STARTERS

Cured Salmon | 16.5

Smoked Salmon Rillettes | Trout Caviar | Fennel Salad

dublin bay prawns | 21

Cais Na Tire Risotto | Chorizo | Tarragon Sauce

Suesey Street Fish Soup | 17 

Cod | Turbot | Prawns | Scallop

Foie Gras & Chicken Liver Parfait | 18

Warm Brioche | Orange Chutney | Duck Jelly

Suckling Pig Belly | 18

Goats Cheese | Almond Shortbread | Apple and Peanut Vinaigrette | Pickled Shallots

Cashew Pate | 14

Peach Jam | Sourdough Crostini Ⓥ

 MAINS

When the Boat Comes In | market price

Seasonal Market Fish – Please ask your server for today’s fish

Pan Roast Hake | 36

Garlic Pimentón Potato | Gremolata Sauce | Lemon

Dry Aged Fillet of Beef | 47  

Hazelnut Toast | Triple Cooked Chips | Black Pepper Crème

Trio of Achill Island Lamb | 38

Loin, Chop & Barley Navarin | Artichoke Puree | Wild Garlic

Gressingham Duck Breast | 34.50

Duck Hot Pot | Haggis | Pesto and Courgette Purèe

Pressed celeriac| 24

Black Garlic Gel | Kale Majada | Almond Panisses Ⓥ

DESSERTS

CRÈME BRULÉE | 13

cranberry biscotti | summer berries | ice cream

PRESSED APPLE | 14

vanilla | apple purée | oat crumble | ice cream

VANILLA MASCARPONE MOUSSE | 15

sour cherry compote | chocolate custard | morello sorbet

PEAR POACHED IN VALENtIA ISLAND VERMOUTH | 15

coffee créme | oat crumble | muscovado ice cream | burnt apple purée

SELECTION OF FARMHOUSE CHEESE | 17

chutney | grapes | quince |crackers

DESSERT COCKTAIL SELECTION

BIG LEBOWSKI | 13

absolut | tia maria | fresh cream

COCONUT PASSION | 14

passoa | malibu | lemon | passion fruit purée | egg white

LEMON CHEESECAKE | 14 

limoncello | frangelico | sugar syrup | fresh cream | lemon bitters

ESPRESSO MARTINI | 15

absolut | tia maria | espresso | sugar syrup | aztec chocolate bitters

SIDE DISHES

mixed leaves salad | 6.50

paris mash | 6.50

fries | 6.50

New Season Potatoes | Herbs | Butter | 6.50

Seasonal greens | 6.50

The Ⓥ on our menu symbolises the dish can be made suitable for Vegans

Please note this menu is a sample only and is subject to change as our ingredients are always farm-fresh and seasonal.

Service charge of 12.5% is added to parties of 6 or more and is distributed in full to staff.

