Wednesday evening dinners in the Fumbally
With influences from West Africa to Portugal, this meal brings you the hot, sweet and sour flavours of the Caribbean. Choose between jerk goat and vegetable pepperpot stew
both served with coconut rice n peas and pan fried greens.
slow braised organic Corleggy lamb ragu with creamy polenta and thyme butter served with a fresh baked focaccia and raddichio salad
OR
portobello and shitake mushroom argue with creamy polenta and thyme butter served with a fresh baked focaccia and raddichio salad
Traditional roast pork meat (pigs head and shoulder braised in Mexican spices) wrapped in banana leaf with achiote, lime and oregano served with a stack of fresh corn tortillas, salsas, sour cream, pink onions, avocado, raw vegetables, black beans and crunchy tortillas
OR
Achiote marinated and charcoal grilled courgette served with a stack of fresh corn tortillas, salsas, sour cream, pink onions, avocado, raw vegetables, black beans and crunchy tortillas
Newari style curry with spiced chickpeas and seasonal vegetable tarkari, mango and tomato achaar (pickles) and aloo paratha (stuffed flatbreads)
choose between:
Lamb Poleko (Nepali smoked leg of lamb)
OR
yoghurt marinated and grilled Paneer
.
.
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:
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
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
