Chef’s Table Tasting

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