Spring 2023

Menu 2 course (starter plus main) €44 per person


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

Saute squid and prawns, green tea noodles,miso dressing,pickled carrots, black sesame.

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

Crispy parcel of French brie, sweet onion, rowan berry coulis, mixed local  leaves.

Pan fried scallops, venison broth, lovage, celeriac, Irish winter Chanterelles, wild leeks, peas, pancetta and Fettuccine. (€4 supplement)


Pan fried Monkfish, roast crown prince squash, toasted pumpkin seeds, chorizo crumb, mange tout, creamed leeks. (€3 supplement

Sautéed fillet of Hake, satay style, crispy onions, toasted peanuts, cauliflower puree and grilled florets.

Grilled fillets of  Sea Bass with lemon thyme, creamed Jerusalem artichokes, sea asparagus, carrot with lovage. (€3 supplement)

Slow cooked Irish Pork Belly hint of 5 spice, local braised red cabbage, rhubarb compote and parsnip.

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


 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.