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 10:3am) and dinner (5.30pm to 9.30pm) seven days a week.

Our 2018 Afternoon Tea dates include: Aug 12th & 29th, Sept 9th & 16th, Oct 14th & 21st, Nov 11th & 18th. Festive Afternoon Teas 9th & 16th December. Click here to view sample menu.

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. 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.

These are sample menus only, the offering and price may change.

A la Carte Click here to view full sample menu

Galway Bay Mussels

White Wine, Garlic, Shallot, Butter, Parsley

Charred Tender Stem Brocolli & Cauliflower

Carmelised Ewes Milk Ricotta, Macadamia Pesto

30 Month Parmigiano Reggiano Risotto

Smoked Irish Oxtail, Confit Egg yolk

John Stone Beef Fillet 8oz

Steaks are served with home-cut chips and garden salad

Pan Roasted Warren point Cod

Prawn Colcannon, Bacon, Lemon Butter Sauce

Feighcullen Duck

Salsify, Salted Brocolli, Black Tea, Prunes

Organic Chocolate 75%

“Tanzania – Single Plantation 2015”

Olive Oil, Toasted White Chocolate Ice-cream, Sea Salt, Caramel

Braeburn Apple

Carmamelised Apple, Spiced Cake, Toffee sauce, Clotted Cream

Garden Rhubarb

Curd, Sorbet, Marshmallow, Double Vanilla Parfait, Meringue

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.

Our ChefsAfternoon Tea