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Small Plates

12 White Asparagus, smoked mussel velouté, lardo & dill  {4,7,8,13}

12 Boudin Noir, burnt apple, beetroot, smoked Eel {1,7,10}

14  Scallop, pressed pork, celeriac, sherry vinegar caramel, truffle {1,2,7,13} 

13  Buttermilk Fried Rabbit, pea and bacon lettuce fricasse, tarragon mayo {7,9,10,12} 

14  Tuna Tartare, seaweed vinegar, yuzu, smoked avocado, radish {4,6,11} 

12 Grilled Courgette, broad beans, Arsdallagh goat cheese, lovage & smoked almond pesto  {5,7,8}

Large Plates

27 Duck, carrot, hazelnut & coffee {7,8,9}

25 Leek, potato & tellagio Pithivier with truffle velouté {1,3,7,9,10}

28 Curragh Lamb Rump, smoked aubergine, crispy lamb breast, marinated chickpeas & velvet cloud yogurt {1,7,9,10)

28 BBQ Milk fed Veal Loin, pressed potato, roast roscoff onion, green peppercorn sauce {7,10}

26 Roast Monkfish, hispi cabbage, mussel butter veloute {2,4,7,13} 

27  Ray wing, morels, and asparagus {4,7}


5  Confit Pink Fir Potatoes, wild garlic mayonnaise, parmesan {3,7,10)

5  Creamed Leeks with hazelnuts {7,8)

5  Organic Irish Lettuce 'Caesar' salad {1,3,4,7,8,10}


8 Rhubarb and angostura, elsanta strawberries, sweet cultured cream and meringue {3,7}

8 Chocolate creamaux, peanut praline, salted banana ice cream {3,5,7} 

8  Kaffir lime parfait, caramelised white chocolate, passionfruit, mango {7}

8  Cashel Blue cheese, quince jam, truffle honey and crackers {1,3,7}

1.Cereals containing gluten 2.Crustaceans 3.Eggs 4.Fish 5. Peanuts 6.Soybeans 7.Milk 8.Nuts 9.Celery 10.Mustard 11.Sesame seeds 12.Sulphur dioxide 13.Molluscs