seasonality in every dish

Ireland on every plate.

ReservationsGroup Enquiries 6+

Lunch Menu

Please call or email for details of group menus. 

Two course minimum spend, one to be main course.

STARTERS

Soup de poissons aux fruits de mer 15

Pan-Seared North Atlantic Scallops | 17

 Pea | Smoked Bacon | Baby Gem | Aioli 

Dublin Bay Prawns | 17

Garlic Butter | Sourdough Tartine | Tomato Fondue | Jalapeño Oil 

Stout Cured Salmon |13

Dill | Smoked Salmon Rillettes | Trout Caviar 

Beef Tartare| 15

Capers | Quail Egg  

MAINS

When the Boat Comes In | Price Varies

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

 North Atlantic Cod Fillet 26

Sobrassada | Orzo Beetroot | Walnut Salsa | Parsley Purée   

Saddle Of Venison | 35

Root Vegetable Gratin | Pate de Cran | Soubise | Jus  

Dry aged Beef Fillet | 36

Shallot | Wild Mushroom | Green Beans | Jus 

Confit Duck Salad 18

Grilled Persimmon | Smoked Almond | Spiced Ricotta | Pickles | Chardonnay Dressing

SIDE DISHES

MASH POTATOES | 5.5
Fries  | 5.5
Grilled Vegetables | Basil | Raspberry Balsamic  5.5 
Steamed Green Vegetables| Almond Flakes| Olive Oil  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.

Minimum Order

Group Lunch Menu

STARTERS

 Jerusalem Artichoke Soup

Olive Soil | Dill Oil | Jerusalem Artichoke Crisp 

Stout Cured Salmon

 Dill | Smoked Salmon Rillettes| Trout Caviar

Smooth Chicken Liver Parfait

Pear Chutney | Pickles | Brioche 

MAINS

 North Atlantic Cod 

Sobrassada | Orzo Beetroot | Walnut Salsa | Parsley Purée 

 Salted Celeriac Agnolotti 

Goat Cheese Curd | Garden Pea Veloute | Smoked Almond 

Confit Duck Salad

Grilled Persimmon | Smoked Almonds | Spiced Ricotta | Chardonnay Dressing

DESSERTS

Passion Fruit & White Chocolate Cheesecake

Fruit Salsa | Mango Sorbet

Caramel Tart

Vanilla Chantilly | Hazelnut Ice Cream | Chestnut 

Selection Of Farmhouse Cheese

Chutney | Grapes | Quince |Crackers 

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 | 17
Garden Pea | Smoked Bacon | Baby Gem | Aioli 

Dublin Bay Prawns | 17

Garlic Butter | Sourdough Tartine | Tomato Fondue | Jalapeño Oil 

Stout Cured Salmon 13

Dill | Smoked Salmon Rillettes | Trout Caviar 

Beef Tartare | 15

Capers| Quail Egg 

MAINS

When the Boat Comes In | Price Varies

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

 Roasted Fillet Of Halibut | 38

Miso & Grappa Marinade| Gnocchi | Mixed Greens | Bisque 

 Glazed Duck Fillet | 32

Fondant Potato | Persimmon Puree | Grilled Vegetables | Jus

 Saddle Of Venison 35

Root Vegetable Gratin | Pate de Cran| Soubise | Jus 

Dry Aged Beef Fillet  | 36  

  Shallot | Wild Mushroom | Green Beans | Jus

côte de boeuf to share 80

Mushroom Cassolette | Fries | Peppercorn Sauce 

SIDE DISHES

MASH POTATOES | 5.5
Fries | 5.5
Grilled Vegetables | Basil | Raspberry Balsamic | 5.5 
Steamed Green Vegetables | Almond Flakes | Olive Oil | 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.

