Situated in the beautiful Ashford estate, Wilde’s at the Lodge at Ashford Castle is the award winning restaurant under the excellent stewardship of head chef Jonathan Keane. Wilde’s at the Lodge at Ashford Castle takes over the top floor of the impressive Lodge offering panoramic views of Lisloughrey harbour and Lough Corrib. Upon arrival we were greeted and seated by assistant restaurant manager Joseph, who is equal parts charming and informative.
The menu at Wilde’s at the Lodge has been described as "local food with imagination,” a mission helped by a plethora of local suppliers, the estate's own pollytunnels and from the chefs foraging the estate's extensive grounds. Joseph and waiter Lucas were on hand to explain the specials and were always available for any questions regarding the menu and the extensive wine list. The amuse-bouche was a small beef tartare canapé that was a zingy delight.
It woke up the taste buds for the wonderful taste journey that we were about to go on. It's not many food reviews where you will read about the bread and butter, but it would be remiss of me not to mention the bone marrow butter that accompanied the freshly baked sourdough to the table — it was superb and ridiculously moorish. I started with the roasted wood pigeon and my wife Marie chose the pan-seared King scallops. The pigeon was cooked perfectly and served with a deliciously rich truffle jus which married perfectly with the earthy pigeon.
The King scallops were perfectly seared and came with fresh apple and raisins that offered a freshness that cut through the light curry sauce. Our pallet cleanser was a lovely refreshing strawberry sorbet. For mains I opted for the fallow deer venison 'Wellington' and my wife went for the prime dry-aged Irish beef rib eye. I listened to Lucas' advice that the chef had recommended that the venison be served medium and his advice was perfect.
I was served an exquisite plate that was truly one of the best courses I have eaten in a very long time. Deliciously tender and flavoursome, served with spiced red cabbage and a hawthorn jus that was frankly drinkable. The rib eye was accompanied by beef dripping fries and a wonderfully small copper pot of pepper sauce. Cooked to perfection, an excellent cut of prime Irish beef.
The final course I plumped for the blackberry and velvet cloud pana cotta, which came as no real surprise as I have a tendency to go for a pana cotta if ever available.
Marie's choice was the intriguingly named fried apple ravioli. The pana cotta arrived in a delicate coupe glass looking pretty as a picture. Topped with an almond tuile and a cassis sorbet the delightful panna cotta sat on a bed of blackberry and prosecco jelly.
It was wonderfully light and fresh end to an excellent meal.The fried apple ravioli were small fried pastry pockets of apple accompanied by a silky smooth créme Anglaise and a gorgeous Gran Marnier sauce.
From the moment we stepped in to Wilde’s at the Lodge until we left it was an absolute triumph. The service is exemplary, not many establishments manage to marry informative and friendly, but Joseph and his team have it nailed.
The food offered is superb, Jonathan Keane has managed to establish a relaxed fine dining experience in beautiful surroundings with a menu to match.
Wilde’s at the Lodge at Ashford Castle — Telephone 094 95 45400 - Email: [email protected]
