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Delectable Menu Introduced at Bellini's

We’ve been looking forward to this for some time now and are absolutely delighted to share our new, exciting Bellini’s Bar & Restaurant menu with you! Created specially with our guests in mind, the recipes are a fusion of European and traditional flavours. They will be available from our re-launch on October 25, 2013, so drop in for a taste. Relax and enjoy an impromptu light bite, casual dinner and cocktail, or celebrate a special occasion in our contemporary Cork bar and restaurant.

Bellini's Chefs at the Maryborough

Head Chef Brendan Brosnan and Executive Chef Gerry Allen worked tirelessly this year to collectively develop the new menu, which features locally sourced, fresh, and seasonal ingredients. They’ve assembled an award winning team of chefs to ensure consistent quality as The Maryborough endeavors to offer our finest each and every meal.

What are we serving, you might ask. All things exquisite.

Bellini’s bar menu is on offer all day, with breakfast until 5:00, and is comprised of sandwiches, platters, and pastries. Cured gravlax and hay smoke hake, both done in-house, star in a delicious fish platter. Notable mains include slow cooked chicken supreme stuffed with blue cheese & Gubbeen sausage and served with steamed leeks and rosemary beurre blanc. Choose to top off your meal with a yummy pastry such as the Tunisian orange cake with natural yoghurt & honey.

Bellini's Starter: Pigeon BreastThe Bellini's a la carte dinner menu is served from 6:00-10:00 PM with starters, mains, and desserts. Here’s a small sample of some of our highlight dishes: 

Scrumptious Starters

  • Seared Kilmore Quay Fresh Scallops, Butternut Squash Puree, Parmesan Teuille, Bacon Confetti
  • Cinnamon Roasted Gnocchi, Seared Pigion Breast, Orange Reduction &  Mint (pictured)

Mouthwatering Mains

  • 8oz Chargrilled Fillet Steak Tarragon Rosti, Baby Vegetables (served with Choice of peppercorn, Blue Cheese & Garlic Butter Sauce)
  • Deep Fried Mushroom Risotto, Arabiata Sauce, Chargrilled Courgette (pictured)
  • Roast Salmon stuffed with Fennel Mousse, Sweet Baby Beetroot, Salsify Salad (pictured)
  • Poached Guinea Fowl, Carrot & Orange Ravioli, Chargrilled Papaya, Orange Reduction

Bellini's Main: SalmonDelicious Desserts

  • Hazelnut Meringue Vacherin, Raspberries, Crème Chantilly, Raspberry Coulis
  • Croissant Apple & Calvados Butter Pudding, Vanilla Bean Anglaise (pictured)  

Bellini’s drinks menu offers guests a selection of specialty wines from small vineyards in the major wine regions of the world, local craft beers from Cork City’s Franciscan Well, and signature cocktails created by our very own bartenders.  

Excited? We are too!

We hope to see you soon, so give us a call at 021 436 5555 or email to make a reservation in the new Bellini’s Bar and Restaurant . Like Maryborough Hotel & Spa on Facebook for information on upcoming events and promotions.

Planning for Christmas? Groups of 10+ can choose to avail of our Christmas menu, which includes a choice of 7 flavourful starters, mains and desserts from our dinner menu, for €39 per person.


Head Chef Brendan Brosnan started his career in Dubai with the Jumeirah Group in the world’s only 7 star hotel, under acclaimed Sydney chef Darren Vaughan. Chef Brosnan then moved to England to work in a Michelin star restaurant. Three years ago, he moved to Cork and joined The Maryborough to lead the restaurant team. Bringing his own style, Chef Brosnan devised the new Bellini's dining concept.

Executive Chef Gerry Allen has been with The Maryborough since its opening in 1997. Under his guidance, the then Zings Restaurant received an AA Rosette in 2004. Prior to the Maryborough, Chef Allen worked as the Head Chef in Cork City’s Clancy’s Restaurant, a former property of Maryborough owner Dan O’Sullivan. Chef Allen started his career in restaurants in Antigua and London.

Category: Bellini's Bar & Restaurant
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Maryborough Hotel and Spa, Maryborough Hill, Douglas, Cork, Ireland.
GPS: Latitude - N 51 52.452 Longitude - W008 25.273
Tel +353 21 436 5555 | Fax +353 21 436 5662 | Email:
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