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Lunch
Monday through to Saturday
2 course menu €32 / 3 course menu €39-
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Starters
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Asian Style Bouillion
Shitake, ginger & coriander (Vegan)
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Pigeon Croquette
truffle mash & truffle sauce
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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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Avocado Ponzu
fresh avocado, radish, coriander, apple & wasabi sorbet
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Main Courses
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Roasted Spicy Butternut Squash
red onion, pine kernel, curried coconut, Creeny ewe’s cheese (Vegan without cheese)
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Parmesan Crusted Cod
orzo pasta, brown shrimps & crab bisque
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Pork Fillet
mash, red cabbage chutney, braised baby gem, charcutière sauce
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Irish Rib Eye Steak
mesclun salad, french fries & peppercorn sauce
supplement €10
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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
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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
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Starters
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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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Pan Fried Duck Foie 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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Pan Fried Halibut
€33.00iberico croquette, roasted red onion, tomato & kalamata olive salsa, tender stem broccoli
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John Stone Irish Beef Fillet
€36.00gratin dauphinoise, saute mushroom, truffle parcel & port 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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Early Bird
Monday to Saturday 6pm to 6.45pm
2 course menu €36 / 3 course menu €42-
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Starters
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Asian Style Bouillion
Shitake, ginger & coriander (Vegan)
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Pigeon Croquette
truffle mash & truffle sauce
-
Crispy Dublin Bay Prawns
wrapped in spring roll pastry, marinated bean sprout salad, mango & black pepper dressing
-
Avocado Ponzu
fresh avocado, radish, coriander, apple & wasabi sorbet
-
Main Courses
-
Roasted Spicy Butternut Squash
red onion, pine kernel, curried coconut, Creeny ewe’s cheese (Vegan without cheese)
-
Parmesan Crusted Cod
orzo pasta, brown shrimps & crab bisque
-
Pork Fillet
mash, red cabbage chutney, braised baby gem, charcutière sauce
-
Irish Rib Eye Steak
mesclun salad, french fries & peppercorn sauce
supplement €10
-
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
-
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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Asian Style Bouillion
€10.00Shitake, ginger & coriander (Vegan)
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Marinated Tuna Ponzu
€17.00avocado, radish, coriander, apple & wasabi sorbet
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Octopus
€20.00iberico chorizo, red shrimp, heirloom tomato bruschetta
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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 Foie Gras
€20.00pear compote, almond gel, smoked almonds & grapes
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Crispy Dublin Bay Prawns
€18.00wrapped in spring roll pastry, marinated bean sprout salad, mango & black pepper dressing
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Cured Salmon
€16.00yuzu mousse, black garlic mayonnaise, pickled mushrooms & cucumber
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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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Pan Seared King Scallops
€30.00French black pudding, apple compote, mash, cider sauce
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Roasted Monkfish
€29.00celeriac and truffle puree, roasted jerusalem artichoke, romanesco, crab bisque
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Roasted Spicy Butternut Squash
€20.00red onion, pine kernel, curried coconut, Creeny ewe’s cheese (Vegan without cheese)
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Pan Fried Halibut
€33.00iberico croquette, roasted red onion, tomato & kalamata olive salsa, tender stem broccoli
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Roasted Rump of Irish Lamb
€30.00Merguez couscous, roasted red pepper & lamb jus
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John Stone Irish Beef Fillet
€36.00gratin dauphinoise, saute mushroom, truffle parcel & port 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
Avocado Ponzu
fresh avocado, radish, coriander, apple & wasabi sorbetCrispy 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
Roasted Spicy Butternut Squash
red onion, pine kernel, curried coconut, Creeny ewes cheese(Vegan without cheese)Pan Seared King Scallops
French black pudding, apple compote, mash, cider sauceRoasted Monkfish
celeriac and truffle puree, roasted jerusalem artichoke, romanesco, crab bisqueRoasted Rump of Irish Lamb
merguez couscous, roasted red pepper & lamb jusJohn Stone Irish Beef Fillet
gratin dauphinoise, saute mushrooms, truffle parcel & port jus (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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