The award-winning Reeds Restaurant at the four-star Ferrycarrig Hotel unveils a new summer menu filled with local produce. Reeds Restaurant has been awarded 2 AA rosettes for the third year in a row, and it has been listed in the top 5 restaurants in Leinster by the Restaurant Association of Ireland and has previously been named the Best Hotel Restaurant in Wexford.

Located overlooking the Slaney River Estuary the gorgeous Reeds Restaurant at the 4 Star Ferrycarrig Hotel in Wexford boasts one of the most inspiring locations in the country.

The award-winning Reeds Restaurant at the four-star Ferrycarrig Hotel places a huge emphasis on quality produce. With a brand new menu, every season Executive Chef Tony Carty says his ethos is to use ‘seasonal, locally sourced, quality ingredients’ is key to the restaurant’s award-winning success. And the new Summer 2019 menu is abundant with award-winning Wexford food producers as every dish on the menu features ingredients from local food business.

Starting off the summer menu is a Wexford Meadowfield Farm Goats Cheese Parfait with Grilled Slaney Valley Lamb Salami, Golden Sultana, Gorsefarm Organic Leaves & Aged Giusti Balsamic, Crumbled Hazelnut Smoked Wexford Rapeseed Oil; Pat O Neill’s Irish Pork Belly & Kilmore Scallop with Heirloom Carrot, Caramelised Apple, Celeriac Puree, Crunchy Walnuts, Roast Jus; Tequila & Lime Cured Salmon with Avocado & Wasabi Puree, Pickled Cucumber, Tomato Gazpacho, Dill & Saffron Tuille; a Seasonal Cream Soup; Fried Asparagus in Panko Crumb with Watercress with Poached Duck Egg, crisp Pancetta Lardon, savage Honey & wholegrain mustard dressing; a Home Made Saffron & Chive Tagliatelli with Tiger Prawns, Cavolo Nero, Tomato & Wild Garlic pesto and roast Irish Chicken & Emyvale Duck Terrine with pickled cauliflower, vanilla apricot & orange served with Guinness bread and caramelised walnut.

Mains range from a Char Grilled Irish Ribeye or Prime Fillet Steak with Butter & Chive Baby Potatoes, Caramelised Shallots, Almond Broccoli, “Café de Paris”; Savage Honey Glazed Roast Barbary Duck Breast with Confit Duck Croquette, Rhubarb, Roast Butternut Squash & Caraway, Raspberry Vinegar Jus; Grilled Supreme of Irish Chicken with Sweet Potato Gnocchi, Courgette, Cherry Tomato, Caramelised Red Onion, Cashel Sheep Store Cheese; Moroccan Spiced Slaney Valley Lamb Rump with Braised Lamb Shoulder & Chickpea “Chermoula” Cous Cous, Spiced Butter; Prosciutto Wrapped Kilmore Monkfish with Macroom Buffalo Ricotta, Spinach, Red & Yellow Semi Dried Tomato, Wild Garlic Pesto; Grilled Atlantic Salmon with Broad Bean, Green Pea & Rosslare Crabmeat, Fried Samphire; Roast Kilmore Hake with Parmesan Polenta Chips, Spinach Puree, Sauce Béarnaise, Roast Jus; Tuscan Vegetable Tart with Rocket & Caper Salad, Burrata Cheese, Roast Hazelnuts, Giusti Balsamic Vinegar.

Desserts include a Salted Caramel & Peanut Parfait with Rum Butterscotch Banana, Chocolate Mousse; Meadowfield Farm Goats Milk & Vanilla “Panna Cotta” served with Enniscorthy Rhubarb & Ginger Sorbet, Rhubarb Jam, Crushed Praline; a Lemon Curd Mousse White Chocolate with Raspberry Compote; Pineapple & Passionfruit Brandysnap with Toasted Coconut, Peach Schnapps Sabayon And a delicious Artisan Irish Cheese Selection Of Carrigaline Italian Truffle Farmhouse Cheese, Wicklow Ban Brie & Crozier Blue Crackers & Chutney.

Reeds restaurant is nestled on the banks of the River Slaney; the panoramic backdrop provides diners with the most spectacular views as they enjoy dinner while gazing out over the water.

The Reeds Table D’hôte dinner menu is priced at €40.00 per person or a superb reasonably priced Early Bird Menu available from 6.00pm – 6.45pm for €29.00. Reeds Restaurant is open 7 days per week for dinner and also for Sunday Lunch at €28.00 per person. Reservations are recommended via 053 9120999. For further details