Sample Dinner Menu

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)

Please note: The majority our dishes can be made gluten free on request.  

 

Starters

Sweetcorn Soup, Mushroom Tortellini, Gubbeen Bacon – 10.5

Chopped Beef, Pickled Mushrooms, Local Beetroot, Mustard Emulsion, Charcoal Oil, Nasturtium – 13 

Duck Sausage, Potato ‘Risotto’, Local Black Cabbage, Plum, Toasted Oats – 14

Local Courgette Flower, Stuffed with Bere Island Crab and Scallop, Shellfish and Lemon Verbena Sauce – 16

Fivemiletown Goat’s Cheese, Connemara Air Dried Ham, Peach, Local Fine Beans, Fresh Almond, Fennel Emulsion – 12

Lightly Cured Clare Island Salmon, Black Sesame, Local Radish, Cucumber, Avocado, Lemon and Soy Dressing – 15

 

Mains

Pat Mcloughlin Dry Aged Striploin, King Oyster Mushroom, Watercress, Triple Cooked Chips and Bearnaise – 33

Turbot, Mussels Cooked in Cider, Black Garlic Puree, Broad Beans, Sea Lettuce – 30

Free Range Chicken, Sausage Roll,  Sweetcorn, Organic Summer Cabbage, Trompettes – 27

Lamb Shoulder, Sweetbreads, Sheep’s Curd Gnudi, Local Courgette, Violet Artichoke, Red Pepper and Saffron Broth – 29

T.J. Crowes Pork Belly, Lobster Cannelloni, Gooseberry, Pak Choi Leaf, Girolles – 28

Pat Mcloughlin Fillet of Beef, King Oyster Mushroom, Watercress, Triple Cooked Chips and Bearnaise  - 34

Kilkeel Harbour Cod, Gubeen Chorizo, Sprouting Broccoli, Coco Paimpol Beans, Confit Lemon – 26

Sides- 4

Green Salad, Apple Balsamic Dressing, Parmesan  • Local Baby Potatoes, Parsley Butter

Local Fine Beans, Pistachio Pesto • Triple Cooked Chips, Roast Garlic Aioli  • Peas, Gubbeen Bacon & Baby Gem

 

Desserts

Dark Chocolate Bar, Raspberries, Grue de Cacao Tuile – 10

Baked Custard, White Peach, Lemon Verbena, Biscotti – 9.5

Strawberry and Prosecco Jelly, Candied Pistachio, Yoghurt Sorbet – 9

Carrot Financier Cake, Pickled Carrot, Buttermilk Ice Cream – 9.50

Creamed Tapioca, Saffron, Mango, Cardamom, White Chocolate – 9.50

Cheeseboard, Crossogue Chili Quince Jelly, Dried Fruit Chutney, House Crackers (Choice of 3/5) – 14/18

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.