Sample Dinner Menu

Most of our dishes can be made gluten free on request.  

Enjoy a complimentary prosecco on arrival when you book online (Put ‘prosecco’ in the notes section of the online booking form. Available for a la carte menu only)

 

 

Starters

 

Wild Garlic and Leek Soup

Smoked Eel, Goats Cheese Fritter – 10

 

Lightly Cured Organic Salmon

Peas, Gubbeen Chorizo, Lemon Curd – 15

 

Terrine of Guinea Fowl

Prune, Carrot Ketchup, Oat Crisp – 13

 

Bere Island Crab

Charred Celeriac, Asian Pear, Buttermilk Emulsion, Peanut – 17

 

Yellow Fin Tuna

Rare Seared, Black Sesame Puree, Cucumber Kimchi, Radish, Avocado – 15

 

Ox Tongue and Cheek

Violet Artichoke, Beetroot, Black Garlic Emulsion, Mustard Cress – 12

 

Mains

 

Dry aged Strip Loin (Pat McLoughlin)

King Oyster Mushroom, Watercress, Sauce Béarnaise – 33

 

Halibut

Prawn Dumpling, Pak Choi, Shitake, Dashi – 30

 

Cod (Irish Sea)

Mussels, Salsify, Broad Beans, Potato Cooked with Seaweed – 27

 

Free Range Chicken

Celeriac Gratin, Chanterelles, Wild Garlic, Sausage Roll, Chicken Jus – 28

 

Thornhill Duck

Salt Baked Turnip, Chicory, Blood Orange, Coffee - 32

 

Risotto of Parsnips

Walnuts, Apple, Brie – 24

 

Kilkenny Rose Veal

Tortellini, Charred Onion, Cauliflower and, Pine Nut Gremolata – 33

 

Sides

Triple Cooked Chips, Roast Garlic Aioli – 5

Spring Peas, Gubbeen Bacon, Baby Gem – 5

Celeriac Gratin, Truffle Pesto – 4

Champ Potatoes – 4

Mesclun Leaf Salad, Apple Balsamic Dressing, Parmesan – 5

 

Desserts

Dark Chocolate Bar

Vanilla Ice Cream, Yuzu Gel – 10

 

Coconut Pannacotta

Pineapple Jelly, Lime Meringue, Rum – 9.5

 

New Season Rhubarb

Orange Yoghurt, Almond Praline, Ginger Granita – 9.5

 

Hazelnut Tartlet

Caramel Sorbet, Praline – 9.5

 

Lemon Meringue Pie

Tea Sorbet, Basil, Creme Fraiche – 9.5

 

Milleens Cheese

Apple Tartar, Truffle Honey, House Crackers – 10

 

Petit Fours 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 menus 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.