Lunch Menu

1 Course €15

2 Course €20

3 Course €25

Tuesday to Friday 12.00 – 2.30pm.

(Last orders to kitchen 3pm)

 

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Homemade black pudding & apple – 4

Noccelara Green Olives – 4

Pickled anchovies with wild leek oil – 4

Pork croquettes & black garlic – 5

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STARTER

Pea soup, lovage & wild garlic

2016 Fornas Pinot Grigio delle Venezie 8

Charred sea trout, avocado mousse, sesame furikake, black garlic emulsion, tamari

2015 Manciat-Poncet, Maçon Charnay, Chardonnay 11 

Salad of celeriac, parmesan fondue & hazelnut dukka

2015 Chateau du Hureau, Saumur Blanc, Sec, ‘Argile’ Chenin Blanc 10

Pressed ham hock terrine, mushroom ketchup, spring leaves

2017 Paddy Borthwick, New Zealand, Sauvignon Blanc 11

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MAIN

Slow cooked feather blade of beef in master stock, carrot puree, Asian greens

2013 Martinez Lacuesta Crianza, Rioja, Tempranillo 9

Roast hake, mussels & vadouvan, cauliflower, potatoes, brown butter

2015 Balestri Valda Soave Classico, Veneto, Garganega, Trebbiano 10

Corn fed chicken, black pudding, pressed potato, broccoli & wild garlic, jus

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc 11

Pan fried gnocchi, asparagus, peas, parmesan crème fraiche

2015 Manciat-Poncet, Maçon Charnay, Chardonnay 11 

Grilled Sole on the bone, seaweed potatoes, caper & shallot brown butter

2015 Domaine du Carrou, Sancerre, France, Sauvignon Blanc 13

Char grilled Peter Hannan salt aged Ribeye, cherry tomato, garlic butter, chips

2010 Chateau Gaudin, Pauillac, Cabernet Sauvignon 19

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SIDES €5

Triple cooked chips, roast garlic aioli – 5

Garden salad with cucumber, feta & mint – 5

Sautéed potatoes & confit garlic, smoked paprika -5

Spring greens, nduja sausage & mustard seed dressing – 5

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DESSERT

Vanilla set custard & sorrel granita, apple jelly, mascarpone

2011 Zantho Beerenauslese, Burgenland, Austria 8                                                                          

Chocolate mousse, caramel ice-cream, passion fruit

2014 Quady Winery Elysium Black Muscat Dessert Wine, California 9                                         

Duo of farmhouse cheeses, quince & rye crackers

2009 Quinta de la Rosa Late Bottled Vintage Port, Portugal 10

 

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In a hurry? You can PRE-ORDER your lunch by phone or email.

 

“This may be the best value lunch in Dublin.”

Tom Doorley, Food Critic.

 

Did you know Private Dining is also available for lunch. Perfect for corporate events & special celebrations.

A la Carte

Dinner is served at BANG Restaurant and 7 nights a week.  Our menu is seasonal and varies with the best produce that is on offer. This is a sample menu and subject to change.

Mention #Prosecco when you book online & enjoy FREE prosecco for you and everyone at your table when you order from our a la carte menu.

Matching wines are suggested below the dish in italics.

 

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SNACKS

Nocellara green olives – 4

Black pudding & apple -5     

Pickled anchovies with wild leek oil – 4

Pork croquettes & black garlic – 4

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STARTER

Salad of Celeriac, slow cooked egg, parmesan fondue & Hazelnut dukka 12

2015 Chateau du Hureau, Saumur Blanc, Sec, ‘Argile’ Chenin Blanc 10

Seared Tuna, avocado mousse, sesame furikake, black garlic, daikon 16

2016 La Source de Château Vignelaure Rosé, Provence, France 9

Castlemine Farm lamb shoulder, peas, asparagus, mushroom curd, sheep’s cheese mousse 15                       

2014 Barone Ricasoli, Rocca Guicciarda Chianti Classico Riserva, Sangiovese 12                                                         

Charred octopus, Iberican morcilla, carrot & yuzu puree 16

2016 Adegas Castro Brey ‘Sin Palabras Castro Valdes’, Rias Baixas, Albarino 10

Dooncastle oysters, Co. Galway, shallot dressing ½ dozen/9 –15/20

NV  J. Charpentier, Reserve Brut, Champagne 15

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MAIN

Slaney Lamb rump, pressed potato, broccoli puree & wild garlic 28

2013 Martinez Lacuesta Crianza, Rioja, Tempranillo 9

Charred Halibut, mussels, vadouvan & cauliflower, shellfish & brown butter 30                             

2017 Balestri Valda Soave Classico, Veneto, Garganega, Trebbiano 10

Char grilled Peter Hannon salt aged ribeye, cherry tomato, garlic butter, chips 33

