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Circa : Dinner

Wednesday - Saturday 5pm - 10pm

Small Plates

13  Confit Duck and foie gras terrine, cherry, chicory and blackberry {3,7,10}

14  Roast Scallop, cauliflower, boudin noir, golden raisins {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} 

11  Ardsallagh Goat Cheese, pickled butternut squash, smoked almond, Pedro Ximenez prunes {5,7,8}

Large Plates

27  Duck Breast, chicory, fig, beetroot, bee pollen , truffle honey {7,8,9,12}

25  Pressed Pig Belly, celeriac, confit potato, wild garlic, burnt apple {7,9,12}

28 Wicklow lamb rump, potato mousseline, drummond house asparagus and cavolo nero  {9,10)

24  Cod, broccoli, dill, salted cod brandade and brown shrimp. {2,4,7,9} 

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

20  Roasted courgettes, rainbow chard homemade ricotta, gnocchi, brown butter {7}

Sides

5  Sprouting Broccoli, smoked almond pesto. {7,8}  

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

Desserts 

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  Aged Manchego, 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