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. Celebrated Wexford executive chef Liam Forde has recently joined the hotel and brings a wealth of experience and expertise with him. Liam and his team have just unveiled a delicious new locally inspired seasonal menu at the multi-award-winning Reeds Restaurant.
The new seasonal menu is abundant with award-winning Wexford food produce. Every dish on the menu features ingredients from local food businesses or from the kitchen gardens at Ferrycarrig Hotel.
Some of the starters to be enjoyed from the new menu at Reeds include, Chef’s recipe beef consommé celestine with diced vegetable brunoise served with crepes julienne; Seared Kilmore scallops with pancetta, tomato concasse and a citrus-lime beurre noisette; Fresh local crabmeat brûlée served with home-made crispy bread and red onion chutney.
Some of the main courses include Richie Doyle’s locally reared 10 oz sirloin steak served with rustic truffle scented French fries and chef’s recipe Café de Paris Butter; A fillet of succulent spring lamb with minted pea puree, Dauphine potatoes and rosemary and wild garlic compote; A trio of Monkfish, Prawns and Scallops served with Parisienne potato, deglazed with a roast garlic white wine sauce; and an amazing experience for 2 people sharing – Chateaubriand fillet for 2 carved on a bed of molasses flavoured sauerkraut, barley and forest mushrooms served with a classic Béarnaise sauce.
Dessert highlights to mention a few are; Chef’s own raspberry and banana soufflé with banana fritter, creme Anglaise; Gateaux “B-52″ inter-layered with Tia Maria and white chocolate ganache and plum compote and A Wexford strawberry vanilla pannacotta with lemon curd, fresh strawberry, strawberry Coulis.
Ingredients across the menu are locally sourced wherever possible and join in with the ethos which forms the foundation of the Ferrycarrig Hotel food and sustainability strategy to reduce ‘food miles’ and increase food quality while also supporting the local economy. The range of suppliers includes Richie Doyle’s Craft Butchers, Meyler’s Fish Merchants, Atlantis Seafood, Wexford Home Preserves, Revilles Fruit & Vegetables, Pat O Neill’s Dry Cure Bacon, Killowen Dairy Yoghurts, Wexford Creamery, Eamon Creane’s Greenhill Farm Fruit, Cullens Fruit & Vegetables and John & Edel Redmond Rosslare Chips along with freshly grown herbs from the Ferrycarrig Hotel kitchen gardens.
The award-winning Reeds Restaurant at the four-star Ferrycarrig Hotel Reeds Restaurant has been awarded 2 AA Rosettes for 7 years in a row. Named Best Hotel Restaurant in Wexford for two years and listed in the top 5 restaurants in Leinster by the Restaurant Association of Ireland and recommended by The Georgina Cambell Guide.
Reeds Restaurant is open 7 days per week for dinner. Reservations are recommended via 053 9120999. For the full Menu and further details see www.ferrycarrighotel.ie