Lunch & Dinner ALC Menu
Lunch & Dinner ALC Menu
Bites
Cristal Bread, Sergio Lis Extra Virgin Olive Oil 4
Jamon Iberico Bellota 17
Iberico Salchichon 11
Iberico Chorizo 11
Iberico Meat Selection 16
New Season Castleruddery Padron Peppers 10.5
Chupadedos olives 6
Valencian Almonds 7
Pan con Tomate 13
Jamon & Manchego croquettes (4 ea) 16
On Bread
Roaringwater Bay Mussel escabeche, fresh cheese (2ea) 10
“Prego” Hannan 40 day aged fillet, Jeff’s mustard, garlic 18
“Bikini” Jamon, 2 year aged Manchego, black truffle 22
Bacalhau, piquillo pepper, espelette honey (2ea) 14
Favorites
Garryhinch mushrooms, Shiitake, Grey oyster, King oyster, lardo, egg yolk, Cáis na Tire 21
Arroz Cebolla, Lissadell cockles, txistorra, Irish Lobster 27
Tortilla “Cal Pep”, Gubbeen chorizo 16
Gambas al ajillo, gremolata, cristal bread 20
Albondigas of Jamon Iberico, basque sauce, chorizo, fennel 16
Over Fire
Vegan and veggie options available daily
Wine Tavern Farm Suckling Pig Leg, Iberico chorizo, peperonata 220g 40
Ring’s Farm Piri Piri chicken (½) 29
Monkfish on the bone 300g 40
Hannan 40 day aged “Mighty Marbled” striploin
225g (for 1) 45
450g (for 2) 95 w sides
Sides
Ballymakenny Markies potato “bravas”, alioli
BANG salad, Mrs. H dressing
Desserts
Burnt Basque cheesecake, new season Irish strawberries 12
88% Chocolate mousse, Jamon Iberico fat caramel, hazelnut, Pedro Ximénez, sultana 12
Selection of Irish and Iberian cheese with all the bits 17
If you have any allergies please notify your server
Our allergy menu is available on the QR code
Our Suppliers:
Olive Oil - Sergio Lis
Chicken - Sean Ring, Castlecomer
Beef - Peter and Jim Hannan
Fish - Wrights of Marino, Kish Fish, Glenmar, Dillons
Fresh Fruits & Vegetables - Keelings
Potato - Ballymakenny
Olives, Organic Vegetables, Duck - Artisan Foods
Cheese - Sheridan’s Cheesemongers
Almonds - Lilliput Trading Co.
Specially Imported Spanish Produce - Vera Foods
Whole Suckling Pig - Wine Tavern Farm
For allergies please contact us via email- info@bangrestaurant.com
For groups 15+ and events please use our group booking form.