Gorman’s Clifftop Restaurant

Our restaurant overlooks Smerwick harbour. The view of the ocean is spectacular and, from the end of March to mid-September, the Atlantic sunsets are specially dramatic.

We are members of Good Food Ireland, which was founded to endorse and promote commitment to local Irish food and to link the food producer, farmer and fisherman with the restaurateur, giving you a genuine Irish food experience, so you know you really are in Ireland.

Vincent is our Chef here at Gorman’s. His experience as the son of a small farmer, and as a fisherman, have given him a great respect for good food. His aim is to present it to our guests, using the freshest and best quality produce he can source, in a simple manner that brings out its true taste. Produce sourced from our own garden is organically grown and freshly-picked every day. Where we need to travel further for our food, we strive to bring you sustainable, fairly traded and organic produce, as with our teas and coffees.

Recently awarded Awarded AA Dining Rosette and Breakfast Award

Awarded 'Just Ask' Restaurant of the month by Bord Bia for commitment to local and homegrown produce.

'Good Food Ireland Guesthouse and Restaurant of The Year'

'Georgina Campbell Best of The Best'

'AA Five Star'

'Michelin Guide' Bridgestone Good Food Guide

Seafood Circle Member

Alistair Sawday Ethical Collection

Les Routiers Hotel of The Year Hidden Gem Ireland - Les Routiers

Georgina Campbell Guesthouse of the Year

3 course dinner menu - 37.50 2 course dinner menu - 29.50

Monday - Sunday all year 7pm - 9pm (Sunday - just one sitting for house guests at 7pm) Nov - March by reservation only

Starters range from Seafood Chowder, made from locally sourced fish, to Annascaul Black Pudding with Glazed Apples, Traditional Potato Cakes & Grainy Mustard Sauce and we also include a vegetarian option with the Sunflower Seed & Cashew Nut Pâté, Avocado, Roasted Beetroot, Mixed Leaf Salad & Oatcakes.

Main courses include Duo of Fresh Locally landed Hake and Monkfish steam cooked to preserve the taste, served with Dill Cream Sauce; Lamb Tagine – Moroccan Style Diced leg of Kerry Mountain Lamb, vegetables and spices slowly cooked, served with Cous Cous, Salad Comsey Probiotic Yoghurt; Strip loin of Prime Irish Hereford Steak Mushroom & Brandy Sauce; Roasted locally landed Monkfish with Red Pepper Balsamic Vinaigrette; Gorman’s Dingle Bay Prawns Stirfried with small pieces of vegetables, herbs and garlic to flavor, reduced in white wine and a touch of cream to finish and served with either Pasta and Salad or Potatoes and Vegetables. Our vegetarian option is Baked Aubergine and Spinach with Pesto, Tomato Fondue & Comsey Yoghurt.

Everyone's favourite part of dining out - desserts! Ours included Vanilla Ice Cream Sundae, Fruit Compote, Whipped Cream & Cookie Crumbs; Chocolate Nemesis Chocolate Tart served with Chocolate Ice Cream and Raspberry Sauce; Orange Parfait with Shortbread and Toffee Sauce; Homemade Rhubarb and Walnut Crumble with Vanilla Ice Cream and Whipped Cream; Baked Riccotta Cheesecake with Orange Sauce and Crème Fraiche; Poached Pears with Vanilla Yoghurt, Honey and Toasted Almonds