House Party at The Park 2016

On Saturday December 10th we hosted another annual and memorable House Party at The Park – with an amazing array of dishes and delicacies from Head Chef Heiko, Pastry Chef Zsolt and Sous Chef Cormac and their dedicated Team.

It was a hugely successful event –  Every Departmental Team did an amazing job with such a great effort. Our Guests really enjoyed the night and it was a pleasure to welcome them all.

Wishing you all a fantastic Christmas and Happy New Year #KillarneyParkChristmas

Festive Afternoon Tea

It’s the Time of the Season – and no better way than to celebrate with an indulgent Afternoon Tea.

Why not relax by the fire in our festive filled lobby lounge and create precious memories with family and friends this season – Enjoy an array of savoury treats, sweet delicacies and traditional scones with a range of Ronnefeldt Teas 

Festive Tea available from 28th November, 2016 to 8th January, 2017

Festive Afternoon Tea €32.50 per person

Champagne Afternoon Tea served with Ruinart Champagne €47.50 per person

 Reservations are necessary, call 064 6635555

Here is our Festive Afternoon Tea Menu – it’s to die for!


Roast Turkey on grilled Ciabatta with Cranberry compote

Crab meat Salad on toasted Brioche with Salmon Caviar

Bacon and Spinach Quiche with Smoked Salmon and Horseradish

Prawn Cocktail with Avruga Caviar

Finger Sandwiches

Egg and Cucumber on white Toast

Home Baked Honey, Mustard and Clove Ham with Emmental Cheese and Red Onion Marmalade


Freshly Baked Scones and Mince Pies with Clotted Cream, Lemon Curd and Marmalade

Caramel and Chocolate Swirl

New York Style Cheesecake

Chestnut Cream Delight

Bergamot and Yuzu Panactta with winter spiced Quince

 Caramelized Banana Surprise

Vegetarian Afternoon Tea


Baked Brie with Cranberry Compote

Roasted red Pepper on grilled Ciabatta

Crudités with Pineapple Curry Dip

Avocado and Red Onion Marmalade on toasted Brioche

Finger Sandwiches

Egg and Cucumber on white toast

Peanut butter and Banana on Brown Toast

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