St Patrick’s Day

Join us at BANG for St Patrick’s Day weekend. Celebrate in style with a FREE glass of prosecco when you make a booking online – just use the hashtag #PADDYS


Enjoy the best celebrations Dublin city has to offer & then come join us at BANG for an experience to remember. Celebrating with a large group? Talk to us about a private dining experience.


DINNER – Friday / Saturday / Sunday – 3 Courses – €39.95


Below is a Sample Menu.

Please note we vary our menu’s to suit the best produce that is on offer and so all of our menu’s are subject to change. Should you have any special dietary requirements we are happy to accommodate them  – if possible do let us know when making booking. Matching wines are listed in italics and are priced separately.


Cauliflower Soup, lovage & mustard seed

2016 Fornas Pinot Grigio delle Venezie 8

Irish purple broccoli Caesar salad, cured egg, parmesan

2016 A.A. Badenhorst, Secateurs, South Africa, Chenin Blanc 9

Charred seatrout, avocado mousse, sesame furikake, black garlic,

2015 La Source de Château Vignelaure Rosé, Provence, France 9

Charred slow cooked octopus, Iberican morcilla, carrot & yuzu puree (€5 Supp)

2015 Adegas Castro, Brey, Rias Baixas, Albarino 9.9


Slow cooked featherblade of beef, nduja, onion, gnocchi

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

Roast hake, mussels & vadouvan, cauliflower, potatoes, brown butter

2015 Balestri Valda Soave Classico, Veneto, Garganega, Trebbiano 10

Corn fed chicken, black pudding, pressed potato, Jerusalem artichoke & wild garlic

2016 Paddy Borthwick, New Zealand, Sauvignon Blanc 11

Roast celeriac, Jerusalem artichoke, mushroom & black garlic

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

Char grilled Peter Hannon salt aged ribeye, mushroom, bearnaise, chips (€15 Supp)

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

Optional Sides – 5

Triple cooked chips, roast garlic aioli

Garden salad with cucumber, feta & mint

Saute potatoes & confit garlic, smoked paprika

Winter greens, nduja sausage & mustard seed dressing


Coconut cream & orange granita, blood orange jelly

NV   Emilio Hidalgo ‘Hidalgo’ Pedro Ximenez Sherry, Andalucia, Spain  9.45

Chocolate mousse, caramel ice-cream, passion fruit

2014 Quady Winery Elysium Black Muscat Dessert Wine, California, USA     9.5

Farmhouse cheeses, quince and crackers – 11.95 (€5 supp)

2011 Quinta Do Crasto LBV Port – 9.5