August 12th 2022

Menu 2 course (starter plus main) €42 per person

Starters

Sauté Squid and prawns, green tea noodles, miso dressing, pickled carrots, black sesame seed.

Soba noodles toasted sesame oil, slow roasted Skeaghanore duck, star anise.

Crispy parcel of French brie, sweet onion, dried fig coulis, mixed local  leaves.

Saute Scallops Puy lentils, pancetta,lovage butter.  (€4 supplement)

Warm smoked Mackerel, potato and beetroot salad, pickled samphire, horseradish mayo, organic scallions, fermented red onion.

Mains

Pan fried Monkfish, ponzu glaze, red dilisk, sea lettuce, roast Belgian chicory, French beans, sesame seed.(€3 supplement)

Sauté fillet of Hake organic baby leeks, cherry tomato, Nudja, flat parsley and mussel sauce.

Grilled fillet of Sea bass (€2 supplement) celeriac and hazelnut puree, green asparagus, garlic chive butter sauce.

Slow cooked Irish Pork Belly hint of 5 spice, local Cavolo Nero, roast apricots, new season carrots.

Sauté Irish Lamb cutlets and lamb Kofta, roast red pepper, courgette, coriander, & spicy chickpea fricassee.

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 Wine list

  • All our fish and shellfish are Irish and local  when possible,
  • we use wild adult species and promote and prefer tangle netting fishing methods.
  • All our beef, lamb, pork, chicken are local.
  • Sauces are made using our own fresh stocks.
  • All dishes are cooked to order.
  • We forage when we have time.
  • We love our professions, food, wine and kids.

 Suppliers.

Menu