June 2026

menu €51 per person (starter plus main )

(dessert sold separately)  

Starters

Soba noodles, slow roasted skeaghanore duck,toasted sesame oil, vegetable julienne, star anise.                    

Baked goat’s cheese, wilted leeks, roast butternut squash, pumpkin seed, confit of shallots in red wine, hazelnut oil.

Sauté Scallops, (80grm) (€5 supplement) Crown Prince squash puree, blood orange sauce. 

Sauté Squid with Linguine, spinata, roast garlic, mussels, sea spinach and leek.

Main Course

Sauté fillet of Hake, brown butter, creamed local Jerusalem artichokes, wild leeks, asparagus and thyme jus.

Pan fried medallions of Monkfish ‘three garlic’ (€3 supplement) with lemon thyme and espelette chili, mini ratatouille, pak choi, wild garlic oil, roast garlic and garlic chive sauce,

Slow cooked Irish Pork belly, hint of 5 spice, homegrown Rhubarb puree, carrot with lovage, braised local red cabbage.

Pan fried Irish Lamb Cutlets (€5 supplement) chestnut mushroom, Meli-melo of vegetables, sacred basil jus.

All main courses served with steamed local potatoes

Service not included

Desserts (Sold separately)

 

*************************

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 and 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

Add Your Heading Text Here