seasonality in every dish

Ireland on every plate.

ReservationsGroup Enquiries 6+

SnackS 

Manchego Cheese Croquette | 8
Bacon Mayo 
seafood salad toast | 10
Avocado | Sablé
Focaccia | 5
flavoured Butter
 Salt Cod ‘’Muffin’’ | 8
Crème Fraiche | Pickled MUSSEL
Gruyere ‘‘Puffs’’ | 8
Comte cream
Smoked Almonds | 4
Comte cream
                                                                         Marinated Olives | 4

quick bites

Chicken Salad | 22

Avocado Crush | Tomato Salsa | Blue Cheese Mousse | Hazelnut Tuile

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

starters

Suesey Street Fish soup | 18 (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 Sole | 39

Stuffed with Scallop Mousse | White Miso Caper Hollandaise | Seasonal Greens

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

Scallops | 22

Vanilla Hash Brown | Almond Tuile | Lemon Dressing

dublin bay prawns | 21

Cais Na Tire Risotto | Chorizo | Tarragon Sauce

Foie Gras & Chicken Liver Parfait | 20  

Orange Chutney | Duck Jelly | Warm Brioche

Suckling Pig Belly | 20

Goat’s Cheese | Almond Shortbread | Apple and Peanut Vinaigrette | Pickled Shallots

Spiced Sweet Potato Soup | 13.50

Coconut Cream | Artichoke Crisp Ⓥ

 MAINS

When the Boat Comes In | market price

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

fillet of Black Sole | 39

Stuffed with Scallop Mousse | White Miso Caper Hollandaise | Seasonal Greens

Dry Aged Fillet of Beef | 47  

Hazelnut Toast | Triple Cooked Chips | Black Pepper Crème

Venison | 40

Jerusalem Artichoke Purèe | Hunter Sauce | Boulanger Potatoes | Ballymakenny Galettes

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 – €40pp

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

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 

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 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

Spiced Sweet Potato Soup

Coconut Cream | Artichoke Crisp Ⓥ

 MAINS

Dry Aged Striploin 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

option b – €75pp

STARTERS

Dublin Bay Prawns

Cais Na Tire Risotto | Chorizo | Tarragon Salsa

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.

 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.