus. The seasonal menus feature a variety of ingredients from food producers in the South East including Cullen’s Fruit and Vegetables, Gorey; Green Hill Fruit Farm, Davidstown; and Wild Irish Game, Wicklow.

The new menu features a variety of homemade bread and dips to start, an Amuse Bouche followed by an array of starters including a tuna nicoise salad with quail egg, dried olive, green bean, cherry tomato, anchovy, black garlic aioli; and Goatsbridge Trout with potted shrimp, beetroot vierge and charcoal sourdough crostini. An iced sorbet is served as a middle course.

For mains guests can choose from supreme of chicken with salsify, butter bean veloute and brioche crouton; wild Irish venison gnocchi, venison ragout, candied beetroot, juniper & onion jus; and chargrilled fillet of beef with truffle croquette, mushroom puree, parsley root and red wine jus. There is a range of choices for dessert.

The new season vegan menu consists of homemade vegan bread and dips; an Amuse Bouche followed by fresh soup of the evening served with sourdough croutons and fresh herbs; Monart Spa salad with beetroot, kohl rabi, fennel, pumpkin seed black onion & cumin vinaigrette; haloumi feuille De brick lemon quinoa, pomegranate, crushed avocado, chilli jam. An iced sorbet is offered as a palate cleanser.

Vegan mains include soba noodle ramen, and a kofta curry with postachio & saffron pilaf. There is also a variety of vegan desserts.

The à la carte restaurant dinner menu is priced at €49 per person excluding supplements for five courses.

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