The Cedar Rooms
Tuesday to Saturday
6.30pm - 9.00pm
The Cedar Rooms at Farnham Estate, Co Cavan is overseen by highly-acclaimed chef Philippe Farineau. The Menu inspired by the way in which Farnham Estate continually shifts and sinks into each season, uses herbs and vegetables grown in the gardens of Farnham Estate wherever possible as well as showcasing a plethora of standout ingredients from artisan suppliers and local foragers.
Taking inspiration from nature’s paint palette, each dish represents a colour of the season. Green combines the vibrancy of spring lamb with new shoots of estate nettle. Cream brings the decadence of Champagne with turbot, asparagus and potato while Red features the refreshing and age-old combination of strawberry and basil.
The partnering Plant-Based Menu mirrors the seasonal colour spectrum whilst bringing meat-free ingredients to the fore. Radish and marinated goats cheese provide the depth of flavour in Pink Purple replacing the cured duck. Meanwhile the plant-based version of Green see flavourful oats stand in for the lamb.
The Cedar Rooms is named after one of Farnham’s oldest trees, the magnificent Cedar of Lebanon that stands proud on the estate’s own front lawn. The Restaurant sits within the historical old cut-stone building that originally housed the estate managers who looked after the land over its 400-year history.
The original stone walls and exposed brickwork, softened by touches of natural wood, leaf-shaped tableware, cosy velvet banquettes and club chairs create an atmospheric, supperclub ambience in which to enjoy a seven-course menu that will celebrate the flavourful intricacies of each season.
Rooted in a deep, historic connection to the estate and its stunning natural surrounds, the hotel’s revitalised, elevated dining option draws inspiration from all of Mother Nature’s bounty and beauty to create an experience that is refined yet relaxed.
We very luck forward to welcoming you to The Cedar Rooms.