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Seasonal Group Menu

Chef's Menu Subject to Change

Spring 2019

 

Duck Parfait, Rhubarb Chutney, Warm Brioche

Salmon & Crab “Cannelloni”, Cucumber Jelly

Heritage Carrot Salad, Pumpkin Seed, Horseradish, Cumin Oil

Crispy Pigs Head, Celeriac & Mustard

White Onion Velouté, Leek & Truffle Potato Dumpling


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Free Range Chicken Ballantine, Cabbage, Bacon, Smoked Shallot

Dry-Cured Wicklow Lamb Rump, White Bean & Garlic Salad

Seabream, Herb Mousseline, Sprouted Lentil & Pea Saffron Aioli

Mushroom Tortellini, Sauté King Oyster Mushroom, Parmesan

Steamed Dublin Bay Cod, Cauliflower Pakora, Yeasted Puree


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Classic Crème Brulé, Warm Madeline, Raspberry Sorbet

Sicilian Lemon Curd, Meringue & Yogurt

Chocolate Ganache Tart, Pistacchio Mascarpone

Warm Apple Crumble, Vanilla Bean Ice Cream

Irish Artisan Cheeseboard, Pear Chutney, Homemade Crackers


€45/pp