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
    butternut squash, king oyster mushroom, chicken jus

  • IRISH BEEF FILLET TARTAR
    potato with beef tallow, parsley mayonnaise, pickles

  • SEA TROUT PASTRAMI
    Teeling Whiskey and mustard crème fraîche, chive scone,
    parmesan

  • DUBLIN BAY LOBSTER RAVIOLO
    spinach, tarragon & duck consommé

  • WILD MUSHROOM TARTELETTE

    friseé, shallot dressing, onion gel

  • FLAMED STONE BASS

    Gubbeen chorizo, puy lentil cassoulet, parsley

  • SMOKED BURRATA SALAD

    tomato, Basil, olive oil, focaccia

  • WICKLOW VENISON CARPACCIO

    plum purée, pickle walnuts, crispy artichoke, plum 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

  • SEA TROUT PASTRAMI
    Teeling Whiskey and mustard creme fraîche, chive scone, parmesan

  • JOHN STONE TOMAHAWK STEAK
    baked potato, watercress, Gubbeen cheese sauce

 

MAINS:

  • GRILLED TIGER PRAWNS
    prawn demi glace, watercress, lemon gel

  • MISERY HILL BEER BATTER HAKE
    warm tartar sauce, crushed peas, lemon, cut chips

  • BARLEY RISOTTO
    squash, pumpkin seed tuile

  • ROAST WICKLOW VENISON
    parsnip purée and vanilla, Sicilian plums, morels sauce, salsify

  • IRISH TURBOT
    clam chowder, baby fennel, potato, dill

  • CABAGGE RAVIOLO
    duxelles, lemon thyme sauce

SIDES

  • POLENTA CHIPS
    Mojo rojo sauce

  • AUTUMN GREEN SALAD
    Villa Manodori balsamic vinegar, cold pressed olive oil

  • CHAMP MASHED POTATOES
    with Glenillen butter

  • AUTUMN GREENS
    Nduja dressing, crumble

IRISH FARMHOUSE CHEESE

Pear and elderflower compotte, sweet and sour grapes and homemade crackers.

    • WICKLOW BLUE – cow’s milk
      Co. Wicklow
      A mild, creamy blue brie cheese, balancing the strength of a blue cheese perfectly with the character of our own Irish milk. A deliciously creamy seductive brie cheese, with distinct blue veins causing an exciting flavour to the pallet to be enjoyed.

    • CORLEGGY HARD GOATS l- goat’s milk
      Co. Cavan
      A typical Irish Goats Cheese because the goats graze the rich pasture and eat more grass than their southern European cousins – That makes for sweeter milk and in time cheese. 8 weeks to 4 months matured depending on season weather & humidity.

    • MOSSFIELD GOUDA – cow’s milk
      Co. Offaly
      Mossfield Organic Farmhouse Cheese is made from pasteurised cow’s milk. It’s a semi-hard cheese with a smooth, pale yellow paste. Gouda style, its flavour is creamy and sweet when young, with a more pronounced, deeper flavour when mature.

    • CAIS NA TIRE – sheep’s milk
      Co. Tipperary
      Cais na Tire is a hard sheep milk cheese, loosely based on the tomme cheese recipe. It is sweet with caramel like tones. It is very suitable as an alternative to Parmesan cheese but also great on a cheese board or for melting.

DESSERTS

  • CACAO
    Manjari 64% single origin chocolate mousse, spiced blood orange, feuilletine, hazelnut glaze

  • PUMPKIN PARFRAIT
    Rye financier, oat maple crumble, pumpkin gel, spiced raisin, yoghurt sorbet

  • CHEESECAKE
    Ardsallagh goat cheese cake, ginger crumb, burnt apple purée, poached apple, fig ice cream

  • PANNA COTTA
    Vanilla panna cotta, gooseberry, pan de piece, honey & elderflower ice

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