Lady Clementina's Restaurant
The Resort is owned by Austin and Mary Crowe and their family who bought and developed it into a Country Manor House Hotel of style and warmth which reflects the grace and elegance the house enjoyed in the 18th century.
The Origin of the Name
The Restaurant was rebranded in early 2011 and launched as "Lady Clementina's" Restaurant on 5th of May of that year. The Restaurant's new name is based on a key period in the history of the former estate. Lady Clementina was the last Lady of the Manor and the wife of Lord Haywarden, the Earl of Montalt. The family lived between Dundrum in County Tipperary and their London home in Kensington in the 1850's. Lady Clementina was an avid photographer whose methods were thought to be the most experimental and original of photographers in the early nineteenth century. She often used her children, husband and servants as models and several of her photos taken in the 1850's include both the gardens and grand rooms of Dundrum House. An extensive exhibition of her work is displayed in the Victoria and Albert Museum in London.
"Lady Clementina's" Restaurant itself is part of the 18th Century Manor and exudes old world charm having been carefully restored to keep its period features including a huge marble fireplace, dangling chandeliers and original corniced ceilings. The refurbishment has included the sourcing and re-printing of some of Lady Clementina's work, taking the diner back in time.
During the long Spring and Summer evenings the large Georgian windows offer diners breathtaking views of the 18 hole golf course set to a back drop of the stunning Galtee Mountains. The delicious food, soft lighting, friendly service and candle-lit atmosphere make this an excellent venue whether entertaining guests or enjoying a cosy romantic dinner. A pre or post dinner drink in the old converted chapel of this charming manor completes the dining experience nicely.
The Wonderful Cuisine
Head Chef Steven Ronan has prepared a new and exciting menu using locally sourced produce. Some of the highlights of his Table d'Hote and A la Carte menus include Crispy Duck Leg Confit with a red cabbage, saur kraut and apple confit, Medallions of Venison, Roasted Salsify, Pearl Onions, Redcurrant, Port & Clementine Jus and the finest steaks this side of the Shannon. The extensive wine list offers a selection of outstanding French and New World wines to impress even the most discerning of palates.