seasonality in every dish.

Ireland on every plate.

our menus

At Suesey Street, we believe in using the freshest products Ireland has to offer. That is why our ingredients are always farm-fresh and seasonal. Every time.

You can find out exactly where our meat, poultry, dairy, seafood and produce comes from here.

Please note our menus are subject to change due to seasonal ingredients.

Suesey Street A LA Carte Dinner MENU

Please call or email for details of group menus.

STARTERS

Pan Seared North Atlantic Scallops | 15.5 Jerusalem Artichoke Velouté | Irish Crab Meat | Ginger & Apple | Artichoke Crisp (d,cn,sd) Cured Kilmore Quay Monkfish Carpaccio | 16 Fennel Vinaigrette | Smoked Eel | Yoghurt & Cress Salad (f,d,sd,c) Seared Foie Gras | 15.5 Irish Black Pudding | Apple & Vanilla Chutney | Hazelnut Brioche | Apple Crisps | Pistachio (n4,c,Md,g1,d,s) Partridge Breast | 14.5 Braised Leg | Smoked Celeriac | Puffed Pearl Barley | Pickled Chanterelle Mushrooms | Tea Soaked Prunes (d,sd,g4) Roast Baby Beetroot | 13.5 Curry Leaves | Mustard Seeds | Fresh Coconut | Toonsbridge Goats Curd (d,md)

MAINS

When the Boat Comes In | Price Varies

Seasonal Market Fish (g,d)

Pan Fried Fillet of North Atlantic Cod | 27

Celeriac | Apple | Roaringwater Bay Mussels | Cavolo Nero | Apple Vinegar & Herb Butter Sauce (d,sd,mcs,c)

Fillet Steak Dry Aged from Mount Leinster | 31

Charred York Cabbage | Celeriac Remoulade | Celeriac Crumb | Bone Marrow Jam | Shaved Black Truffle (e,sd,d,g1,c,Md)

Seared Loin of Wicklow Venison | 28.5

Roast Butternut Squash | King Oyster Mushrooms | Treviso Leaves | Pickled Shallot Jus | Potato Dumplings (d,sd,g1)

Pan Fried Thornhill Duck Breast with Confit Leg | 26.5

Potato & Thyme Terrine | Pickled Red Cabbage | Parsnip Chips | Thyme Jus (d,sd,g1)

SIDE DISHES

Baby Carrots with Truffle Mayonnaise & Herb Crust (d,e,g1) | 6

Herb Baby Potatoes (d) | 5

Fries (g1,sb) | 5

Caesar Salad with Croutons & Parmesan (d,e,g1,F) | 5

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% added to parties of 8 or more.

Please notify your waiter if you have any food allergies or intolerances. Items marked by a letter may contain one or more or a product of the following:

egg (e) dairy (d) gluten (g) nut (n)

Gluten: wheat (g1) spelt (g2) rye (g3) barley (g4) oats (g6)

Nuts: almond (n1) peanut (n2 ) walnut (n3) pistachio (n4) hazelnut (n5) cashews (n6) pecan (n7) brazil (n8) macadamia (n9) chestnut (n10)

Although extra care has been taken in the preparation and production of our dishes, we cannot guarantee 100% that our dishes do not contain these ingredients

Suesey Street LUNCH MEnu

Please call or email for details of group menus.

STARTERS

Pan Seared North Atlantic Scallops | 15.5 Jerusalem Artichoke Velouté | Irish Crab Meat | Ginger & Apple | Artichoke Crisp (d,cn,sd) Cured Kilmore Quay Monkfish Carpaccio | 16 Fennel Vinaigrette | Smoked Eel | Yoghurt & Cress Salad (f,d,sd,c) free range chicken & truffle croquettes | 13 black garlic mayonnaise | pickled vegetables (d,g1,3,sd,c) Seared Foie Gras | 15.5 Irish Black Pudding | Apple & Vanilla Chutney | Brioche | Apple Crisps | Pistachio (n4,c,Md,g1,d,s)

