K Club (The)

Sumptuous, opulent, lavish – do any of these words accurately sum up the magnificence of The K Club, home to the 2006 Ryder Cup? From the drive through the lush countryside to the main door, the formal grassy gardens leading down to the Liffey at the back and the two prize-winning golf courses, the scene is set for five-star luxury.

The reception area is gorgeous, with features that include the fine staircase leading to the upstairs reception rooms, the classical pillars and an open fireplace, with relaxing armchairs and sofas close-by. Furnishings throughout are of understated elegance, with original paintings by many famous artists, including Jack Yeats. Our Deluxe bedroom had twin beds, dressed with crisp cotton monogrammed cotton sheets, with robes and slippers thoughtfully laid out for our arrival.

The sloping windows overlooked the wonderful gardens, with the river glinting in the background and with views towards one of the championship golf courses. On the coffee table were welcome gifts of seasonal fruit and a presentation box of Irish chocolates. Other conveniences included television, writing desk, wireless Internet and soft armchairs. A separate bathroom was the height of luxury with deep bath, thick fluffy towels, two sinks and a range of toiletries.

Before dinner, there’s time for a cocktail or glass of champagne in the small, delightful bar adjoining the restaurant. This overlooks – as do the bay window tables of the legendary Byerly Turk Restaurant – the outdoor terrace, where on fine evenings, you can sip an aperitif and admire the view. Or take it through to the restaurant, which features brocade wallpaper, classical pillars and contemporary artwork.

One of the most popular starters, which came well recommended, is the seared West Cork King Scallops with Onion Ice cream, Fennel Seed Oil and Aged Balsamic. The flavours blend together wonderfully with the cold of the ice-cream contrasting satisfyingly with the warm scallops.

In fact, fish features heavily on the menu with Carlingford Lough Oysters, Roasted Kerry Prawn Tails and native Atlantic Lobster on the starters list and Whole Black Sole Meuniere, Roasted T-bone of Atlantic Halibut and Fillet of Wild Sea Bass. Meats include the Ryder Cup signature dish – ‘An Beef Tuath’, two mignons of Irish Beef, Shallot and Wild Mushroom Crown, Organic Carrot with Garlic and Potato Foam, Mead sauce. My choice of the Glazed Breast of Organic Cork Duck, Citrus and Black Peppercorn Glaze, with Braised Leg, Potato Galette and Orange Sauce was a dish that was inspiring and showed the special skills of Head Chef Finbarr Higgins and his kitchen team.

Vegetarians are well looked after with a starter of White Asparagus Tips with New Season Morels followed by Ravioli of Leek and Spinach, Globe Artichoke with Baby Vegetables, Carrot and Sauterne Sauce.

During dinner, a wonderful pianist tinkles the ivories of a Grand piano with a selection of melodies that ranges from some of the older Irish tunes to the popular musicals.
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The excellent list has definite leanings towards France. The Bordeaux Reserve from Barton & Guestier is the exclusive label for the K Club.

To view a sample of our Byerley Turk A La Carte Menu click here please

To view a sample of our Byerley Turk Dessert menu click here please

To view a sample of our Legends Menu click here please

To view a sample of the River Room Kids menu click here please

To view a sample of the River Room Lunch menu click here please

To view a sample of our Dessert menu click here please

Contact Details

To Contact a Member Directly, please click on the email or website below

Straffan
Co Kildare
+353 (0) 1 6017200
Email: resortsales@kclub.ie
Web: www.kclub.ie

 

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