March 2026

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

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

Sauté Scallops, (80grm) (€5 supplement) venison broth, lovage, celeriac, Ardenne ham crumb, Irish Winter Chanterelles, wild leeks, peas and cream.

Sauté Squid and prawns, green tea noodles, miso dressing, pickled carrots.

Mains

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

Pan fried Monkfish, (€3 supplement) ponzu glaze, red dilisk, sea lettuce, braised Belgian chicory, French beans, sesame seed.

Slow cooked Irish Pork belly, hint of 5 spice, caramelized quince and grapes, braised local red cabbage.

Pan fried Irish Lamb Cutlets (€5 supplement) sacred basil jus.

All main courses served with steamed local potatoes

Service not included

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Desserts (Sold separately)

Hot sticky toffee pudding, pear and date compote, vanilla ice cream and toffee and green cardamom sauce.  €8.00

Mini bourbon Vanilla crème brulee, almond croquette.  €7.00

Irish cheese, (60grm) quince paste, walnuts, crackers, rowan berry compote. €7.50

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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.

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