Next week The House Hotel Galway will reveal their newly refurbished Yard Kitchen & Bar. The luxurious boutique hotel is located in the city’s vibrant Latin Quarter, ideal to explore the nightlife.
The Yard Kitchen & Bar is set to be the hottest new spot on Galway’s social scene. This chic new venue is perfect for intimate get togethers or catch ups over cocktails.
The kitchen at The Yard, run by chef Shane Hanly, will offer a flavourful fusion menu with sharing plates ideal for grazing while you enjoy a handcrafted cocktail.
General Manager, Margaret Jenkins commented on the refurbishment saying:
“This new space is individual and bespoke, taking inspiration from small Parisian boutique hotels.”
On the menu, there will be fresh seafood such as gin and beetroot cured salmon with avocado puree and brown bread crutes, as well as classic favourites.
All the food at The Yard is completely homemade, from fresh desserts, rich sauces and a wide selection of gluten-free and vegetarian options.
Speaking on this new and exciting menu Margaret said:
“Recent food trends have seen a movement towards tasting more variety and this is what inspired us to move to a small plates concept”
The Yard also serve a delicious Afternoon Tea from just €19 per person. Indulge in sweet and savoury treats followed by fresh Fonté Coffee – why not add a glass of Champagne for an extra special treat?
At The House Hotel they want guests to enjoy their night out in style; “our ethos is, nights out are precious – spend yours wisely”. To ensure it is a night with a difference, the Yard will offer a bespoke cocktail menu designed by mixologist Aileen Cunningham.
Serving some of the best coffee and cocktails Galway has to offer around the clock, whether it’s an espresso shot or Martini, the artisan handcrafted Fonté bean is sure to give you to kick you desire. Bringing cocktails to a new level, Aileen has created some diverse recipes, from Move to the Beet, crafted with Monkey 47, Longueville Apple Brandy, beetroot, Yard chili-choc bitters, and Lavender foam, to Siar an Bóthar, which uses all local products including Herterich’s bacon-infused Jameson Black Barrell, Connemara wash, PX Sherry, heather honey, and lavender smoke.
“We’re driven by our passion for making the perfect cocktails. Our drinks menu is curated in-House and will be updated each season to ensure each cocktail’s utmost freshness. Your experience is important to us, so our bartenders will tweak any classic cocktail to best suit your palate”, said Aileen.