Dining at the Bervie

Winner of Georgina Campbell Host of the Year Award 2023

Evening Dinner at Bervie is served from 7.00 pm daily. Tables are available for non-residents every evening except on Mondays. Reservations can be made in advance by telephone, after 11:30 a.m., or by email to bervieachill@gmail.com.

The Bervie's food has won many awards and accreditations over the years, including special praise in Alastair Sawday's 'Special Places to Stay' and regular inclusion in John & Sally McKenna's 'Bridgestone Guides'. The Bervie is also recommended by Georgina Campbell and by Taste of Ireland with Paulo Tullio.

The Bervie Kitchen is proud to serve fresh, quality produce sourced locally where possible, including home grown vegetables and herbs, seafood fresh from the Atlantic, meat and chicken from the local butcher. Please advise if you have any special dietary requirements and we will be delighted to cater for you.

Afternoon Tea - afternoon teas are available at the Bervie for €9.

Scroll down for a sample of our three-course dinner menu. A two-course version is available for €49.

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Sample Menu subject to seasonal change:

The Bervie Dinner
Set Menu €56

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Starters

Bervie Salad with Poached Pears, Cashel Blue/Goats Cheese, Toasted Cashew Nuts and Seeds, Sprouted Radish Seeds, Pomegranate and Roasted Peppers and Tomatoes.

Baked Goats Cheese Marinaded in Achill Seaweed, Balsamic and Olive Oil,Salted Filo Wafers, Fig Chutney, Salted Candied Walnuts.

Achill Island Smoked Salmon with Chive Potato Cake, Pickled Vegetable, Tzatziki.

Achill Island Oysters, Cucumber and Fennel Salad, Chilli, Chive, Ginger and Lime Dressing.

Soup of the Evening with Herb Oil, Salt and Rosemary Croutons.

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To Continue ...

Roast Rump of Mayo Spring Lamb Marinated in Rosemary and Garlic, Piperonata, Pea Puree, Maderia and Mint Jus.

Roast Supreme of Orange Scented Chicken with Herbs and Cream Cheese, Sweet Potato Puree, Kellys Pudding, Bervie Stuffing.

Pan Seared Achill Salmon, Buttered Vegetables, Lemon Cream, Celeriac Puree.

Achill Fish of the Evening with Fennel Butter, Tomato Fondue, Pea Puree.

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For Vegetarians & Vegans

Vegan Crumble with Homemade Pesto and Roasted Vegetables with Tomato and Oregano Sauce.

Vegetarian Shortcrust Pie filled with Mascarpone Cheese and Vegetables with Sweet Potato and Chili Sauce.

Beetroot Pasta with Garlic and Mushroom Spinach, Toasted Pistachios.

Cauliflower Steak with Chimichurri and Hummus Base.

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To Complete

Ginger and Shortbread Crumble, Stewed Fruit of the Evening, Vanilla Ice-cream.

Fresh Fruit Meringue Nest, Lemon Curd and Sorbet.

Homemade Tart of the evening with Vanilla Ice-cream.

Lemony Carrageen Pot with Cream and Shortbread

Dark Chocolate Mousse with Orange and Cardamon Compote, Lemon Sorbet.

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