Arriving to a Louis Roederer Cristal Champagne reception in Rococo Hall, guests were treated to a specially curated menu by Executive Chef Gary O’Hanlon and Head Chef Adam Leahy, showcasing premium Irish produce and craftsmanship.
Signature dishes include Gougères with salmon tartare, pan-fried scallops with boudin terrine, classic Beef Wellington with truffled jus and flash-fried fillets of Dover sole ‘Grenobloise’ paired with The K Club’s own Barton & Guestier Special Blend Bordeaux wines. Pastry Chef Fernando’s signature desserts include Baked Alaska, Mille Feuille, Tart Tatin and Chocolate Orb, designed for sharing.
Sinann, Sandra and Tara Fetherston with K Club owner Michael Fetherson and his partner Aurelija.
