Pearl Restaurant

There is a time each day after the sun goes down and night time approaches, called the Hour of the Pearl. Everything seems to be illuminated with glowing pastel hues.

Enjoy this time as you relax in the newly restyled Pearl Restaurant with its' art-deco inspired dining room and its' 40's themed panel by artist Vincent Casey. Chef John Murphy serves up a fusion of modern European cuisine in style with seafood dishes, based on locally caught fish, as his specialty. 

John's menu caters for lovers of meat and poultry, with vegetarian options available on request. The attention of each individual dish and the Irish produce used makes the Pearl an innovative and exciting place to dine.

Homemade Soup of the Evening

Fresh Seafood and Shellfish Chowder

Warm St Tolas Goat's Cheese with Crisp Crouton on Baby Leaves & Cranberry Chutney

 Steamed Doolin Mussels, Cooked in White Wine and Garlic Cream

Smoked Salmon and Leek Spring Roll Served with Picked Leaves and House Dressing

Trio of Ripe Melon, with Soft Fruit and Strawberry Coulis

Pan Seared Doolin Scallops, on Buttered Asparagus & Lemon Cream

Pan-fried Carrigaholt Crab Claws, on Dressed Baby Leaves, Sweet Chilli and Lemon Dressing

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Pan-fried Breast of Chicken with a Wild Mushroom & Spinach Farce, on Savoy Cabbage with a Cracked Black Pepper Jus

Roast Fillet of Pork, Topped with Pork Farce Champ Potato and Wild Mushroom Cream

Pan Seared Fillet of Beef on Rosemary Potato Puree with Crisp Onion Rings and Peppercorn Cream

Oven Baked Escalope of Salmon on a Bed of Vegetable Ratatouille with Roast Cherry Tomatoes, Lemon and White Wine Cream

Roast Monkfish Tail, on Creamed Champ Potatoes with a Prawn and Tomato Cream

Seared Rack of Clare Lamb with Gratin Potatoes, Flat Cap Mushroom and Creamed Spinach, Shallot Jus

Lightly Fried Fillets of Sea Bass with a Shellfish Medley Cream and Braised Asparagus

Mushroom, Spinach and Ricotta Ravioli with a Parmesan and Chive Cream

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Ice Raspberry and Praline Meringue

Raspberry and Chocolate Opera with Raspberry Coulis

Selection of Ice Cream Served in a Tuille Basket with Butterscotch Sauce

Snickers Cheesecake with Raspberry Coulis

Warm Apple Crumble with Fresh Cream

Pear and Chocolate Tart with Vanilla Ice Cream

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Price €33