SEASONAL MENUS

CAVIAR & OYSTERS
  • 3 OR 6 FLAGGY SHORE DAINTIES

    mignonette dressing

  • 3 OR 6 FLAGGY SHORE DAINTIES

    oysters Rockefeller

  • OSCITERA CAVIAR 30G

    crème fraîche, chives, crisps, Ballmakenny potato blini

  • OSCITERA CAVIAR 10G

    crème fraîche, chives, crisps, Ballmakenny potato blini

 
SMALL PLATES

  • ROASTED KING SCALLOPS
    Chestnut puree, pickled walnuts, King Oyster mushroom

  • SADDLE BACK PORK TERRINE
    Homemade mustard, pickles, pork crackling

  • LOUGH NEAGH SMOKED EEL
    Parmesan sauce, pesto gel, pearl onion, basil oil

  • AUTUMN SALAD
    Butternut squash, St Tola goats cheese, lentils, thyme, honey balsamic

  • STEAK TARTARE AND CAVIAR
    Confit egg yolk, nori, Taggiasca olive

  • GARDEN BEETROOT
    Cashew nut cream, horseradish, pickles, baby beets, onion gel, micro cress

  • OYSTER VELOUTE
    Leek confit, champagne foam, crème fraiche

FROM THE FLAME GRILL

  • ‘JOHN STONE’ IRISH BUTCHER
  • STRIP STEAK / 8OZ
  • FILLET / 8OZ
  • FILLET / 6OZ
  • RIB EYE STEAK / 8OZ

All our Irish steaks are served with creamy mash potato & Autumn greens To accompany your steak from the grill, please choose one sauce from below

  • MARKET WHOLE FISH

SHARING FOR TWO

  • BEEF & BORDEAUX €160 SHARING FOR TWO
    Our Beef & Bordeaux is perfect for sharing, begin with a fresh autumn salad, followed by our signature ‘John Stone’ Tomahawk steak, beautifully paired with a bottle of French Bordeaux.

  • AUTUMN SALAD
    Butternut squash, St Tola goats cheese, lentil, thyme, honey, balsamic Allergen 7

  • ‘JOHN STONE’ TOMAHAWK STEAK
    Beef aged on the bone, wild mushroom, hand cut chips, shallots, peppercorn café au lait

MAINS:

  • GRILLED TIGER PRAWNS
    Parsley, chilli, lambs lettuce, lime gel

  • POACHED TURBOT AND TARTUFO
    Smoked bacon, Runner bean’s, Red wine sauce

  • PACCHERI PASTA
    Américaine sauce, octopus, Kalamata olives, Basil, Rocket

  • WICKLOW LAMB LOIN
    Braised lamb neck, Parsnip puree, Red cabbage, Parsnip crisp, Redcurrant jus

  • SPAGHETTI AGLIO
    ‘Olio e Peperoncino’ ‘Saint Angelica’ Cold pressed Extra virgin olive oil

  • ROOT VEGETABLE WELLINGTON
    Polenta chip

SIDES

  • HOUSE GREEN SALAD

  • HOUSE CUT CHIPS

  • COLCANNON MASHED POTATOES
    with Glenilen butter

  • HONEY GLAZED BABY CARROTS

  • HOUSE SEASONAL GREEN VEGETABLES

IRISH FARMHOUSE CHEESE

Pear and fig chutney, candied nuts, oat biscuits and homemade Lavosh

 

    • BOYNE VALLEY BLUE – goat’s milk
      Co. Meath
      Made on the farm from pasteurized milk from their own goat herd in Slane, Co. Meath by Michael Finegan. The Finegan family has farmed in the Boyne Valley for nearly 300 years. The present farm has been with the Finegan family since the early 1930’s, when it was boughtby Michael’s grandfather of what used to be ‘Mullagha House & Estate’, which dates back to the 16th century.

    • ARDSALLAGH- goat’s milk
      Co. Cork
      Ardsallagh Goat Farm is located in Carrigtwohill, Co. Cork. On this farm, three types of cheese are made from their own herd & from locally sourced goats’ milk. These cheeses are suitable for vegetarians.

    • TEMPAL GALL – cow’s milk
      Co. Cork
      A new Alpine-style cheese developed by Jean Baptiste at Hegarty’s Cheese in Whitechurch, Co. Cork. It is aged for a minimum of 9 months. Based on a compte style, it packs a lot of savoury flavours such as roast nuts & vegetable soup notes, alongside a nice sharpness that comes with the ages of the cheese.

    • BALLYLISK TRIPLE ROSE BRIE – Cow’s milk
      Co. Armagh
      Ballylisk Dairies was set up by brothers, Mark & Dean Wright in 2017 to utilise and add value to the exceptionally creamy, high quality pedigree Holstein Milk, produced on the family farm of Ballylisk in the heart of Co. Armagh. After many conversations with Chefs, restaurateurs & specialty retailers, we felt that an opportunity existed for something luxurious, unique & local, hence, the birth of ‘The Triple Rose Brie’

DESSERTS

  • ‘SIGNATURE CHOCOLATE’
    33% Madagascar Tanariva milk chocolate, Spiced shortbread, Burnt apple puree, Walnut

  • CHERRY DIPLOMAT
    Preserved cherries, Cocoa nib tuille, Tonka bean ice cream

  • CLASSIC PEAR TART TARTAN
    Salted caramel , Vanilla ice cream

  • COCONUT FINANCIER
    Fig gel, Figs, Coconut sorbet

Kindly be aware all menus are sample and subject to seasonal changes