2010 Chateau Gaudin, Pauillac, Cabernet Sauvignon 19

Pan fried Gnocchi, asparagus, peas, morels, parmesan, crème fraiche, 22

2015 Manciat-Poncet, Maçon Charnay, Chardonnay 11 

Corn fed chicken, black pudding, pressed potato, Jerusalem artichoke & wild garlic 26

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc 11

‘Salter’s Farm’ free range pork chop, charred hispi cabbage, mustard & apple  28

2016 Jean-Claude Regnaudot et Fils Bourgogne, Pinot Noir 12

Grilled sole on the bone, seaweed potatoes, caper & brown butter  26

2015 Domaine du Carrou, Sancerre, France, Sauvignon Blanc 13

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SIDES €5

Triple cooked chips, roast garlic aioli

Garden salad with cucumber, feta & mint

Spring greens, nduja sausage & mustard

Sauté potatoes & confit garlic, smoked paprika

“Thoughtful cooking, a clever twist but no showing off. Confident food.”

Tom Doorley, Food Critic. 

 

Planning on celebrating with a large group?

Ask us about a Private Dining experience.

Summer Menu

Sample Summer Menu.

3 delicious courses just €35 per person

Please book your table in advance and mention Summer Menu, as this is available on request only.

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SNACKS  -€5

Nocellara green olives       

Homemade black pudding & apple

Pickled anchovies with wild leek oil

Pork croquettes

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STARTER

Pea soup, lovage & wild garlic

Salad of celeriac, parmesan fondue & hazelnut dukka

Charred seatrout, avocado mousse, sesame furikake

Pressed ham hock terrine, mushroom ketchup, spring leaves

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MAIN

Feather blade of beef, slow cooked in master stock, carrot puree, Asian greens

Roast hake, mussels & vadouvan, cauliflower, brown butter emulsion

Chicken, broccoli, pressed potatoes, broccoli puree, wild garlic

Pan fried gnocchi, wye valley asparagus, peas, parmesan, crème fraiche

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SIDES

Triple cooked chips, roast garlic aioli

Garden salad with cucumber, feta & mint

Crushed potatoes & confit garlic, smoked paprika

Spring greens, nduja sausage & mustard seed dressing

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DESSERT

Vanilla Set custard & sorrel granita, apple jelly

Chocolate mousse, caramel ice cream, passion fruit

Pre-theatre

Available until 6.30pm 7 nights per week.

Below is a sample menu.

(Please note: not suitable for groups above 8 people- please ask about our group menus)

2 courses €25.95

3 courses €32.95

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STARTER

Pea soup, lovage & wild garlic

2016 Fornas Pinot Grigio delle Venezie 8

Salad of celeriac, parmesan fondue & hazelnut dukka

2015 Chateau du Hureau, Saumur Blanc, Sec, ‘Argile’ Chenin Blanc 10

Pressed ham hock terrine, mushroom ketchup, spring leaves

2015 Domaine du Carrou, Sancerre, France, Sauvignon Blanc 13

Charred seatrout, avocado mousse, sesame furikake, black garlic,

2015 Manciat-Poncet, Maçon Charnay, Chardonnay 11 

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MAIN

Feather blade of beef slow cooked in master stock, carrot puree, Asian greens

2013 Martinez Lacuesta Crianza, Rioja, Tempranillo 9

Roast hake, mussels, vadouvan, cauliflower, potatoes, brown butter

2017 Balestri Valda Soave Classico, Veneto, Garganega, Trebbiano 10

Corn fed chicken, black pudding, pressed potato, broccoli & wild garlic, jus

2017 Paddy Borthwick, New Zealand, Sauvignon Blanc 11

Pan fried gnocchi, asparagus, peas, parmesan, crème fraiche

2016 Adegas Castro Brey ‘Sin Palabras Castro Valdes’, Rias Baixas, Albarino 10

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OPTIONAL SIDES  €5

Triple cooked chips, roast garlic aioli – 5

Garden salad with cucumber, feta & mint – 5

Sauté potatoes & confit garlic, smoked paprika -5

Spring greens, nduja sausage & mustard seed dressing – 5

DESSERT

Vanilla Set custard & sorrel granita, apple jelly

NV   Emilio Hidalgo ‘Hidalgo’ Pedro Ximenez Sherry, Andalucia, Spain  9.45

Chocolate mousse, caramel ice-cream, passion fruit

2014 Quady Winery Elysium Black Muscat Dessert Wine, California, USA     9.5

Tasting Menu

The very best Irish Ingredients, innovatively prepared & carefully sourced. Pair the menu with our carefully selected matching wines for the ultimate tasting experience.

