Join us Sunday 6th June for Sunday lunch at Cliff at Lyons.
Sunday Lunch menu includes Roast Beef with Yorkshire pudding, Organic Sea Trout with Olive Oil Mash and a firm CLIFF favourite of Skeaghanore Duck with Rosti, Prunes and Heritage Carrot.
Head Chef Nathan Dimond maintains very strong relationships with local suppliers for fish and meat. Dimond also foregrounds foraged ingredients in his menus: wild crab apples, damson plums, fungi, and elderberries, depending on what the Demesne brings to the table each day.
The Mill is open for Sunday Lunch (1:00-3:00pm)
Three-course a la carte menu is priced at €40.00 per person
Bookings are essential. There is no dress code. Children are welcome, with half-portions available
To book call 01 630 3500 or email firstname.lastname@example.org