Elegant Glass-walled Dining

Inspired by foraged ingredients and Ireland’s larder.

The Orangery


A botanical-themed menu based on each day’s produce.

The Orangery, dominated by glass walls and a domed ceiling, is as elegant in construction as the simple design of each daily menu.

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A large fig tree dominates the single stone wall, which is kissed with the day’s sun. It is a room scented by nature, which is much in evidence in the botanical spirit of the plates created by Chef Nathan Dimond.

Dimond maintains very strong relationships with local suppliers for fish and meat. Dimond also foregrounds foraged ingredients in his menus: wild crab apples, damson plums, fungi, and elderberries, depending on what the Demesne brings to the table each day.

Botanical gardens and earthy greens are important features of the cooking. Panfried soda bread recalls the property’s roots as a flour mill.

The rosé veal is from Kildare, and the lobster from the back of Terry Butterly’s pier on Carlingford Loch, served alongside Galway oysters and outdoor-reared Tipperary pork.

Lyons Tales


The Old Mill
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“Inspiration is all around, I even take cues from the Cliff bees that sometimes come up and tap on the Orangery windows.”

Nathan Dimond Head Chef


Dimond is married to the daughter of the estate manager at Lyons Demesne. The fields are in his bones, the bees honey is in his cooking. Working alongside the Cliff philosophy spearheaded by executive chef, Martijn Kajuiter, who holds a Michelin star at Cliff at Lyons’ sister property in County Waterford, you can expect food of the highest order, which is as honest as it is flavoursome.

The Orangery is open every day for breakfast (7.30am to 11am) and dinner (5.30pm to 9.30pm)from Monday to Saturday until the end of August. It will then open Tuesday- Saturday. Three course a la carte menu is priced at €60.00 per person; two courses €50.00.

Last orders 9.15pm

Dinner bookings are essential. There is no dress code. Children are welcome, with half-portions available.

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The Orangery Menu

By it’s very nature our menu is defined by the seasons and the ebb and flow of The Potager Garden. Therefore it is subject to change, naturally.

Orangery Dinner 3 course menu; €60

Orangery Dinner 3 course wine matching; €29.50

Orangery Early Supper menu; €35 (available 17.30-18.30)

Garden Beetroots

Organic Salmon, Cucumber, Horseradish

Garden Broccoli

Potato, Hazelnut, Ham, Chickweed

Romaine Lettuce

Lobster, Tomato, Yoghurt, Mint

Garden 12/05/17

Black Olive, Goats Cheese, Lovage, Pickles


Scallops, Black Rice, Radish, Ruby Grapefruit

Globe Artichoke

Black Angus Beef, Kale, Toast, Whisky

Garden Leeks

Rose Veal, Gnocchi, Thyme


Wicklow Venison, Black Bacon, Chicory, Black Pudding

Onion Squash

Corvina “Italian Sea Bass”, Fennel, Fregola, Clam

Lismore Girolles

Annagassan Monkfish, Potato, Parsley, Lemon

Organic Chocolate 75%

“Tanzania – Single Plantation 2015”

Avocado Oil, Orange Salt, ‘White’ Coffee

Sweet Heritage Carrot

“Estate” Honey, Thyme, Meringue


Almond Milk, Lemon Verbena, Granola

Greengage Plum

Damson, Sea Lettuce, Vanilla

Farm House Cheeses

Mixed Salad, Pear Juice, Crackers


Pineapple, Coconut, Rum


Apple and Fudge Cake

Fruit Cake

Jameson and Orange Glaze

Almond Tart

Vanilla Cream and Pear


Cranberry and Orange Scone

Walnut Bread

Durrus Cheese, Quince Jam, Lovage

Waterford Blaa

Smoked Turkey, Ham and Bread Sauce Mayonnaise

Guinness and Chestnut Bread

Crab Salad, Preserved Tomato, Lemon

Sourdough Toast

Game Terrine, Cornichons, Cranberry Sauce

Garden Broccoli

Potato, Hazelnut, Iberico Ham


Scallop, Black Rice, Radish, Grapefruit

Estate Elderberry

Wicklow Venison, Bacon, Chicory, Black Pudding

Organic Chocolate 65%

“Alto el Sol Peru – Vintage 2013”

Avocado Oil, Orange Salt, ‘White’ Coffee

Please note that all of our dishes are prepared-to-order and may contain allergens.

Our kitchen operation involves shared cooking and preparation areas; therefore we cannot guarantee that any menu item can be completely free of allergens.

The supper menu changes daily according to seasonality and market availability. It is available for whole tables only.



Book Your Table

If you want to book a table with us please use the booking engine below. This works for any table at The Orangery booked on the days we are open to the public.

Please remember to select The Orangery from the dropdown menu before making your booking.

Alternatively you can email us or contact us directly on +353 1 630 3500.

Note: resident guests are advised to make advance bookings at the time of their bedroom reservation.

Our ChefsSunday Lunch