Chef’s Table Tasting

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

Japanese tapioca, St. Tola, Ballyhoura mushroom, leek

Sipp Mack, Pinot Gris ‘Tradition’ Alsace 2014

 

Jerusalem artichoke, Coolea cheese, guanciale, hazelnut

Esporão, Reserva Branco, Alentejo 2016

 

Haddock, smoked eel, tartare of sea bream, Castletownbere shrimp, yuzu

  Suertes del Marques, ‘Trenzado’ Tenerife 2015

 

Terrine of goose, shiitake mushroom, leek vinaigrette, parsley

Côtes de Nuits Villages, Maison Bertrand Ambroise 2014

 

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

Hunters Sauvignon Blanc Marlborough 2016

 

Sika venison, crown prince pumpkin, black pudding, pickled walnuts, chocolate

Fattoria San Lorenzo ‘Burello’ Rosso Piceno DOC 2012

 

Flavours and textures of Irish milk and honey

Fernando de Castilla ‘Antique’, Pedro Ximénez

 

Tea/Coffee – Petit Fours

***

 

Menu €110.00

Matching wines €50/Reserve Cellar selection €75.00