House

Located in the Cliff House Hotel – a modern, glass-fronted building which, unsurprisingly, hugs the cliffside – this restaurant benefits from a stunning view across Ardmore Bay. Fortunately, the cooking is a match for its surroundings, taking exceptional Irish produce and building on it using skilled technique and a smattering of global influences. Terrific lobster caught in Ardmore Bay, for example, might come with rogan josh sauce and garlic naan for a distinctly Indian touch. Throughout the cooking, the dishes are attractively presented without being showy.

A private dining sanctuary: 20-foot oak table and fire

• The restaurant’s adjacent private dining room features a dramatic 20-foot-long oak table and a fire, offering an intimate, candlelit setting for special occasions. (Source: FiveStar)

Oceanfront, cliff-top setting with glass-walled dining and sweeping sea views

• Perched atop the Ardmore Cliffs, House Restaurant overlooks the Atlantic in a glass-walled dining room, providing spectacular sea views that define the dining experience. (Sources: Cliff House Hotel site; OpenTable)

Michelin-starred since 2010, led by Tony Parkin with a local-first tasting menu philosophy

• The House has held a Michelin star since 2010. Since October 2022, Executive Chef Tony Parkin has steered the kitchen, blending global techniques with Irish produce and a strong emphasis on sustainability; tasting menus (5- or 7-course) with optional wine pairings showcase local seafood and produce.

Signature Ingredients

• Glenilen Butter: A foundational Irish dairy element used with the house’s sourdough baguette, illustrating the restaurant’s commitment to local producers; Glenilen Butter provides the creamy, rich fat that anchors many courses and adds a sense of terroir to the tasting menu.
• BALFEGO TUNA: A locally sourced Irish tuna featured prominently on the tasting menu (BALFEGO TUNA with Furikaki and Ponzu), showcasing sustainable seafood from Ireland and a global flavor influence through Japanese-inspired seasoning.
• Wicklow Venison: A flagship Irish game protein from Wicklow, served in courses such as Wicklow Venison with Butternut Squash, Verjus, and Chicory, emblematic of the restaurant’s emphasis on seasonality and local hunting flavors.
• 63% Manjari Chocolate: A key dessert component in the tasting menu; Valrhona 63% cacao chocolate used with Tonka Bean Ice Cream and Cocoa Nib to deliver a refined, chocolate-forward finish that marks the dining experience as a modern European interpretation of Irish ingredients.
• Lobster: The kitchen leans into premium Irish seafood; lobster is referenced in tasting experiences and guest reviews as part of the seafood-forward approach to Ardmore’s coastal ingredients (e.g., lobster dishes in tasting menus), highlighting the restaurant’s dedication to ocean-fresh flavors.