The award-winning Reeds Restaurant at the four star Ferrycarrig Hotel has unveiled a new summer menu filled with local produce.

Reeds Restaurant has recently been awarded 2 AA rosettes for the third year in a row, and it has been listed in the top 5 restaurants in Leinster by the Restaurant Association of Ireland – and was previously named the Best Hotel Restaurant in Wexford.

Located overlooking the Slaney River Estuary, Reeds Restaurant boasts one of the most inspiring locations in the country.

With a brand new menu every season, Executive Chef Tony Carty says his ethos to use “Seasonal, locally sourced, quality ingredients” is key to the restaurant’s success. The new summer 2019 menu is abundant with Wexford food producers, indeed every dish on the menu features ingredients from local food business.

Starters include a Wexford Meadowfield Farm goats cheese parfait with grilled Slaney Valley lamb salami, golden sultana, Gorsefarm organic leaves & aged Giusti Balsamic, crumbled hazelnut smoked Wexford rapeseed oil; and Pat O’Neill’s Irish pork belly & Kilmore scallop with heirloom carrot, caramelised apple, celeriac puree, crunchy walnuts, roast jus.

Mains range from a chargrilled Irish ribeye or prime fillet steak with butter & chive baby potatoes, caramelised shallots, almond broccoli; honey glazed roast barbary duck breast with confit duck croquette, rhubarb, roast butternut squash & caraway, raspberry vinegar jus; and roast Kilmore hake with parmesan polenta chips, spinach puree, sauce béarnaise, roast jus.

Desserts include a salted caramel and peanut parfait with rum butterscotch banana, chocolate mousse; Meadowfield Farm goats milk and vanilla panna cotta served with Enniscorthy rhubarb & ginger sorbet, rhubarb jam, crushed praline; and a lemon curd mousse white chocolate with raspberry compote.

The Reeds table d’hôte dinner menu is priced at €40 per person. The early bird Menu is available from 6.00pm – 6.45pm for €29. The restaurant is open 7 days per week for dinner and also for Sunday Lunch at €28 per person.

Share This