With its lovely location and views over the terraced gardens to the ever changing mountains across the bay, service in this elegant dining room is unfailingly outstanding. A stylishly restrained classicism has characterized this distinguished kitchen under several famous head chefs.

Currently Joe Ryan occupies the role, offering a wide choice of dishes on a seasonal a la carte and set dinner menus. There is an understandable leaning towards local seafood, including lobster, but Kerry lamb, beef, pork and local duck do feature as well as interesting vegetarian dishes.

Typically, an early summer menu might start with marinated fillet of salmon with beetroot and wild asparagus, light and cold lobster gazpacho - or a refreshing sorbet.

Cannelloni of fresh sole and crab on wild mushrooms with a morel cream sauce is a typical main course. Beautifully presented desserts might include red wine soup with caramelized figs and pistachio ice cream and there's a good choice of local farmhouse cheeses. Excellent service; fine list of over 200 wines, a short a la carte lounge menu is available throughout the day.