Dec 21st – WILD GAME

N. Dublin Pheasant, Duck and Mallard

seared and lightly roasted, and served with McNally’s crown prince pumpkin purée, garlic potatoes and game jus


we will be serving up the whole bird, and in order to do this you may not have exactly the same cut as the table next to you.  Each cut will be shared between two (if you are dining solo don’t worry, we’ll work it out)


vegetarian option of whole baked buttered celeriac with crown prince pumpkin, camomile beets, housemate ricotta and garlic potatoes


A warming and delicate barley risotto

with slow roast Jerusalem artichokes and braised fennel,

served with a cheese crisp, a side of house made focaccia

and whipped north Dublin pumpkin.


(Smoked Gubbeen bacon can be added)

Dec 7th – PHO

The Vietnamese Classic

Lightly grilled flank steak in a vietnamese-spiced bone broth, fragrant herbs and rice noodles with home-made Sriracha.


Vietnamese-spiced vegetable broth with tamari and sesame-marinated mushrooms, fragrant herbs, rice noodles and home-made Sriracha.

nov 30th – SHEPHERDS PIE

the dish that we all know and love so well…


Slow cooked lamb with creamy mash and parmesan


mushroom, garlicky chard and Wicklow goats cheese with creamy mash and parmesan


both served with sides of McNallys N. Dublin

organic sautéed sweetheart cabbage and minty peas

nov 23rd – JAPAN


Crispy fried silken tofu in a tentsuyu broth with steamed sushi rice, pickled vegetables and wakame seaweed, wilted spinach, mustard greens and dashimaki omelette



agedashi braised pork on steamed sushi rice, served with pickled vegetables and wakame seaweed, wilted spinach, mustard greens and dashimaki omelette


slow braised spiced ham hocks with creamy mash and a parsley sauce better than your mammy ever made (impossible)

and for the vegetarians….

buttered leek and spring onion colcannon gnocchi, Gubbeen and camomile broth

nov 9th – ECUADOR


Seco de Civo – braised Broughgammon goat


Menestra de Porotes – spiced black beans and onion


both served with achiote yellow rice, fried plantains, avocado cream and encebollada salsa