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The Orangery Restaurant

Inspired by foraged ingredients and Ireland’s larder.
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The Orangery

Overview

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.

Nathan maintains very strong relationships with local suppliers for fish and meat. Nathan also forages 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.

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

N°3

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

Nathan is married to the daughter of the estate manager at Lyons Demesne. The fields are in his bones, the bee’s 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 10:30am) and dinner (5.30pm to 9.30pm) seven days a week. Last orders 9.15pm. 

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. Please note the menus should be treated as samples only. Vintages also may vary on our wine list, which is constantly updated by our CLIFF team of sommeliers.

Celeriac

Apple, Pickled Walnut, Lovage

Yellow Pepper Risotto

Toons Bridge Mozzarella

White Asparagus

Blasket Island Crab, Garden Herbs

Charcuterie

Toasted Sourdough, Pickles

Monkfish

Dublin Bay Prawn, Purple Potato, Capers, Leeks

Feighcullen Chicken

Oyster Mushrooms, Gnocchi, Globe Artichoke

Char Siu Pork

Tiger Prawns , Fried Rice, Pak Choi

John Stone Striploin

Heritage Carrots, Bone Marrow

Duvillaun Beg Glazed Lamb Shoulder For Two

Mash, Glazed Carrots, Rosemary Jus

Braeburn Apple

Spiced Cake, Kombucha Sorbet

Strawberry Bombe

“Tanzania – Single Plantation 2015”

Strawberry Parfait, Garden Rhubarb Sorbet

Morello Cherry

Pistachio Financier, Gin, Pistachio Ice Cream

Organic Chocolate 68 % Cliff 10

Earl Grey, Zephyr Ice-Cream, Chocolate Mousse

Cashel Blue Cheese

Quince, Candied Pecan, Oat Biscuit

For Afternoon Tea at Cliff at Lyons, along with the sandwich selection – which includes Terry Butterly’s Smoked Salmon, Pickled Cucumber & Fennel on Guinness and Chestnut bread, BBQ Pork, Asian slaw on Sourdough Toast – there are delicious, freshly baked goodies to add to the treat too.

Warm, freshly baked scones with vanilla and raisins, homemade red fruit preserves, Battenberg cake with raspberry and vanilla, along with pistachio and apricot macaroons.

 

Afternoon Tea Dates;

4 August

1 September

6 October

3 November

1 December

Festive Afternoon Tea 15 December

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.

Sunday LunchAfternoon Tea
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