Category: News

Positions vacant

We are hiring for the 2023 season. We are a small owner family run business, front of house and kitchen. We serve good food local food in a relaxed but professional environment.   Candidates should be passionate about food and have a reasonable knowledge of wine, previous experience is a must. The position begins in March and to start with would be 4 nights a week and from Easter on moving to 5 nights a week. Salary based on previous experience. Full and part time position available, 4pm/6pm-11pm (approx times) Full or part time position, wash up and also food prep and assisting starter and dessert chef.   CV please to maxskinsale@gmail.com

Winter Game and foraging menu

December 2019   5 course €45 pp (Limited availability, reservations highly recommended)  Winter potage, duck tortellini, salsfiy, flat parsley and broad beans. *************** Wild local mushroom risotto,  air dried venison, pumpkin seeds, local squash. *************** Wild Pheasant ‘ from head to toe’ Max’s pheasant sausage, apple and quince compote, pulled pheasant ragu and pan fried breast of pheasant with panchetta, creamed wild yellow chantrelles, brussel sprouts. *************** Irish farmhouse cheese, with rowan berry and wild apple compote, walnut bread. *************** Hazelnut financier, white chocolate ganache with raw cocoa nibs and crushed praline,  pear confit with coffee flavour, chocolate disc.

September 13th 2019

Local Lobster, oysters and Crab tonight as extras, along with wild Turbot, Hake and local Ling… and not forgetting Barretts butchers Lamb, Pork belly and chicken. ww.maxs.ie

September 13th 2019

local Lobster, oysters and Crab tonight as extras, along with wild Turbot, Hake and local Ling… and not forgetting Barretts butchers Lamb, Pork belly and chicken. ww.maxs.ie