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

*Urukasumi ‘Junmai’ sake


Ravioli of coolea cheese, Jerusalem artichoke, guanciale

Blank Bottle ‘Moment of Silence’ Wellington 2017


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

  Miguel Torres ‘Waltraud Riesling’ Penedes 2016


Terrine of wild game, preserved cherries, marinated foie gras, brioche

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

        *Domaine Rene Favre & Fils, Petite Arvine, Chamoson 2016*


Scallop, cauliflower, horseradish

Quinta Soalheiro, Alvarinho, Vino Verde 2017


Sika venison, pressed celeriac and bacon, elderberries and green peppercorn

Donjon de Lamarque, Haut-Médoc 2012

*J.L. Chave Selection ‘Farconnet’ Hermitage 2012*


Flavours and textures of Irish milk and honey

Baumard, Carte d’Or Coteaux du Layon 2016

Tea/Coffee – Petit Fours

menu €100.00 – wines €50.00 – *reserve cellar wines* €80.00

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.



Tea/Coffee – Petit Fours



Menu €110.00

Matching wines €50/Reserve Cellar selection €75.00