Our Food -

Inspired by Nature

Wild Food From Land and Sea

While the informal dining ambience makes dinner at Wild Honey Inn relaxed and easy,
we take our food and ingredients seriously. Chef and Co-Owner Aidan has been cooking for many years and has developed his own unique style. Based on the French classical genre, using local and Irish produce, Aidan describes his cooking as Bistronomy – a lighter style of cooking or ‘refined bistro cooking’.

Aidan’s cooking is directly influenced by where he lives - the beauty of The Burren, the Karst, barren landscape, the rugged wild Atlantic coast and its jagged rocky islands. The abundance and richness of the wild, raw ingredients that are found in this region are pure and perfect as nature intended.

With ‘Ireland’s Natural Larder’ at his fingertips, Aidan creates rustic dishes that are layered with flavours and seem to echo the location of wild Irish sky, Atlantic seascape, fresh air and open countryside.

Dinner Reservations

Residents:
When booking a room you can reserve a table for dinner by adding a note on the booking form. Please add your preferred date and time and we will reserve a table for you. There is no need to call and confirm this once you have received your automated confirmation.
For Non-Residents:
It is not possible to book a table online, by e-mail or on social media.

Gift Vouchers: A Gift Voucher does not guarantee a booking - a booking must be made in advance.
Vouchers are valid for a maximum of 12 months. Wild Honey Inn reserves the right to refuse the use of vouchers after the expiry date.
There is no children's menu - we do not accommodate children under 12 years. Unfortunately we are unable to cater for vegans or lactose intolerant diners. We don't have a vegetarian menu.

To make a dinner reservation please call us Dinner Reservations

065-707- 4300

Ingredients from here and now

Every Wild Honey Inn dish reflects our commitment to keeping time with the rhythm of nature. We use only ingredients from a single-source and produced on The Burren wherever possible, and further afield where necessary – a philosophy we have always followed. We are committed to cooking with the seasons and so the time of year, weather and availability will always determine what’s on our menu.

‘From the Land’ Raw produce includes, organic salad greens and vegetables, freshly-picked summer berries, wild seasonal game, pheasant, duck, venison, pigeon from our game dealer Eamonn Giblin, Scariff, East Co.Clare.

‘From the Sea’ Day boat wild fish includes, wild Turbot, John Dory, Hake, Brill, sustainable Cod, Red Mullet, shellfish and crustaceans from our fishmonger Charlie and Cathal Sexton of C.S. Fish, Doonbeg. Organically farmed salmon comes from Clare Island.

We are proud to have long-standing relationships with an impressive list of local and national purveyors:

See our suppliers >

Always new and Different

Because we work with seasonal produce, our menu is always evolving.
Our menu changes most evenings before we open for dinner.

This is a fixed price menu

Starters

Smoked Salmon Pressé

smoked salmon royale, pickled cucumber, watercress

Endive and Roquefort Salad

pear, toasted walnuts, sweet mustard dressing

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Silver Hake

fondue of crab & leek, brocollini, seaweed butter sauce

Blanquette of Pork Cheeks

fricassee of beech mushrooms, wild garlic, smoked bacon velouté

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Toffee Pudding

toffee sauce, salted caramel ice-cream, honeycomb

Vanilla Crème Brûlée

green apple sorbet, hazelnut sablé

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Irish Farmhouse Cheese

Gubeen, Durrus, Coolattin cheddar, Cooleeney, Mileens, Crozier blue, Inagh farmhouse (hard goat) – choose two with crackers, chutney and apple membrillo. (Supplement €4)

 

This is a fixed price menu

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Lough Neagh Smoked Eel

ennel & apple, beetroot, chive crème fräiche

Duck and Foie Gras Terrine

green bean & hazelnut, pickled mushroom, apple

Scallops and Mussels

glazed, herb crumb, garden peas, saffron, basil, & tomato sauce

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Wild Turbot

white asparagus, trompette mushroom,

sauce bonne femme

Lamb Rump & Braised Neck Fillet

Wye Valley asparagus, morels, goats curd,

black olive jus

 Irish Hereford Ribeye

horseradish butter, crushed & crisp fried celeriac, sauce béarnaise

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Strawberries and cream

vanilla set cream, strawberry sala, gariguette sorbet, meringue

Basque Tart

poached rhubarb, sauce anglaise

Italian Trifle

our version of the italian “pick me up”

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Irish Farmhouse Cheese, Gubeen, Durrus, Coolattin cheddar, Cooleeney, Mileens, Crozier blue, Inagh Farmhouse (hard goat) – choose three with crackers, chutney and apple  membrillo

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€

Showcasing the best of wines

The wine and beverage list at Wild Honey Inn echoes the ethos of the food. We offer an impressive range of wines – with a good mix of traditional favourites as well as new world varieties. Many are served by the glass.

