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Lunch
Monday through to Saturday
2 course menu €29 / 3 course menu €36
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Starters
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Avocado Ponzu
navet, radish, coriander, apple & wasabi sorbet
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Burrata
sunblush heirloom tomato salad, apple balsamic vinaigrette, Roscoff onions
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Crispy Dublin Bay Prawns
wrapped in spring roll pastry, marinated bean sprout salad, mango & black pepper dressing
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Fresh Organic Salmon
yuzu & parmesan mousse, black garlic mayonnaise, pickled mushrooms & cucumber
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Main Courses
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Pan Fried Hake Grenobloise
spinach, crayfish
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Thornhill Duck Breast
a l’orange, roasted carrots & tender stem broccoli
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Irish Free Range Chicken Supreme
cèpes puree, parmesan mousse, chicken jus
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Homemade Pasta
cèpe mushrooms, mushroom ketchup & smoked almonds (Vegetarian)
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Desserts
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Tonka Bean Crème Brulée
made with free range eggs
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Yoghurt Panacotta
Lychee, Raspberry sorbet, bataksberry meringue
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Selection of Ice Cream
cornetto style
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Honey, Thyme, Lemon Cream Tartelette
thyme granita, lime cheesecake
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Selection of 3 Farmhouse Cheeses
* €6 supplement
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Tea Coffee
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Selection of Tea or Fair Trade Coffee
€6.00served with petit fours
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Menus changes throughout each season to include the finest of ingredients so some dishes may occasionally vary. Our beef is Irish & we use free range eggs. Please notify your waiter if you have any allergies, allergen listing available upon request. All allergens are openly used throughout our kitchen. Trace amounts may be present at all stages of cooking. Gratuities are discretionary, except for parties of 6 persons or more where a suggested 12% service charge applies.
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Lunch á la Carte
Monday through to Saturday
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Starters
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Sweetcorn Velouté
€9.00crispy shallots & pickled mushrooms (Vegetarian)
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Gigas Oysters
Kelly's Oysters (Galway)
* half dozen €18.00 - nine €22 when available -
Pan Fried Duck Fois Gras
€20.00pear compote, almond gel, smoked almonds & grapes
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Six Course Surprise Tasting Menu
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Six Course Surprise Tasting Menu
€80.00With Matching Wines €130
With Matching Fine Wines €160
Entire table only - subject to availability
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Main Courses
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Grilled Halloumi Cheese
€18.00heirloom tomato, roasted roscoff onion, micro basil & apple balsamic & olive oil (Vegetarian)
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Panfried Cod
€28.00kalamata olives, grilled asparagus & potato fondant
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John Stone Irish Beef Fillet
€36.00slow cooked beef cheeks, potato & carrot gratin, red wine sauce
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Menus changes throughout each season to include the finest of ingredients so some dishes may occasionally vary. Our beef is Irish & we use free range eggs. Please notify your waiter if you have any allergies, allergen listing available upon request. All allergens are openly used throughout our kitchen. Trace amounts may be present at all stages of cooking. Gratuities are discretionary, except for parties of 6 persons or more where a suggested 12% service charge applies.
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Early Bird
Monday to Saturday 6pm to 6.45pm
2 course menu €33 / 3 course menu €39-
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Starters
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Avocado Ponzu
navet, radish, coriander, apple & wasabi sorbet
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Burrata
sunblush heirloom tomato salad, apple balsamic vinaigrette, Roscoff onions
-
Crispy Dublin Bay Prawns
wrapped in spring roll pastry, marinated bean sprout salad, mango & black pepper dressing
-
Fresh Organic Salmon
yuzu & parmesan mousse, black garlic mayonnaise, pickled mushrooms & cucumber
-
Main Courses
-
Pan Fried Hake Grenobloise
spinach, crayfish
-
Thornhill Duck Breast
a l’orange, roasted carrots & tender stem broccoli
-
Irish Free Range Chicken Supreme
cèpes puree, parmesan mousse, chicken jus
-
Homemade Pasta
cèpe mushrooms, mushroom ketchup & smoked almonds (Vegetarian)
-
Desserts
-
Tonka Bean Crème Brulée
made with free range eggs
-
Yoghurt Panacotta
Lychee, Raspberry sorbet, bataksberry meringue
-
Selection of Ice Cream
cornetto style
-
Honey, Thyme, Lemon Cream Tartelette
thyme granita, lime cheesecake
-
Selection of 3 Farmhouse Cheeses
* €6 supplement
-
Tea Coffee
-
Selection of Tea or Fair Trade Coffee
€6.00served with petit fours
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Menus changes throughout each season to include the finest of ingredients so some dishes may occasionally vary. Our beef is Irish & we use free range eggs. Please notify your waiter if you have any allergies, allergen listing available upon request. All allergens are openly used throughout our kitchen. Trace amounts may be present at all stages of cooking. Gratuities are discretionary, except for parties of 6 persons or more where a suggested 12% service charge applies.
