Review on The Orangery
An amazing treasure trove of architectural gems and master craftsmanship beside the Grand Canal, the Cliff at Lyons is not only a hot new opening but also a marvellous prospect for food and tourism in Ireland.
At its heart is The Cliff at Lyons, a gold-standard retreat with a great stone façade, old-fashioned rooms and huge fireplaces. This food side of things was set up by Irish supremo Richard Corrigan - although he has now moved on to open a new venue, Bentley's in Dublin. As a result, the Mill has closed and dining now focuses on The Orangery.
The setting is a high-windowed, Turner-designed conservatory with a glorious courtyard for alfresco meals. The menu is a no-nonsense run through roast scallops with carbonara cream and tagliatelle, loin of veal with creamed polenta, Puy lentils, prawn and sweetbread vinaigrette, and braised Atlantic halibut with baby gem, peas and horseradish cream, followed by banana split or caramelised apples with cinnamon biscuit, pistachio mascarpone and granny Smith sorbet. The wine list is a concise selection of reputable French names.
Cuisine
Modern European
Chef
Nathan Dimond
Restaurant Opening Times
Breakfast: 7.30 - 10.30am
Dinner: 5.30 - 9.30pm
Accepted credit cards
Visa, Master Card, American Express