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Group Dining Menus
Dynamic, thoughtful menus are what our kitchens do best.
That is why our Head Chef re-drafts the dishes every day – building fresh ideas around organic produce from local suppliers, incorporating foraged wild-fruit and seasonal vegetables from our Demesne.
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.
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.
For the most up-to-date menu call 01-630 3500 or email firstname.lastname@example.org on the day of your booking.