Four Course Dinner



Four-Course €75

Dinner Menu

Rehydrated crapaudine beetroot, bonito vinegar, onion soubise

Ballyhoura mushroom and fennel

Soup of cauliflower, fermented horseradish, lindi pepper, dill


Ox tongue, gribiche, white radish, hazelnuts, brown butter


Violet artichoke, peach, goat’s curd, pistachio

Cured sea trout, smoked haddock, sea lettuce, mackerel vinaigrette

Tartare of veal and mushroom, black truffle

Grilled lasagne of scallop and Atlantic crab, pickled seaweed butter, red dulse


Lamb, aubergines, caper flowers, garlic scape

Halibut, cucumber gazpacho, langoustine dumpling, white asparagus

Black leg chicken, mushroom tart, braised barley

John dory, broccoli, bonito vinegar, mussel

Salt marsh duck, bonito sesame seeds, blood orange, smoked sweet potato


 Dessert Menu

Puff pastry, pinhead oat, pickled raspberries, vanilla

Innocent Bystander, Pink Moscato, Victoria 2015: €8.00


Irish gur and treacle tart, black tea ice cream, candied ginger

Donnafugata ‘Ben Ryé’ Passito Di Pantelleria 2014: €19.00


Elderflower set cream, lavender, blackberry, wild rice

Chateau Pesquie, Muscat de Beaumes de Venise 2015: €7.50


Flavours and textures of Irish milk and honey

Fernando de Castilla, ‘Antique’ Pedro Ximinez: €11.00


Selection of four cheeses – supplement €7.50

Fonseca, Guimareans Port 1996: €13.00



Tea   Coffee   – Petit Fours:      €4.00

Additional Cheese Course:       €14.00

Assiette to include all cheeses (suitable for 4-6 people): €35.00


Fingal Ferguson- Smoked Bacon

Kitty Colchester- Rapeseed oil

Manus McGonagle – Fresh Seaweeds

Cuinneog- Irish Country Butter

Lucy Deegan & Mark Cribbin- Ballyhoura Mushrooms

TJ Crowe, Tipperary- Free Range Pork

Brendan Guinan – In Season Farm – Artisan seasonal fruit and vegetables

Rose O’Sullivan – Spring Cottage – Broad beans, peas, spouting broccoli

Whilst we will do all we can to accommodate guests with food intolerances and allergies we are unable to guarantee that dishes will be completely allergen-free.

Signed Copies of “Chapter One- an Irish Food Story” available from Reception