|Poached Hens Egg, Mustard Glaze, Crispy Lamb Nuggets, Wild Garlic, Potato Bread||€12|
Clare Island Salmon, Lightly Cured, Salmon Tartar, Salted Cucumber, Local Radish, Apple Gel, Frozen Horseradish
|Fermanagh Chicken, Ham Hock and Foie Gras Terrine, Locial Celeriac Remoulade, Pickled Apple Puree, Sourdough Toast||€12|
|Salad of Spring Vegetables, Whipped Fivemiletown Goats Cheese, Truffle Pesto||€12|
|Bere Island Scallops, Guebeen Chorizo, Peas, Pes Shoots, Lemon Curd||€15|
Hereford Beef Carpaccio, Shaved Cratloe Hill, Oyster Leaf, Scorched Onion, Truffle Dressing
Local White Onion & Truffle Soup, Wild Mushroon Tortellini, Gubbeen Smoked Bacon, Wild Garlic
|T.J Crows Pork Belly, Slow Cooked Shoulder, Apple Tartar, Local Carrot Puree
|Hereford Prime 10oz Ribeye Steak, New Season Asparagus, Fries, Bernaise||€30|
|Jerusalem Artichoke Risotto, Crispy Hens Egg, White Truffle Oil
|Killkeel John Dory, Dublin Bay Prawn, Fennel, Broad Beans, Shellfish Bisque
|Skeganore Duck, Local White Turnip, Rhubarb, Glazed Endive, Gingerbread Crumb
Kilkeel Hake, Local Leek, Leek Ash, Artichoke Puree ,Confit Chicken Wings, Hazelnuts
Fermanagh Chicken Supreme, Spring Vegetables, Morels, Truffle Pesto, Wild Garlic Gnocchi
|Local Baby Potatoes, Chive & Parsley Butter||€3.95|
|Mixed Salad and Parmesan||€3.95|
|French Fries with Garlic Aioli||€3.95|
|Crushed Swede, Honey & Thyme||€3.95|
|Fine Beans, Pistachio Pesto||€3.95|
A discretionary gratuity of 12% will be added to parties of 5 or more.
We use 100% Irish beef. People with nut allergies should be aware that nuts are used in our kitchens.
All of our menu’s are designed by Head Chef Phil Yeung to showcase the best of Irish, Local & Seasonal Produce. We pride ourselves on sourcing the best local suppliers and this allows us to create dishes that are unique, memorable and truly flavoursome.