Join The Ice House Hotel in Ballina for an unmissable Summer Supper on the 23rd of August.
They will be hosting an evening celebrating the fruit and vegetables that have been harvested from the Enniscoe Organic Gardens.
Throughout the summer season, lots of fresh organic produce has been collected. These delicious delights will be served alongside locally sourced, seasonal meat and fish.
On arrival to this seasonal summer soirée, guests will be served a specially designed cocktail called ‘The Organic Garden’, to enjoy on the pretty terrace.
Created by Ice House mixologist Leo, it is made with Conncullin Connacht Irish Gin, Strawberry and Blueberry Fruit Puree, Rhubarb Bitters and Cucumber Tonic Water.
Watch the sunset over the picturesque River Moy as you sip your summer tipple.
Anthony Holland, head chef at the Ice House Hotel, has created a bespoke summer menu using produce sourced from Enniscoe Organic Market Garden.
Guests will then be seated in the Ice House Hotel restaurant, where they will indulge in a four-course seasonal dinner with wines that have been handpicked to pair with the culinary delights on offer.
To begin a refreshing Amuse Bouche will be served. Whet your appetite with Enniscoe Organic Tomato Gazpacho served with Dublin Bay Prawn Wanton.
A selection of starters will be on offer including Connemara Smoked Salmon and Crabmeat Tian served with Enniscoe Organic Beetroot and Croquettes filled with Kelly’s of Newport Chorizo and Dozios ELLA Cheese.
A choice of four main courses will be available such as Crispy Tempura of Enniscoe Vegetables and a Baked Fish Special made from the catch that Anthony gets in fresh from the fisherman each day.
The dessert on the evening will be a delightful dish of Enniscoe Summer Berries with Boulaban Farm Raspberry Sorbet.
The price for this summer supper is just €50 per person and includes a welcome drink, three-course dinner and matching wines.
For more information log onto www.theicehousehotel.ie