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Specializing in fine contemporary cuisine,
Classibawn is an elegant restaurant with a sweeping ceiling surrounded by
perfectly pitched framed mirrored panels. Large windows encompass the space
creating an airy, open feel and maximized views of stunning Sligo Bay.
Marble entry columns, etched glass
partitions for privacy, classic furnishings, and gleaming wooden planked floors
provide a regal quality enhanced by deep rich tones of crimson and gold carpet
with matching billowed draperies. Pendant lamps above each table provide a warm
glow for diners sampling any of the delicacies provided on the menus. Salads
and soups, only two of the specialties, are sourced and handpicked from the
famous walled gardens of nearby Lissadell House.
Chef Joe Shannon creates a variety of
delicious treats, such as Baked Darne of Salmon on Organic Spinach Essence,
Milk Fed Escalope of Veal with Asparagus and Cajun Sauce (scrumptious), Pan
Seared French Sea Bass with Mediterranean Vegetables, and Irish Beef Fillet
with Carmelized Pearl Onions and Wild Mushrooms. At Classibawn, there is mouth
watering goodness in every bite, including their famous dessert: Mandarin Cake
with Iced Poitin in a Brandy Snap Basket. Superb.
Menus include a traditional three-course
dinner, a la carte, and a specialty soup, salad and sandwich fare. Whatever the
choice, the food is delicious and the ambience warm, elegant, and inviting.
Hours: Lunch 12:30 - 3:00 Dinner 6:00 - 10:00
Full, sumptuous breakfast buffet available
daily 7:00 am to 10:30 am.
Prices:
3-course dinner €35 Main
course only €16.50
Breakfast buffet €10 Bottle
of house wine €25.00
Soup, sandwich €8.95
How to get there:
From Dublin: N4 to Sligo Town (214 km).
Follow signposts to R291 to Rosses Point.
From Belfast: A6 to Derry, then A5 to
Lifford, N15 to Sligo Town.
Address:
Classibawn
Radisson SAS
Rosses Point, Co. Sligo
www.radissonsas.com/sligo
Written by Joy Davis - Summer of Travel 2007
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