A brand new seasonal à la Carte menu and a full vegan menu are on offer at the fine dining restaurant in Monart Destination Spa.

Monart’s Michelin recommended restaurant embraces the best of local and seasonal produce and this is carried throughout the menus. The new à la Carte menu and the new vegan menu are created with new season ingredients featuring the very best local food suppliers.

Executive chef Azaharan Bin Ostman says that the new season Monart menu offers a delicious fusion of local ingredients with international flavour; “We are very proud to feature as many local producers as possible on our Monart menus and using these delicious locally sourced fresh ingredients I am delighted to add some international flavour to create some unique and flavoursome dishes alongside some traditional favourites.

The new menu features a variety of homemade breads and dips to start, an Amuse Bouche followed by an array of delicious starts options including, Gravlax of Organic Irish Salmon with a cucumber, daikon, Goatsbridge caviar seaweed cracker preserved with lemon creme fraiche; a Tortellini Squash with gorgonzola, spinach, walnut and sage buerre noisette; Mary Regan Organic Chicken Terrine served with heritage carrot, black garlic sourdough and earl grey soaked raisin and cranberry chutney; Mackerel Poached Rhubarb with beetroot Vierge, green apple and cucumber gel; Spice Monkfish Medallion with aubergine, tomato and mint Killowen natural yogurt; Peppered Pork Fillet with sesame Pak Choy, radish, mushroom dumpling and ginger and soy. A refreshing iced sorbet is served as a middle course.

For mains guests can choose from Guinea Fowl with Boulangere potato, radicchio marmalade parsnip and juniper berry jus; Market Fish of the evening; Slaney Valley Lamb Rump with goats cheese and shoulder croquette chantenay with carrot and asparagus; Halibut served with rocket pesto ravioli, roast pepper fondue, courgette with prosciutto crisp; Chargrilled Fillet of Beef with pink tail prawn kataifi, pea and watercress puree with purple potato crisp; Laksa rice noodle with Asian leaves, bamboo Shoot, water Chestnut, fried Onion, and spiced coconut broth.

For dessert, a variety of mouth-watering dishes are on offer including, Raspberry Brulee Tartlet; Melody of Rhubarb, Milk Chocolate Delice, Gold Chocolate Parfait, Vanilla Clafoutis and an Irish Farm House Cheese Selection.

The new season vegan menu consists of homemade vegan breads and dips, an Amuse Bouche followed by fresh soup of the evening served with sourdough croutons and fresh herbs, Grilled Aubergine with tomato tapenade and pickled courgette, caramelised walnut and balsamic or a Chickpea and Sweet Potato Samosa with cauliflower couscous, beetroot puree and a passionfruit and ginger reduction. A delicious iced sorbet offers the perfect palate cleanser.

For main course, there is a choice of lentil & spinach curry served with almond pilaf, chutney and poppadum, a Coconut Infused Black Rice with edamame, pomegranate, mango and lemongrass oil or a Tofu Stir Fry of Asian vegetables served with rice noodles in a cashew nut, chilli and tamarind sauce.

Dessert includes a Vegan Meringue with mixed berry compote, blackcurrant jelly and a mojito sorbet.

The seasonal menus feature a huge variety of ingredients from the best food producers in the South East including Cullen’s Fruit and Vegetables, Gorey, Green Hill Fruit Farm, Davidstown, Millstream Seafoods, Caim, Staffords Butchers, Enniscorthy, Killowen Dairy Foods, Enniscorthy, Ballycross Apple Farm, Wexford, Wild Irish Game, Wicklow.

Dinner at the fine dining restaurant can be enjoyed overlooking the stunning gardens of Monart Destination Spa. The à la Carte restaurant dinner menu is priced at €49 per person excluding supplements for five courses. For more details or to start planning your visit see www.monart.ie