At Heatons Bed and Breakfast we go the extra mile to produce and serve dishes which can only be found in some of Ireland's top fine dining Restaurants. Chef and owner David Heaton puts a special gourmet dish together every morning, David uses local produce from the dingle pinninsula. The dishes range from local black pudding, local goats cheese tartlets, great blasket island Scallops, freshly caught atlantic fish such as lemon sole, monkfish, cod, haddock, wild Irish salmon. The dishes are unique and gives our guest a taste of Irish food at its best.
Below is a sample of some of the Gourmet Special dishes served at Heatons:
Aparagus with Duck egg, chorizo and shavings of Gabriel cheese
Seared Blasket Island diver Scallops on Tournafulla black Pudding and drizzled with sauce Vierge
Smoked Salmon Pate with Treacle brown Bread
Calamari with Rocket Mayonnaise
Crispy fried Goat’s cheese with Rhubarb Chutney and Orange-Scented Baby Spinach Salad
Grilled Mackerel served with an Olive and Sundried Tomato Lemon dressing
Souffle Omelette with Smoked Salmon, Spinach and fresh Crab
Casserole of Monkfish with Dingle Prawns in a Tarragon Cream
Gruyere cheese Souffle’s
Pan seared fillet of Cod served with a Lemon Chive cream sauce and roasted Cherry Vine Tomatoes
Spinach and Goats Cheese Tarts Pesto and Balsamic Vinegar
Our evening meal was 5 Star if not more"
The Wood, Dingle,
Tel: Phone: +353 66 9152288