The Tankard Restaurant is in a beautiful unspoilt and very untouristy part of Kerry and has lovely sea views.
A range of lamb, beef, poultry and vegetarian dishes are available at the Tankard Restaurant, but local seafood is a house specialty with lobster, scallops, prawns and black sole on the menu.
Simple uncomplicated cooking is the focus of The Tankard Restaurant, where hearty ingredients and unfussy presentation are paramount.
Located right at the water's edge, the Tankard offers panoramic views of the Atlantic Ocean with direct access to the sea.
Family run restaurant with garden, specialising in local seafood, Kerry mountain lamb and succulent steaks. There is vegetarian cuisine on offer for the non meat eater and a Children's Menu is available for the younger customers. Fine sea view. Music provided.
We are constantly working with Bórd Bia, local suppliers and producers to ensure that we have the highest produce available to give to you and that you know
Where is your food coming from?
If you have any questions about any of our food and where we Source it from we would be delighted to help you in any way we can. Follow us on and pick up some handy tips and recepies to impress your friends for your next dinner Party!
Our SUPPLIERS LIST to Date -
Wicklow Goats Cheese- Pallas Foods, Newcastle West, Co. Limerick Wicklow Brie – Pallas Foods Feta Cheese – Pallas, Newcastle West, Co. Limerick CRABMEAT – Shellfish de la Mare Chicken Livers- Lanes, Clash, Tralee Fresh Jumbo Prawns – Ted Browne, Dingle, Co. Kerry Cromane Mussels–Glenbeigh Shellfish,Glenbeigh, Co. Kerry Féile Bia Chicken- Lanes, Clash,Tralee, Co. Kerry Smoked Salmon–Spillane Seafoods Fossa, Killarney Tiger Prawns – Shellfish De la Mare, Castletownbere, Co. Cork Fresh Salad – Fenit Fruit and Veg.




Fresh Cream Soup Served with Wholemeal Brown Bread
A Rich Seafood Soup with Our Wholemeal Brown Bread
Ovenbaked Ciabatta brushed with Garlic,Covered with Crushed Black Olives,Basil and Tomatoes Smothered in Fresh Mozzarella with Balsamic Vinaigrette Reduction
Baked Irish Goats Cheese on a Crusted Bread with Bell Peppers and Sundried Tomatoes with Tarragon Oil
Crumbed Wicklow Brie Segments Deep Fried with a Homemade Redcurrant Orange Sauce
Ovenbaked Crabmeat with Chopped Avocado and Red Apple Served with a Fish Cream Sauce
Oysters in the Shell Natural
Selection of Seasonal Leaves Crushed Black Olives and Irish Feta Cheese and Sundried Tomatoes
Our Rich Chicken Liver Pâté Served with a Cumberland Sauce Toast Bread and Seasonal Leaves
The very Best of Dingle Prawns Pan fried in a Creamy Prawn Sauce with A Timbale of Rice
Steamed Native CROMANE MUSSELS IN White Wine, Garlic, Onion Served with Brown Bread
Romaine Leaves Tossed in Caesar Dressing served with Crisp Croutons and Bacon Lardons
Killarney Smoked Salmon Served with Boxty Potato Pancakes with Seasonal Leaves and Mango Mayo
Crumbed Fresh Water Tiger Prawns Deep Fried Served with a Sweet Chilli Sauce and Seasonal Leaves
Warm Roast Chicken and Bacon Salad Served with a Wholegrain Mustard Dressing
Our Finest Fishcakes with a Mango Mayonnaise and Seasonal Salad
Apple with Crabmeat Salad with Wholemeal Brown Bread
Clonakilty Black Pudding Crumbled on a Bed of Seasonal Leaves with Homemade Wholemeal Brown Bread
Sirloin Steak Served with Fried Onions and Mushrooms and a Choice of Garlic, Pepper or Béarnaise Sauce
Fillet of Beef Steak Served withFried Onions and Mushrooms and a Choice of Garlic, Pepper of Béarnaise Sauce
Rack of Slaney Lamb Served on a Bed of Pineapple and Rosemary Stuffing with a Rosemary Jus
Oven Roasted Silverhill Duckling Served with a Thyme Potato Stuffing and Classic Orange Sauce
Pan Fried Chicken Fillet Stuffed with Roasted Red Peppers and Goats Cheese with a light Mushroom Sauce
Homemade Beef Mince Burger in a Bun Filled with Bacon and Cheddar Cheese Served with Select Leaves
Tagliatelle Bound in a Light Cream Sauce with Onion, Mushrooms and Chicken Served with Parmesan Cheese and Garlic Bread
Lean Minced Beef Cooked in a Herb Tomato Sauce with Fresh Taleteller Served with Parmesan Cheese and Garlic Bread
Red Bell Peppers and Tiger Prawns Bound with a Lemon and Fish Cream Tagliatelle
Crab Claws, Prawns, Mussels, Scallop and Salmon Served in a Fish Cream Tagliatelle
Roast Red Peppers, Aubergine, Mushrooms in a White Wine and Nutmeg Sauce with Feta Cheese
Puff Pastry Pillow filled with Aubergine, Red Bell Peppers, Chopped Tomatoes and Courgettes Gratinated in Mozzarella
Prime Monkfish Pan fried in Olive Oil and Served with a Timbale of Rice and light Fish Cream
A large variety of Seafood in a Cheese Mornay Sauce With a Crusty Crumb Bake
Please ask your server for Todays Fish which will be pan fried and served with a Sauce Tartare and Lemon Wedge
Freshly Crumbed Fish Served with Tartare Sauce and Seasonal Salad
Organic Salmon with a Tomato and Black Olive Cheese / Herb Crust and a light Fish Cream Sauce
Oven Baked Scallops with a Cheese Mornay Sauce with Potato Piped Shell Surround and Salad
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