A La Carte Dinner Menu


Lacques green olives – 4

Beef croquette, red cabbage kimichi, aioli- 6

Ponzu salmon tartare, sourdough, goat’s cheese mousse- 7


Roast pumpkin soup, parmesan, Gubeen bacon – 11

Cured venison with tartare, goat’s cheese, red cabbage 7 walnut – 14

Terrine of chicken & fois gras, compressed apple & peanut- 14

Dressed Castletownbere crab, cured troup, cucumber, dill horseradish – 16

Oxtail and bone marrow gnocchi, parmesan, oxtail vinegar- 14

Warm salad of Irish heirloom carrotsMoroccan spices, puffed quinoa & hazelnut dukka- 12


Char-grilled dry aged ribeye, mesculn salad, béarnaise, chips – 33

Jerusalem artichoke risotto, pickled mushrooms, roast artichoke, cep mousse- 22

Scallops and confit pork belly, salt-baked celeriac, cep mushroom puree, charred spring onion, brown butter- 27

Roast organic salmon, tenderstem broccoli, potato, almond cream- 28

Free range chicken, black pudding, onion puree, cavolo nero, confit garlic mash – 26

Cherry Valley duck breast, sea buckthorn curd, carrot puree, seabeet- 29

Roast Wicklow venison, roast parsnip, cavolo nero, pickled pear, blackberry jus- 28

Slow cooked beef cheek, champ, watercress & fresh horseradish- 26

Cote de Boeuf (for two)- mesculn salad, béarnaise, triple cooked chips-  62

guide_michelin_2016  AA 2 Rosette  Print_Logo_COE2016_en  imgres

All of our menus are designed by Head Chef Niall O’Sullivan 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.