Salads & snacks

roast parsnip soup | 9.5 collard greens | croutons | shaved parmesan (D,g1) suesey winter salad | 15 / with chicken | 15 grilled broccoli | beetroot | pomegranate | pickled fennel | crispy kale | quinoa | hazelnut (MD,sb,n5) Stout cured organic salmon | 13.5 Cucumber pickle | horseradish yoghurt (d,sd,c,md) toonsbridge goats curd | 12.5 (starter) 14.5 (main) beetroot tuile | grapefruit marinated beetroot (d,sD) monkfish scampi | 14 (starter) 17.5 (main w/Fries) tartar sauce | dressed mixed salad leaves (g1,d,f,md,sd) chicken ciabatta | 13 warm lemon & thyme chicken | caramelised onion | avocado | fries (g1,d,md) suesey dexter burger | 12.5 (starter) 14.5 (main) beetroot tuile | grapefruit marinated beetroot (d,sD)

MAINS

When the Boat Comes In | Price Varies

Seasonal Market Fish (g,d) – please ask your server for today’s fish

fillet of hake | 24

wild mushroom | radish | herb & grape vinaigrette (d,sd,f,c)

Fillet Steak Dry Aged from Mount Leinster | 31

Charred York Cabbage | Celeriac Remoulade | Celeriac Crumb | Bone Marrow Jam | Shaved Black Truffle (e,sd,d,g1,c,Md)

Seared Loin of Wicklow Venison | 28.5

Roast Butternut Squash | King Oyster Mushrooms | Treviso Leaves | Pickled Shallot Jus | Potato Dumplings (d,sd,g1)

Pan Fried Thornhill Duck Breast with Confit Leg | 26.5

Potato & Thyme Terrine | Pickled Red Cabbage | Parsnip Chips | Thyme Jus (d,sd,g1)

STeaks

12oz sirloin on the bone | 36 peppercorn sauce | triple cooked chips | baby gem ceaser salad (d,md,g1,f,e,sd,sb) 8oz rib-eye | 28.5 peppercorn sauce | triple cooked chips | baby gem ceaser salad (d,md,g1,f,e,sd,sb) Our steaks are 35 day aged Angus/Hereford Beef and are farmed in Co. Wexford in the foothills on Mount Leinster

SIDE DISHES

Baby Carrots with Truffle Mayonnaise & Herb Crust (d,e,g1) | 6

Herb Baby Potatoes (d) | 5

Fries (g1,sb) | 5

Caesar Salad with Croutons & Parmesan (d,e,g1,F) | 5

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% added to parties of 8 or more.

Please notify your waiter if you have any food allergies or intolerances. Items marked by a letter may contain one or more or a product of the following:

egg (e) dairy (d) gluten (g) nut (n)

Gluten: wheat (g1) spelt (g2) rye (g3) barley (g4) oats (g6)

Nuts: almond (n1) peanut (n2 ) walnut (n3) pistachio (n4) hazelnut (n5) cashews (n6) pecan (n7) brazil (n8) macadamia (n9) chestnut (n10)

Although extra care has been taken in the preparation and production of our dishes, we cannot guarantee 100% that our dishes do not contain these ingredients

early bird MEnu

Tuesday, Wednesday & Thursday – 6-7:30pm

Saturday – 6-6:45pm

2 Course 27 | 3 Course 32

STARTERS

roast parsnip soup collard greens | croutons | shaved parmesan (d,g1) toonsbridge goats curd grapefruit marinated beetroot | beetroot tuile (d,sd) irish stout cured organic salmon cucumber pickle | horseradish yoghurt (s,sd,c,md) Seared mackerel Irish Black Pudding | Apple & Vanilla Chutney | Brioche | Apple Crisps | Pistachio (n4,c,Md,g1,d,s) free range chicken & truffle croquettes black garlic mayonnaise | pickled vegetables (d,g1,3,sd,c)