We also have a good selection of draught and hand crafted beers, as well as an excellent choice of Irish and Scotch whiskies. Wherever possible, we favour smaller wineries, some with an Irish connection, as well as micro-breweries which produce their products in a responsible, sustainable way.

N.B. Menus and wine list are samples only, content and pricing subject to change.

Les Charmettes, Cabernet Sauvignon ’09
Languedoc, France

Vina Constantina Crianza, Tempranillo ‘12
Soft red fruits with an easy drinking style

Chapoutier, ‘La Ciboise’ Luberon ‘13
Rioja DO, Spain

Domaine de Maison Neuve, Cahors, A/C ‘07
Malbec

Domaine Les Charmettes ‘11
Cabernet Sauvignon, Languedoc

Domaine Joel Taluau, Bourgueil ‘07
Soft red fruits with an easy drinking style

San Simone, Pinot Grigio ‘10
Friuli, Italy

Haut Poitou, Sauvignon Blanc ‘12
Loire Valley, France

Domaine Christian Moreau, Chardonnay ‘11
Chablis A/C, France

Le Petit Pont Réserve, Languedoc ‘08
Vermentino, Chardonnay, Grenache Blanc

Domaine les Charmettes, South France IGP ‘10
Viognier

Domaine de la Girardiére, Touraine AC ‘07
Sauvignon Blanc

Domaine Masson-Blondelet, Sancerre A/C ‘09
Sauvignon Blanc

Domaine Saumaize-Michelin, Pouilly Fuissé ’12
‘Pentacrine’ A/C, Chardonnay

GIN
Cork Dry Gin
Gordon’s
Bombay Sapphire
Tanqueray
Hendrick’s

VODKA
Absolut
Kettle One
Belvedere
Grey Goose

RUM
Havana Club 3 Year Old
Havana Club 7 Year Old

COGNAC
Hennessy V.S.
Remy Martin V.S.O.P.
Hennessy V.S.O.P.
Martell
Hennessy X.O.
Hennessy Paradis

Curim Gold Celtic Wheat Beer 500ml
Clear gold, crisp and refreshing

O’Hara’s Irish Pale Ale 500ml
Lovely hoppy character in this golden ale

O’Hara’s Red Ale 500ml
Maltywith a touch of caramel and bitter finish

Tiger 330ml bottle

Heineken Draught 330ml

Bavaria Non-Alcoholic 330ml bottle

“It’s simple: I create the kind of food people want to eat. Classical in style, made with prime ingredients of the Burren and beyond. Ours is a location like no other – and we want our food to reflect this.”

— Aidan McGrath

Awarded and Acknowledged

Over the years, Wild Honey Inn has earned a reputation as one of the finest food destinations in Ireland. Our impressive catalogue of awards and prestigious accolades is testament to this :

Press
Awards
  • Michelin Star - since - 2018

  • Michelin Bib Gourmand from 2010 - 2017

  • 2AA Rosettes - since 2013

  • AA 4 star Guesthouse

  • Best Restaurant in Co Clare - RAI

  • Chef Of the Year

  • 100 Best Places to Eat in Ireland

  • 100 Best Places to Stay in Ireland

  • Georgina Campbell Recommended 2017

  • Best Place to Eat in Clare 2012 & 2013 - FBD

  • Best Modern Irish Cooking in a Bar, Licensing World 2013, 2014

  • Best Munster Restaurant - Highly Commended, Food and Wine 2013

  • Munster Best Chef - Commended, Food and Wine 2011, 2013

  • Best Pub with Food NHA 2011, 2012, 2013, 2014

Join Us for Dinner

Wild Honey Inn is open for dinner Tuesday to Saturday from 6pm to 9pm.
Bank Holiday Weekends: Open Sunday 6pm to 9pm - Closed Tuesdays after the Bank Holiday.

Residents: When booking a room you can reserve a table for dinner by adding a note on the booking form. Please add your preferred date and time and we will reserve a table for you. There is no need to call and confirm this once you have received your automated confirmation.

For non-residents booking is essential.
Please, It is not possible to reserve a table at WHI by e-mail or on social media.
Telephone: 065-707-4300 and press (2).

There is no children's menu - we do not accommodate children under 12 years.

We are open annually from March to end of October. During the months of October, March and April, our opening hours are restricted.
During these months our usual opening days are Thursday to Saturday for accommodation and dinner.
Dinner: 6.00pm to 9.00pm
Our voice message service will give you details of the current opening times. The Inn is closed during the months of November, December, January and February.

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