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
FEIJOADA
traditional brazilian smoked sausage and braised black beans with manioca (cassava flour), steamed rice, shredded cabbage and fresh orange
OR
VEG-OADA
our take on the traditional dish, made with black beans, sweet potato, red pepper and aubergine served with yellow rice, sour cream and brazilian onion vinagrete
tonkotsu pork ramen with fresh noodles, Elmhurst farm greens, pickled egg and rolled pork belly
OR
ginger and fennel ramen with nasu dengaku (miso glazed aubergine), fresh noodles, pickled egg and Elmhurst farm greens
haddock & fennel harissa tagine
OR
charred leek, fennel & black olive harissa tagine
both served with toasted barley, preserved lemon yoghurt and grilled samphire
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
