The Morrison Room at Carton House, A Fairmont Managed Hotel

Amazing evening spent at the Morrison Room at Carton House, Maynooth. We enjoyed the tasting menu with friends and we were all impressed with the sheer beauty and taste of each dish. Beautiful setting in this stunning hotel and the room itself where the restaurant is situated is very unique and impressive. The service while warm and professional is not quite up to the usual expectations of a MICHELIN star restaurant.

My partner and I wanted to end the year by treating my mom to a lovely stay at the Carton House, Fairmont and eat at the newly Michelin-awarded Morrison Room. It was my mom’s first time in Ireland and her first Michelin meal. All this information was provided upon booking. We were sat at the back of the most beautiful and grand room with a view of a PILLAR beside the SERVICE AREA with empty bottles, water pitchers, etc. When I inquired regarding changing tables since we were the first ones there and empty tables were available, we were not accommodated or acknowledged. No apologies or niceties— simply “NO, other people are booked there”. We traveled 8000km away to eat here but the manager said there was nothing he could do. He simply brushed the request and moved on with his evening. He never asked about our experience throughout the night as though avoiding us already due to our dissatisfaction of our table. My suggestion for the restaurant is to eliminate this table all together. It is unbecoming of having a table beside a filthy service area where every single staff member walked by. More service notes include: Waters weren’t refilled. We had to serve ourselves with our bottle of wine. Napkins were left on the floor, on the bench, no care… Unfortunate because the €1000 meal was 2-Michelin Star quality. We’re not high maintenance. We simply demand the quality of the ambiance, service, food, and experience to match what we are paying for. We ordered all the bells and whistles— champagne to start, longest menu, finest red wine, dessert wines teas/coffees to end. We will not be back. If you don’t mind subpar service and staring at a pillar beside the service area my suggestion is— don’t book the hotel room with the dinner— the hotel and the restaurant do not talk to each other. Our booking notes were not acknowledged at all.

Worst fine dining experience ever. Every single dish tastes very salty, and all the sauce has wired taste rather than real matching the food. When I say it to the waiter, he didn’t apologise or do anything to make up for it, but act like we are the one who doesn’t know how to taste these high-end food. Also, I came here to celebrate my birthday but I was told that they are no allowed to write anything on the plate, so I was only given a small candle and even no Happy birthday from any of the stuff. Spent around 200 euro per person only got the experience of disappointment and offended. I don’t know how such a place can be nominated as a Michelin restaurant, such a shame. Try your best to avoid this restaurant for any occasion.

We had dinner at the Morrison Room and it was exceptional from start to finish. Adam and Ramon delivered incredible dishes - huge credits to them! Lefteris, the Restaurant Manager, made sure everything ran smoothly and made us feel truly looked after. His attention to detail and genuine hospitality made the evening even more special! Oliver, our sommelier, is excellent at what he does - always smiling, warm, and passionate. A massive thank you to Martin, Guusje, Jodie, and Olympe for their outstanding service. They were attentive, professional, and genuinely caring, making the whole experience feel special. We were truly impressed and proud of the team! An unforgettable Michelin-star experience - highly recommended!!

⭐⭐⭐⭐⭐ We visited Carton House specifically for dinner at The Morrison Room, and it was nothing short of outstanding. We chose the Signature Tasting Menu with wine pairing, and every course was a new high — the flavours, presentation, and pacing were the best we’ve ever experienced. The wine pairings were thoughtfully selected and elevated each dish beautifully. The staff were exceptional — warm, professional, and clearly highly trained. They added to the experience without ever feeling intrusive. It was an unforgettable evening in a truly stunning setting. Highly recommended for a special occasion and hope to return again soon.

A truly wonderful experience. Deliciously beautiful food in an incredibly charming setting.

5 star prices, 3 star experience. Magnificent setting in Carton House' Morrisson room. Service was very good and couldn't fault it other than to say that it is a little formal for Sunday lunch. The food was the real disappointment. Too much emphasis put on making it look good rather than taste good. Two options to start; beetroot salad or patě en croute. For mains the options were lamb, fish or gnocchi as a vegetarian option. And dessert was chocolate mousse or apple cheesecake, or a cheeseboard which had a €25 surcharge. Yes, €25! I had the patě which was served with homemade mustard which completely dominated the flavour of everything else. The fish was just OK. Served with purple potatoes, broccoli and a cream and white wine sauce. Very forgettable. The lamb was extremely poor with the fat not being rendered down at all which is poor for a restaurant of that quality. The dessert was probably my favourite despite the fact I'm not a chocolate mousse fan. No tea / coffee offered at our table after our meal so we went to the lobby for coffee. The whole experience felt rushed. We were in and out in under an hour.

Finally got a reservation at the Michelin guide Morrison room at Carton House and boy was I not disappointed. Started out in the parlor where I was served a glass of champagne with canapés (Beef tartar with chives, Pickled apple, Pig head with potato). Once I was ready I was escorted into the main dining room which is spectacular, with high ceilings and beautiful craftsmanship Cornices. Was seated at a very large booth style table considering I was dining alone. First course was Hand Dived Scallop ceviche with Salted plum and buttermilk. (Scallops are one of my favorites) Second course was Wild Irish Turbot, Kohrabi, Champagne Sabayon with N25 Caviar (have to say this was absolutely delicious) Third course was Limousin Veal Sweetbreads with Cep Vinaigrette & Black Garlic (I absolutely love sweetbreads) Fourth course was the main course McConnell’s Ex-Dairy Sirloin with Mushroom Duxelles, Potato Mousseline & Beef Fat Sauce. (Exceptional dish) Fifth course was a Preserved Raspberries with Yoghurt (not to sweet with a little bitterness) All this was paired with a auxey duresses 2021 chardonnay for the seafood courses and a Bourgogne Rouge, Domaine Perrault 2022 for the sweetbreads and sirloin. Finished the evening with a cappuccino and some petit fours.