Suesey Street LUNCH MEnu

Please call or email for details of group menus.

STARTERS

Soup Du Jour | 9

Seasonal Vegetable Soup – Please ask your server for the soup of the day

St.Tola Goats Cheese | 13.5 

Basil | Artichoke (d) Baked Beetroot | Mesclun Leaves | Quince Gel| Toasted Walnuts (d,n3

Ballotine Of Duck Confit and Foie Gras | 15.5 

Sauternes Poached Pears | Toasted Brioche (d,c,s,g1) 

Seared Scallops | 15.5 

Roast Chestnut Puree | Smoked Pancetta | Watercress Salad (d,f,sd) 

Dublin Bay Prawns | 15.5

Garlic Butter | Sourdough Tartine | Tomato Fondue | Jalapeño Oil (cn,f,d,sd,g1)

 

MAINS

When the Boat Comes In | Price Varies

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

 Turkey & Ham | 26 

Roast Potatoes | Stuffing | Chestnut & Bacon Brussel Sprouts | Cranberry Jus (d,md,sd,g1)

Dry Aged Beef Fillet | 32 

 Shallot | Wild Mushroom | Green Beans | Green Pepercorn Jus (d,sd,f) 

 Pumpkin & Halloumi Macaroni | 24 

Roscoff Onions | Pine Nut Gremolata (d,n2,e) 

 Roast Fillet of Kilmore Quay Cod | 28  

Tenderstem Broccoli | Brown Shrimp & Caper Sauce (d,c,f,sd) 

 Seared Loin of Wicklow Venison | 32 

Mulled Wine | Poached Pear | Sprout Tops | Celeriac | Fondant Potato (d,sd) 

Challans Duck Breast | 29 

Pickled Blackberries | Carrots | Ginger Purée | Cavolo nero (d,sd) 

SIDE DISHES

Mash Potato (d) | 5

Fries (g1) | 5

MIXED LEAF SALAD (Sd) | 5

FINE GREEN BEANS (d) | 5 

SAUTÉED BRUSSEL SPROUTS | SMOKED|BACON | ROAST CHESTNUTS (d, n10) | 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 A LA Carte Dinner MENU

Please call or email for details of group menus. 

Two course minimum spend, one to be main course.

STARTERS

Soup Du Jour | 9 

Seasonal Vegetable Soup – Please ask your server for the soup of the day

St.Tola Goats Cheese | 13.5 

Baked Beetroot | Mesclun Leaves | Quince Gel| Toasted Walnuts (d,n3) 

Ballotine Of Duck Confit and Foie Gras 15.5 

Sauternes Poached Pears | Toasted Brioche (d,c,s,g1) 

Seared Scallops  | 15.5

Roast Chestnut Puree | Smoked Pancetta | Watercress Salad (d,f,sd) 

Dublin Bay Prawns  | 15.5

Garlic Butter | Sourdough Tartine | Tomato Fondue | Jalapeño Oil (e,d,cn,f,g1)

MAINS

When the Boat Comes In | Price Varies

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

 Turkey & Ham | 26 

Roast Potatoes | Stuffing | Chestnut & Bacon Brussel Sprouts | Cranberry Jus (d,md,sd,g1) 

Dry Aged Beef Fillet | 32 

Shallot | Wild Mushroom | Green Beans | Green Pepercorn Jus (d,sd,f) 

 Pumpkin & Halloumi Macaroni | 24 

Roscoff Onions | Pine Nut Gremolata (d,n2,e) 

Roast Fillet of Kilmore Quay Cod | 28 

Tenderstem Broccoli | Brown Shrimp & Caper Sauce (d,c,f,sd) 

Seared Loin of Wicklow Venison | 32 

 Mulled Wine | Poached Pear | Sprout Tops | Celeriac | Fondant Potato (d,sd

Chateaubriand To Share  | 70

Mixed Salad |Thick Cut Chips | Bearnaise or Pepper Sauce (e,d,sd)

SIDE DISHES

MASH POTATOES (d) | 5

Fries (g1) | 5

MIXED LEAF SALAD (SD) | 5

FINE GREEN BEANS (d)  | 5

 Sautéed Brussel Sprouts | Smoked Bacon | Roast Chestnuts (d, n10) | 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 Sunday A LA Carte MENU

Two course minimum spend, one to be main course.

STARTERS

Soup Du Jour | 9 

Seasonal Vegetable Soup – Please ask your server for the soup of the day

St.Tola Goats Cheese | 13.5 

Baked Beetroot | Mesclun Leaves | Quince Gel| Toasted Walnuts (d,n3) 

Ballotine Of Duck Confit and Foie Gras 15.5 

Sauternes Poached Pears | Toasted Brioche (d,c,s,g1) 

Seared Scallops  | 15.5

Roast Chestnut Puree | Smoked Pancetta | Watercress Salad (d,f,sd) 

Dublin Bay Prawns  | 15.5

Garlic Butter | Sourdough Tartine | Tomato Fondue | Jalapeño Oil (e,d,cn,f,g1)

MAINS

When the Boat Comes In | Price Varies

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

 Turkey & Ham | 26 

Roast Potatoes | Stuffing | Chestnut & Bacon Brussel Sprouts | Cranberry Jus (d,md,sd,g1) 

Dry Aged Beef Fillet | 32 

Shallot | Wild Mushroom | Green Beans | Green Pepercorn Jus (d,sd,f) 

 Pumpkin & Halloumi Macaroni | 24 

Roscoff Onions | Pine Nut Gremolata (d,n2,e) 

Roast Fillet of Kilmore Quay Cod | 28 

Tenderstem Broccoli | Brown Shrimp & Caper Sauce (d,c,f,sd) 

Seared Loin of Wicklow Venison | 32 

 Mulled Wine | Poached Pear | Sprout Tops | Celeriac | Fondant Potato (d,sd)

Challans Duck Breast | 29 

Pickled Blackberries | Carrots | Ginger Purée | Cavolo nero (d,sd) 

Chateaubriand To Share  | 70

Mixed Salad |Thick Cut Chips | Bearnaise or Pepper Sauce (e,d,sd)

SIDE DISHES

MASH POTATOES (d) | 5

Fries (g1) | 5

MIXED LEAF SALAD (SD) | 5

FINE GREEN BEANS (d)  | 5

 Sautéed Brussel Sprouts | Smoked Bacon | Roast Chestnuts (d, n10) | 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

DESSERTS

Chocolate Mousse with Almond Sponge Base | 8

Cocoa Gel | Marinated Raspberries | Sorbet (e,d,n1)

 Elderflower Yogurt Cream | 8

Cocoa Nibs Crumb | Roasted Pineapple | Mango Foam | Black Sesame Tuile (e,d)

Pavlova With Compressed Strawberries  | 8

 Apple | Basil Purée | Mousseline cream (e,d,g1)

Glazed Apple Tatin | 8

Spiced Apple | Apple Mint Gel | Crumble | Vanilla Cream | Ice cream (e,d,g1)

 Selection Of Cheese | 8

Pear Cranberry Chutney | Smoked Almonds | Grapes | Quince Crackers (e,g,d,n1,n5)

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