À La Carte April

Menu April 24th

Starters

Sauté Squid and prawns, cha noodles, miso dressing, pickled carrots.    €9.50

Seared Scallops, sweetcorn and shallot fricassee, truffle oil sherry glaze, penne pasta.   €13.50

*Steamed mussels, white wine cream, vegetable julienne, cream and garlic.     €8.50

*Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad.     €9.50 

*Warm smoked Mackerel and potato salad, pickled samphire, beetroot, horseradish drizzle and lamb’s lettuce, pennyworth.   €8.00

*Indonesian style chicken wing, pickled cucumber.    €7.50

Mains

*Pan fried fillet of Hake ‘Bouillabaisse jus’ ;mussel, fennel, saffron, wild garlic, sea lettuce, potato and carrot.  €22.90

Grilled whole Black Sole, garden herb butter, mixed salad.                      (price depending on size)

Grilled fillet of Sea Bass,yellow carrot puree, toasted pumpkin seeds, passion fruit and carrot jus.   €25.00

Pan fried Monkfish, chorizo crumb, wild garlic pesto,toasted pine nuts,roast butternut squash, kale and cauliflower.  €26

*Wild Rabbit Casserole, slow cooked in Kinsale pale ale,root vegetables, radish, chorizo, mushrooms and thyme.        €23.90

 Sauté Irish Lamb cutlets and Koftaroast red pepper, courgette, coriander, & spicy chickpea fricassee.    €25.00

*Early menu (*starter plus *main highlighted with *)  €26  daily from 6.00 pm to 7.15 pm last orders (7 pm Saturdays)

Menu April 20th/21st

Starters

Sauté Squid and prawns, cha noodles, miso dressing, pickled carrots.    €9.50

Seared Scallops, sweetcorn and shallot fricassee, truffle oil sherry glaze, penne pasta.   €13.50

*Steamed mussels, white wine cream, vegetable julienne, cream and garlic.     €8.50

*Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad.     €9.50 

*Warm smoked Mackerel and potato salad, pickled samphire, beetroot, horseradish drizzle and lamb’s lettuce.   €8.00

*Indonesian style chicken wing, pickled cucumber.    €7.50

Mains

*Pan fried fillet of Hake ‘Bouillabaisse jus’ ;mussel, fennel, saffron, wild garlic, sea lettuce, potato and carrot.  €22.90

Grilled fillet of Red Mullet,aubergine caviar, pak choi, courgettes, lobster oil, thyme butter.€22.90

 Sauté fillet of John Dory,creamed wild leeks, mange tout, green asparagus and coppa . €31.50

Pan fried Monkfish, chorizo crumb, wild garlic pesto,toasted pine nuts,roast butternut squash, kale and cauliflower.  €26

*Wild Rabbit Casserole, slow cooked in Kinsale pale ale,root vegetables, radish, chorizo, mushrooms and thyme.        €23.90

 Sauté Irish Lamb cutlets and Koftaroast red pepper, courgette, coriander, & spicy chickpea fricassee.    €25.00

*Early menu (*starter plus *main highlighted with *)  €26  daily from 6.00 pm to 7.15 pm last orders (7 pm Saturdays)

Menu April 18th

Starters

Sauté Squid and prawns, cha noodles, miso dressing, pickled carrots.    €9.50

Seared Scallops, sweetcorn and shallot fricassee, truffle oil sherry glaze, penne pasta.   €13.50

*Steamed mussels, white wine cream, vegetable julienne, cream and garlic.     €8.50

*Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad.     €9.50 

*Warm smoked Mackerel and potato salad, pickled samphire, beetroot, horseradish and lamb’s lettuce.   €8.00

*Indonesian style chicken wing, pickled cucumber.    €7.50

Mains

*Pan fried fillet of Hake ‘Bouillabaisse style’ ,mussel, fennel and saffron stock, and hint of wild garlic and seaweed.    €22.90

Grilled whole Black Sole, garden herb butter, mixed salad.      (price depending on size)

 Sauté fillet of John Dory,creamed wild leeks, mange tout, green asparagus and coppa . €31.50

Pan fried Monkfish, chorizo crumb, wild garlic pesto,toasted pine nuts,roast butternut squash, kale and cauliflower.  €26

*Wild Rabbit Casserole, slow cooked in Kinsale pale ale,root vegetables, radish, chorizo, mushrooms and lovage.        €23.90

 Sauté Irish Lamb cutlets and Koftaroast red pepper, courgette, coriander, & spicy chickpea fricassee.    €25.00

*Early menu (*starter plus *main highlighted with *)  €26  daily from 6.00 pm to 7.15 pm last orders (7 pm Saturdays)

