Chef’s Table Tasting

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

Irish onion and Hegarty cheese soup

Pinot Blanc, Domaine Zinck, Alsace 2017

*Riesling Auslese ‘Alte Reben’ Dr Lippold 2012*

 

Cured organic salmon, Lambay crab, smoked cod roe, buttermilk pancake, horseradish 

  Assyrtiko, Voila, Greece, Crete 2017

 

Roasted green asparagus, St. Tola, Japanese tapioca, truffle

Valdeorras “Louro”, Rafael Palacios 2014

 

Terrine of chicken and smoked bacon, pickled garlic scape, apple

 Givry 1er Cru, Domaine Parize 2017

*Domaine Rene Favre & Fils, Humagne Chamoson 2017*

 

Cod, cauliflower, horseradish, pickled red dulse

Quinta Soalheiro, Alvarinho, Vino Verde 2018

 

Aged fillet of Irish beef, shiitake tart, lindi pepper cream,

poached bone marrow

Le Roc des Anges, Cotes Catalanes, France 2015

*Chateauneuf-du-Pape  Domaine Mas Saint Louis 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

Last orders 9.30pm

Full Table only

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.

Menu €110.00

Matching wines €50/Reserve Cellar selection €80.00