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

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.

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

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

with a selection of fresh bread and butters