Sample Dinner Menu

The majority 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

Sweetcorn Soup, Gubbeen Bacon, Ceps, Chive Oil – 10.5

Rare Seared Yellow-Fin Tuna, Miso Aubergine, Yuzu and Soy Dressing, Avocado, Pak Choi Leaf – 15

Terrine of WoodPidgeon, Prune and Tea Pureé, Pickled Vegetables – 14

Salt Cured Fois Gras, Prune and Tea Puree, Almond, Brioche – 16

Salad of Jerusalem Artichoke, Sheeps Cheese, Pear, Hazelnut, Shaved Fois Gras – 12

Lightly Cured Clare Island Salmon, Black Sesame, Local Radish, Cucumber, Frozen HorseRadish – 15

 

Mains

Pat McLoughlin Dry Aged Ribeye, King Oyster Mushroom, Watercress,  Bernaise – 33

Roast Turbot, Oxtail Ravioli, Cauliflower, Irish Rainbow Chard, Red Wine Fish Sauce, Orange Oil – 30

Free Range Chicken, Leg Sausage Roll,  Sweetcorn, Local Cabbage, Cep Mushroom – 27

Wicklow Mountain Venison Loin, Shepherds Pie, Honey Roast Beetroots, Butternut Squash, Dark Chocolate – 29

Cherry Valley Duck, Crushed Jerusalem Artichoke, Local Sprouting Brocolli, Clementine and Hazelnut Crumble – 28

Pat McLoughlin Fillet of Beef, King Oyster Mushroom, Watercress, and Bernaise  - 34

Kilkeel Harbour Hake, Japanese Mushrooms, Local Pak Choi, Prawn Dumpling, Bacon Dashi – 26

Sides- 4

Green Salad, Apple Balsamic Dressing, Parmesan  • Champ Potato

Local Fine Beans, Pistachio Pesto • Triple Cooked Chips, Roast Garlic Aioli  •Cauliflower and Truffle Gratin

 

Desserts

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

Yoghurt Pannacotta, Blackberry Sorbet, Oat Crumble – 9.5

Granny Smith Spring Roll, Tonka Bean Ice-Cream, Blackberries – 9.50

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.