Please call or email for details of group menus.
Two course minimum spend, one to be main course.
STARTERS
-
Pan Seared North Atlantic Scallops | 18
Garden Pea Purée | Pancetta | Baby Gem | Aioli
Dublin Bay Prawns | 18
Garlic Butter | Sourdough Tartine | Tomato Fondue | Jalapeño Oil
Rainbow Cured Salmon | 15
Dill | Smoked Salmon Rillettes | Trout Caviar
Beef Tartare | 18
Summer Truffle | Yuzu Hollandaise | House Pickles
Barbecue Glazed Olive Fed Pork Belly | 15
Black Pudding Croquette | Apple Caviar | Pickled Kohlrabi | Pink Apple Purée
MAINS
When the Boat Comes In | Price Varies
Seasonal Market Fish (g,d) Please ask your server for today’s fish
Soup De Poissons Aux Fruits De Mer | 15
Roasted Monkfish | 33
Bisque Risotto | Boston Shrimp & Caper Velouté | Local Irish Seaweed
Corn Fed Chicken Supreme | 22
Warm Potato Salad | Samphire | Pearl Onions | Haricot | Grilled Halloumi | Lemon Dressing
Dry Aged Beef Fillet | 39
Shallot | Wild Mushroom | Green Beans | Fries | Jus
Suesey Street Dexter Burger | 18
Cheddar | Streaky Bacon | Brioche | Tomato Relish | Barbecue Sauce | Salad | Fries
SALADS
Dry Aged Beef Rump Cap Tagliata | 22
Bed of Rocket | Chimichurri Sauce| Fries
Confit Duck Leg Salad | 18
Grilled Peaches | Smoked Almond | Avocado | Chardonnay Dressing
Vegetarian Starters
Cauliflower Florets | 12
Mango Barbecue | Carrot Top Pesto | Shimeji
Garden Pea Soup | 12
Cream Cheese Mousse | Olive Soil | Artichoke Crisps | Chive Oil
Burrata | 15
Beetroot Gazpacho | Heirloom Tomato | Beetroot Ketchup
Vegetarian Mains
Vegetarian Casserole | 21
Aubergine | Zucchini | Spinach | Ricotta | Passata | Parmigiano | Polenta Fries
Mediterranean Dolma | 21
Vine Leaves | Coconut Curry | Wild Rice | Kimchi Carrot
Aubergine Ravioli | 25
Goats Cheese | Morell Sauce
SIDE DISHES
Black Tomato Salad | Sweet White Onion | Chardonnay Dressing | 5.5
Grilled Vegetables | Basil | Raspberry Balsamic | 5.5
Fries | 5.5
Dauphinoise Potatoes |5.5
Steam Vegetables | Ponzu Yuzu | 5.5
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 call or email for details of group menus.
Two course minimum spend, one to be main course.
STARTERS
-
Soup de poissons aux Fruit de Mer | 15
Pan Seared North Atlantic Scallops | 18
Garden Pea Purée | Pancetta | Baby Gem | Aioli
Dublin Bay Prawns | 18
Garlic Butter | Sourdough Tartine | Tomato Fondue | Jalapeño Oil
Beef Tartare | 18
Summer Truffle | Yuzu Hollandaise | House Pickles
Pan Seared Foie Gras | 21
Cherry Compote | Pickled Blackberries | Brioche
MAINS
When the Boat Comes In | Price Varies
Seasonal Market Fish (g,d) Please ask your server for today’s fish
Black Sole On The Bone| 45
Warm Potato Salad | Samphire | Pearl Onions | Haricot | Sauce Vierge
Rump of Irish Spring Lamb | 36
Gnocchi | Pickled Butternut Squash | Broad Beans | Carrot Purée | Mint Pesto | Jus
Glazed Duck Fillet | 32
Grilled Seasonal Vegtables | Potato & Parmesan Mousée | Picant Peach Purée | Jus
STEAKS
Black Angus Ribeye | 33
Shallot | Wild Mushroom | Green Beans | Fries | Jus
Dry Aged Beef Fillet | 39
Shallot | Wild Mushroom | Green Beans | Fries | Jus
côte de boeuf to share | 90
Dauphinoise Potatoes | Pickled Vegetable Salad | Peppercorn Sauce
VEGETARIAN & VEGAN STARTERS
Cauliflower Florets | 14
Mango Barbecue | Carrot Top Pesto | Shimeji | Polenta
Garden Pea Soup | 12
Cream Cheese Mousse | Olive Soil | Artichoke Crisps | Chive Oil
Burrata | 15
Beetroot Gazpacho | Heirloom Tomato | Beetroot Ketchup
VEGETARIAN & VEGAN MAINS
Vegetable Casserole | 21
Aubergine | Zucchini | Spinach | Ricotta | Passata | Parmigiano | Polenta Fries
Mediterranean Dolma | 21
Vine Leaves | Coconut Curry | Wild Rice | Kimchi Carrot
Aubergine Ravioli | 25
Goats Cheese | Morell Sauce
SIDE DISHES
Black Tomato Salad | Sweet White Onion | Chardonnay Dressing | 5.5
Grilled Vegetables | Basil | Raspberry Balsamic | 5.5
Fries | 5.5
Dauphinoise Potatoes | 5.5
Steamed Vegetables | Ponzu Yuzu | 5.5
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.
