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Brabazon Restaurant at Tankardstown Hotel

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There's a fine Georgian manor house at the heart of the Tankardstown estate, but much more besides. It's a big hit on the wedding scene, not surprisingly given the charm of the place and its superb setting, whilst its Brabazon restaurant puts the place on the culinary map. Housed in a one-time cow house, the restaurant has plenty of charm of its own and a lavender-scented garden terrace which is a real boon in the warmer months. The kitchen - headed up by Richard Luckey - gets a good amount of its ingredients from the walled organic gardens and the estate's flock of hens, as well as top-class local and seasonal materials from a trusty network of suppliers, and the cooking is modern and precise. Pressed ham hock with apple and elderflower purée, pain d'épice crumbs, quail's egg and pea soup is a first-course with well-judged flavours. Next up, perhaps fillet of turbot poached in red wine and served with palourde clams, oxtail, ratte potatoes and a chicken and tomato consommé, and to finish, raspberry soufflé with raspberry sauce.

Further information

Tel: 041 9824621
Please quote 'The AA'.
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  • Days closed: Mon-Tue (seasonal)
  • Dates closed: 3 days Xmas
  • Sunday lunch available.
  • Days closed for lunch: Mon-Thu (seasonal)

Restaurant information

  • Cooking type: Modern Irish
  • Chef: Richard Luckey
  • Number of seats: 70
  • Accessible for wheelchairs.
  • Disabled toilets.
  • Children welcome.
  • Children's portions.
  • Parking available.

Restaurant price guide

  • Sunday lunch: €25.00-€30.00

Prices are for guidance only. Please check when booking for current rates.



Use the route planner for your trip

M1 exit 10, N51 (Navan-Slane road), take turn directly opposite main entrance to Slane Castle, signed Kells. Continue for 5km

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