EVENING MENU FROM 17.00 – 20.30
Charcuterie board LG/SM
Tom Durkin spiced beef, Gubeen, serrano ham, chorizo, salami, olives, glazed hazelnuts, dried fruits, spiced apple jam, crusty baguette
2, 3, 5, 9, 10
with blue cheese emulsion, celery relish. Garlic sour dough
Bruschetta on sourdough.
Cheese board LG/Sm
Cashel blue, Gubeen, and mixed Irish Cheeses
served with smoked paprika salt. Crispy fennel
Smoked haddock kedgeree scotch egg
grilled prawns with spicy fragrant peanut dressing. Served with cucumber and seaweed pickles.
with fresh herbs, and Asian vegetable salad. Vegan no allergen
with gooseberries, broad beans, and radish.
Braised pork neck in sumac
with cous cous and goats labneh.
“Carrie” chickpea and white bean velouté
spinach oil, heritage tomato salad.
Tempura sprouting broccoli
with baba ghanoush and pomegranate
Truffle parmesan fries.
with garlic flat bread. Pomegranate, Mediterranean vegetable relish.