Pre-Theatre Menu

Burnt onion broth with Jerusalem artichoke velouté, broccoli rabe and pickled mushrooms

White pudding with salt baked parsnip, apple and horseradish compote and watercress

Cured Clare island organic salmon with compressed apple, pickled Atlantic seaweeds and a crab mayonnaise

Goat cheese parfait with basil, peas, broad beans and asparagus, beetroot dressing and apple balsamic vinegar

Hake cooked with citrus salt, broccoli puree, fried polenta, crab and yuzu dressing flavoured with dill

Pork cheeks pot roasted with apple sugar, wild garlic puree and cockles, potato dumplings and

pickled thistle

Rabbit stuffed with a light pata negra farce, broad beans, wilted lettuce filled with rabbit liver parfait

and smoked bacon cooked in yeast, toasted seeds

Braised rib of Irish Hereford beef with buttermilk potato and fried cabbage, sauce bordelaise

Warm chocolate mousse with lemon jelly and praline mousse, vanilla ice cream, confit orange and spiced bread biscuit

Honey wine cake, glazed in apple sugar, burnt cider apples,

Granny smith ice cream

Rhubarb poached in black pepper with sable biscuit, crème fraiche and ginger cream, rose jelly and sweet celery