Menu April 11th

Starters

Sauté Squid and prawns, cha noodles, miso dressing, pickled carrots.    €9.50

Seared Scallops, sweetcorn and shallot fricassee, truffle oil sherry glaze, penne pasta.   €13.50

*Grilled mussels garlic butter and breadcrumbs.     €8.50

*Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad.       €9.50 

*Soup:  Max’s fresh homemade soup of the day     €6.00 

*Indonesian style chicken wing, pickled cucumber.       €7.50

Mains

*Pan fried fresh Ling medallions, celeriac mash, sea asparagus,thyme butter, pak choi, lobster oil.   €22.90

Pan fried Brill ‘matelote style’, baby leeks, streaky bacon,button mushroom, baby onions and red wine sauce.   €26

Pan fried Monkfish, espelette chili, cockles,buckwheat, caramelised cider and olive oil vinaigrette.   €26

Sauté fillet of John Dory,creamed wild leeks, mange tout, green asparagus and coppa €31

Wild Rabbit Casserole, slow cooked in Kinsale pale ale,root vegetables, radish, chorizo, mushrooms and lovage.        €23.90

 Sauté Irish Lamb cutlets and Koftaroast red pepper, courgette, coriander, & spicy chickpea fricassee.    €24.00

*Early menu  2 *course €26  daily from 6.00 pm to 7.15 pm last orders (7 pm Saturdays)

Menu April 7th

Starters

Sauté Squid and prawns, cha noodles, miso dressing, pickled carrots  €9.50

Seared Scallops, sweetcorn and shallot fricassee,truffle oil sherry glaze, penne pasta€13.50

*Steamed mussels vegetable julienne,white wine, cream and garlic. €8.50

*Soup:  Max’s fresh homemade soup of the day.  €6.00

*Indonesian style chicken wing, pickled cucumber.   €7.50

*Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad €9.50   

*Mixed plate with hot oyster, Ballan Wrasse ceviche, seared tuna with Japanase 7 spice and Sea Bass carpaccio. (limited)

Mains

Pan fried Brill ‘matelote style’, baby leeks, streaky bacon, button mushroom, baby onions and red wine sauce.       €26

Saute  fillet of John Dory, creamed wild leeks, mange tout, green asparagus and coppa €31

Grilled fillet of Sea Bass, vegetable achards, fresh coriander, black olive and tomato butter sauce.  €25

Pan fried Monkfish, espelette chili, cockles, courgette, buckwheat, caramelised cider and olive oil vinaigrette.  €26

Grilled whole Black Sole, garden herb butter, mixed salad. (price depending on size)

*Pan fried fresh Ling medallions, celeriac mash, sea asparagus, thyme butter, pak choi, lobster oil. €22.90

*Venison Casserole, root vegetables baby onions and mushrooms.€23.90  

Sauté Irish Lamb cutlets and Kofta,roast red pepper, courgette, coriander, & spicy chickpea fricassee. €24.00

 

*Early menu  2 *course €26  daily from 6.00 pm to 7.15 pm last orders (7 pm Saturdays)

 ************************************

Menu March 2nd- 3rd

Starters

Sauté Squid and prawns, cha noodles, miso dressing, pickled carrots.  €9.50

Seared Scallops, sweetcorn and shallot fricassee,truffle oil sherry glaze, penne pasta.€13.50

*Grilled mussels with garlic butter, parsley and breadcrumbs.     €8.50

*Soup:  Max’s fresh homemade soup of the day. €6.00

 *Indonesian style chicken wing, pickled cucumber.  €7.50

*Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad.      €9.50   

 Mains

*Pan fried Thornback Ray Wing ‘matelot style’, baby leeks, streaky bacon, button mushroom, baby onions and red wine sauce.   €23.90

Grilled fillet of Sea Bass, vegetable achards, fresh coriander, black olive and tomato butter sauce.   €25

Pan fried Monkfish, espelette chili, cockles, courgette, buckwheat, caramelised cider and olive oil vinaigrette.   €26

*Meat special… (limited availability)        €22.90

Sauté Irish Lamb cutlets with a grilled lamb Kofta, roast red pepper, courgette, coriander, & spicy chickpea fricassee. €24.00

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*Early menu        2 course €26  dishes marked with *daily from 6pm to 7.15pm last orders (7pm Saturdays)

 

  • 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.

  • Lobster & crab,  John O’ Brien, license no.C362 Old Head of Kinsale
  • Oysters, Mussels & Scallops,  Jamie Dwyer, Haven Shellfish, Kinsale
  • Salad leaves, red cabbage, broccoli, leeks…Horizon farms,Dunderrow
  • Lamb & Beef & Pork & Chicken (Irish)   John Barrett’s butchers, Main Street, Kinsale
  • Vegetables     Keelings &  Market garden, Pearse street, Kinsale
  • Fish,  Matt O’Connell Seafood, Cork.

 

Menu