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About
Carleton Restaurant, the latest jewel in the Corick House Hotel & Spa's crown.
The Carleton Restaurant, having been part of Corick House Hotel for many years has undergone refurbishment at the end of 2015. Using rich golds and blues inspired by the William and Mary period pallette, has been created for the guests to enjoy a dining experience befitting a four star country House Hotel.
We also have a Victorian walled garden well stocked with seasonal plants, added to that the glorious views of the rolling hills and the cathedral village of Clogher will take your breath away. An idyllic oasis to bide-a-while on a summer day/evening over an afternoon tea or dining at our Carelton restaurant. Even in the winter the garden can be viewed and enjoyed from the warmth of our conservatory.
Our Head Chef introduces seasonal menus with his own interpretation of contemporary Irish/European cuisines demonstrating a new, fresh approach to our food offering. We are proud to have an amazing brigade of professional chefs creating delicious cuisine at our Hotel.
Overseen by the dynamic Mimi Chaban, world renowned restaurant manager and Maître d. Recognised for his previous accolades of AA 2 Rosettes under his watchful eye and persistent focus to total guest satisfaction. Mimi will execute his expertise in food & wine. The wine list in the Carlton Restaurant features an affordable selection of old world & new world wines, also encompassing a connoisseurs corner with some of the finest wines in the world.
A culinary experience awaits you in the Carleton Restaurant. Innovative cuisine, the finest of wines & gold star service will ensure that your dining experience is one you will want to repeat.
To make a booking or enquiry please contact the hotel on (028) 8554 8216 or email reservations@corickcountryhouse.com
For celebrations of 10 adults or more contact our function team on functions@corickcountryhouse.com
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Taste Mid Ulster Signature Dish
Salmon pavé
Made up of sautéed courgette, cherry tomato, mussels (from Donegal), baby potato, fresh chives and a beurre Blanc sauce.
The salmon is pan sealed skin side down until almost cooked through.
The baby potato, courgettes and tomato are sautéed until soft, then we add the mussels with our white wine reduction, and add the salmon to the pan and allow to steam. The salmon is then removed and the butter and beurre Blanc sauce added. It's finished to taste with seasoning and lemon juice and finished with finely sliced chives.
Suppliers - Keenans Seafood and Scotts Fruit & Veg.
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Facilities
Catering
- Cocktail Menu
- Dogs Accepted Outdoor Dining Area
Children & Infants
- Baby changing facilities
- Children's Menu Available
- Highchairs Available
Payment Methods
- All major credit/debit cards accepted
- Euros accepted
