May 31st – TRADITIONAL TUSCAN PORCHETTA

  traditional Tuscan porchetta served with organic roast potatoes, garlic greens and bitter leaves, salsa verde and confit garlic OR for the vegetarians we have a slow cooked capponata to accompany the potatoes, greens, salsa verde and confit garlic   a very special dinner for us, celebrating some rare breed tamworth pigs from Westmeath read… Continue reading May 31st – TRADITIONAL TUSCAN PORCHETTA

May 24th – JAPAN . AGEDASHI

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

May 17th – VENEZUELA

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

May 10th – BRAZIL

FEIJOADA traditional brazilian smoked sausage and braised black beans with manioca (cassava flour), steamed rice, shredded cabbage and fresh orange OR VEG-OADA our take on the traditional dish, made with black beans, sweet potato, red pepper and aubergine served with yellow rice, sour cream and brazilian onion vinagrete

May 3rd – RAMEN

tonkotsu pork ramen with fresh noodles, Elmhurst farm greens, pickled egg and rolled pork belly OR ginger and fennel ramen with nasu dengaku (miso glazed aubergine), fresh noodles, pickled egg and Elmhurst farm greens

Apr 26th – HARISSA TAGINE

haddock &  fennel harissa tagine OR charred leek, fennel & black olive harissa tagine both served with toasted barley, preserved lemon yoghurt and grilled samphire  

Apr 19th – SPRING

Seared Goatsbridge sea trout with McNally’s organic potatoes and West Cork asparagus in a smoked bacon and lovage broth, topped with beure blanc and parsley OR Whole rosat portobello mushrooms in wild garlic butter with McNally’s organic potatoes and West Cork asparagus in a dillisk and herb broth, topped with beure blanc and parsley.