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Lunch
Monday through to Saturday
2 course menu €29 / 3 course menu €36
Not available during the festive season - please see our Christmas menu from 25th November onwards-
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Starters
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Avocado Ponzu
navet, radish, coriander, apple & wasabi sorbet
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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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Cured Salmon
yuzu mousse, black garlic mayonnaise, pickled enoki & cucumber
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Confit Pork Cheeks
truffle mash & truffle sauce
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Main Courses
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Seabream
roasted red onion, baby spinach, brown shrimp & caper grenobloise
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Thornhill Duck Breast
a l’orange, carrot puree, tender stem broccoli & polenta
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Irish Rib Eye Steak
mesclun salad, french fries & peppercorn sauce
supplement €10 -
Grilled Halloumi Cheese
mixed green medley with tomato & kalamata olive salsa
(Vegan without cheese)
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Desserts
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Tonka Bean Crème Brulée
made with free range eggs
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Yoghurt & Rose Pannacotta
Lychee, raspberry sorbet, batak berry meringue
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Selection of Ice Cream
cornetto style
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Praline & Chocolate Tartelette
yuzu & white chocolate ice cream
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Selection of 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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X
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
Not available during the festive season - please see our Christmas menu from 25th November onwards-
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Starters
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Roasted Butternut Squash Soup
€10.00curry, coconut, pickled chilli (Vegan)
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Kelly's Gigas Oysters
(Galway Bay)
compressed cucumber & Japanese seaweed black vinegar, 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 €180
Entire table only - subject to availability
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Main Courses
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King Oyster Mushroom Risotto
€20.00tarragon, baby spinach, parmigiano (vegan without cheese)
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Panfried Cod
€28.00brown shrimp, wakame seaweed, caper grenobloise
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John Stone Irish Beef Fillet
€36.00celeriac gratin dauphinoise, cepe lardon & baby onion jus
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X
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
Not available during the festive season - please see our Christmas menu from 25th November onwards-
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Starters
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Avocado Ponzu
navet, radish, coriander, apple & wasabi sorbet
-
Crispy Dublin Bay Prawns
wrapped in spring roll pastry, marinated bean sprout salad, mango & black pepper dressing
-
Cured Salmon
yuzu mousse, black garlic mayonnaise, pickled enoki & cucumber
-
Confit Pork Cheeks
truffle mash & truffle sauce
-
Main Courses
-
Seabream
roasted red onion, baby spinach, brown shrimp & caper grenobloise
-
Thornhill Duck Breast
a l’orange, carrot puree, tender stem broccoli & polenta
-
Irish Rib Eye Steak
mesclun salad, french fries & peppercorn sauce
supplement €10 -
Grilled Halloumi Cheese
mixed green medley with tomato & kalamata olive salsa
(Vegan without cheese)
-
Desserts
-
Tonka Bean Crème Brulée
made with free range eggs
-
Yoghurt & Rose Pannacotta
Lychee, raspberry sorbet, batak berry meringue
-
Selection of Ice Cream
cornetto style
-
Praline & Chocolate Tartelette
yuzu & white chocolate ice cream
-
Selection of Farmhouse Cheeses
* €6 supplement
-
Tea Coffee
-
Selection of Tea or Fair Trade Coffee
€6.00served with petit fours
-
X
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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Roasted Butternut Squash Soup
€10.00curry, coconut, pickled chilli (Vegan)
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Marinated Tuna Ponzu
€17.00avocado, radish, coriander, apple & wasabi sorbet
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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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Kelly's Gigas Oysters
(Galway Bay)
compressed cucumber & Japanese seaweed black vinegar, 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
€16.00celeriac remoulade & apple
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Pan Fried Duck Fois Gras
€20.00pear compote, almond gel, smoked almonds & grapes
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Cured Salmon
€16.00yuzu mousse, black garlic mayonnaise, pickled enoki & cucumber
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Six Course Surprise Tasting Menu
-
Six Course Surprise Tasting Menu
€80.00With Matching Wines €130
With Matching Fine Wines €180
Entire table only - subject to availability
-
Main Courses
-
King Oyster Mushroom Risotto
€20.00tarragon, baby spinach, parmigiano (vegan without cheese)
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Panfried Cod
€28.00brown shrimp, wakame seaweed, caper grenobloise
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Organic Salmon
€28.00mussels velouté & mixed green veg
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Pan fried Halibut
€33.00iberico croquette, roasted red onion, tomato & kalamata olive salsa, tender stem broccoli
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Irish Venison Loin
€34.00salsify fritters, cauliflower puree, amarena cherry
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John Stone Irish Beef Fillet
€36.00celeriac gratin dauphinoise, cepe lardon & baby onion jus
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Squab Pigeon Rossini
€34.00slow cooked leg croquette, foie gras & truffle sauce
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X
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 & kalamata olive salsa & tender stem broccoliOrganic Salmon
mussels velouté & mixed green vegIrish Lamb Loin
mushroom & sweetcorn croquette, sugar snaps, peas & lamb sauceJohn Stone Irish Beef Fillet
potato dauphinoise, beef bourguignon 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
Praline & Chocolate Tartelette, yuzu & white chocolate ice cream
Yoghurt & Rose Pannacotta Lychee, raspberry sorbet, batak berry meringue
Selection of Ice Cream cornetto style
Selection of tea & coffee served with petits fours
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X
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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