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.
Matching wines are suggested below the dish in italics.
Nori tempura – 4
Lucques olives – 4
Smoked Almonds – 4
Celeriac, hazelnut, apple & lovage dressing, celeriac and kombu seaweed broth 12
2015 Calmel & Joseph, Villa Blanche, France, Chardonnay 8.5
Seared foie gras, duck ham, pickled pineapple & wood sorrel, sourdough 15
2010 Castelnau de Suduiraut, Sauternes (Sweet) 9.9
Seared tuna, avocado mousse, sesame furikake, black garlic emulsion, soy 14
2015 La Source de Château Vignelaure Rosé, Provence, France 8.9
Jerusalem artichoke salad, pickled apple, walnut,’Nufenen’ cow’s milk cheese 12
2016 A.A. Badenhorst, Secateurs, South Africa, Chenin Blanc 8.9
Charred sea trout, smoked eel, apple & kohlrabi, horseradish, cucumber 13
2015 Georg Breuer ‘Terra Montosa’ Riesling, Rheingau 17
Thornhill duck breast, confit leg croquette, cauliflower, black garlic, mustard seed jus 29
2014 Massolino Langhe Nebbiolo, Piedmont 12
Roast Halibut, celeriac, baby gem, shellfish & truffle brown butter 29
2015 Balestri Valda Soave Classico, Veneto, Garganega, Trebbiano 9.9
Celeriac risotto, confit mushroom, ricotta salata, charred celeriac 22
2014 Massolino Langhe Nebbiolo, Piedmont 12
Char grilled 10oz sirloin, flat mushroom, café de Paris butter, chips 33
2010 Puy Castéra, Haut Médoc, Bordeaux, France, Cabernet Sauvignon 12
Sika Venison, organic beetroot, prune, homemade pudding, elderberry jus 29
2015 Coteaux Bourguignons, Albert Bichot, Burgundy, Gamay, Pinot Noir 9.9
Triple cooked chips, roast garlic aioli – 4.95
Roasted Irish baby carrots, hazelnut dukka, harissa – 3.95
Garden salad with cucumber, feta & mint – 3.95
Sauté new potatoes & confit garlic, smoked paprika – 3.95
