Mar 22nd – DILLISK + SPRING LAMB

Braised Wiclow lamb in a Dillisk Broth, McNallys heirloom carrots, Russian red kale and a sorrel, celery salsa verde OR Camomile infused beets in a dillisk and black garlic broth, McNallys heirloom carrots, Russian red kale and a sorrel, celery Salsa verde both served with fresh sourdough and fennel butter

Mar 15th – IRELAND

Aran Islands Cockles and Mussels in a Gubbeen, leek and bacon broth, with smoked spuds and fennel soda bread OR Blackened celeriac with crispy polenta gnocchi, cavolo Nero pesto and fennel soda bread

Mar 8th – KENTUCKY BBQ

Smoked brisket with Kentucky Bluegrass pulled pork OR Cajun butternut squash burger both served with rustic chips, traditional slaw and corn on the cob

Mar 1st – GOAN CURRY

. sweet, sour and spicy . a tomato and tamarind Indian curry with coconut rice, lovage aioli and fennel ghee breads with your curry you will have a choice of sweet potato and crispy cavolo nero OR the freshest fish and mussels we can get from our fishmonger that day

Feb 22nd – 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 squash curry served with raw vegetables, Asian herbs, crispy shallots and steamed sticky rice with Thai condiments