Wednesday evening dinners in the Fumbally
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
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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 be shared between two (if you are dining solo don’t worry, we’ll work it out)
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vegetarian option of whole baked buttered celeriac with crown prince pumpkin, camomile beets, housemate ricotta and garlic potatoes
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.
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(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…
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Slow cooked lamb with creamy mash and parmesan
OR
mushroom, garlicky chard and Wicklow goats cheese with creamy mash and parmesan
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both served with sides of McNallys N. Dublin
organic sautéed sweetheart cabbage and minty peas
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
slow braised spiced ham hocks with creamy mash and a parsley sauce better than your mammy ever made (impossible)
and for the vegetarians….
buttered leek and spring onion colcannon gnocchi, Gubbeen and camomile broth
Seco de Civo – braised Broughgammon goat
OR
Menestra de Porotes – spiced black beans and onion
both served with achiote yellow rice, fried plantains, avocado cream and encebollada salsa
Flavours that begun in Southern Europe and Northern Africa
Sharing plates of date filled aubergine fingers, lavash flatbread, ras el hanout potatoes, spiced carrots and homemade curd
With a choice of Tangia
beef shin OR autumn squash and mushroom