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

Jerusalem Artichoke Soup, Truffle Toast, Pesto- 10

Fresh Hand-picked Bere Island Crab, Charred Celeriac, Asian Pear, Buttermilk, Peanut- 17

Terrine of Wild Irish Game, Apple and Mustard Seed Chutney, Toasted Walnut Bread- 13

Crisp Pork Cheeks, Octopus Carpaccio, House Kimchi, Ink Emulsion- 15

Salad of Winter Squash, Goats Cheese, Hazelnut, Kale Cracker- 12

Lightly Cured Clare Island Salmon, Black Sesame, Radish, Cucumber, Frozen Horseradish- 15

 

Mains

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

Roast Halibut, Prawn Dumpling, Sprouting Broccoli, Shitake, Dashi- 30

Free Range Chicken, Parsnip, Cavolo Nero, Prunes- 28

Wicklow Mountain Venison Loin, Shepherd’s Pie, Red Cabbage, Salsify, Chocolate- 32

Pat McLoughlin’s Dry Fillet Steak, King Oyster Mushroom, Watercress,  Bernaise- 34

Kilkenny Rose Veal, Tortellini, Roast Onions, Swede, Pine Nut Gremolata- 33

Wild Irish Pheasant, Pheasant Sausage Roll, Parsnip, Cavolo Nero, Prunes- 28

Irish Sea Cod, Cauliflower and Miso, Cockles, Potato Cooked with Dillisk- 27

Risotto of Parnsip, Walnuts, Grapes, Brie de Meaux- 24

Sides 

Mesclun Salad, Apple Balsamic Dressing, Parmesan- 5  • Champ Potato- 4

Sprouting Broccoli, Pistachio Pesto- 5 • Triple Cooked Chips, Roast Garlic Aioli- 5

Red Cabbage, Apple and Raisins- 4

 

Desserts

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

Rhubarb Pannacotta, Rhubarb Sorbet, Oat Tuille – 9.5

Tonka Bean Custard, Caramel Sorbet, Yuzu Gel, Hazelnut Praline – 9.5

Apple Doughnut, Beetroot, Thyme Ice Cream – 9.5

White Chocolate and Pistachio Mousse, Blood Orange, Fennel Sorbet – 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.