Eircode/Postal Code/ZIP :
T: +353 (0)65 7081111
F: +353 (0)65 7081111
The food at VL Restaurant can be categorised as fine dining in the modern sense. The preferences of our guests are foremost in the selection of dishes. Our meats are sourced away from Lahinch as the local farming pattern is not given to finishing and fattening, which is performed better on lusher pastures in the Midlands of Ireland. Ireland is a small Island so really, all food is Local!
Fish is available locally and mostly caught off the coast at Carrigaholt. Supplies are in high demand always and we try our best to obtain variety. Halibut, Monkfish and Black Sole are regular menu items. Fresh Crab meat is a delight as is the Smoked Salmon produced in the Burren. We choose sustainability over variety and keep the selection to what is native and available on the day.
There is an old Irish expression “Is maith an t-anlann an t-ocras” – Hunger is a good sauce! At Vaughan Lodge, we appreciate the value of a good breakfast and we believe that it is the most important meal of the day. Our breakfasts are full of goodness and cooked to order from a great menu. The staple Full Irish Breakfast, omelettes, fresh fish, smoked fish, healthy options, vegetarian and vegan are all part of our offering. We bake fresh scones and bread daily and we cook your choice to order. Michael is mostly the breakfast chef and prides himself in producing a high standard of food to begin your day.
The restaurant is open 5 nights a week. Normally Tuesday through to Saturday nights. Please contact the hotel for exact details at time of booking. Dress: The restaurant is smart casual in style – shorts are not normally worn but otherwise there is no stipulation.
Wines: A modest list of about 80 wines specially selected by Michael is available
Quality ingredients are sourced locally and from afar. We let the food and its provenance do the talking!! Goats Cheese from St Tola’s in Inagh for instance!!
We are blessed with a plentiful supply of fish locally from Carrigaholt.
Prime fish is our delight but these days supply often varies, Cathal Sexton at C.S. Fish obliges.
Our repertoire will often include Halibut, Turbot, John Dory, Scallops, Langoustine, Lobster, Sole, Sea Bream and other local specials.
We are happy to make arrangements for special orders a day in advance.
Our meats are sourced from Pat O Connor Butchers, Limerick, 4th generation Farmers and Butchers
Lamb from the Burren is in short supply so we often have to resource a little further away from Slaney Meats
Wonderful Duck from Feighcullen Farm in Rathangan is supplied by Billy Gray and cooked to perfection.
Take a look at our sample menu for more details.