Review on Rathsallagh House Hotel
Instantly recognisable, Rathsallagh House was converted from a row of stables in 1798 and now functions as a prestigious country hotel. The whole complex (including a highly acclaimed golf course) is set in 530 acres of peaceful Wicklow parkland with its own walled garden.
The kitchen makes good use of the home-grown organic harvest and local produce for food that is in tune with the times. Rathsallagh is currently the only venue in Ireland utilising Javier Adrià 's (El Bulli, Spain) 'gastrovac' machine combined with the latest 'sous vide' techniques - although the food doesn't venture into the most rarefied regions of molecular gastronomy.
To begin, tempura of lamb's sweetbreads with pickled mushrooms might beside the unlikely pairing of Stealaway Nursery's organic asparagus with rhubarb and Riesling hollandaise. Main courses promise anything from honey-glazed pork fillet with shiitake mushrooms, curried vegetable parcel and lemongrass syrup to roast cod with braised endive, orange and tarragon. White chocolate and pistachio pannacotta with coconut and lime sablé is a typical dessert.
The wine list is an impressive slate with pedigree bottles from France, Spain and South Africa, plus a fascinating 'Cellar Selection' of gems with three-figure price tags.
Cuisine
Modern Irish / European
Restaurant Opening Times
Lunch: 1.00 - 2.30pm Sun
Dinner: 7.00 - 9.30pm Mon-Sun
Accepted credit cards
Visa, Master Card, American Express
