Dinner

Dinner at Temple House is especially fun. Gather in the Morning Room for pre-dinner drinks, select a bottle of wine and meet your fellow guests. Dress is smart casual. It’s 55 euro for 3 courses followed by home made fudge and coffee by the fire in the morning room.

The Morning Room with open fire

The morning room.

Reservations

You will be seated together at a large mahogany table complete with crystal glass, family silver and portraits in attendance. Roderick and Helena will be on hand to give an insight into the extraordinary history of their magnificent home. Be sure to note the red tear on the large portrait of Jane.

Please book dinner on your first evening in advance during the reservation process online by phone or email. We gather at 7, or sooner if the G&T beckons, and sit down at 7.30pm Monday – Saturday.

Dining Room

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Menus are seasonal and vary each day – this is a sample

We take great care to source our ingredients as locally as possible, often mere metres from the dining room.

Starters

Temple House Lamb Terrine, apricot chutney and pickles

Goat’s cheese salad with beetroot, walnuts and orchard dressing (V)

Smoked Salmon tartar with caper dressing

Main

Braised Temple House lamb, minted peas, carrot and rosemary jus

Lemon chicken, seasonal vegetables, pancetta and sundried tomato velouté

Cider pork belly, spicy parsnip, apple chutney and honey clove jus

Baked mackerel, garlic and sage butter, fennel and orange salad

Thick Onion Tart and green house rocket (V)

Pudding

This is really chef’s delight – he is always in a good mood.

Fresh lemon tart

Chocolate gateau with vanilla ice cream

Walnut Tart

Crême brulée