Herbert - Killarney
Herbert
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A comprehensive menu of Herbert from Killarney featuring all 33 meals and drinks can be found here on the menu.
Herbert's Restaurant, recipient of 2 AA Rosettes for culinary excellence, offers a menu featuring locally sourced seasonal produce curated by Head Chef Cormac Vesey. From Dingle crab to Farranfore Strawberries, and free-range pork belly to Kerry spring lamb burgers, patrons can expect a delicious and unique dining experience. The restaurant reflects the elegance of Cahernane House and boasts stunning views of the Tomies and Purple Mountains, providing the perfect backdrop for an exquisite meal. Additionally, Herbert's is an ideal venue for special occasions, offering a selection of distinctive spaces for drinks receptions, ceremonies, and private dining.
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Nestled within the picturesque Cahernane Hotel, The Herbert Restaurant offers an eclectic mix of culinary delights and scenic views. While some guests encountered service issues, such as delays and confusion among staff, the ambiance remained inviting. The focus on fresh, local ingredients shone through, particularly with highlights like well-prepared sirloin and refreshing desserts. Despite a limited menu and occasional miscommunications regarding wine pairings, many diners praised the quality of the food and attentiveness of the staff. Overall, while the dining experience had its ups and downs, the restaurant’s charm and culinary efforts make it worth a visit.
My partner and I celebrated our anniversary with a dinner at this restaurant, and we were impressed. Situated in the stunning Cahernane Hotel, the dining experience was truly exceptional. The food was outstanding - the starter of terrine was beautifully presented and delicious, and the main course of beef and scallops was exquisite. For dessert, we enjoyed the panna cotta and parfait, which concluded the meal perfectly. The complimentary snacks and bread before the meal, as well as the petit four after dessert, were a nice touch. The service was excellent, providing a fine dining experience without being too formal. Our server, Angelo, was an Italian gentleman who went out of his way to ensure our evening was memorable. His warm hospitality and expert recommendations on wines and food truly enhanced our experience. We will definitely return next time we visit Ireland!
To put this review in some context, I'm well traveled 49 countries and have lived in and around New York City for 35 years. There's been a lot of good food consumed. Herbert's served us a superb dinner with several unexpected touches along the way. Two amuse bouches, one a very light goat cheese tartlet and the other a smoked mousse of trout as I recall. Both were excellent. Our main courses were venison and cod, both wonderfully prepared. Desserts were spectacular berries pannecotta and a banana souffle with chocolate ice cream dropped into the warm souffle at the time of serving, melting into the heart of the souffle. During after dinner coffee and tea we were surprised with three objects: a tiny macaroone, a jellied berry club, and a very buttery miniature madeline. The service this evening was efficient and friendly, with just the right amount of attention to every aspect of every course. Who would have thought that the Cahernane Hotel in Killarney Ireland would have such satisfying dining? I didnt, although this lovely hotel stay had many highlights over the two days we were residents there. This is a whole hearted recommendation to the reader to seek it out on your next trip to Killarney
We started our dinner by going to the cellar basement cocktail lounge, where the bartender was completely distressed. He was cussing about the lack of help and the amount of work he had to do. We ordered cocktails, but they weren’t delivered until perhaps 20 minutes later. Upstairs at the restaurant, we found the same confusion among the wait staff. At least three different staff asked us if we were ready to order. We had questions about the menu and about the wine, and it took quite a while and three or four different staff to answer those questions. One question we had was what kind of beef was included on the beef selection. Our wait person said it was “steak.“ Ultimately it turned out it was probably sirloin. We had difficulty ordering wine. Initially, we were told that all the suggested wines to accompany the beef are out of stock, but it turns out that wasn’t the case. Once we got to the food, it was surprisingly good. We really liked their bread selections. The brown bread was probably the best we have found in Ireland so far. However, the rabbit tortelloni was mushy and without much flavor, Quite a disappointment. The beef was 6 ounce pieces of sirloin that were nicely cooked. It wasn’t especially tender but it had good flavor. This was accompanied by mashed potatoes and a bordelaise sauce. We were surprised by a special dessert as it was our 50th wedding anniversary and that was quite good. Despite a very confused waitstaff, chef seems to know what he or she is doing.
We were on a driving tour of Ireland with friends and were staying for two nights at the Lake Hotel. We chose to eat at Herbert's as it was close to the hotel and had good reviews. Service was very attentive and the provision of little extras such as a appetizer were a nice touch. Food was beautifully presented and quite tasty although portions particularly the starters were small. Overall a nice dinner but it was a little overpriced.
We had two amazing meals at Herbert's restaurant while staying in the coach house. The food was outstanding, on par with Michelin-starred and 5-star restaurants we have visited in the past. The atmosphere and decor were exceptional, ideal for those with a taste for excellence. The staff were attentive and always on hand to assist. The restaurant had approximately 20 tables and 8 staff members working. The table settings were lovely and the room decor was classy. The views of the grounds from the windows were stunning. Our dinner began with a delightful Amuse bouche and freshly baked bread with herb-infused butter. Complimentary sparkling water was provided, and there were non-alcoholic beverage choices available. The starters, including scallops, quail, and terrine, were all beautifully presented and delicious. The main courses, like fillet of beef, monkfish, halibut, and guinea fowl, were cooked to perfection. The mango cheesecake and panna cotta desserts were delightful. We concluded our meal with decaf coffee and tea. We were not hurried out and were able to savor our dining experience for over 2 hours each night. Overall, it was an incredibly wonderful experience and we will definitely be returning.
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