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, Wild Mushroom Tortellini, Gubbeen Bacon – 10.5

Rare Seared Yellow-Fin Tuna, White Miso Aubergine, Yuzu, Tobiko, In Season Farm Pak Choi Leaf – 15

Game Sausage, Pickled Plums, Pear, Celeriac Puree – 14

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

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

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

 

Mains

Pat Mcloughlin Dry Aged Ribeye, King Oyster Mushroom, Watercress,  Bearnaise – 33

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

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

Wicklow Mountain Venison Loin, Shepherds Pie, Honey Roast Beetroots, In Season Farm Parsnip, Leek Ash – €29

T.J. Crowes Pork Belly, Squash Puree, Spiced Plum, Local Cabbage, Black Pudding – 28

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

Kilkeel Harbour Cod, Gubbeen Chorizo, Local Broccoli, Coco Paimpol Beans, Confit Lemon – 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

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