MAINS

Roast breast of free range chicken

charred aubergine | dukkha | potato dumpling | pickled shallot | thyme jus (d,g,n4,s,sd)

slow cooked rib of beef

confit smoked garlic | white bean cassoulet | crispy shallots (d,g1,c,sd,,sb)

fillet of hake

wild mushroom | radish | herb & grape vinaigrette (d,sd,f,c)

potato gnocchi

Butternut Squash | courgette & basil puree | feta cheese | toasted pumpkin seeds (g1,e,d)

desserts

yoghurt & honey mousse pumpkin white chocolate | pumpkin granola | cinnamon crisp (d,g6) dark chocolate fondant cakes seasonal berries | chocolate crumb | raspberry srobet (d,e,g4) selection of farmhouse cheeses grapes | chutney | honey & sage | crackers (d,g1,g2,g3)

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% added to parties of 8 or more.

Please notify your waiter if you have any food allergies or intolerances. Items marked by a letter may contain one or more or a product of the following:

egg (e) dairy (d) gluten (g) nut (n)

Gluten: wheat (g1) spelt (g2) rye (g3) barley (g4) oats (g6)

Nuts: almond (n1) peanut (n2 ) walnut (n3) pistachio (n4) hazelnut (n5) cashews (n6) pecan (n7) brazil (n8) macadamia (n9) chestnut (n10)

Although extra care has been taken in the preparation and production of our dishes, we cannot guarantee 100% that our dishes do not contain these ingredients

DESSERTS

Glazed Apple Tatin | 8

Spiced Apple | Vanilla Curd | Vanilla Ice Cream (d,n)

Dark Chocolate Fondant Cake | 9

Seasonal Berries | Chocolate Crumb | Raspberry Sorbet (d,e)

Caramel Tart | 8.5

Chantilly Cream | Slow Cooked Chestnuts | Honey Chestnut Ice Cream (d,n,e)

Yoghurt & honey mousse | 8

pumpkin white chocolate | Pumpkin granola | Cinnamon crisp (d,g6)

3 Cheeses | 10 -or- 5 Cheeses | 14

Selection of Farmhouse Cheeses | Grapes | Chutney
Honey and Sage | Crackers (d,g)

Service charge of 12.5% added to parties of 8 or more.

Please notify your waiter if you have any food allergies or intolerances. Items marked by a letter may contain one or more or a product of the following:

egg (e) dairy (d) gluten (g) nut (n)

Gluten: wheat (g1) spelt (g2) rye (g3) barley (g4) oats (g6)

Nuts: almond (n1) peanut (n2 ) walnut (n3) pistachio (n4) hazelnut (n5) cashews (n6) pecan (n7) brazil (n8) macadamia (n9) chestnut (n10)

Although extra care has been taken in the preparation and production of our dishes, we cannot guarantee 100% that our dishes do not contain these ingredients

Vegetarian/Vegan Menu

STARTERS

Seasonal Vegetable Plate 12 (starter) / 17 (main) Caper & Herb Dressing | Toasted Pumpkin Seeds (V) Roast Baby Beetroot | 13.5 Curry Leaves | Mustard Seeds | Fresh Coconut (V)

MAINS

Charred Cauliflower | 17

Brown Rice | Pearl Barley | Wild Mushroom | Miso Sauce | Tahini | Yogurt Dressing (V)

Potato Gnocchi | 18

Butternut Squash | Courgette & Basil Purée | Feta Cheese | Toasted Pumpkin Seeds

DESSERTS

Sorbet | 8

With Seasonal Fruits (V)

Avocado & Lime Crème Brulée | 8

Berries | Almond Nibs | Mango Sorbet (V)

(V) Vegan / Can be Made Vegan

Mother’s Day Menu

STARTERS

Seasonal Vegetable Soup | 9.5

Pan Seared North Atlantic Scallops | 15.5

Cauliflower | Lemon | Caper | Golden Raisin Dressing (mcs,f,d)

Burrata With Heirloom Tomato | 14.5

Basil | Artichoke (d,sd)

Seared Foie Gras | 15.5

Caramelised Pear | Chutney | Toasted Walnuts | Brioche (n3,sd,g1,d)

Citrus Cured Salmon | 13.5

Lemon Capers | Fennel | Radish (d,f)

