Celebrating their tenth birthday this December, the Ice House in Ballina, County Mayo are holding a special festive event entitled ‘Jingles, Gin & Goose’.
Taking place on the 15th of December, Jingles, Gin & Goose will start with a Gin cocktail reception, with some seasonal Gin cocktails created by Ice House mixologist Leo, including his ‘GinGleBee’ cocktail, which uses cranberry Gin, orange and cranberry bitters, honey, cloves, cinnamon, ginger, lemon zest and orange peel, all topped up with clementine and cinnamon tonic water.
This will be followed by a three course dinner created by Head Chef Anthony Holland and his team, with matching wines. Starters include a seasonal game dish of Quail, Kelly’s black pudding and parma ham roulade with pickled baby carrot and pumpkin seeds and Enniscoe blackcurrant compote, and a Wild Atlantic salmon assiette which includes Donegal barbequed salmon, Connemara smoked salmon, Strawboys vodka & Achill sea salt Gravlax, pickled cucumber, dillisk and lime aioli.
Choices for main course include the goose dish, which is a duo of goose, confit parcel and roasted breast, buttered chestnuts, sweet potato purée and mandarin jus.
There will also be a braised pheasant leg dish with potato, puy lentil casserole and poached hens egg, as well as delicious fish and vegetarian options. Dessert will be a selection of mini Christmas favourites.
The three course dinner will offer guests a choice of starter and main course, with a set dessert. The price is €55 per person and this includes a welcome Gin cocktail and wine pairings with the dinner. For those who want to make a night of it, they can enjoy the Jingles, Gin & Goose dinner for two people and an overnight stay with breakfast the following morning for €299.
For more information, visit www.icehousehotel.ie.