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.
carne asada tacos OR potato flautas and stuffed jalapeños both served with Mexican refried beans
Char siu pork belly OR Ginger, tamari and aniseed mushrooms Both served with wilted Elmhurst Farm greens, sesame rice and Szechuan pao cai pickles
a choice of glazed sesame purple sweet potato OR umeboshi smoked haddock both served with a silken miso broth, sticky rice, tea stained tamago and tsukemono (japanese pickles)
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
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
Smoked brisket with Kentucky Bluegrass pulled pork OR Cajun butternut squash burger both served with rustic chips, traditional slaw and corn on the cob
. 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
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
traditional dishes by our Venezuelan chef 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