YUKGAEJANG
Spicy ox bone broth with braised beef short rib and flank steak with ginger, daikon, grilled pok choi, scallion, soy bean sprouts, sesame and Chinese cabbage served with steamed sticky rice and black bean
OR
KIMCHI JIGAE
Spicy tofu with Chinese cabbage, homemade pickled vegetables, carrot and daikon kimchi, simmered in gochujang with scallion and served with steamed sticky rice, taberu rayu and soft boiled egg
silky black beans with ginger pilau rice
served with rainbow slaw and avocado
choose between:
Lime Spice Chicken
OR
Colombo vegetables
EAT:ITH is a series of workshops, events and talks surrounding food culture in Ireland with collaborations from some of the country’s most passionate producers, chefs, farmers, sommeliers, baristas, food writers and activists.
is now live with full event listings and programme details
DINNER
EAT : ITH : CEOIL
The Gut
Natural Wines
Coffee talk
Ayurvedic yoga lunch
Sourdough Bread
Food & Cancer
A Debate
A Film
A trip to the West of Ireland
…..
and loads, loads more
celebrating the best of late summer produce and our local organic suppliers
.
St Tola goats cheese, McNallys organic kale and Dunany spelt berry risotto with roasted McNallys summer squash.
with a choice of:
Westmeath reared Tamworth pulled ham in a clear bone broth with McNallys organic rainbow chard, pan fried buttery white cabbage, new potatoes and NCAD community gardens lovage salsa verde
OR
McNally’s heirloom beetroot in a Fumbally chickpea miso broth with organic rainbow chard, pan fried white cabbage, new potatoes and NCAD community garden’s lovage salsa verde
Summery fresh Vietnamese flavours
.
crispy lemongrass pork belly OR tofu
w/ steamed rice, wilted Asian greens
+ green papaya and mango salad
Fatet makdous (stuffed aubergine)
with spiced Irish lamb OR puy lentils and walnuts
crisp sesame flatbreads, muhammarah, toasted organic spelt tabouleh with Elmhurst heirloom tomatoes and Elmhurst broad bean dip.