Dinner Menu

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.



Nori tempura crisps – 4
Nocellara olives – 4


Cauliflower soup, lovage & mustard seed 11

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc  11

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

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc 11.00

Ox-tail & bone marrow gnocchi, parmesean -15

2011 Alberdi reserva, La Rioja, Alta, Tempranillo 13.0

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

2016 Rustenberg Chardonnay, Stellenbosch, SA, 9.9

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

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

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

2015 Adegas Castro, Brey, Rias Baixas, Albarino 9.9

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

2015 Domaine Gueguen Chablis  13


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

2015 Georg Breuer ‘Terra Montosa’ Riesling, Rheingau 17

Char grilled Peter Hannon salt aged ribeye, mushroom, tarragon & cep butter, chips 33

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

Salt marsh free range duck breast, blood orange, charred rhubarb, pickled mustard jus 28

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 9.9

Seared scallops, lardo, parsley root puree, salsify, horseradish foam & wild garlic 30

2015 Domaine Gueguen Chablis  13

Sika Venison Co. Wicklow, organic beetroot, prune, black pudding, jus 29

2015 Jean-Claude Regnaudot et Fils Bourgogne, Pinot Noir 11

Corn fed chicken, black pudding, onion puree, charred spring onion, buckwheat, chicken jus 24

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc  11



Triple cooked chips, roast garlic aioli

Sauté potatoes & confit garlic, smoked paprika 

Garden salad with cucumber, feta & mint

Winter greens, nduja sausage & mustar

“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.