Review on Vaughan Lodge
Local hoteliers Michael and Maria Vaughan carried on a family tradition stretching back four generations when they set up Vaughan Lodge in a delightful village on the shores of Liscannor Bay. This is 'golfing country' par excellence, with the championships links of Doonbeg and Ballybunion close by.
Sporting types and others take full advantage of the spacious Lodge Restaurant just off the foyer of the hotel. Talented Head Chef Dan O'Brien has stamped his mark on proceedings, offering a menu that is tilted towards seafood and artisan Irish produce.
Fish shows up strongly in the shape of, say, beignets of cod with pickled vegetables, strawberry and lime gastrique, home-smoked organic salmon with baby capers and sauce vierge or halibut with lentils, shallots and chorizo. Others might fancy roast spring chicken with warm bacon Caesar salad or cannelloni of vegetables with bean cassoulet and onion sauce. For afters, perhaps iced orange parfait with Grand Marnier jelly and chocolate sorbet. Wines are grouped by price and the list is bolstered by a clutch of 'celebrated' vintages.
Modern Irish / Seafood
Restaurant Opening Times
Dinner: 6.30 - 9.30pm Tue-Sun
Accepted credit cards
Visa, Master Card, American Express