Chef’s Table Tasting

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

Ballyhoura mushroom and fennel

Sipp Mack, Pinot Gris ‘Tradition’ Alsace 2014

 

Violet artichoke, peach, goat’s curd, pistachio

Rafael Palacios ‘Louro’ Godello, Valdeorras 2016

 

Cured sea trout, smoked haddock, mackerel vinaigrette

Heinz W, ‘Joseph’ Gruner Veltliner, Kamptal 2015

 

Tartare of veal and mushroom, black truffle

Miguel Torres ‘Cordillera’ Chardonnay, Curico Valley, Chile 2012

 

Smoked Eel, kohlrabi, yoghurt, dill, Bottarga

Suertes del Marques, ‘Trenzado’ Tenerife 2015

 

Black leg chicken, mushroom tart, braised barley

Botijo Rojo, Garnacha Roble, Valdejalón 2012

 

Flavours and textures of Irish milk and honey

Fernando de Castilla ‘Antique’, Pedro Ximinez

 

 

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Tea/Coffee – Petit Fours

Menu €110.00

Matching wines €50/Reserve Cellar selection €75.00