Trump International is one of the finest five star resorts in the country, located in Doonbeg, Co Clare. It is every golfers paradise with the fabulous links course, however if golf is not your thing the direct access to a beautiful sandy beach, wonderful walks and great amenities await you.
The property is luxurious, yet refined with views from every corner across the golf course and onto the Atlantic Ocean. A perfect environment to relax with friends or enjoy with family.
On our recent visit with family the sun was splitting the sky so everything was shown off in its true glory. We stayed in one of the links cottages which was everything you would expect from a five star property, designed to the highest of standards from limestone flooring to marble tiling and the most comfortable bed you will ever sleep in
We did a walk to the beach and had some light lunch in Trumps bar as we were a bit peckish but were determined not to spoil our appetite for dinner later in the Ocean View Restaurant.
The bar menu is short and concise highlighting the very best the Wild Atlantic Way has to offer including Doonbeg Chowder which Fred thoroughly enjoyed, full of the finest and freshest seafood available to the chefs, it was a meal in itself served with homemade brown soda bread. I enjoyed the prawn cocktail which was served with a baby Guinness on the side. If you were looking for a more substantial lunch there was tempting braised West Clare lamb or pan fried salmon and loads of mouthwatering desserts from a mixed berry Eton mess to good old fashioned bread & butter pudding like gran would make.
After a short snooze it was time to get dressed into suitable attire for dinner, shirt and tie for the gents and smart casual for the ladies.
The Ocean View Restaurant is located to the rear of reception, a long elegant room with floor to ceiling French doors, while large draping curtains and plush carpets add to the feeling of sheer decadence. Crisp white linen, sparkling cutlery and stemware add to the fine dining experience. There is a focus on seafood as one would expect, and you shouldn’t be surprised to know they won ‘Best Seafood Restaurant in Ireland 2017’
The a la carte menu offers a choice of seven starters and the same of mains - priced from €8.50 for the soup to €16.50 for the scallops - you could also opt for lobster bisque, rabbit terrine or a house salad while the mains ranged from €23.50 for the vegetarian risotto to €38 for the fillet of beef, while also on the menu was supreme of chicken, and fillet of monkfish. Everything is prepared to order by Executive Head Chef Greg Budzyn, so prepare to spend the evening and enjoy every moment of it.
The wine list is an excellent selection of over 200 wines and champagnes from every corner of the world and many are available by the glass as well as bottle. You could expect to pay anything from €29.50 for a French Sauvignon Blanc – Croix De Vents to €225 for the French Meursault 1 Cru Perrieres 2010. We decided to have the New Zealand Walnut Block 2015, an organic sauvignon blanc priced at €39, a rich wine which went well with both my fish and Fred’s lamb.
First to arrive at the table compliments of the chef was a lobster bisque amuse bouche topped with lobster won ton, which was absolutely delicious. To start I had the crab claws and shrimp, a generous serving of both prepared to perfection with a mild garlic and butter sauce allowing the flavor of the food speak for itself while himself enjoyed the pan fried scallops which were presented with red pepper & vanilla gel, sweet & sour cauliflower and green pea wasabi, this dish was a painting on a plate.
Prior to the main event was a mojito sorbet, ice cold and refreshing with a bit of a kick. For main course I had the pan fried halibut which was a great choice and came with tiger prawns, the beetroot salsa added such a contrast of flavor as well as colour to the plate. Fish perfectly cooked and another confection for the eyes as well as the taste buds.
The rack of West Clare lamb was what Fred decided to have after much deliberation, and while he argued that his dish was the dish of the evening – succulent lamb cooked to perfection and accompanied with a wild garlic puree and rosemary jus, I held my ground and we declared it a draw.
Dessert brought a crème brulee, one of my favourites served with strawberries and mint and a scoop of strawberry ice cream while Fred finished with the salt and caramel panna cotta decorated with popcorn.
Not wanting, this perfect evening to come to an end we retired to the bar for drinks before being driven back down to our cottage for the night, which is a nice touch in fairness.
From start to finish Doonbeg was one of my favourite resorts, the attention to detail, the hospitality and friendliness of the staff and the setting and quality of cuisine delivered was second to none. I dream of returning and without hesitation would recommend this as a definite top of the bucket list of things to do, sooner rather than later – you will most certainly not be disappointed