À La Carte June 2019

À La Carte June 2019

Early menu (starter plus main) €27 per person   * dishes marked with *


* Warm smoked Mackerel and potato salad, pickled samphire, beetroot, horseradish drizzle, pea shoots.  €8.00

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

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

* Soba noodles with sesame oil, slow roasted duck, star anise.  €8.00

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

Pan fried Langoustines,crispy panchetta, pearl barley risotto, fermented black garlic and basil sauce.  €13.50

Mixed plate of local Crab, fresh crab meat with lemon balm, picked samphire, grapefruit, lamb’s lettuce, chive and olive oil dressing and Warm claws with a chili lemongrass & fresh coriander butter sauce.  (limited) €13.50

Grilled half local Lobster, mixed salad, garden herb butter sauce.€15.00 (limited)


Pan fried Monkfish, lobster oil, pak choi, espelette chili, sea asparagus, thyme butter.       €26.00

Saute Thornback Ray wing ‘matelot style’, baby leeks, streaky bacon, button mushroom, baby onions and red wine sauce.    €26.00 (limited )

Saute fillet of John Dory, green asparagus, yellow courgettes, serrano ham julienne, lovage butter. €34.00

*Sautéed fillet of Hake, satay style, crispy onions, toasted peanuts, cauliflower puree and grilled florets.  €23.90

*Chargrilled  fillet of Sea Trout, aubergine caviar, garden herb dressing courgette and sugar snaps.   €23.90

*Pan fried pavé of Venison (med-rare), braised red cabbage with sultanas, parsnip, stuffed apple with cranberries, mirza sauce.  €24.90

*Pan fried Chicken supreme, stem broccoli, elderberry sauce, roast beetroot, toasted pumpkin seed.. €23.90

Sauté Irish Lamb cutlets and Kofta,roast red pepper, courgette, coriander, & spicy chickpea fricassee.    €26.50 








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  • 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.


  • 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.