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Dinner á la Carte
Monday through to Saturday
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Starters
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Sweetcorn Velouté
€9.00crispy shallots & pickled mushrooms (Vegetarian)
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Avocado Ponzu
€12.00navet, radish, coriander, apple & wasabi sorbet (Vegetarian)
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Goat Cheese Mousse
€15.00pickled onions, sugar snaps, green asparagus & cherry tomato, balsamic & walnuts
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Crispy Dublin Bay Prawns
wrapped in spring roll pastry, marinated bean sprout salad €18.00
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Gigas Oysters
Kelly's Oysters (Galway)
* half dozen €18.00 - nine €22 when available -
Crab Meat
€20.00mandarin gel, horseradish, cucumber & avocado mousse
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John Stone Irish Beef Tartare
€16.00black garlic mayonnaise, garlic infused tapioca, pickled mushroom & parmesan mousse
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Pan Fried Duck Fois Gras
€20.00pear compote, almond gel, smoked almonds & grapes
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Iberico ham
€22.00“Bellota” pata negra ham served with tomato gazpacho, Iberico & smoked Gubeen croquettes
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Six Course Surprise Tasting Menu
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Six Course Surprise Tasting Menu
€80.00With Matching Wines €130
With Matching Fine Wines €160
Entire table only - subject to availability
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Main Courses
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Grilled Halloumi Cheese
€18.00heirloom tomato, roasted roscoff onion, micro basil & apple balsamic & olive oil (Vegetarian)
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Homemade pasta
€18.00cèpe puree, cèpe mushrooms & mushroom ketchup (Vegetarian)
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Panfried Cod
€28.00kalamata olives, grilled asparagus & potato fondant
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Organic Salmon
€28.00asian bouillon, rice noodles, pickled cucumber, spring onions & sesame seeds
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Panfried Halibut
€32.00red pepper & tomato sauce, aubergine purée & Iberico Chorizo & Halloumi
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Irish Rack of Lamb
€33.00baby carrots, roscoff onions, carrot & orange puree
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John Stone Irish Beef Fillet
€36.00slow cooked beef cheeks, potato & carrot gratin, red wine sauce
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Squab Pigeon Rossini
€34.00slow cooked leg croquette, foie gras & truffle sauce
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Menus changes throughout each season to include the finest of ingredients so some dishes may occasionally vary. Our beef is Irish & we use free range eggs. Please notify your waiter if you have any allergies, allergen listing available upon request. All allergens are openly used throughout our kitchen. Trace amounts may be present at all stages of cooking. Gratuities are discretionary, except for parties of 6 persons or more where a suggested 12% service charge applies.
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Group Dinner
3 Course Menu €70.00
Applies for ten guests or more
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Starters
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Group Dinner - Starters
Goat Cheese Mousse
pickled onions, sugar snaps, green asparagus & cherry tomato, balsamic & walnutsCrispy Dublin Bay Prawns
wrapped in spring roll pastry, marinated bean sprout salad, mango & black pepper dressingCrab Meat
mandarin gel, horseradish, cucumber & avocado moussePan Fried Duck Foie Gras
pear compote, almond gel, smoked almonds & grapes
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Main Courses
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Group Dinner - Mains
Panfried Cod
tomato sauce vierge, kalamata olives, grilled asparagus & potato fondantOrganic Salmon
Asian bouillon, rice noodles, pickled cucumber, spring onions & sesame seedsIrish Rack of Lamb
baby carrots, Roscoff onions, carrot & orange puree, lamb mint sauceJohn Stone Irish Beef Fillet
slow cooked beef cheeks, potato & carrot gratin, red wine sauce (served medium)Served with Green Vegetables & Potatoes
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Desserts
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Group Dinner - Desserts
Tonka Bean Crème Brulée, made with free range eggs
Yoghurt & Rose Panacotta, lychee, raspberry sorbet, bataksberry meringue
Honey, Thyme, Lemon Cream Tartelette yuzu & thyme granita, lime cheesecakeChocolate Tart Chocolate sponge cake, dark chocolate mousse, fresh raspberry, white chocolate & yuzu
Selection of tea & coffee served with petits fours
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Menus changes throughout each season to include the finest of ingredients so some dishes may occasionally vary. Our beef is Irish & we use free range eggs. Please notify your waiter if you have any allergies, allergen listing available upon request. All allergens are openly used throughout our kitchen. Trace amounts may be present at all stages of cooking. Gratuities are discretionary, except for parties of 6 persons or more where a suggested 12% service charge applies.
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