Review
Mount Wolseley Hotel, Spa & Golf Resort is located just outside Tullow in County Carlow, just one hour from Dublin.
Mount Wolseley Hotel, Spa & Country Club is situated outside the town of Tullow, County Carlow surrounded by lush countryside and a championship golf course. The four star hotel has been run by the Morrissey family since 1994, it has a range of activities on its doorstep offering guests plenty of things to do on their stay, as well as availing of the spa, leisure centre and golf. Inside you will find Fredericks restaurant, serving a modern cuisine in a relaxed and stylish setting.
Mount Wolseley is a modern hotel with an impressive foyer, a large bar to the left, an exclusive boutique on the right and the restaurant to the rear of the reception. The décor within Fredericks restaurant is formal with crisp white linen and sparkling cutlery and glassware setting the scene for a rather special evening, while a grand piano sits to one side and a well stocked cellar is tucked discreetly into the corner.
The set dinner menu offers three courses for €39.95, and starters include red pepper with goats cheese mousse, tasting of duck parfait or a smoked salmon salad with fennel and avocado while main courses offered roast cod with steamed clams, crisp spiced pork belly, braised shin of veal and a vegetarian option of cauliflower, mushroom and artichoke barigoule.
The wine list had a lot of interesting choices and offered good value, with the dearest on the list at €50 for the Chateauneuf du Pape but most were in the €20-€30 bracket We decided to share the South African Swallows Tale Sauvignon Blanc for €23, while a bottle of water completed the drinks order and we enjoyed a selection of breads which were served with a black olive tapenade and a red pepper pesto while we waited.
I enjoyed seared scallops presented with a swipe of cauliflower and coconut puree and drizzled with apple and raisin vinaigerette to start. The scallops were cooked to perfection and the flavours of the puree and vinaigreete balanced the dish really well. Fred’s dish was equally well presented; roast quail and confit leg served on a parsley risotto with baby spinach, girolles and a hazelnut jus.
Main courses brought poached sea trout cooked au pointe and served with a smoked salmon tartare, which was an unusual combination, but one I liked a lot. Himself had the Irish Hereford beef fillet at a €6.50 supplement; it came crusted with rosemary, fennel & black pepper, with a blue cheese mousseline and a Madeira jus on the side. It was a fine piece of beef and was cooked as requested. A side of seasonal vegetables cooked al dente and roast potatoes and we were fully satisfied.
With only room for a taste of dessert, I opted for the deconstructed pina colada, a coconut mousse with pineapple marshmallows and a white rum jelly. This was one of the best things I have ever tasted, with loads of different textures. Fred enjoyed the chocolate three ways just as much as I did mine, a chocolate fondant with a white chocolate mousse and milk chocolate madeira crisp.
The meal was excellent, perfect scallops followed by memorable main dishes that showed flair, imagination and great execution. If a trip to Carlow is on the cards, Mount Wolseley combines luxury with great value and a restaurant that can stand on its own two feet. Morrisseys Bar with live entertainment was where we finished off a perfect evening.
