SnackS
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Manchego Cheese Croquette | 8
Bacon Mayo
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Focaccia | 5
flavoured Butter
-
Smoked Almonds | 4
Comte cream
Marinated Olives | 4
quick bites
Chicken Salad | 22
Avocado Crush | Tomato Salsa | Blue Cheese Mousse | Hazelnut Tuile
Ricotta & Beetroot | 20
Jerusalem Artichoke Crisps | Red Onion | Gold River Farm Leaves
Duck Pie | 25
Braised Duck | Seasonal Greens
Pressed Celeriac | 22
Almond Panisses | Kale Majada | Black Garlic Gel
Tagliata Open Steak Sandwich | 27
Focaccia | Onion Lyonnaise | Triple Cooked Fries | Mixed Salad
starters
Suesey Street Fish Soup | 17 (25 as a main course)
Cod | Turbot | Prawns | Mussel (fish selection subject to change)
Foie Gras & Chicken Liver Parfait | 20
Warm Brioche | Orange Chutney | Duck Gelée
main courses
Dry Aged Fillet of Beef | 47
Hazelnut Toast | Triple Cooked Chips | Chimichurri
fillet of Black hake | 36
garlic pimenton potato | gremolata sauce | lemon
When the Boat Comes In | market price
Seasonal Market Fish – Please ask your server for today’s fish
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
NEW SEASON POTATOES | HERBS | BUTTER | 6.50
fries | 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.
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
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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.
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 17:00 – 21:00
SAT 14:00 – 17:00 17:30 – 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.