Food

Our current menu 

TO START

SOUP
Roasted celeriac and truffle soup, chive pistou, homemade focaccia bread

GOATS CHEESE & PEAR CROSTINI
Whipped goat’s cheese, spiced poached pear, toasted pecan crumb, crostini

BOHEMIAN CHICKEN STRIPS
Bohemian chicken strips, garlic aioli, sweet chilli emulsion & tossed salad

CLASSIC PRAWN COCKTAIL
Garlic crevette, Marie rose sauce, crisp gem lettuce & Guinness wheaten bread

TO FOLLOW

SALMON
Herb crusted Salmon, Sautee potato, fricassee of petit pois and charred kale & chive beurre blanc

ROAST CHICKEN SUPREME
Thyme and truffle stuffing, champ, pea puree, chicken jus

DUCK TWO WAYS
Roast breast and slow-cooked leg fritter, celeriac, and truffle puree with duck jus

RISOTTO
Sunblush Tomato and roasted red pepper risotto, mascarpone, basil oil, parmesan

DESSERTS

CHOCOLATE POT
Milk chocolate mousse, white chocolate Cremieux, Yellowman, sable biscuit

TART AU CITRON
With strawberry granita

STICKY TOFFEE PUDDING
Vanilla ice cream, toffee sauce

CHEESEBOARD
With a selection of hand-selected fine Irish cheese, chutney, fruit & crackers

SAMPLE VEGAN MENU

TO START

FAUXHEMIAN CHICKEN
Crisp fried vegan goujons, vegan aioli, sweet chilli emulsion, tossed salad

TOMATO BRUSCHETTA
Confit tomato salsa, focaccia toast, aged balsamic

ROASTED PEAR AND PECAN SALAD
Rocket, croutons & sherry vinegar dressing

SMASHED AVOCADO
Charred focaccia, sriracha, sesame and pink ginger

TO FOLLOW

SUPER SALAD
Baby gem, spinach, avocado, nuts and seeds, salsa verde

VIETNAMESE CA RI GA CURRY
Jasmine rice, baby potato, mint and Pac Choi

RISOTTO
Sunblush Tomato and roasted red pepper risotto, basil oil

CURRIED CAULIFLOWER BURGER
Roast breast and slow-cooked leg fritter, celeriac, and truffle puree with duck jus

DESSERTS

RASPBERRY FRANGIPANE TART
Macerated berries, vegan ice cream

CHOCOLATE AND COCONUT TORT
Vegan honeycomb, vegan ice cream