SEASONAL MENUS

CAVIAR & OYSTERS
  • 3 OR 6 FLAGGY SHORE DAINTIES
    oysters ‘Bloody Mary’
  • 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
    smoked black pudding, apple, chive sauce
  • IRISH BEEF FILLET TARTAR
    potato with beef tallow, parsley mayonnaise, shallot, pickles
  • SKEAGHANORE DUCK RAGÙ
    sage gnocchi, parmesan
  • SLOW ROASTED PUMPKIN
    spiced granola, basil dressing, chicory
  • BRESAOLA WITH GRILLED SOURDOUGH
    olive oil
  • SEA TROUT PASTRAMI
    Teeling Whiskey and mustard crème fraîche, pickles, chive scone
  • ‘COCKLES AND MUSSELS’
    Dillisk seaweed butter sauce, warm Guinness & treacle bread
  • WILD PHEASANT AND SKEAGANORE DUCK TERRINE
    fig, port and prune relish, warm brioche
  • GRILLED CARROTS
    carrot hummus, coriander and chilli dressing
 

FROM THE FLAME GRILL

  • JOHN STONE IRISH BUTCHER
  • STRIP STEAK / 8OZ
  • FILLET / 8OZ
  • FILLET / 6OZ
  • SKIRT STEAK
  • RIB EYE STEAK / 8OZ
  • MARKET WHOLE FISH
  • HALF IRISH CORNFED CHICKEN
 

SHARING FOR TWO

  • BEEF WITH SPIRIT T-BONE
    beef aged with Pearse Lyons whiskey
  • MOROCCAN LAMB SHOULDER
    with apricot, harissa, olives
  • SAUCES
    Béarnaise
    Garlic butter
    Three peppercorn café au lait
    Chimichurri
    Bordelaise sauce
 

MAINS:

  • ROASTED CELERIAC
    jerusalem artichoke, salsa verde, endive. smoked almonds
  • WICKLOW VENISON
    woodland mushrooms, truffle mousseline, juniper sauce crispy cigar
  • COD FILLET
    spinach purée, tendersteem broccoli, red pepper, caper & chicken jus
  • GRILLED TIGER PRAWNS
    with fennel, chilli & tomato butter, house cut chips
  • RICOTTA AND SPINACH RAVIOLI
    pumpkin, chesnut, parmesan
  • BUTTERNUT SQUASH
    nduja spices, pumpkin seeds, carrot, orange
  • ROAST FILLET OF BRILL
    potato terrine, calva nero, brown shrimp and champagne hollandise
 

SIDES

  • BLACK PUDDING AND POTATO ‘HASH’

tarragon & bacon mayonnaise

  • ROCKET AND PARMESAN SALAD

with cherry balsamic

  • COLCANNON MASHED POTATOES

with Glenillen butter

  • WINTER GREENS

brussels sprouts, chesnut butter, dried cranberries

  • SAUTÉED WILD IRISH MUSHROOMS

garlic butter and parsley

  • HOUSE CUT CHIPS
 

IRISH FARMHOUSE CHEESE

A selection of Irish cheeses served with a chutney of last seasons strawberries, a saffron honey and homemade crackers

    • GUBBEEN FARMHOUSE CHEESE
      Pasteurised cow’s milk Co. Cork Handcrafted by the Fergusons at their Gubbeen Farmhouse, this semi soft cheese is a testament to the rich heritage and exceptional quality of Irish artisanal cheesemaking. A must on any Irish Cheeseboard
    • CARRIGALINE
      Pasteurised, cow’s milk Co. Cork A family run business for over 30 years creates this fantastic cheese. Ann & Pat O’Farrell make each cheese handmade and are truly artisan in nature. All the milk is sourced from a local farm, so they know first hand of the high quality of milk they receive
    • CRATLOE HILLS
      Pasteurised, sheep milk Co. Clare The Fitzgerald on this Co. Clare farm for four generations. Cheese making started as a hobby, which quickly turned into a huge success story. The family delivers a supreme cheese that is packed full of flavour
    • BOYNE VALLEY BLUE
      Pasteurised, Goats milk Co. Meath These farmers love their goats so much they called them “the ladies” They milk 250 goats on their farm just outside Slane. Boyne Valley blue is very similar to a Bleu D’Auvergne in both texture and taste
 

DESSERTS

  • CACAO
    Tulakalum 75% single origin chocolate mousse,
    cacao nib, cacao pulp
  • CUSTARD
    baked vanilla cream, maple, whiskey, sweet potato
  • ALMOND
    white chocolate entremet, cherry, almond financier
 

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