Our Menus

Lunch Menu

1 Course €15

2 Course €20

3 Course €25

Tuesday to Friday 12.00 – 2.30pm.

 

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Homemade bread & butter – €1.95

Simply Orange (Oranges) – 4.95

Super Green (Apple, Cucumber, kale, fennel, spinach, avocado, broccoli, lime) – 5.95

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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

2016 Andreas Bender Paulessen, Mosel, Germany, Riesling 12

Salad of Irish purple sprouting broccoli, parmesan fondue & hazelnut dukka

2016 A.A. Badenhorst, Secateurs, South Africa, Chenin Blanc 9

Pressed Ham hock terrine, mushroom ketchup, spring leaves

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

 

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MAIN

Slow cooked featherblade of beef, nduja, gnocchi & onion

2015 Domaine de Coste Chaude, Cotes du Rhone, France, Grenache, Syrah 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, Jerusalem artichoke & wild garlic

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc 11

Roast Celeriac, mushroom, Jerusalem artichoke & black garlic, cavolo nero

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

Char grilled Peter Hannan salt aged ribeye, mushroom, garlic butter, chips (12€ supp)

2014 Andeluna Cellars Altitud Malbec, Tupungato, Uco Valley, Mendoza 11

 

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SIDES €5

Triple cooked chips, roast garlic aioli

Sauteed potatoes, confit garlic, smoked paprika

Garden Salad, cucmber, mint and feta

Spring greens, nduja sausage & mustard seed dressing

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DESSERT

Coconut cream & rhubarb granita, blood orange jelly

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

Chocolate mousse, Oreo ice-cream, passion fruit

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

Duo of farmhouse cheeses, quince & rye crackers (€5 supp)

2012 Quinta Do Crasto LBV Port – 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.

Matching wines are suggested below the dish in italics.

 

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SNACKS

Pork croquettes, black garlic emulsion – 4

Green olives – 4  Beef tartare, quinoa, yuzu – 4

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STARTER

Celeriac, hazelnut, apple & lovage, celeriac and kombu seaweed broth 12

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc 11

Charred slow cooked octopus, Iberican morcilla, carrot & yuzu puree 15

2015 Adegas Castro, Brey, Rias Baixas, Albarino 9.9

Jerusalem artichoke salad, pickled apple, walnut, comte cheese 12

2016 Rustenberg, Stellenbosch, SA, Chardonnay 10

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

2015 La Source de Château Vignelaure Rosé, Provence, France 9

Ox-tail & bone marrow gnocchi, parmesan 15

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

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

NV J. Charpentier, Reserve Brut, Champagne 15

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MAIN

Roast Halibut, vadouvan & cauliflower, shellfish & brown butter 30                             

2016 Balestri Valda Soave Classico, Veneto, Garganega, Trebbiano 10

Char grilled Peter Hannan salt aged ribeye, mushroom, garlic butter, chips 33

2014 Andeluna Cellars Altitud Malbec, Tupungato, Uco Valley, Mendoza 11

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

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc 11

Challans free range duck breast, blood orange, charred rhubarb, pickled mustard jus 29

2012 Chateau Fongaban, Cotes de Bordeaux Castillion, Merlot 9.9

Roast celeriac, Jerusalem artichoke, winter truffle & black garlic emulsion 22

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

Loin of Pork, black pudding, pressed potato, salsify, apple, wild garlic 26

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc 11

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SIDES €5

Triple cooked chips, roast garlic aioli      

Spring greens, nduja sausage & mustard    

Garden salad with cucumber, feta & mint

Sautéed 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.

Spring Menu

Sample Spring Menu. 

3 delicious courses just €35 per person

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

 

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STARTER

Cauliflower Soup, lovage & mustard seed

Irish purple sprouting broccoli Caesar salad, cured egg, parmesan

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

Pressed Ham hock terrine, mushroom ketchup, winter leaves

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MAIN

Slow cooked featherblade of beef, nduja, charred onion, gnocchi

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

Corn fed chicken, black pudding, salsify, buckwheat & chicken jus

Roast celeriac, Jerusalem artichoke, mushroom & black garlic,

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SIDES

Triple cooked chips, roast garlic aioli – 4.95

Garden salad with cucumber, feta & mint – 4.95

Pink fir apple potatoes & confit garlic, smoked paprika -4.95

Sauté green beans, nduja sausage & mustard seed dressing – 4.95

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DESSERT

Coconut cream & rhubarb granita, blood orange 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 Irish purple sprouting broccoli, parmesan fondue & Hazelnut dukka

2016 A.A. Badenhorst, Secateurs, South Africa, Chenin Blanc 9

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 La Source de Château Vignelaure Rosé, Provence, France 9

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MAIN

Slow cooked featherblade of beef, nduja, onion, gnocchi

2014 Andeluna Cellars Altitud Malbec, Tupungato, Uco Valley, Mendoza 11

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

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

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

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc 11

Roast celeriac, Jerusalem artichoke, mushroom & black garlic

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

Sautéed potatoes & confit garlic, smoked paprika -5

Spring greens, nduja sausage & mustard seed dressing – 5

DESSERT

Coconut cream & rhubarb granita, blood orange 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.

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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.

Saturday 21st April – Leinster V  Scarlets

2 Courses €25

Join us for the exciting match and a pre-match lunch – we open at 12 and we will be ready to welcome you all!

If you’re part of a large group talk to us about Private Dining.

Don’t forget to book your table on the link below!

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Starters

Pea soup, lovage & wild garlic

Salad of celeriac, parmesan fondue & hazelnut dukka

Charred seatrout, avocado mousse, sesame furikake, black garlic

Pressed Ham hock terrine, mushroom ketchup, spring leaves

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Main

Slow cooked featherblade of beef, nduja, charred onion, gnocchi

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

Corn fed chicken, black pudding, artichoke, pressed potatoes, chicken jus

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

Char grilled Peter Hannon salt aged ribeye, mushroom, garlic butter, chips €10 sup

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Optional Sides – 5

Triple cooked chips, roast garlic aioli

Garden salad with cucumber, feta & mint

Saute potatoes & confit garlic, smoked paprika

Spring greens, nduja sausage & mustard seed dressing

                                            

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Dessert

Coconut cream & rhubarb granita, blood orange 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.

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.

Award Winning Cocktails