Since joining Sheen Falls Lodge in 2021, Mark has overseen the culinary direction of the hotel with a focus the fine dining experience at The Falls Restaurant.
Five-star Relais & Châteaux Sheen Falls Lodge hotel introduces a new menu at The Falls Restaurant, created by acclaimed Executive Chef Mark Treacy.
The menu reflects a seasonal and sustainable approach to fine dining, showcasing exceptional Irish ingredients alongside selected premium produce from France, presented with classical finesse and contemporary creativity.
Chef Mark Treacy, originally from County Clare, brings with him an impressive culinary background, having worked in some of Ireland’s most distinguished kitchens including Dromoland Castle, L’Ecrivain, Thorntons, and The Greenhouse. Since joining Sheen Falls Lodge in 2021, Mark has overseen the culinary direction of the hotel with a particular focus on enhancing the fine dining experience at The Falls Restaurant.
His vision honours the integrity of each ingredient while presenting beautifully balanced dishes that celebrate both Irish tradition and modern French technique.
The new menu is a true reflection of the richness of the Irish landscape. Dishes are developed around the finest local ingredients, many of which are grown on the estate gardens. Vegetables such as purple sprouting broccoli, cavolo nero, micro herbs and celeriac are cultivated in the Sheen Falls Lodge gardens by the on-site gardener.
Among the highlights is Kerry wild venison, sourced locally and served as both loin and slow-cooked shoulder with smoked beetroot from the garden, choux farci and a rich sauce cassis. West Cork Coolea cheese features in a delicate ravioli with wild mushroom, truffle and onion broth. Goatsbridge trout, cured and paired with oyster cream, nori and bonito vinaigrette, is a signature starter. Skeaghanore duck, sourced from Ballydehob in West Cork, is served in two parts, a perfectly roasted breast and duck royal, alongside garden celeriac, spiced cherry.
Seafood lovers will find beautifully prepared Castletownbere scallops with cauliflower, lime and coriander, as well as wild sea bass with ratatouille and bouillabaisse. A standout dish of wild turbot is complemented by lemon agnolotti, violet artichoke and a roast fish sauce. Pat McLoughlin’s premium Irish beef is served, as a perfectly cooked fillet with onion and cep purée, and as a slow braised cheek, accompanied by hen of the woods mushrooms and finished with a Bordelaise sauce.
For dessert, the experience continues with warm dark chocolate tart with salted caramel and Guinness ice cream, a strawberry soufflé with white chocolate and ginger sauce, and a whipped frozen coconut marshmallow with compressed pineapple, lychee sorbet and passionfruit curd. Irish cheeses from across the country complete the meal, served with carefully curated accompaniments.
The new menu is priced at €98 per person, with the option of a bespoke wine pairing for €75
“Our intention with this menu is to honour the land, the season and the people behind the produce,” says Mark Treacy.
“Working with Irish suppliers who are deeply committed to quality is a privilege. From Pat McLoughlin’s beef to trout from Goatsbridge and garden vegetables grown just metres from the kitchen, every ingredient has been chosen with purpose. In certain cases, such as our French free-range chicken, we look further afield to maintain a level of consistency and excellence that matches the ambition of the kitchen.”
Suppliers include Star Seafoods in Kenmare, Peter O’Sullivan in Sneem, Coolea Cheese in Cork, St Tola Goat Cheese in Clare, McLoughlin’s Premium Craft Butchers in Dublin, Whitehorn Farm and Little Black Hill Farm in Kerry.
Four Hands Dinner
Looking ahead, Sheen Falls Lodge will host a highly anticipated Four Hands dinner on Friday 5 September. Executive Chef Mark Treacy will be joined in The Falls Restaurant by Michelin Stared Chef Andrew Walsh, owner and founder of Cure in Singapore. This exclusive evening will feature a collaborative tasting menu that brings together the finest seasonal ingredients and the chefs’ individual styles.
The Four Hands experience includes an overnight stay and breakfast at Sheen Falls Lodge, available from €550 for two guests sharing. Early booking is strongly recommended.
