Stunning new restaurant unveiled in Monart
MONART Destination Spa has unveiled a stunning new renovation which has resulted in a complete transformation of the restaurant at the world renowned five-star establishment.
Interior designer, Patricia Carr, has created a seamless flow from the lush gardens surrounding the restaurant, through to the interior, with the perfect selection of natural hues, materials and shades.
On arrival, guests are greeted to beautifully warm oak flooring and natural timber tree poles which have been lovingly restored.
A spokesperson for the hotel commented: ‘The beautifully appointed tables are surrounded by new high-quality dining chairs with cladding in rich green and floral printed velvets creating a serene space.’
‘The walls have been decorated with printed-paper, rich in tones and textures, featuring pale olive and rich dark greens, mid greys and decadent ivory and gold tones,’ she added.
The windows are now dressed with floral printed, pinch pleated curtains allowing a harmonious connection between the gardens and the room.
Unique wall art, inspired by nature, provides added luxury.
‘The fresh new look is completed with a newly designed bespoke breakfast buffet in dark walnut finish and clad in nubuck leather with gold stud detailing,’ said the spokesperson.
The breakfast buffet area is topped with a natural stone counter.
A new seasonal menu has also been created and will be served to guests on bespoke crockery from Villeroy and Boch.
‘Monart’s Michelin recommended restaurant embraces the best of local and seasonal produce and this is carried throughout the menus,’ said the spokesperson.
‘The new à la Carte and vegan menus are created with new season ingredients featuring the very best local food suppliers,’ she added.
The new menu features a variety of homemade bread and dips to start, an Amuse Bouche, followed by an array of delicious starter options including: Tuna nicoise salad with quail egg, dried olive, green bean, cherry tomato, anchovy, black garlic aioli; Goatsbridge trout with potted shrimp, beetroot vierge and charcoal sourdough crostini; pork belly with apple puree, sweet & sour red cabbage and cider peppercorn jus; rabbit en croute with picalili, carrot gastrique; Scallop with pea puree, Brussels sprout a la Francaise
and smoked bacon foam, and an open goats cheese ravioli with artichoke, kalamata olives, courgette and pesto.
A refreshing iced sorbet is served as a middle course.
For mains guests can choose from supreme of chicken with salsify, butter bean veloute and brioche crouton; wild Irish venison gnocchi; venison ragout; candied beetroot, juniper & onion jus; chargrilled fillet of beef with truffle croquette; mushroom puree; parsley root and red wine jus; pan-fried monkfish with pearl barley risotto and seaweed cracker; confit lemon and lime leaf froth; Wicklow brie & wild mushroom pithivier with thyme & port wine reduction and a ‘Market Fish of the Evening’ dish.
Desserts are just as tempting with a variety of mouth-watering dishes on offer.
The new season vegan menu consists of homemade vegan bread and dips, an Amuse Bouche followed by fresh soup of the evening served with sourdough croutons and fresh herbs, Monart Spa salad with beetroot, Kohl Rabi, fennel, pumpkin seed black onion & cumin vinaigrette, Haloumi Feuille De Brick lemon quinoa, pomegranate, crushed avocado, and chilli jam.
A delicious iced sorbet offers the perfect palate cleanser.
For the main course there is a choice of Ramen Soba noodle; mushroom dashi; Asian vegetables; tofu gyoza; rosti with charred carrot; Kale, aubergine puree roast pepper & broad bean vierge, and a Kofta curry with pistachio and saffron pilaf; Apricot, prunes and tomato chutney.
‘The seasonal menus feature a huge variety of ingredients from the best south east food producers,’ said the spokesperson.
The à la Carte restaurant fivecourse dinner menu is priced at €49, excluding supplements.