KITCHEN (Chef’s) TABLE (Sample Menu- Minimum of 4, max of 6 people)

Japanese pearl tapioca with St Tola goat’s cheese, organic spinach, mushroom juice and Irish shiitake

Laurent Perrier, Brut NV

****

 Charred cured mackerel and poached Carlingford oysters with apple and lovage dressing and oyster cream

Heinz W, Gruner Veltliner, Kamptal 2015

****

Wood pigeon terrine with pickled damsons and mirabelles, foie gras parfait and warm brioche

Maretti, Langhe Rosso, Barbera/Nebbiolo DOC 2013

****

 Mulloy’s smoked haddock with fermented horseradish and cauliflower, lindi black pepper, pickled red dulse and scallop

Oremus ‘Mandolas’ Dry Tokaji 2012

****

 Pig’s tail stuffed with Fingal Ferguson’s bacon and lobster, basil purée and mustard fruits

Muhr van der Niepoort, Cuvee Vom Berg, Carnuntum 2013

****

 Sika venison with salt baked parsnip and poached quince, elderberries and chocolate

Condado de Haza, Ribera del Duero Crianza 2012

****

 Warm 64% felcor chocolate with malted stout ice cream, bourbon and charcoal crumb.

Mouchão, Vinho Licoroso, Alentejo 2009

****

 

Tea/Coffee – Petit Fours

Menu €100.00

Matching wines €50/Reserve Cellar selection €75.00