Wednesday evening dinners in the Fumbally
The Vietnamese Classic
Lightly poached 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.
MEZZE
sharing plates of muhammara, labneh with dukkah, za’atar beets, freekah + preserved lemon tabbouleh, burnt aubergine baba ganoush, fumbally pickles and fresh breads
with a choice of spinach or lamb kibbeh
Braised and roasted pigs head carnitas served with a selection of Mexican sauces, salsas, pickles and corn tortillas
OR
Black beans in guajillo, cascabel and ancho chile paste served with a selection of Mexican sauces, salsas, pickles and traditional corn tortillas
a selection of Keralan inspired thali dishes
to include homemade paneer with kale and mustard seed, summer squash/ king prawn coconut curry, sweetheart cabbage thoran, tomato and lentil sambar, pickled pineapple + fresh garlic and coriander naan
A selection of sharing plates :
applewood smoked NCAD community garden potatoes with a mushroom vinaigrette, McNally’s sautéed summer greens in camomile, charred Finnloch greenbeans + salty shallots
with a choice of either
Gubbeen smokehouse meats
OR
turf smoked beets w/ alexanders
+ housemade ricotta
a traditional korean dish of pressed pork belly, grilled and pickled mushrooms
with fresh baby gem leaves, black sesame sticky rice, kimchi and ssamjang
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 aubergine curry served with raw vegetables, Asian herbs, crispy shallots and steamed sticky rice with Thai condiments
A selection of seaweed inspired dishes shared amongst the table
aubergine, seaweed pickle w/ burnt oil
sweet potato, walnut miso crunch, creme fraiche & seaweed salt
McNally’s organic leaves with kohlrabi dillisk & yuzu lemon
Suquet
A Catalan dish of seared pollock, mackerel and mussels with tomatoes and potatoes, allioli and a picada of fried bread and toasted almonds
OR
A Catalan tomato and potato stew with burnt aubergine, sweet red peppers, allioli and a picada of fried bread and toasted almonds
Chinese steamed buns with homemade pickles and sticky rice with a choice of seared pork belly or spiced seasonal greens