DESSERTS
Coffee Mascarpone & Chocolate Brownie | 12
Cocoa Nibs | Dulce De Leche | Mocha Ice Cream | Sponge
Pressed Apple | 12
Vanilla Curd | Apple Puree | Oat Crumble | Vanilla Ice Cream
Chocolate Mousse | 12
Honeycombs | Fueilletine | Almond Cream | Vanilla Ice Cream
Selection Of Cheese | 14
Chutney | Grapes | Quince | Crackers
DESSERT Cocktail selection
Big Lebowski | 13
Absolut | Tia Maria | Fresh Cream
Coconut Passion | 14
Passoa | Malibu | Lemon | Passion Fruit Puree | Egg White
Lemon Cheesecake | 14
Limoncello | Frangelico | Lemon Juice | Sugar Syrup
Fresh Cream | Lemon Bitters
Espresso Martini | 15
Absolut | Kahlua | Espresso | Sugar | Chocolate Bitters
Service charge of 12.5% added to parties of 8 or more.
WINES
Glass Bottle
Sparkling
Torley Non-Alcoholic Sparkling Wine 7.5 32
Prosecco Dolce Vita Frizzante 10 44
Prosecco Millesimato Rosé La Roccagrande 14 70
Champagne Gobillard 1er Cru 19.5 95
White
Domaine Brichot – France 8 32
Pinot Grigio Zenato – Italy 10 42
Albarino Rula – Spain 10 42
Sauvignon Blanc Rabbit Island Nelson – NZ 10 44
Sancerre Andre Dezat – France 15 64
Chablis Les Hauts De Milly – France 17 70
Red
Tempranillo Marques De Plata – Spain 8 32
Malbec Domaine Jean Bousquet – Argentina 10 44
Rioja Reserva Conde de Valdemar – Spain 12 49
Bordeaux Supérieur Château Tayet – France 14 59
Ursulines Jean Claude Boisset Pinot Noir – FR 15 60
Chianti Classico Riserva Villa Antinori – Italy 17 70
Rosé
Ambroisie D’Anjou Loire Valley 10 40
Studio By Miravel Méditerranée 13 52
Our Full Wine List can be viewed here.
Lunch Dinner
MON 12:00 – 14:30 18:00 – 21:00
TUE 12:00 -14:30 18:00 – 21:00
WED 12:00 – 14:30 18:00 – 21:00
THU 12:00 – 14.30 18:00 – 21:00
FRI 12:00 – 14:30 18:00 – 21:00
SAT 12:00 – 14:30 17:00 – 21:00
For groups of 10 guests or more please contact us here.
Lunch Dinner
MON 12:00 – 14:30 18:00 – 21:00
TUE 12:00 -14:30 18:00 – 21:00
WED 12:00 – 14:30 18:00 – 21:00
THU 12:00 – 14.30 18:00 – 21:00
FRI 12:00 – 14:30 18:00 – 21:00
SAT 12:00 – 14:30 17:00 – 21:00
For groups of 10 guests or more please contact us here.