group lunch

option a – €45pp

starters

cured salmon

Smoked Salmon Rillettes | Trout Cavair | Fennel Salad

Cashew Pâté  

Peach Jam | Sourdough Crostini Ⓥ

 MAINS

Pan Roast hake

Garlic Pimentón Potato | Gremolata Sauce | Lemon

Chicken Salad

Avocado | Blue Cheese | Tomato Salsa | Hazelnut Tuile

28-Day Dry Aged Striploin Steak | €7 supplement

Black Peppercorn Crème Brûlée | Triple Cooked Chips | Chimichurri

DESSERTS

Chocolate Cream

Vanilla Mousse | Sour Cherry Compote | Morello Sorbet

Pear Poached in Valentia Island Vermouth

Coffee Crème | Oat Crumble | Muscovado Ice Cream | Burnt Apple Puree

option b – €75pp

starters

Dublin Bay Prawns

Cais Na Tire | Risotto | Chorizo

Foie & Chicken Parfait

Orange Chutney | Warm Brioche | Pistachio

 MAINS

Pan Roast Hake

Garlic Pimentón Potato | Gremolata Sauce | Lemon

Dry Aged Fillet of Beef

Hazelnut Toast | Triple Cooked Chips | Black Pepper Créme

DESSERTS

Chocolate Cream

Vanilla Mousse | Sour Cherry Compote | Morello Sorbet

Pear Poached in Valencia Island Vermouth

Coffee Crème | Oat Crumble | Muscovado Ice Cream | Burnt Apple Puree

GROUP DINNER

OPTION A – €65PP

STARTERS

CURED SALMON

DILL | SMOKED SALMON RILLETTES | TROUT CAVIAR | FENNEL SALAD

SUCKLING PIG PORK BELLY  

GOAT’S CHEESE | ALMOND SHORTBREAD | APPLE AND PEANUT VINAIGRETTE | PICKLED SHALLOTS

Cashew Pâté

Sourdough Crostini | Peach Jam

MAINS

28 – Day Dry Aged Striploin of Beef

Black Peppercorn Crème Brûlée | Triple Cooked Chips | Chimichurri

PAN ROAST HAKE

GARLIC PIMENTÓN POTATO | GREMOLATA SAUCE | LEMON

PRESSED CELERIAC

BLACK GARLIC GEL | KALE MAJADA | ALMOND PANISSES Ⓥ

DESSERTS

CHOCOLATE CREAM

VANILLA MOUSSE | SOUR CHERRY COMPOTE | MORELLO SORBET

PEAR POACHED IN VALENTIA ISLAND VERMOUTH

COFFEE CRÈME | OAT CRUMBLE | MUSCOVADO ICE CREAM | BURNT APPLE PUREE

SELECTION OF FARMHOUSE CHEESE

CHUTNEY | GRAPES | QUINCE |CRACKERS

OPTION B – €75PP

STARTERS

Cured Salmon

Smoked Salmon Rillettes | Trout Caviar | Fennel Salad

SUCKLING PIG PORK BELLY

GOAT’S CHEESE | ALMOND SHORTBREAD | APPLE AND PEANUT VINAIGRETTE | PICKLED SHALLOTS

CASHEW PÂTÉ

SOURDOUGH CROSTINI | PEACH JAM Ⓥ

MAINS

DRY AGED FILLET OF BEEF

HAZELNUT TOAST | TRIPLE COOKED CHIPS | BLACK PEPPER CRÈME | CHIMICHURRI

PAN ROAST HAKE

GARLIC PIMENTÓN POTATO | GREMOLATA SAUCE | LEMON

PRESSED CELERIAC

BLACK GARLIC GEL | KALE MAJADA | ALMOND PANISSES Ⓥ

DESSERTS

CHOCOLATE CREAM

VANILLA MOUSSE | SOUR CHERRY COMPOTE | MORELLO SORBET

PEAR POACHED IN VALENTIA ISLAND VERMOUTH

COFFEE CRÈME | OAT CRUMBLE | MUSCOVADO ICE CREAM | BURNT APPLE PUREE

SELECTION OF FARMHOUSE CHEESE

CHUTNEY | GRAPES | QUINCE |CRACKERS

The Ⓥ on our menu symbolises the dish can be made suitable for Vegans

Please note this menu is a sample only and is subject to change as our ingredients are always farm-fresh and seasonal.

Service charge of 12.5% is added to parties of 6 or more and is distributed in full to staff.

Friday 5pm – 6:30pm

Saturday 2pm – 6:30pm

2 courses at €39 / 3 courses at €49

 

STARTERS

Cured Salmon

Smoked Salmon Rillettes | Trout Caviar | Fennel Salad

Suckling Pig Pork Belly  

Goats Cheese | Almond Shortbread | Apple and Peanut Vinaigrette | Pickled Shallots

Cashew Pâté

Peach Jam | Sourdough Crostini Ⓥ

 MAINS

28-Day Dry Aged Striploin Steak | €7 supplement

Black Peppercorn Crème Brûlée | Triple Cooked Chips | Chimichurri

Pan Roast Hake

Garlic Pimentón Potato | Gremolata Sauce | Lemon

chicken supreme

Mousseline Potato | Morel & Shallot Stew | Leeks | Soubise

DESSERTS

Chocolate Cream

Vanilla Mousse | Sour Cherry Compote | Morello Sorbet

Pear Poached in Valentia Island Vermouth

Coffee Crème | Oat Crumble | Muscovado Ice Cream | Burnt Apple Puree

The Ⓥ on our menu symbolises the dish can be made suitable for Vegans

Please note this menu is a sample only and is subject to change as our ingredients are always farm-fresh and seasonal.

Service charge of 12.5% is added to parties of 6 or more and is distributed in full to staff.

 WINES

                                               

                                                                                                                 Glass   Bottle

Sparkling

                                          Torley Non-Alcoholic Sparkling Wine – Hungary                    9          35

                                          Prosecco Frizzante Serena – Italy                                           12         48

                                          Prosecco Rose Bosco del Merlo Millesimato – Italy                15         60

                                          Champagne 1er Cru Gobillard – France                                  20         100

                                          Champagne 1er Cru Gobillard Rose Prestige – France           22         126

 

White

                                           Domaine Brichot Côtes De Gascogne – France                       9          35

                                           Pinot Grigio Zenato Veneto – Italy                                         12         46

                                           Pinot Blanc Trimbach – France                                               12         48

                                           Albarino Bodegas Altos de Torona – Spain                              12         52

                                           Sauvignon Blanc Vicar’s Choice Marlborough – NZ                12         52

                                           Domaine Fillon & Fils Petit Chablis – France                          16          68

                                           Sancerre La Clef Du Récit Loire Valley – France                    16          70

                                           Kolonne Null Non – Alcoholic Riesling – Germany                 12          45

Red

                                            Tempranillo Marques De Plata – Spain                                  9           35

                                            Malbec Domaine Jean Bousquet Organic – Argentina           12          46

                                            Rioja Reserva Conde de Valdemar – Spain                             14         54

                                            Pinot Noir Coteaux Bourguignons Albert Bichot – France    15         58

                                            Bordeaux Supérieur Tayet – France                                       16         65

                                            Kolonne Null Non – Alcoholic Cuvée Rouge N°2                    12         50

 

Rosé

                                             Ambroisie D’Anjou Loire Valley – France                              12         44

                                             Studio By Miraval Méditerranée – France                            15         60

 

Our Full Wine List can be viewed here.