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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.

 


SNACKS

Nori tempura crisps – 4
Nocellara olives – 4
Smoked Almonds – 4


STARTER

Cauliflower soup, lovage & mustard seed 9

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

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc  11

Seared foie gras, duck ham, pickled pineapple & sorrel, brioche 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, comte cheese 12

2016 Rustenberg Chardonnay, Stellenbosch, SA 9.9

Charred Octopus, Iberican morcilla, carrot & yuzu pure

2015 Adegas Castro, Brey, Rias Baixas, Albario 9.9

 


MAIN

Roast Scallops, Vadouvan & cauliflower, sea beet, shellfish & brown butter 30

2015 Georg Breuer ‘Terra Montosa’, Resling, Rheingau 17

Roast Halibut, caper & shallot brown butter, charred baby gem 30

2015 Balestri Valda Soave Classico, Veneto, Garganega, Trebbiano 9.9

Crown roast pumpkin risotto, charred pumpkin, lovage picada, creme fraiche 24

2015 Adegas Castro, Brey, Rias Baixas, Albario 9.9

Char grilled Peter Hannon salt aged ribeye, flat mushroom,  taragon & cep butter, triple cooked chips

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

Sika Venison, organic beetroot, prune, homemade pudding, jus 29

2015 Coteaux Bourguignons, Albert Bichot, Burgundy, Gamay, Pinot Noir 9.9

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

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc  11

T.J. Crowe Pork chop & black pudding, parsnip, cavolo nero, mustard 28

2015 Domaine de Coste Chaude, Cote du Rhone, France, Grenache, Syrah 8.9


SIDES €5

Triple cooked chips, roast garlic aioli

Saute green beans, nduja sausage & mustard seed dressing

Garden salad with cucumber, feta & mint

Irish pink fir apple potatoes & confit garlic, smoked paprika

 

 

Planning on celebrating with a large group?

Ask us about a Private Dining experience.