New Season

March 11th, 2015

We are busy getting ready to reopen this weekend . A new menu is nearly finished and will be posted soon. Looking forward to seeing you all again. We are open friday, saturday and sunny this weekend and after that fridays and saturdays until Easter, serving from 7-9pm.

Rusty Oven Trip

May 10th, 2014

rusty oven

Enjoying yummy pizzas at The Rusty Oven before the season gets busy!

Best Restaurant in Donegal 2014

April 11th, 2014

The Restaurant Association of Ireland held their Annual Awards in Belfast on Tuesday and we were delighted to win Best Restaurant in Donegal 2014. Billie represented us well at the ceremony , even wore a dress!!! We are now through to the regional heats which includes a visit from a mystery guest/judge. Well done to our great team !


New Season Begins 2014

March 18th, 2014

We are now  open again for the season, opening weekends only during March and April , with the exception of Easter week. Our new menu has some of the old favourites and also some new dishes inspired from our  winter holidays. We are also delighted to be able to offer a selection of Donegal beers , seven in total from Kinnegar Beers, Donegal Brewing Company and Muckish Mountain Brewery. We have our usual super team back with us and welcome our new members of our team, Pamela in the restaurant and Tara in the kitchen. Below is our March /April menu, our menu does change with the  seasons and supplies. If you would an up-to-date menu just ask.

To Begin

Pan Fried Duck Livers, Liver Parfait, black pudding, port oranges, parmesan puff croute and redcurra

Thyme glazed Chicken Wings, crisp pancetta, leek canneloni, wild mushrooms Bar-B-Que sauce.

Herb crusted soft Organic Egg with glazed mixed Mushroom, crispy Tarragon and Bearnaise sauce.

Ravioli of scallop with Horn Head Lobster and a Crab sweetcorn Veloute with basil.

Pressed terrine of Pork cheeks, smoked ham hocks and leeks, pear puree and baby organic leaves.

Roast slow cooked Cleggan kid goat with sauté new potatoes, smoked bacon and red onion marmalade.

Something Refreshing

Armagh apple sorbet.

To Follow

Spiced Greencastle Monkfish in brown butter, split pea and cumin, spring vegetables and cardamom yogurt.

Grilled Killybegs Turbot with peas and lettuce, crisp potatoes and tartare sauce.

Grilled Donegal Rib eye with oxtail croquette, roast garlic puree, Anna potatoes and leeks.

Roast Horn Head Lamb with dauphinoise potatoes, spinach and basil, thyme and red wine sauce.

Goats cheese and red pepper tart with mushroom duxelle baked shallots, sweet and sour vegetables.

Add an Extra  €3

Crispy fat chips, Organic leaf salad with balsamic dressing, Stir fried greens

Dessert Menu

Egg surprise,  rhubarb sorbet, black pepper honeycomb and toasted marshmallow.

Lemon meringue pie with lemon sorbet & cardamom yogurt.

Soft Chocolate tart with salted caramel and salted caramel ice cream.

Vanilla, raspberry and peanut butter Ice cream sliders in tuiles.

A plate of Irish cheeses with red onion marmalade

April 28th, 2013

We were delighted to be nominated for three awards this year and to win Best Chef in Donegal Award. Congratulations to Derek and all his team. Billie represented us all and accepted the award at the Awards ceremony in the Merchant Hotel, Belfast. The Restaurant is now open Wednesday to Sunday and the Accommodation is open every night

Reopening 15th March

February 23rd, 2013

We are reopening for the season on 15th , 16th  and 17th March and taking bookings from 1st March for the year. Easter can get busy so do book early for that weekend. Hopefully another busy season ahead and a few new ideas for you to try. As always a complete new menu from the start and the changing throughout the year. Hope you have a Happy St. Patricks weekend !

Thank You

December 9th, 2012

Another season comes to an end, we are now closed until 15th March. Thank you all for your support this year and hoping to see you all again next year. Merry Christmas from us all.

Winter Opening Hours

November 1st, 2012

We are now open Fridays and Saturdays until the 9th December, We are then closed until St. Patricks Weekend. This is a sample of our winter menu  below. Please book soon for your xmas Night Out as places for larger groups are limited.

To Begin

Chorizo and Black Pudding

Warm salad of chorizo & black pudding, sauté potatoes with soft boiled  egg and crisp leeks.

Horn Head Crab Linguini Linguini with Seared Cranford Scallops and an organic tomato and chilli sauce.

Seared Irish Rabbit

Irish Rabbit with Wild mushroom risotto, sage dressing & organic leaves.

Organic Tomato Soup

Puree of Killult Tomato soup with thyme cream.

Wild Mushrooms Wild Mushrooms on toasted Brioche with a poached egg & butter sauce.

Something Refreshing

Blackberry Sorbet

To Follow

Killybegs turbot

Pan fried Turbot with basil mash, langoustine, sauté squid and Rosemary butter sauce.

Kerr’s Beef

Roast Ballyare rib-eye steak with sweet potato fondant, roast Autumn vegetables and a mini beef stew.

Organic Shallot and Goats cheese Tatin

Roast Shallot and goats cheese tart with roast Autumn vegetables, Tomato jam

Donegal Pork

Slow Roasted shoulder of Pork with black  pudding bons bons , crispy chicken wings with an apple terrine and dauphinoise  potatoes.

Greencastle Cod

Grilled Cod with caramelized onions, chorizo hotpot, parsnip chips, Thyme & garlic mash and a  cardamom sauce.

Irish Venison

Roast Irish Venison with braised red cabbage, butternut squash and agolden raisin jus.

Side Orders    €3.00 Green beans, pine nuts & garlic,  Chunky chips with garlic dip,  Carrot Puree or  Mixed Organic leaves with Balsamic dressing.

Chefs Derek Alcorn , Billie Mc Quaid,  Marion Mc Grenra,  Jeff Stewart.

Suppliers Albatross Seafood,  Killybegs,  Killult Organic Cenre, Falcarragh

Ivan McElhinney, Shellfish, Dunfanaghy,  Donegal Rapeseed Oil   Stephen Kerr, Butcher,  Falcarragh.

Dinner Menu €41

Hallowe’en fun!

November 1st, 2012



Celebrating Donegal’s Win !

September 24th, 2012

Paul and Bella celebrating Donegal’s win on Sunday 23rd Sept.  Well done to the Donegal Team from all at The Mill!