MAINS

When the Boat Comes In | Price Varies

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

Fillet of Hake | 24

Spring Peas | Smoked Bacon | Baby Gem | Crab Croquettes | Anchovy Aioli (e,d,cn,f,md,g1)

Loin of Wicklow Lamb and Confit Belly | 28.5

Baby Spinach | Wild Garlic | Potato Mousseline (e,d,g1,sd)

Breaded Lemon Sole | 17.5

Tartare Sauce | Crushed Peas | Mixed Leaves | Fries (g1,e,d,f)

Suesey Street Dexter Burger | 16

Cheddar | Streaky Bacon | Brioche | Fries (d,g)

STEAKS

Fillet of Dry Aged Beef | 31

Wild Mushroom | Shallots | Horseradish Mash | Red Wine Jus (d,sd)

12oz Sirloin (on the bone) | 36 – 8oz Rib Eye | 28.5

Caramelised Onion Lyonnaise | Portobello Mushroom | Peppercorn Sauce | Triple Cooked Chips (d,sd,g1)

– Our steaks are 21-day aged Angus/Hereford Beef & are farmed in Co. Wexford in the foothills on Mount Leinster –

SIDE DISHES

Mash Potato (d) | 5

Fries (g1) | 5

Mixed Leave Salad (sd) | 5

Sautéed Cabbage (d) | 5

Discretionary service charge of 12.5% added to parties of 8 or more.

Please notify your waiter if you have any food allergies or intolerances. Items marked by a letter may contain one or more or a product of the following:

egg (e) dairy (d) gluten (g) nut (n)

Gluten: wheat (g1) spelt (g2) rye (g3) barley (g4) oats (g6)

Nuts: almond (n1) peanut (n2 ) walnut (n3) pistachio (n4) hazelnut (n5) cashews (n6) pecan (n7) brazil (n8) macadamia (n9) chestnut (n10)

Although extra care has been taken in the preparation and production of our dishes, we cannot guarantee 100% that our dishes do not contain these ingredients

MAKE A RESERVATION

Lunch: Tues – Sat, 12 – 2:30pm | Dinner: Tues – Sat, 6 – 9:30pm
Closed Mon & Sun

For groups of 10 guests or more please contact us here.

Lunch: Tues – Sat, 12 – 2:30pm
Dinner: Tues – Sat, 6 – 9:30pm
Closed Mon & Sun

For groups of 10 guests or more please contact us here.

seasonality in every dish.

Suesey Street A LA Carte Dinner MENU

STARTERS

Pan Seared North Atlantic Scallops | 15.5

Jerusalem Artichoke Velouté | Irish Crab Meat | Ginger & Apple | Artichoke Crisp (d,cn,sd)

Cured Kilmore Quay Monkfish Carpaccio | 16

Fennel Vinaigrette | Smoked Eel | Yoghurt & Cress Salad (f,d,sd,c)

Seared Foie Gras | 15.5

Irish Black Pudding | Apple & Vanilla Chutney | Hazelnut Brioche | Apple Crisps | Pistachio (n4,c,Md,g1,d,s)

Partridge Breast | 14.5

Braised Leg | Smoked Celeriac | Puffed Pearl Barley | Pickled Chanterelle Mushrooms | Tea Soaked Prunes (d,sd,g4)

Roast Baby Beetroot | 13.5

Curry Leaves | Mustard Seeds | Fresh Coconut | Toonsbridge Goats Curd (d,md)

MAINS

When the Boat Comes In | Price Varies

Seasonal Market Fish (g,d)

Pan Fried Fillet of North Atlantic Cod | 27

Celeriac | Apple | Roaringwater Bay Mussels | Cavolo Nero | Apple Vinegar & Herb Butter Sauce (d,sd,mcs,c)

Fillet Steak Dry Aged from Mount Leinster | 31

Charred York Cabbage | Celeriac Remoulade | Celeriac Crumb | Bone Marrow Jam | Shaved Black Truffle (e,sd,d,g1,c,Md)

