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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 – 4
Lucques olives – 4
Smoked Almonds – 4


STARTER

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

 


MAIN

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

 


SIDES

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