The Sea Rooms at Kelly’s Hotel and Spa Resort: Restaurant Review

The Sea Rooms at Kelly’s Resort Hotel and Spa in Rosslare has entered a new phase of its evolution with the introduction of The Sea Rooms, Smokehouse. This refreshed culinary concept shifts the focus toward fire cooking and generous sharing plates, moving away from traditional formality to encourage a more sociable and relaxed dining atmosphere.

The restaurant, described by critic Lucinda O’Sullivan as a spectacular glass-box restaurant situated within neo-subtropical gardens, serves as one of four dining options available to guests at the resort. The design allows for an immersive experience, blending the indoor space with the surrounding nature and providing an outdoor dining area for guests.

A New Culinary Direction

At the center of the Smokehouse concept is the Smokin’ Soul grill, a custom-built piece of equipment used to cook every plate over fire. This method is intended to bring a natural smokiness and depth of character to the food, defining the restaurant’s current style of cooking.

The menu is designed to follow seasonal rhythms and relies heavily on local provenance. The kitchen utilizes the finest Irish meats, fish and vegetables, sourcing ingredients from trusted local suppliers and the hotel’s own Kelly’s Kitchen Garden to ensure freshness and flavor.

Sharing is a fundamental element of the experience. Rather than focusing on formal courses, the dishes are designed to be enjoyed together, emphasizing bold, satisfying flavors and quality produce treated with respect.

Leadership in the Kitchen and Front of House

The transition to this new direction is led by Head Chef David Harte, who has taken over the role from Chris Fullam. Harte, who was named the Euro Toques Young Chef of the Year 2025, brings a commitment to local Irish ingredients and a creative approach to fire-based cooking.

Supporting the culinary team is Front of House Manager Agnes and her staff. Their role is to maintain a dining room environment that feels polished yet at ease, balancing professionalism with a natural rapport with the guests to complement the relaxed nature of the Smokehouse menu.

Legacy and Destination

The Sea Rooms is part of a larger historical operation. Kelly’s Resort Hotel began as a tea rooms in 1895 and has evolved over five generations into a destination for families to holiday and celebrate. The current operation is managed by Bill Kelly, with his daughters Laura and Grace also involved in the leadership.

The hotel is known for a cycle of annual reopening following a winter closure, a period used to recharge and revamp the facilities. The Sea Rooms itself was launched three years ago as an ultra-contemporary addition to the resort’s offerings.

I always think of it as a great luxurious ship moored in paradise, incorporating every entertainment and facility you could possibly want.

Lucinda O’Sullivan, The Irish Independent

The resort continues to position itself as a comprehensive destination where guests can experience high-end dining and leisure without leaving the property, with The Sea Rooms acting as a focal point for the hotel’s modern culinary ambitions.