Seared Loin of Wicklow Venison | 28.5

Roast Butternut Squash | King Oyster Mushrooms | Treviso Leaves | Pickled Shallot Jus | Potato Dumplings (d,sd,g1)

Pan Fried Thornhill Duck Breast with Confit Leg | 26.5

Potato & Thyme Terrine | Pickled Red Cabbage | Parsnip Chips | Thyme Jus (d,sd,g1)

SIDE DISHES

Baby Carrots with Truffle Mayonnaise & Herb Crust (d,e,g1) | 6

Herb Baby Potatoes (d) | 5

Fries (g1,sb) | 5

Caesar Salad with Croutons & Parmesan (d,e,g1,F) | 5

Suesey Street LUNCH MEnu

STARTERS

Pan Seared North Atlantic Scallops | 15.5

Jerusalem Artichoke Velouté | Irish Crab Meat | Ginger & Apple | Artichoke Crisp (d,cn,sd)

Cured Kilmore Quay Monkfish Carpaccio | 16

Fennel Vinaigrette | Smoked Eel | Yoghurt & Cress Salad (f,d,sd,c)

free range chicken & truffle croquettes | 13

black garlic mayonnaise | pickled vegetables (d,g1,3,sd,c)

Seared Foie Gras | 15.5

Irish Black Pudding | Apple & Vanilla Chutney | Brioche | Apple Crisps | Pistachio (n4,c,Md,g1,d,s)

Salads & snacks

roast parsnip soup | 9.5

collard greens | croutons | shaved parmesan (D,g1)

suesey winter salad | 15 / with chicken | 15

grilled broccoli | beetroot | pomegranate | pickled fennel | crispy kale | quinoa | hazelnut (MD,sb,n5)

Stout cured organic salmon | 13.5

Cucumber pickle | horseradish yoghurt (d,sd,c,md)

toonsbridge goats curd | 12.5 (starter) 14.5 (main)

beetroot tuile | grapefruit marinated beetroot (d,sD)

monkfish scampi | 14 (starter) 17.5 (main w/Fries)

tartar sauce | dressed mixed salad leaves (g1,d,f,md,sd)

chicken ciabatta | 13

warm lemon & thyme chicken | caramelised onion | avocado | fries (g1,d,md)

suesey dexter burger | 12.5 (starter) 14.5 (main)

beetroot tuile | grapefruit marinated beetroot (d,sD)

MAINS

When the Boat Comes In | Price Varies

Seasonal Market Fish (g,d) – please ask your server for today’s fish

fillet of hake | 24

wild mushroom | radish | herb & grape vinaigrette (d,sd,f,c)

Fillet Steak Dry Aged from Mount Leinster | 31

Charred York Cabbage | Celeriac Remoulade | Celeriac Crumb | Bone Marrow Jam | Shaved Black Truffle (e,sd,d,g1,c,Md)

Seared Loin of Wicklow Venison | 28.5

Roast Butternut Squash | King Oyster Mushrooms | Treviso Leaves | Pickled Shallot Jus | Potato Dumplings (d,sd,g1)

Pan Fried Thornhill Duck Breast with Confit Leg | 26.5

Potato & Thyme Terrine | Pickled Red Cabbage | Parsnip Chips | Thyme Jus (d,sd,g1)

STeaks

12oz sirloin on the bone | 36

peppercorn sauce | triple cooked chips | baby gem ceaser salad (d,md,g1,f,e,sd,sb)

8oz rib-eye | 28.5

peppercorn sauce | triple cooked chips | baby gem ceaser salad (d,md,g1,f,e,sd,sb)

SIDE DISHES

Baby Carrots with Truffle Mayonnaise & Herb Crust (d,e,g1) | 6

Herb Baby Potatoes (d) | 5

Fries (g1,sb) | 5

Caesar Salad with Croutons & Parmesan (d,e,g1,F) | 5

early bird MEnu

STARTERS

roast parsnip soup

collard greens | croutons | shaved parmesan (d,g1)

toonsbridge goats curd

Selection of Farmhouse Cheeses | Grapes | Chutney
Honey and Sage | Crackers (d,g)