Review on The Keadeen Hotel, The Bay Leaf

Situated within striking distance of the renowned Curragh Racecourse, this long-running, family-owned hotel opened its doors in 1970 and has been dispensing hospitality ever since. The building stands in ten acres of award-winning gardens on the outskirts of town, and now boasts an impressive health and leisure complex as well as conference facilities.

The Bay Leaf restaurant overlooking the Mediterranean courtyard is the elegant setting for formal meals, where guests can look forward to contemporary dining specialising in Irish steak and seafood. Start with smooth duck liver pate with apple and grape chutney, served with warm brioche then move on to pan fried boneless fillet of prime plaice fillet set on buttered wilted greens with shrimp infused white wine bonne femme sauce. Make sure you leave room for one of their indulgent desserts such as warm Belgium chocolate and walnut tart with black cherries dressed with chocolate ice cream and a white and dark chocolate sauce.

The Keadeen Hotel, The Bay Leaf is also featured in: AA Guide

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Cuisine

International / Steak / Seafood

Chef

Kevin Curran

Restaurant Opening Times

Lunch: 12.30 - 4.00pm
Dinner: 6.00 - 8.45pm Sat

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for The Keadeen Hotel, The Bay Leaf

Facilities at The Keadeen Hotel, The Bay Leaf

Accomodation

Accomodation is available, (72 rooms)

Address

The Keadeen Hotel, The Bay Leaf
Curragh Road
Newbridge
County Kildare
W12 T925

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The Keadeen Hotel, The Bay Leaf Sample Menu

SAMPLE DINNER MENU

TO START
Duck Liver Pate
With Toasted Brioche & Fruit Chutney 12.50
Bluebell Falls Goats Cheese
Warm Salad of Bluebell Falls Goats Cheese with a Duo of Pesto, Chargrilled Vegetables & Balsamic Dressed
Rocket Salad 12.50
Traditional Caesar Salad
With Kos Lettuce, Garlic Croutons, Smoked Pancetta & Creamy House Dressing 12.50
Pan Seared Scallops
With Curried Cauliflower Puree & a Tomato & Dill Concasse 13.95
Crispy Duck & Black Pudding Bon Bon's
With Dressed Salad & a Spiced Barbeque & Tabasco Aioli 12.50
Seafood Bouillabaisse
Poached Atlantic Seafood with Root Vegetables & Herbs in a Creamy Broth 8.50
Chef's Soup of The Day 7.50

MAINS
Rib Eye Steak
Grilled 10oz Hereford Rib Eye Steak cooked to your liking with Baked Portobello Mushroom & French Fried
Onion Ring with Pepper Sauce 27.50
Sand Snapper Bonne Femme
Pan Fried Boneless Sand Snapper Fillet (similar to Seabass) set on Creamy Chive Mash with a Classic White
Wine & Mushroom Bonne Femme Sauce 24.50
Pork Belly & Black Pudding
Slow Roasted Crispy Pork Belly stuffed with Black Pudding & finished with a Poached Egg au Jus 23.95
Asian Duck
Roast Crispy Boneless Half Duck served on Stir Fried Vegetables with a Ginger & Sweet Soy Sauce finished
with Char Sieu 24.50
Free Range Chicken & Pasta
Oven Roasted Billy Grays Free Range Chicken set on Chive Mash with a Chorizo & Mushroom Cream Sauce
with Buttered Gnocchi Pasta 23.50
Vegetarian Bluebell Falls Goats Cheese
Baked Vegetarian Bluebell Falls Goats Cheese Tartlet with Roasted Mediterranean Vegetables & Dressed
Salad 22.50

DESSERTS
Orange & Cointreau Cheesecake
On Cocoa Biscuit Base 7.50
Palette of Ice Cream and Sorbet
Served with Marzipan Brush 7.50
Light and Dark Chocolate Mousse
Served with Tuile and Biscuit 7.50
Pear and Almond Tart
Served with Pistachio Ice Cream 7.50
Selection of Irish Cheese
With Grapes, Chutney, Crackers & Walnuts 9.95

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

The Keadeen Hotel, The Bay Leaf Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of The Keadeen Hotel, The Bay Leaf

Virtual Tour of The Keadeen Hotel, The Bay Leaf