Fish Friday at Killarney Park

It’s everyone’s favourite day of the week – the gateway to the weekend – so the perfect way to kick of the end of the week is with a Fish Friday – no better place to dine in Killarney than at our Park Restaurant or Garden Bar.

Look at this Monster Halibut that arrived in our Kitchen last evening!


Seabass is always the perfect fish dish for those  who arent regular fish eaters – light but surprisingly filling – it’s the perfect dish to start with, and develop a love of all things caught in the water.


Dishes from Killarney Park Autumn Menu

It’s Autumn, the leaves are falling from the trees, nights drawing in, and no better time than to refresh the palette with delicious Autumn fare from our brand new Autumn Menu in the wonderful surrounds of our Park Restaurant.

Here are some of the delights of the season for you:

For Starters:

Cured Salmon, and Tuna Monk Carpaccio


Main Course:

Filet of Beef; Oven Roasted Grouse Breast, Venison



Your Just Desserts;

Bon Appétit !

Grouse Breast Recipe for the Autumn Season

What’s on our plate this Autumn? Well the time of the year is what we like to call “Amazing Autumn”- where the days are getting shorter, with radiant and alluring colours dotted around the local landscape and forests. Come to our Park Restaurant and sample for yourself what’s on offer in our Autumn Menu.

It is the time of the Game Bird season – and here we have a fantastic Grouse recipe just for you:


Oven Roasted Grouse Breast

With Sautéed Cabbage with Kombu Vinegar and Grapes (with Balsamic Forest Fruit Sauce)

How to prepare:

  • Take the cleaned Grouse Breast and Sautée the meat in a pan fire until it becomes a fine colour;
  • Season it, put it on a deeper tray with some butter and put it on 135′ hot air during the cooking and cover the juice from the butter over it;
  • Apply the washed Cabbage and 1/2 an Onion (sliced thin);
  • Put the whole Grapes in boiling water for 5 seconds and afterwards straight in ice water so that you can peel the Grapes easily;
  • Heat up a small pot with Butter, and Sautée the Cabbage;
  • Season it with Salt and Pepper;
  • Add the Kombu Vinegar to it and let it reduce in heat;
  • Add the Peeled Grapes and Taste;
  • Add the Forest Fruit Sauce as per your own taste;
  • Enjoy!

Ingredients for Dinner For Two:

  • 2 x Grouse Breasts  grouse-13_1600x1063
  • 100g Butter,
  • Salt & Pepper
  • 100g Cabbage
  • 1/2 an Onion
  • 250g of Grapes
  • 50ml Kombu Vinegar
  • 100ml Jus
  • 50g Forest Fruit Sauce







Arrival of the X-Oven at Killarney Park

To say that we’re buzzing with the arrival of our brand new X-OVEN to the Kitchen at the Killarney Park Hotel would be an understatement.IMG_3428 X-OVEN is the only charcoal oven that is out there with three removable grill drawers; the first, real alternative to all other ovens featuring only the front hatch; an exclusive innovation born from Italian skill. X-OVEN allows cooking different dishes at the same time at three different temperatures.

We are the show room Kitchen for X-OVEN Ireland – and we are certainly real excited about this! For our Kitchen, X-OVEN has been designed to cook on the grill easily and safely. And it is easy to light up, adjust, clean and install. There is only one oven used in Britain at the moment and we are the Irish pioneers of the X-Oven.

For you, the customer, it means a truly unique flavour, the flame aroma, authentic flavour of charcoal grill, cooked at the perfect temperature, sealed in juices – in a word, delicious!  The heat of the charcoal envelops and “seals” the food’s entire surface: the juices are retained within, enhancing the natural taste and flavour and preserving its natural softness – and cooks perfectly every time.