The Sea Rooms Smokehouse at Kelly’s Resort Hotel in Rosslare offered a new dining concept centred around contemporary Irish cooking.
Head Chef David Harte led the menu, which celebrated premium Irish meat, fresh seafood, and seasonal produce.
The kitchen featured a custom-built wood-fired grill that brought depth and character to every dish.
The à la carte menu catered to relaxed dining, with options for individual or shared enjoyment.
A midweek lunch train special provided two courses for 38 euro from Wednesday to Friday. Bill Kelly shared “Leave the city behind and enjoy a refreshing escape to the coast.”
