The luxurious 5-star Merrion hotel is launching a brand new vegan menu this January, which is an exciting collaboration between Holly White and executive head chef Ed Cooney and his team.
The new menu will feature recipes from Holly’s cookbook, Vegan-ish and will be served in the beautiful surrounds of the Garden Room restaurant.
Whether you are vegan, a flexitarian or simply curious about integrating vegan meals into your diet, the new carefully-crafted menu at The Garden Room is packed with a range of colourful and flavourful dishes from Holly’s hugely popular guide to plant-based eating.
Designed seasonally, it will sit alongside The Garden Room’s all-day dining menu which features the finest artisanal Irish produce and includes plant-based starters such as Spiralized Courgetti with Roasted tomatoes, pine nuts and black olives, Holly’s favourite main course of Shepardless Pie with lentils and delicious sides of Chargrilled Green Beans with caramelised onions and Crisp roasted Cauliflower with coriander.
Mouth-watering desserts include Salted Caramel Tart with dark chocolate sauce and Mixed Berry and Apple Crumble with vanilla coconut cream.
Speaking about the new menu, Holly said: “I am so pleased to bring some of my favourite recipes from Vegan-ish to the stunning surroundings of The Merrion hotel and to be working alongside Head chef Ed Cooney. From fresh and tasty starters, to comforting main courses and luscious desserts, this truly is my dream menu.”
She added: “I hope people are pleasantly surprised by how delicious eating this way can be and their perception of vegan food is forever elevated.”
The new vegan menu will be available at The Garden Room at The Merrion hotel from Thursday, 17th January 2019 with a three course set menu starting from €39 per person.
For reservations, please visit thegardenroom.ie or call The Garden Room at 01 603 0608.