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.



Nocellara green olives – 4

Black pudding & apple -5     

Pickled anchovies with wild leek oil – 4

Pork croquettes & black garlic – 4


Salad of Celeriac, slow cooked egg, parmesan fondue & Hazelnut dukka 12

2015 Chateau du Hureau, Saumur Blanc, Sec, ‘Argile’ Chenin Blanc 10

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

2016 La Source de Château Vignelaure Rosé, Provence, France 9

Castlemine Farm lamb shoulder, peas, asparagus, mushroom curd, sheep’s cheese mousse 15                       

2014 Barone Ricasoli, Rocca Guicciarda Chianti Classico Riserva, Sangiovese 12                                                         

Charred octopus, Iberican morcilla, carrot & yuzu puree 16

2016 Adegas Castro Brey ‘Sin Palabras Castro Valdes’, Rias Baixas, Albarino 10

Dooncastle oysters, Co. Galway, shallot dressing ½ dozen/915/20

NV  J. Charpentier, Reserve Brut, Champagne 15


Slaney Lamb rump, pressed potato, broccoli puree & wild garlic 28

2013 Martinez Lacuesta Crianza, Rioja, Tempranillo 9

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

2017 Balestri Valda Soave Classico, Veneto, Garganega, Trebbiano 10

Char grilled Peter Hannon salt aged ribeye, cherry tomato, garlic butter, chips 33

2010 Chateau Gaudin, Pauillac, Cabernet Sauvignon 19

Pan fried Gnocchi, asparagus, peas, morels, parmesan, crème fraiche, 22

2015 Manciat-Poncet, Maçon Charnay, Chardonnay 11 

‘Salter’s Farm’ free range pork chop, charred hispi cabbage, mustard & apple  28

2016 Jean-Claude Regnaudot et Fils Bourgogne, Pinot Noir 12

Grilled sole on the bone, seaweed potatoes, caper & brown butter  26

2015 Domaine du Carrou, Sancerre, France, Sauvignon Blanc 13


Triple cooked chips, roast garlic aioli

Garden salad with cucumber, feta & mint

Spring greens, nduja sausage & mustard

Sauté potatoes & confit garlic, smoked paprika

“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.