STARTERS

Cauliflower Florets 

 Mango Barbecue | Carrot Top Pesto | Polenta 
Duck & Foie Gras Terrine
Horseradish Yoghurt| Pickles | Brioche 

Suesey’s Winter Fish Broth

MAINS

North Atlantic Cod

Sobrassada | Orzo Beetroot | Walnut Salsa | Parsley Purée 

 Salted Celeriac Agnolotti

Goats Curd| Smoked Almond | Garden Pea Veloute 

 Dry Aged Beef Fillet

Shallot | Wild Mushroom | Green Beans | Jus 

DESSERTS

Passion Fruit & White Chocolate Cheesecake

Fruit Salsa | Mango Sorbet

Caramel Tart

Vanilla Chantilly | Hazelnut Ice Cream |Chestnut 

Selection Of Farmhouse Cheese

Chutney | Grapes | Quince |Crackers 

STARTERS

Tofu Tempura | 14

Baba Ghanoush| Hummus
  Cauliflower Florets | 14
Mango Barbecue | Carrot Top Pesto| Polenta 

Jerusalem Artichoke Soup | 12

MAINS

Root Vegetables Lasagne | 21

Soubise| Pulled Oats | Chestnut 

  Potato Gnocchi | 24 

Asparagus | Bok Choi | Sweetcorn 

 Salted Celeriac Agnolotti | 25

Goat Curd | Garden Pea Veloute | Smoked Almond 

DESSERT

Poached Pear | 11

Almond Cream | Crumble | Vanilla Ice Cream 

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

 Sticky toffee | 12

Vanilla Wafer | Crumble | Gingerbread Ice Cream

Pressed Apple | 12

Vanilla Custard | Apple Puree | Oat Crumble | Vanilla Ice Cream 

 Chocolate Mousse | 12

Honeycombs | Cocoa Nibs | Fruit Gel | Vanilla Ice Cream 

Christmas Pudding | 12

Vanilla Custard | Plum Ganache

Selection Of Cheese | 14

Chutney | Grapes | Quince | Crackers

 

 DESSERT Cocktail selection

Lemon Cheesecake | 14

Limoncello | Frangelico | Lemon Juice | Sugar Syrup

Fresh Cream | Lemon Bitters 

White Russian | 13

Vodka | Café Liqueur| Fresh Cream 

Espresso Martini | 15

Vodka | Kahlua | Espresso | Sugar Syrup | Aztec 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                           9.5         44

Crémant De Loire Bouvet Rosé                          14          70

Champagne Gobillard 1er Cru                            19          95

White

Domaine Brichot – France                                  7.5         32

Pinot Grigio Zenato – Italy                                 10          42

Albarino Rula – Spain                                          10          42

Sauvignon Blanc Rabbit Island Nelson – NZ       10          44

Sancerre Andre Dezat – France                          14          59

Chablis Vrignaud – France                                  16         64

Red

Tempranillo Marques De Plata – Spain                 7.5        32

Malbec Domaine Jean Bousquet – Argentina       10          44

Rioja Reserva Conde de  Valdemar – Spain          12          49

Bordeaux Supérieur Château Tayet – France       14          59

Louis Max Organic Pinot Noir –  France               16          68

 

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 – 21:30  

TUE       12:00 -14:30                 18:00 – 21:30

WED      12:00 – 14:30                18:00 – 21:30

THU       12:00 – 14.30               18:00 – 21:30

FRI        12:00 – 14:30               18:00 – 21:30

SAT       12:00 – 14:30               18:00 – 21:30

   SUN      13:00 – 15:30               16:00 – 19:00 

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

           Lunch                        Dinner 

  MON      12:00 – 14:30               18:00 – 21:30  

TUE       12:00 -14:30                 18:00 – 21:30

WED      12:00 – 14:30                18:00 – 21:30

THU       12:00 – 14.30               18:00 – 21:30

FRI        12:00 – 14:30               18:00 – 21:30

SAT       12:00 – 14:30               18:00 – 21:30

   SUN      13:00 – 15:30               16:00 – 19:00 

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