Food and Drink at the National Theatre

Food & Drink

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  Mezzanine

  A modern European menu, with an emphasis on fresh fish, perfect for pre
  and post-theatre dining.

  On level 1 (in the Olivier side of the building).

  Info

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  Mezzanine reservations

  If you are planning to eat before attending a performance at the National, we recommend that you book a table for at least 1 hour before the start-time of the show. 

  Info

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  Terrace Bar and Food

  Wine, cocktails, draught beer and sharing platters with fantastic river views.

  Info

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  Terrace Bar and Food reservations

  If you are planning to eat before attending a performance at the National, we recommend that you book a table for at least 1 hour before the start-time of the show.

  Info

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  Cafes and Bars

  There are a variety of cafés and bars throughout the National Theatre building, which are perfect for daytime coffee and cakes or pre-performance drinks and light meals. 

  Info

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  Hospitality and Private Hire overview

  Whatever event you're planning - a press launch, a business meeting for ten or a lavish post-show reception for hundreds - the National Theatre can stage manage it for you.

The Kitchen Restaurant in Ballina, as its name suggests, is located where the original kitchen in the house used to be. Following the tradition of the world-renowned Mount Falcon Fishing & Country Estate, run by the legendary Connie Aldridge, founder of the Blue Book, our diners will be offered a menu featuring the very best in quality, fresh, local organic produce perfect for eating out in Mayo. In 2008 Mount Falcon Hotel in Mayo became a member of Good Food Ireland, which is an organisation where all members are committed to using Irish, local and artisan food produce.

This Mayo Restaurant is located on the ground floor, easily accessed from the main hotel foyer. The total seating area can accommodate 72 diners, with tables nestled around the original nooks and crannies of the original restaurant and pantry.

Philippe Farineau – Head Che
      Having left his native country of France and his beautiful city of Paris, Philippe came to Ireland to work in a number of the country’s finest hotels including the K-Club, Ashford Castle, Dromoland Castle and Hayfield Manor where he held a range of culinary positions, culminating with his appointment as one of the country’s distinguished Head Chef’s. Philippe’s philosophy in relation to his culinary offering is to source the finest produce, prepare it simply and serve it appropriately and is best summed up as “Irish Produce, French Heart”. In conjunction with his Sous Chef,  assisted by the Food & Beverage Team, our ‘Kitchen Restaurant’ was accredited with it’s second AA rosette in 2009, a just testament to all their endeavors.

Philippe Farineau " Irish Product, French Heart". Tries to use as much as possible of local organic produce e.g vegetables, fruit and salad. The Moy River which runs through the Estate is a source of Wild Atlantic Salmon,Trout & Eel. Wild game will also feature on the menu in the coming winter months. All our own meat and poultry will be of Irish Origin and our cheese is sourced from Connaght and Munster. At Mount Falcon we offer a Table d'Hote Menu from Sunday to Thursday and "A La Carte Menu" each evening, we also offer a menu for vegetarians, vegans and cater for special dietary requirements.

The restaurant caters for small groups & private parties, whatever the occasion; the service team will ensure that every element of your dining experience will be memorable.

The 'Kitchen Restaurant' at Mount Falcon was awarded a 2 AA Rosette in September 2008. This prestigious award is merited on the basis of food excellence alone - the proof of the pudding really is in the eating !
Mount Falcon is a member of Lucinda O'Sullivan's Little Black Book of Great Places to Stay and Eat 2008