We are thrilled to announce the launch of our new Thirty Mile Menu!

Every item on our extensive menu is reared, caught, grown, or produced within a 30-mile radius of our hotel. Expect ethical, sustainable, and casual dining – reasonably priced so that friends, families, and visitors can experience and share the best our locality offers.

Our award-winning chefs will be curating and showcasing the wares of small farmers, fishermen, artisan producers, and foragers from the North Clare area. Each dish will be lovingly presented on handmade plates by local potter Kevin Keane. Whether it’s a glass of organic wine, a cocktail, or a beer with a small bite, or a fun-filled evening sharing dishes and tasting the bounty of The Burren, we promise a unique and delightful experience.

Suppliers

Foraged ingredients from Thalli Foods, charauterie & pork from Lunasa farm Quin, whole lobster & crab from Michael O‘Connell of Doolin, wild game by Gourmet Game from the hills of East Clare, Seafood by Garrihy’s of Doolin, organic vegetables from Moy Hill & Nolan’s Farm, eggs from Moy Hill, oysters from Flaggy Shore Oyster, potatos by Annie & Ronan Nolan, chocolate from Hazel Mountain, cheese from Aillwee, St. Tola Goat’s Cheese & Cratloe Hill, herbs and salads from our polytunnel, dairy from Carron, desserts and breads made in house from local ingredients.

Open every Friday and Saturday & Bank Holiday Sundays from 6pm – 9pm