Chef’s Table Tasting

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



Salad of Irish beetroot, charred baby cucumber, watermelon, goats’ cheese

Cahors, Pur Fruit Du Casse, 2017


Warm Lambay crab pancake, Burren smoked eel, pickled red dulse, hollandaise  Rosa dei Frati, Ca dei Frati, Italy 2017


Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail, black truffle

  Pinot Gris, “Tradition” Domaine Sipp-Mack  2016 

*Trimbach, ‘’Hommage a Jeanne’’, Pinot Gris, 2000*



Terrine of goose, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche

Givry 1er Cru, Domaine Parize 2017

 *Domaine Rene Favre & Fils, Humagne Chamoson 2017*



Scallop, Jerusulem artichoke, garlic sausage, Chasselas grapes, mussels

Macon-Villages “Quintaine” Domaine Thevenet 2016


Fillet of Irish beef, Roscoff onion, mushroom casserole, confit potato, lindi pepper

and horseradish cream

*Chateau Tour Saint Pierre, St Emilion Grand Cru, France 2010


Flavours and textures of Irish milk and honey

Baumard, Carte d’Or Coteaux du Layon 2017

*Beerenauslese Cuvee, Kracher, Austria, Burgenland 2016*


Additional Cheese Course – €15.00 supplement


Tea/Coffee – Petit Fours

Menu-€120.00 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.