Mar 8th – KENTUCKY BBQ
Smoked brisket with Kentucky Bluegrass pulled pork
OR
Cajun butternut squash burger
both served with rustic chips, traditional slaw and corn on the cob
Mar 1st – GOAN CURRY
. sweet, sour and spicy .
a tomato and tamarind Indian curry with coconut rice, lovage aioli and fennel ghee breads
with your curry you will have a choice of sweet potato and crispy cavolo nero
OR
the freshest fish and mussels we can get from our fishmonger that day
Feb 22nd – N. THAILAND
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 squash curry served with raw vegetables, Asian herbs, crispy shallots and steamed sticky rice with Thai condiments
Feb 15th – VENEZUELA
traditional dishes by our Venezuelan chef
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
Feb 8th – NASI LEMAK
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
Feb 1st – DILLISK + LAMB
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
Jan 25th – MYANMAR
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
Jan 18th – FRENCH TAPAS
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
Jan 11th – MOLE NEGRO TACOS
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.
Jan 4th – WINTER RAGU PAPPARDELLE
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