THEIR NEW SUMMER MENU

possible.

With a dedicated team of 10 chefs, and extended kitchen staff, many of whom are local, Jordan is tasked with developing the chefs in their roles and presenting the best quality dishes possible to diners.

Menu highlights include Soft Wicklow brie lightly fried in breadcrumbs, Oven baked sea bass and Slow braised Wicklow lamb shank.

Daily specials also offer an extra choice for customers. Those with a sweet tooth will enjoy Desserts by Susan, a selection of homemade desserts served daily including Toblerone cheesecake, Summer berry trifle and a family favourite - Nutella chocolate ice sundae.

The bar staff will also be delighted to recommend a cocktail, wine from the newly launched wine menu or beer to accompany your meal.

Cocktails are somewhat of a specialty for Thomas who created the new menu. The house signature cocktail is the Lemon Sherbet but many of the classics, with a modern twist also feature including four types of Mojito, French Martini and Cosmopolitan.

Every Friday night for the summer, customers can enjoy three cocktails for the price of two.

Customers will also be able to make the most of the beautiful weather in the newly-opened outdoor bar area which overlooks the Duck Pond.

A fully serviced bar area is situated in the garden and live music will feature during the summer months.

For the sports lover, especially World Cup fans, matches will be screened in the Ferrybank Lounge, and for bigger events - on the projector screen in the Bay Suite.

Soft Wicklow Brie Lightly Fried in Breadcrumbs served with honey and cranberry compote. Tiger Prawns in Tempura Batter, lime, chilli, red pepper coulis and caper mayo. Strawberry basil mojito.

Slow Braised Wicklow Lamb Shank served with red wine gravy, creamy mash and seasonal vegetables.

Falafel Burger, hummus, rocket and mango chutney on a beetroot brioche bun and fries.

Summer Berry Trifle with homemade shortbread and pink gin.