Chef’s Table Tasting

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

Summer salad, fennel, fresh pea, warm Coolea cheese dressing

Domaine de Fondreche, Ventoux 2018

Saint-Joseph, “Grand Duc”, Domaine Stephane Montez 2016


Smoked organic salmon, Lambay crab pancake, peas, cherry blossom vinaigrette

Rosa dei Frati, Ca dei Frati, Italy 2017


Ravioli of foie gras, pistachio, globe artichoke, cured duck ham,

black truffle butter

Pinot Gris, “Tradition” Domaine Sipp-Mack  2016      


Terrine of guinea hen, pickled green strawberries, mushroom brioche, guanciale

Givry 1er Cru, Domaine Parize 2017

        *Domaine Rene Favre & Fils, Humagne Chamoson 2017*



Cod, mussels, langoustine, girolles, green garlic emulsion

Rheinessen, Riesling, Wagner Stemple, 2018


Rib of olive-fed pork, trotter boudin, mushroom tart, yellow mustard

Ribera del Duero, Pesquera Crianza, 2016

                             *Chateau La Fleur de Bouard, Lalande de Pomerol, 2014       


Flavours and textures of Irish milk and honey

Baumard, Carte d’Or Coteaux du Layon 2017

*Beerenauslese Cuvee, Kracher, Austria, Burgenland 2016*


Tea/Coffee – Petit Fours

Menu-€115.00 wines €50.00 – *reserve wines* €80.00

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.