Experience an intimate evening of exceptional food and storytelling with renowned chef and Hell’s Kitchen US winner, Ryan O’Sullivan.
The River Lee is delighted to welcome Ryan back for a special menu takeover in the glamorous surroundings of The Grill Room. Created in collaboration with Executive Head Chef Paul Lane, this expertly curated 4‑course menu showcases the best of local produce and flavours.
Guests will enjoy shared dining with starting snacks including West Cork Wagyu steak tartare, Gubbeen cheese gougère and Ballycotton Bay lobster tartlet, followed by wild garlic and spring pea ricotta ravioli, spring lamb by Michael Twomey, and a rhubarb and custard dessert from Coolmore Gardens.
Tickets are €70 and include four courses with tea, coffee and petit fours.
Places are extremely limited, so early booking is recommended. Please note the event begins promptly at 7:30pm in The Grill Room, and wine and drinks are not included.
