October 2025

2 course, Starter plus main €49

(dessert sold separately)

Starters

Crispy parcel of French brie, red onion marmalade, Rowan berry coulis, mesclun salad. 

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

Sauté Scallops (80grm) (€5 supplement) celeriac and hazelnut puree, black forest ham crumb,crushed hazelnuts, lovage and shitake sauce.

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

Mains

 Sauté fillet of Cod,  on a bed of home grown buttered Hilari leeks, roast crown prince squash, spianata, asparagus, flat parsley, tomato dice and Cartamo flower sauce.

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, rhubarb compote, braised local red cabbage, lovage carrots.

Pan fried Irish Lamb Cutlets, (€5 supplement) cauliflower and button mushrooms, broad beans, sacred basil jus.

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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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