Making a point
Harvey's Point Country Hotel is a one-off. Nestling into the banks of Lough Eske, with the Blue Stack mountains as a stunning backdrop, it started off as an ordinary family house, typical of many in the area, and grew into a luxury hotel. Owned by Marc Gysling and Deirdre McGlone, it is a contradiction in many ways. Hidden away in one of the most remote parts of Ireland in County Donegal it is booked solid for weddings, strains at the seams for nights out and is jam packed in the summer months. So what brings so many people here?
One answer has to be the glorious countryside and the other has to be the hotel itself and what it has to offer its guests.
Tourists looking for peace and quiet get just that. According to the hotel's publicity the loudest sound to be heard from the luxurious chalets is the splash of playful trout jumping in the lake. I would say that was fair comment. Executive suites are furnished with fairytale four poster beds for guests with romance in mind and are located a short stroll from the main hotel complex to ensure absolute peace and privacy.
Siobhan McNulty, day manager, says that people who love food love Harvey's Point. The hotel prides itself on its fresh local food offering. Guests are seated in the elegant split level surroundings of the A La Carte Restaurant where fresh local produce - such as day fresh salmon - is served up from well fitted kitchens staffed by the team of European and Irish chefs. Just take a look at the Gourmet Dinner Menu on the left to see what they are capable of. And all for a mere 44 euros!
A whacking great bratt pan, supplied by Ubert Raesfeld and which takes two strong chefs to lift when empty, is used for theatre cooking in the restaurant.
Harvey's Point has been awarded the AA 3 Rosette Award - one of only three such hotels in Ireland - and the RAC Blue Ribbon Award.
Siobhan says:"The standard of our cuisine is equalled only by the breadth and quality of our wine list, which is extensive."
And for weddings and functions, conferences and conventions of all kinds, state-of-the-art facilities include a spacious stage with full stage lighting, an audio mixing desk and a large dance floor - guaranteed to get everybody, young and old, in the party mood.
Service at Harvey's Point Country Hotel is reminiscent of a bygone era. The ambience is both modern and evocative of the past with the wild scenery outside and a peat fire in the bar alongside 21st century facilites.
Ironically the hotel is shut on St Patrick's day. What fantastic venue for celebrations that would be.
Gourment dinner menu
Starters * Fish Soup à la Jean-Michel
* Chef's Soup of the Day
* Tartare of Smoked Salmon & Scallops with Gazpacho Dressing & Quail Egg
* ½ Dozen Gweebarra Bay Oysters with Shallots Vinaigrette
* Gelée of Foie Gras and Pork Shank, Honey-Mustard Sauce
* Mille-Feuille of Ginger Crab & Marinated Peppers, Orange & Cardamon Oil
* Tartlet of Goat Cheese, Sun-Dried Tomatoes, Fresh Herbs and Artichoke Salad
* Smoked Chicken with Apple Salad & Hazlenut Sour Cream Dressing
* Lemon Sorbet with Swiss Kirsch
Main Courses * Panfried Cod with a Saffron Sauce
* Fillet of hake with Vegetales Julienne and Bouillabase Sauce
* Supreme of Salmon, Dry Vermouth and Sorrel Sauce
* Herbed Chicken, Potato & Leek Mash with Morel Cream
* Selle of Lamb, Confit Vegetables, Gratin & Rosemary Jus
* Tournedos of Beef, Truffle Scented Mash with Buttered Spinach and Parmiggiano Cracker
* Prime Irish Sirloin Steak ‘Bourguignon Way' with Parsnip Purée
* Honey Glazed Magret of Duck, Boxty Potato with Orange and Green Peppercorn Sauce
* Steamed Lettuce and Carrot Gateau with Beurre Blanc
Desserts * Bitter Chocolate Gateau with Orange Ragout and Ice Cream
* Lemon and Apple Terrine with Honey Sauce
* Raspberry Clafoutis with Spiced Stewed Pears and Vanilla Ice Cream
* Lavender Bavarois ‘En Tutu' on a Trio of Sauces
* Selection of Irish and French Cheese with Grapes, Crackers and Home Made Bread
* Tea/Coffee with Home Made Petit Fours
4-Course Dinner menu
Euro 44 inclusive of Charges and Taxes.