Please book your table in advance and mention Tasting Menu when you make your booking.

(Saturday available 5-6pm)

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Sample Tasting Menu.

Tasting Menu Price €69.95 pp

Please note matching wines are listed in italics and are €34.94 pp

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Amuse Bouche- changes daily

Prosecco

Celeriac, hazelnut, apple & lovage, celeriac and kombu seaweed broth

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc

Charred seatrout, avocado mousse, sesame furikake, black garlic emulsion

2015 La Source de Château Vignelaure Rosé, Provence, France 8.9

Slow cooked featherblade of beef, mushroom ketchup & watercress (CL,SDS,MK)

2014 Andeluna Cellars Altitud Malbec, Tupungato, Uco Valley, Mendoza

        Or

Roast cod, vadouvan, cauliflower, brown butter 

2015 Balestri Valda Soave Classico, Veneto, Garganega, Trebbiano

Tiramisu, Chocolate, mocha ice-cream, amaretto foam

2011 Zantho Beerenauslese, Burgenland, Austria (8.5%) Scheurebe

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SIDES

Triple cooked chips, roast garlic aioli – 4.95

Garden salad with cucumber, feta & mint – 3.95

Pink fir apple potatoes & confit garlic, smoked paprika -3.95

Winter greens, nduja sausage & mustard seed dressing – 3.95

 

Looking for a special experience for a group booking?

Ask us about Private Dining.

Graduation Lunch & Dinner

Enjoy a celebration at BANG with menus starting from €29.95.

Book a table, or a private dining room and celebrate your graduation in style.

We are located 2 mins from St. Stephens Green and so are a perfect choice for Dublin city graduation celebrations.

Exceptional food & wine, full bar with great cocktails and friendly service.

Book your table online or call us on 01 400 4229.

Graduation Special

3 courses €29.95 

Complimentary prosecco on arrival

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Starter

Pea soup, lovage & wild garlic

Salad of celeriac, parmesan fondue & hazelnut dukka

Charred seatrout, avocado mousse, sesame furikake

Pressed ham hock terrine, mushroom ketchup, spring leaves

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Main

Feather blade of beef, slow cooked in master stock, carrot puree, Asian greens

Roast hake, mussels, vadouvan, cauliflower, brown butter emulsion

Corn fed chicken, black pudding, pressed potato, broccoli & wild garlic, jus

Pan fried gnocchi, asparagus, peas & broad beans, parmesan, crème fraiche

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Dessert

Vanilla Set custard & sorrel granita, apple jelly

Chocolate mousse, caramel ice cream, passion fruit

Vegan & Vegetarian Menu

We cater for Vegans & Vegetarians and are always happy to cater to special dietary requirements.

 

Our menu is seasonal and varies with the best produce that is on offer. Below is a sample menu.

 

If you have special dietary requirements please mention it to us (in advance if possible) and we will be happy to cater to your requirements.

 

Sample Vegan/ Vegetarian Menu

(Dishes may be made adaptable)

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Starters

Jerusalem artichoke salad, pickled apple, mustard & walnut

Celeriac, hazelnut, apple & lovage dressing, celeriac and kombu seaweed broth

Charred purple sprouting broccoli, parsley dressing, hazelnut dukka

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Mains

Roast celeriac, Jerusalem artichoke, mushroom & black garlic

Roast salsify, carrot puree, watercress & carrot, pickled walnut

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Dessert

Poached rhubarb, raspberry sorbet, rhubarb granita

Apple sorbet, pickled walnut, apple & celery

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Optional Sides – 5

Triple cooked Chips, roast garlic aioli (G, E)

Garden salad with cucumber, feta & mint (MK)

Saute potatoes & confit garlic, smoked paprika

Winter greens, mustard seed dressing (MK, MST)

Dishes are subject to seasonal change

 

Looking for a special experience for a group booking?

Ask us about Private Dining.

BANG’s 90pts + award winning wine list features the “best of” recommendations from Masters of Wine, Decanter and other leading wine journals and journalists. A lot of work goes into crafting this unique wine list and we hope you will enjoy the fruits of our labour.

BANG Restaurant Award Winning Wine List

Join us at our downstairs  bar for a pre-dinner signature cocktail or finish up your night with an after dinner drink.

BANG Restaurant Award Winning Cocktail List