Dinner Menu

 

 

Four-Course €80

Four Course Dinner Menu

Spring vegetables, buttermilk, goat’s curd

 

Irish onion and Hegarty cheese soup

 

***

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

 

Tartare of mackerel and mussel, kohlrabi, smoked eel, yuzu dashi

 

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

 

Cured organic salmon, Lambay crab, smoked cod roe,

buttermilk pancake, horseradish

 

Fricassée of rabbit, morels, garlic leaf dumpling

 

   ***

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

poached bone marrow

 

John dory, broccoli, red wine, lardo, green olive and ratte potato

 

Rib of olive-fed pork, stuffed trotter, swede, lovage

 

Halibut, crown prince pumpkin, chestnut mushroom, sauternes jus gras

 

Salt marsh duck, smoked black pudding, crapaudine beetroot,

bonito-flavoured sesame

 

   

  Dessert Menu

Warm 68% chocolate mousse with flavours of Guinness

Lustau, Emilin, Moscatel: €9.75

 

Rhubarb & custard mille-feuille, single-estate vanilla ice cream

Beerenauslese Cuvee, Burgenland, Austria €13.00

 

Flavours and textures of Irish milk and honey

Chateau Laville,  Sauternes 2015: €12.00

 

Hazelnut soufflé, crispy praline, clotted cream ice cream

Vino Santo Del Chianti Classico 2009 €18.00

 

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

SUPPLIERS

Fingal Ferguson- Smoked Bacon

Kitty Colchester- Rapeseed oil

Manus McGonagle – Fresh Seaweeds

Cuinneog- Irish Country Butter

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.