Four Course Dinner



Four-Course €80

Dinner Menu

Rehydrated crapaudine beetroot, quinoa, yogurt, lemon, lovage

Japanese tapioca, St. Tola, Ballyhoura mushroom, leek


Jumbo green asparagus, lardo, Cais na Tire, pickled red dulse

Haddock, smoked eel, tartare of langoustine, yuzu

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

Grilled lasagne of scallop and langoustine, pickled seaweed butter, red dulse

Stuffed quail, barbecued white asparagus, barley, spelt, grelot onion


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

Halibut, celeriac, mussel vinaigrette, apple, smoked cod roe

Rabbit loin, leek, potato dumpling, wild garlic, parmesan

John dory, Gubeen chorizo, squid, razor clams, sea buckshorn

Saddle of spring lamb, herb potato and lamb kromeski, violet artichoke, caper flower


  Dessert Menu

Warm 68% chocolate mousse with flavours of Guinness

Lustau, Emilin, Moscatel: €9.75

 Lemon and chamomile tea mille-feuille with spelt tea ice cream

 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