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


Bargeman of the Grand Canal
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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 Tuesday to Saturday. Four 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 4 course menu; €60

Orangery Dinner 4 course wine matching; €37.50

Organic Seatrout

Cucumber, Lime, Chilli, Coriander, Yoghurt, Ginger Beer

Annagassan Lobster

Sea Vegetable Sable, Baby Gem, Avocado, Avruga Caviar

Ardsallagh Goats Cheese

Black Fig, Hazelnut, Port, Muscovado


Garden Leek Wood Fired, Egg Linguini

Thornhill Duck

Kohl Rabi, Black Cherries

John Stone Beef Fillet

Cavolo Nero, Potato, Tullamore Dew, Bone Marrow Butter

Kildare Lamb Rack

Shoulder Cannelloni, Tomato, Borlotti Beans

Atlantic Halibut

Courgette, Garden Beetroots, French Radish, Bronze Fennel

Organic Chocolate 65%

“Alto el Sol “ Peru – Vintage 2014”

Olive Oil, Pink Rose, Sea Salt, Chocolate Caramel


Double Vanilla Ice Cream, Sea Lettuce, Gin and Tonic

Opera Gateaux

Coffee, Chocolate, Sponge


Battenberg Cake, Raspberry, Vanilla


Pistachio and Apricot


Vanilla and Raisin

Walnut Bread

Hegarty’s Cheddar, Heirloom Tomato

Soda bread

Egg and Spring Onion

Guinness and Chestnut Bread

Terry Butterly’s Smoked Salmon, Pickled Cucumber & Fennel

Sourdough Toast

BBQ Pork,  Asian slaw

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.

All menus changes daily according to seasonality and market availability. 



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 drop-down 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.

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