a selection of Keralan inspired thali dishes
to include homemade paneer with kale and mustard seed, summer squash/ king prawn coconut curry, sweetheart cabbage thoran, tomato and lentil sambar, pickled pineapple + fresh garlic and coriander naan
A selection of sharing plates :
applewood smoked NCAD community garden potatoes with a mushroom vinaigrette, McNally’s sautéed summer greens in camomile, charred Finnloch greenbeans + salty shallots
with a choice of either
Gubbeen smokehouse meats
OR
turf smoked beets w/ alexanders
+ housemade ricotta
a traditional korean dish of pressed pork belly, grilled and pickled mushrooms
with fresh baby gem leaves, black sesame sticky rice, kimchi and ssamjang
Laap Khua
Wok fried beef and pork mince in a galangal, lime and chilli paste served with raw vegetables, Asian herbs, crispy shallots and steamed sticky rice served with Thai condiments
or
Coconut and aubergine curry served with raw vegetables, Asian herbs, crispy shallots and steamed sticky rice with Thai condiments
A selection of seaweed inspired dishes shared amongst the table
aubergine, seaweed pickle w/ burnt oil
sweet potato, walnut miso crunch, creme fraiche & seaweed salt
McNally’s organic leaves with kohlrabi dillisk & yuzu lemon
