Our take on Malaysia’s national dish . beef rendang with ikan bilis OR miso and blood orange glazed organic north Dublin pumpkin . both served with coconut and pandan rice with hot and sour house pickles, seasoned organic egg, sambal chilli + toasted nuts
Dillisk, ginger and black garlic broth with toasted barley, smoked potatoes, honey roast McNally’s root veg, crispy kale and charred leeks with salsa verde and fennel buttered toast OR Dillisk, ginger and lamb broth with toasted barley, smoked potatoes, crispy kale, salsa verde and fennel buttered toast
Curries and side dishes inspired by recent travels in the East . Hot and fragrant ginger fish OR potato curry . served with pineapple coconut rice paratha with split peas Som Tam – green papaya salad with dried shrimps Lefet Thoke – tomato salad with peanuts, tea leaves and garlic
A selection of small french inspired dishes made to share ….to include endive + walnut + sheeps cheese jerulsalem artichoke velouté rabbit terrine panisse (crispy gram flour cakes) champignons á la creme with organic chard / Gubbeen pancetta
pulled pork carnitas in a chocolate mole sauce served with charred corn tortillas, sunchoke slaw, taqueria salsas and queso fresco. OR purple sprouting broccoli and blackbean in a chocolate mole sauce served with charred corn tortillas, sunchoke slaw, taqueria salsas and queso fresco.
Seared and simmered venison and pork stew with portobello mushrooms, balsamic vinegar, crown prince pumpkin and parmesan on pappardelle pasta OR Wild mushroom ragu with toasted almond, blackened red onion, balsamic vinegar, crown prince pumpkin and parmesan on pappardelle pasta both served with house made focaccia
N. Dublin Pheasant, Duck and Mallard seared and lightly roasted, and served with McNally’s crown prince pumpkin purée, garlic potatoes and game jus . we will be serving up the whole bird, and in order to do this you may not have exactly the same cut as the table next to you. Each cut will […]
A warming and delicate barley risotto with slow roast Jerusalem artichokes and braised fennel, served with a cheese crisp, a side of house made focaccia and whipped north Dublin pumpkin. . (Smoked Gubbeen bacon can be added)
The Vietnamese Classic Lightly grilled flank steak in a vietnamese-spiced bone broth, fragrant herbs and rice noodles with home-made Sriracha. OR Vietnamese-spiced vegetable broth with tamari and sesame-marinated mushrooms, fragrant herbs, rice noodles and home-made Sriracha.
the dish that we all know and love so well… . Slow cooked lamb with creamy mash and parmesan OR mushroom, garlicky chard and Wicklow goats cheese with creamy mash and parmesan . both served with sides of McNallys N. Dublin organic sautéed sweetheart cabbage and minty peas