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Dunboyne Castle Hotel & Spa


2 rosettes

At this regal hotel with its sprawling outbuildings, the elegant Ivy Restaurant offers seared quail breast with duck foie gras, a deep-fried quail's egg, soubise and orange gel for starters, or there might be cured mackerel with lemon crème fraîche, pickled carrot, pear and mustard relish and a potato crisp. Next up could be loin of venison wrapped in Parma ham with bitter chocolate and port sauce, red cabbage, salsify, candied beetroot and potato gratin. Turbot luxuriates in a parmesan crust with lime and coriander oil, curried cauliflower, cauliflower and coconut purée and potato noodles. Tarte Tatin with custard and vanilla ice cream brings down the curtain in style.

Further information

Tel: 01 8013500
Please quote 'The AA'.
Send an email


Open all year.
Sunday lunch available.
Days closed for lunch: Mon-Sat

Restaurant information

Cooking type: Modern European
Chef: John Nagle
Number of seats: 154
Accessible for wheelchairs.
Disabled toilets.
Children welcome.
Children's portions.
Parking available.



Use the route planner for your trip

In Dunboyne take R157 towards Maynooth. Hotel on left
Nearest station: Dunboyne

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