Four Course Dinner



Four-Course €80

Dinner Menu

Tomato, salted cherry, basil

Japanese tapioca, St. Tola, Ballyhoura mushroom, leek


Globe artichoke, peach, duck ham, goat’s curd, rocket

Haddock, smoked eel, tartare of langoustine, citrus dashi

Terrine of chicken and foie gras, shiitake mushroom, leek vinaigrette, watercress

Cured organic salmon, Lambay crab, pea, horseradish, smoked buttermilk pancake

Stuffed quail, new season green onion, barley, spelt, wild rice


Salt marsh duck, tart of red Joya apple, smoked bacon, fennel pollen, pickled walnut

Cod, violin courgette, mussels, girolles, fermented horseradish

Stuffed rabbit, leek, potato dumpling, hen of the wood parmesan

Wild turbot, Gubeen chorizo, squid, sea buckshorn

Saddle of spring lamb, lamb and potato galette, violet artichoke, caper flower

  Dessert Menu

Warm 68% chocolate mousse with flavours of Guinness

Lustau, Emilin, Moscatel: €9.75

 Raspberry puff pastry with flavours of “Cranachan”

 Kracher, Beerenauslese Cuvee, Burgenland 2013: €11.20

Flavours and textures of Irish milk and honey

Chateau Laville,  Sauternes 2013: €12.00

 Tobacco flavoured chocolate with bitters ice cream, whiskey caramel and malt

Jameson Black Barrel on ice: €10.50

Chambers, Rutherglen, Old Vine Muscat: €17.50


Selection of four cheeses – supplement €7.50
Fonseca, Guimareans Port 1996: €13.00



Tea   Coffee   – Petit Fours:      €4.00

Additional Cheese Course:       €14.00

Assiette to include all cheeses (suitable for 4-6 people): €35.00


Fingal Ferguson- Smoked Bacon

Kitty Colchester- Rapeseed oil

Manus McGonagle – Fresh Seaweeds

Cuinneog- Irish Country Butter

Lucy Deegan & Mark Cribbin- Ballyhoura Mushrooms

TJ Crowe, Tipperary- Free Range Pork

Brendan Guinan – In Season Farm – Artisan seasonal fruit and vegetables

Rose O’Sullivan – Spring Cottage – Broad beans, peas, spouting broccoli

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.

Signed Copies of “Chapter One- an Irish Food Story” available from Reception