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

 

Jumbo green Asparagus, lardo, Cais na Tire, pickled red dulse

Blank Bottle ‘Moment of Silence’ Wellington 2016

 

Haddock, smoked eel, tartare of langoustine, yuzu

 Miguel Torres, ‘Waltraud’ Riesling, Penedes 2016

 

Terrine of chicken and foie gras, shiitake mushroom, leek vinaigrette, watercress

 Rully, ‘En Bas de Vauvray’ Domaine Jean-Baptiste Ponsot 2015

 

Scallop, fermented horseradish, cauliflower

Bodegas Pablo Padin, Segrel ‘Ambar’ Albarino, Rias Baixas 2016

 

Salt marsh duck, tart of Braeburn apple, smoked bacon, fennel pollen, pickled walnut

Givry 1er Cru ‘Champ Nalot’ Domaine Parize 2016

 

Flavours and textures of Irish milk and honey

Chateau Laville,  Sauternes 2013

 

Tea/Coffee – Petit Fours

***

 

Menu €110.00

Matching wines €50/Reserve Cellar selection €75.00