This month join Cliff at Lyons for a Sunday lunch that is the perfect opportunity for family and friends to enjoy a leisurely afternoon together.
On 30th September, join Cliff at Lyons for a three-course lunch menu designed by Head Chef Nathan Diamond.
Chef Nathan has a strong relationship with local suppliers and regularly forages ingredients for his menus. He uses fresh foraged produce such as wild crab apples, fungi, damson plums and elderberries.
Commenting on this Nathan says, “Inspiration is all around, I even take cues from the Cliff bees that sometimes come up and tap on the Orangery windows”.
To begin your three-course feast choose from a tempting array of starters including Ardsallagh Goats Cheese with Vine Tomatoes, Basil, Pine Nuts and Crostini or rich Chicken Liver Pate with Toasted Brioche and Apple.
If you are a seafood lover you must try the Terry Butterly’s Salmon served with Baby Capers, Lemon and Guinness Bread or Prawn Cocktail.
For the main course choose from delicious dishes such as Whole Roasted Wicklow Lamb Shoulder with Roast Potatoes, Tender Stem Broccoli and Rosemary Jus or Whole Roasted Wild Turbot accompanied by Baby Potatoes, Spinach, Lemon Butter Sauce.
Guests can also enjoy a traditional dish of Roast Irish Beef served with Yorkshire Pudding and Garden Vegetables or Whole Roast Chicken with Roast Potatoes, Garden Vegetables with Sage and Onion Stuffing and Thyme Jus.
A sumptuous selection of desserts will also be on offer. Choose from sweet treats including Iced Caramel Parfait with Elderberry Sorbet, Wild Blackberries and Meringue or Chocolate Truffle Cake with Pistachio Ice-Cream.
The price for Cliff at Lyons three-course Sunday lunch is just €40 per person, for the full menu log on here.
For bookings, you can call Cliff at Lyons directly on +353 1 630 3500. For more information on Cliff at Lyons log onto www.cliffatlyons.ie