Oct 19th – DILLISK BROTH
Braised Wiclow lamb in a Dillisk Broth, McNallys heirloom carrots, Russian red kale and a sorrel, celery salsa verde
Camomile infused beets in a dillisk and black garlic broth, McNallys heirloom carrots, Russian red kale and a sorrel, celery Salsa verde
with a selection of fresh bread and butters
Country Sourdough with cultured butter.
Sesame Sourdough with barley miso butter
Seeded Spelt Sourdough with burnt butter