Review on The Barton Rooms at Barberstown Castle
The original castle was built during the thirteenth century and its imposing stone keep is still intact. Further additions were made during Victorian times and the whole complex has recently been brought bang up-to-date with a new wing designed by the hotel's current owner.
Dinner is an intimate affair, served by candlelight in the oldest part of the building, where blazing open fires add to the atmosphere. Bertrand Malabat cooks comfortably within the modern French framework without over-gilding dishes with luxury ingredients.
To begin, grilled fillets of red mullet are served with a saffron barigoule of vegetables and coriander, while rabbit and herb terrine comes with organic mustard and toasted soda bread. Main courses might promise loin of venison with braised red cabbage, salsify and cranberries or fillet of zander with scallops, roast shallot and 'matelote' sauce. Irish cheeses are alternatives to straightforward desserts such as orange and cinnamon crème brûlée. Informal weekday lunches are available in the conservatory-style Tea Rooms.
Cuisine
Modern French
Chef
Bertrand Malabat
Restaurant Opening Times
Dinner: 6.00 - 8.00pm (7.00 - 9.30pm Fri & Sat)
Accepted credit cards
Visa, Master Card
