The fine-dining restaurant at the world-renowned five-star Monart Destination Spa has undergone a complete transformation.
Interior designer, Patricia Carr has created a seamless flow of nature from the lush gardens surrounding the restaurant through into the interiors with the perfect selection of natural hues, materials and shades.
On arrival, guests are greeted to beautifully warm oak flooring and natural timber tree poles which have been lovingly restored and remain the cornerstone of this new look. The beautifully appointed tables are surrounded by new high-quality dining chairs with cladding in rich green velvets & floral printed velvets creating a serene space.
The walls have been decorated with printed-paper rich in tones and textures, featuring pale olive and rich dark greens, mid greys and decedent ivory and gold tones. And the windows, which look out upon the beautiful gardens, are elegantly framed with fresh new floral printed pinch pleated curtains connecting the room and the gardens harmoniously.
Stunning unique wall art inspired by nature adds luxury to the naturally-inspired colour scheme. The fresh new look is completed with a newly designed bespoke breakfast buffet in dark walnut finish and clad in nubuck leather with gold stud detailing, topped with a natural stone counter. The result is appealing to all of the senses and a perfect fit for the signature style and tranquil environment of Monart Destination Spa.
To complement the new Restaurant décor, a new seasonal menu has been created that will be served to guests on bespoke crockery from Villeroy and Boch.
Monart’s Michelin recommended restaurant embraces the best of local and seasonal produce and this is carried throughout the menus. The new à la Carte menu and the new vegan menu are created with new season ingredients featuring the very best local food suppliers. The new menu features a variety of homemade bread and dips to start, an Amuse Bouche followed by an array of delicious starts options including, A Tuna Nicoise salad with Quail Egg, Dried Olive, Green Bean, Cherry Tomato, Anchovy, Black Garlic Aioli, Goatsbridge Trout with Potted Shrimp, Beetroot Vierge and Charcoal Sourdough Crostini, Pork Belly with Apple Puree, Sweet & Sour Red Cabbage and Cider Peppercorn Jus, Rabbit En Croute with Picalili, Carrot Gastrique, Scallop with Pea Puree, Brussel Sprout Ala Francaise and Smoked Bacon Foam and an Open Goats Cheese Ravioli with Artichoke, Kalamata Olives, Courgette and Pesto. A refreshing iced sorbet is served as a middle course.
For mains guests can choose from Supreme of Chicken with Salsify, Butter Bean Veloute and Brioche Crouton, Wild Irish Venison Gnocchi, Venison Ragout, Candied Beetroot, Juniper & Onion Jus, Chargrilled Fillet of Beef with Truffle Croquette, Mushroom Puree, Parsley Root and Red Wine Jus, Pan-Fried Monkfish with Pearl Barley Risotto and Seaweed Cracker, Confit Lemon and Lime Leaf Froth, Wicklow Brie & Wild Mushroom Pithivier with Thyme & Port Wine Reduction and a Market Fish of the Evening dish. For dessert, a variety of mouth-watering dishes are on offer.
The new season vegan menu consists of homemade vegan bread and dips, an Amuse Bouche followed by fresh soup of the evening served with sourdough croutons and fresh herbs, Monart Spa Salad with Beetroot, Kohl Rabi, Fennel, Pumpkin Seed Black Onion & Cumin Vinaigrette, Haloumi Feuille De Brick Lemon Quinoa, Pomegranate, Crushed Avocado, Chilli Jam. A delicious iced sorbet offers the perfect palate cleanser.
For the main course, there is a choice of Ramen Soba Noodle, Mushroom Dashi, Asian Vegetable, Tofu Gyoza. Rosti with Charred Carrot, Kale, Aubergine Puree Roast Pepper & Broad Bean Vierge and a Kofta Curry with Pistachio & Saffron Pilaf, Apricot, Prunes and Tomato Chutney. For dessert, a variety of mouth-watering vegan dishes are on offer.
The seasonal menus feature a huge variety of ingredients from the best food producers in the South East including Cullen’s Fruit and Vegetables, Gorey, Green Hill Fruit Farm, Davidstown, Millstream Seafoods, Caim, Staffords Butchers, Enniscorthy, Killowen Dairy Foods, Enniscorthy, Ballycross Apple Farm, Wexford, Wild Irish Game, Wicklow.
The Griffin Group worked with local trade professionals including interior designer Patricia Carr in association with Stephen Carr Architects to help create a wonderful environment.
Dinner at the fine dining restaurant can be enjoyed overlooking the stunning gardens of Monart Destination Spa. The à la Carte restaurant dinner menu is priced at €49 per person excluding supplements for five courses. For further details see www.monart.ie