Feb 15th – VENEZUELA

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traditional dishes by our Venezuelan chef

Asada Negro –  beef seared with piloncillo (raw cane sugar) and braised overnight with red wine

OR

Hallaquitas de Aji – chili hallaquitas with a coriander mojo served with a plantain and haloumi gratin

both served with avocado and watercress salad

Feb 8th – NASI LEMAK

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Our take on Malaysia’s national dish
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beef rendang with ikan bilis
OR
miso and blood orange glazed organic north Dublin pumpkin
  .
both served with coconut and pandan rice with hot and sour house pickles, seasoned organic egg, sambal chilli + toasted nuts

Feb 1st – DILLISK + LAMB

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Dillisk, ginger and black garlic broth with toasted barley, smoked potatoes, honey roast McNally’s root veg, crispy kale and charred leeks with salsa verde and fennel buttered toast

OR
Dillisk, ginger and lamb broth with toasted barley, smoked potatoes, crispy kale, salsa verde and fennel buttered toast

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