July 27th – KERALAN THALI

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

July 20th – SMOKE

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

July 13th – BO SSAM

a traditional korean dish of pressed pork belly, grilled and pickled mushrooms

with fresh baby gem leaves, black sesame sticky rice, kimchi and ssamjang

 

July 6th – N. THAILAND

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

June 29th – SEAWEED

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

And a choice of either
Agedashi Tofu
OR
Torched Mackeral with Dillisk & burnt Apple Puree