Cedars Steakhouse
6.00pm - 9.30pm Daily
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Succulent Josper-grilled steaks, a private cellar collection of wines, and a perfectly balanced plant-based menu – Farnham Estate is proud to introduce its newest dining adventure, Cedars Steakhouse.
The restaurant sits within the historically handsome old cut-stone building that originally housed the estate managers who looked after the land over its 400-year history. And the name pays tribute to the magnificent Cedar of Lebanon tree that stands proud on the County Cavan estate’s front lawn.
Original stone walls and exposed brickwork are softened by warm touches of natural wood, leaf-shaped detailing and botanical colour palette that reflects the beauty of the steakhouse’s surrounding 1,300 acres. Cosy velvet banquettes, club chairs and subdued lighting provide an atmospheric, supper-club-style ambience perfectly suited to an evening’s dining.
On the menu, signature steakhouse dishes will be effortlessly elevated through the kitchen’s innovative Josper Charcoal Grill, which reaches temperatures of 400°C to infuse the abundance of Irish-origin meat, fish and vegetables with a distinctive braai (barbecue) flavour.
Seasonally-inspired starters include: Pheasant & Girolles Terrine served with soft brioche and plum chutney; Braised Beef Cheek, Bourguignon style with roasted barley; and Pressed Charcoal Leek & Soft Goat’s Cheese.
Centre-stage Farnham Selection steaks range from 6oz Certified Black Angus Beef fillet through to the impressive 30oz Tomahawk and 16oz Chateaubriand for sharing between two, each one accompanied by crisp pommes frites, Tenderstem broccoli, rocket & Parmesan salad, bone marrow butter, and green peppercorn jus.
Outdoor Hampshire Pork; Grilled Monkfish Steak on the bone, Skewered Wild Prawns and Free Range Chicken ‘Saltimbocca’ are by no means supporting acts, and the dedicated Plant Based Menu offers even more tempting options. Endive with Vegan Parmesan, candied walnut with grilled garlic focaccia; Vegan Beetroot Burger in a vegan charcoal bun with vegan feta and Farnham slaw; and Stuffed Beef Tomato with organic quinoa, confit Provençale vegetables, vegan feta and green salsa present appealing alternatives to more traditional meaty fayre.
Meanwhile, Soft Served Ice Cream Affogato, Vegan Dark Chocolate Mousse, a Tart or Sundae ‘of the day’ and traditional Irish cheese & home crackers exquisitely round off every dining experience.
Cedar Steakhouse will be open each evening from 6pm to 9.30pm, pre-booking is advised.