Review on Ferrycarrig Hotel, Reeds Restaurant

Ferrycarrig's proud boast is that every one of its 102 rooms has a stunning view of the Slaney Estuary; guests can also enjoy the scene by sitting outside the Dry Dock bar. Apart from its enviable location, this impressive modern hotel also boasts an on-site 'Beauty Lodge' and 'Active Leisure Club'.

Fine dining takes place in the recently revamped Reeds restaurant, a formal dining room that makes the most of its romantic riverside location. The kitchen is a keen supporter of Irish produce, with names and sources highlighted on the menu. Here you will find Bannow Bay mussels in fennel, pancetta and Vermouth sauce served with a dulse soda scone, Duncannon monkfish, Kilmore scallops and tiger prawns in garlic butter with garganelli pasta, and navarin of braised Killurin lamb shank.

John Hempenstall's Wicklow Blue Brie appears as a starter with quince ham and home-baked walnut bread, while the cheeseboard always features three prime examples from Irish dairies. For those who fancy something sweet, there are tempting desserts like tarte Tatin with Calvados syllabub or baked rice pudding with spiced plum compote.

Ferrycarrig Hotel, Reeds Restaurant is also featured in: AA Guide

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Cuisine

Modern Irish

Chef

Tony Carty

Restaurant Opening Times

Lunch: 12.30 - 2.15pm Sun
Dinner: 6.00 - 9.45pm

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Ferrycarrig Hotel, Reeds Restaurant

Facilities at Ferrycarrig Hotel, Reeds Restaurant

  • Private dining room
  • Private parties
  • 160 covers
  • Family Friendly

Accomodation

Accomodation is available, (102 rooms)

Address

Ferrycarrig Hotel, Reeds Restaurant
Ferrycarrig Bridge
Wexford
County Wexford

Customer Ratings on Ferrycarrig Hotel, Reeds Restaurant

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Ferrycarrig Hotel, Reeds Restaurant Sample Menu

Sample Table D'hôte
DINNER MENU
€40

TO START
Meadowfield Farm Goats Cheese Parfait
Grilled Slaney Valley Lamb Salami, Golden Sultana,
Gorsefarm Organic Leaves & Balsamic,
Crumbled Hazelnut (1,7) (V) (C)
Pat O Neill's Irish Pork Belly
& Kilmore Scallop
Heirloom Carrot, Caramelised Apple,
Celeriac Puree, Crunchy Walnuts, Roast Jus (1,5,7,11,12,13) (C)
Tequila & Lime Cured Salmon
Avocado & Wasabi Puree, Pickled Cucumber,
Tomato Gazpacho, Dill & Saron Tuille ( 4,13) (C)
Roast Irish Chicken & Emyvale Duck Terrine
Pickled Cauliower, Vanilla Apricot & Orange,
Guinness Bread, Caramelised Walnut
(7,8,10-wheat,13)
Cream Soup of the Evening
(V) (1,9,11)
Fried Asparagus in Panko Crumb
Watercress. Poached Duck Egg,
Crisp Pancetta Lardon, Savage Honey &
Wholegrain Mustard Dressing (2,10-wheat,12,13)
Home Made Saffron & Chive Tagliatelli
Tiger Prawns, Cavolo Nero,
Tomato & Wild Garlic Pesto (1,2,10-wheat)

MAIN DISHES
Char Grilled Irish Ribeye Steak
Butter & Chive Baby Potatoes, Caramelised Shallots,
Almond Broccoli,"Café de Paris"(C) (1,7,11,12,13)
(Prime Fillet Steak €7.50 supplement)
Savage Honey Glazed
Roast Barbary Duck Breast
Roast Butternut Squash & Caraway,
Raspberry Vinegar Jus (1,2,10-wheat,11,13)
Grilled Supreme of Irish Chicken
Sweet Potato Gnocchi, Courgette,
Cherry Tomato, Caramelised Red Onion,
Cashel Sheep Store Cheese (1,2,10-wheat)
Moroccan Spiced Slaney Valley Lamb Rump
Braised Lamb Shoulder & Chickpea "Chermoula"
Cous Cous, Spiced Butter (1,10-wheat 11,12,13)
Prosciutto Wrapped Kilmore Monkfish
Red & Yellow Semi Dried Tomato,
Wild Garlic Pesto (1,3,4,13) (C)
Grilled Atlantic Salmon
Broad Bean, Green Pea & Rosslare Crabmeat,
Fried Samphire (1,3,4) (C)
Roast Kilmore Hake
Parmesan Polenta Chips, Spinach Puree,
Sauce Béarnaise, Roast Jus (1,4,11,13) (C)
Tuscan Vegetable Tart (V)
Rocket & Caper Salad, Burrata Cheese,
Roast Hazelnuts, Giusti Balsamic Vinegar
(1,7,10-wheat,13)

DESSERT
Salted Caramel & Peanut Parfait
Rum Butterscotch Banana, Chocolate Mousse
(1,2,6,9) (C)
Meadowfield Farm
Goats Milk & Vanilla "Panna Cotta"
Enniscorthy Rhubarb & Ginger Sorbet,
Rhubarb Jam, Crushed Praline (1) (C)
Lemon Curd Mousse, White Chocolate
Raspberry Compote (1,2,9) (C)
Pineapple & Passionfruit Brandysnap
Toasted Coconut, Peach Schnapps Sabayon
(1,2,10-wheat,13)
Artisan Irish Cheese Selection
Crozier Blue Cheese,
Carrigbyrne St. Killian Camembert,
West Cork Gubbeen, Crackers & Chutney
(1,7- Hazelnuts 8,10-wheat, 13)

Coffee

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.

Ferrycarrig Hotel, Reeds Restaurant 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.

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Ferrycarrig Hotel, Reeds Restaurant

Virtual Tour of Ferrycarrig Hotel, Reeds Restaurant