À La Carte December 2018 and 5 course game menu

December 11th 

Early menu (starter plus main) €26 per person   * dishes marked with *


*  grilled mussels, garlic, cream, vegetable julienne.  €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.  €7.50

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

Pan fried Langoustines, fettucine, French beans, sun dried tomato and wild leek butter.  €13.50


Grilled fillet of Sea Bass, butternut squash puree, chorizo crumb, kale and pink radish, shallot beurre blanc.  €26.00

Pan fried Monkfish, ponzu glaze, roast cauliflower , french beans, sesame seed .  €26.00

*Sautéed fresh Ling roast garlic clove,wok cabbage and carrot, ginger butter sauce. €24.00  

*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.     €26.00

Early menu (starter plus main) €26 per person   * dishes marked with *

Our 4th in a series of game menus from December 4th to December 15th

Reservations greatly appreciated, please mention when booking as A la Carte also available. 

Game and foraging menu Nov €40pp  5 course 

1st Venison and winter chanterelle broth, pheasant ravioli,salsify, flat parsley, mange tout.


2nd French style ‘Boudin blanc’ with wild mushrooms, celeriac and chicken jus, apple compote, crystalline beetroot.


3rd Venison chop, fillet and medallion, parsnip puree, carrot, beetroot caramel, cherry sauce.


4th farmhouse cheese, with trompette powder, port and wild elderberry marmalade.


5th Chestnut and chocolate plate; stuffed profiterole with chestnut Chantilly, chocolate ice cream,  ‘chestnut mess’, chestnut puree, caramelised pecan, glazed chestnuts, coffee drizzle.


diving grenada 057                                                      

*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.


  • 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.