The menu is available Wednesday - Sunday and every alternate week Wednesday - Friday from 6pm. We are not turning tables - you will have the table for the whole evening. The 10 course tasting menu is the only menu we are doing dinnertime. Closing time is 11.30pm.

Bookings can be made through ResDiary only, we are not taking bookings over the phone or social media.

Menu is subject to change.

10 course tasting menu

80e per person / 40e optional wine pairing

snacks

smoked salmon, cream cheese, preserved lemon, dillisk, dill

+

beetroot, lentil, Cratloe hills cheese shortbread, amaranth shoots

-

bread

leek white soda bread

wild garlic butter

-

soup

fish, sea beet & seaweed broth, sea fennel, bordulack, Goatsbridge trout caviar

-

starters

coffee cured Irish salmon, fermented carrot, ginger & chilli, yuzu

or

Ridgeway Wagyu beef carpaccio, dandelion leaves, Shepherd’s store sheep’s cheese, pine nuts, Tullamore Dew

(both served with black sesame seed ciabatta)

-

snack

Ardsallagh goats cheese and savoy cabbage dumpling, parsley, horseradish, pistachio

-

mains

lamb, baked radish, beef jus, pearl barley, wild garlic

or

West Cork roscoff onion, puff pastry, cheddar mornay, pickled rhubarb

-

cheese

Ballylisk Triple Rose cheese, dandelion flower & apple jam

pumpkin seed cracker

-

pre dessert

Velvet cloud sheep’s yoghurt, rhubarb, cardamom meringue

-

dessert

Valrhona Kalingo 65% chocolate, brown butter, crème fraiche, cocoa

or

buttermilk, bay leaf, strawberry, Valrhona strawberry inspiration chocolate

-

petit fours

Marco Cocoa chocolate bonbon

hazelnut & citrus financier

We can cater for a vegetarian diet if requested upon booking. Please notify us if you have any allergies or dietary requirements since we won't be able to change the menu during dinner.

The menu contains gluten, egg, fish, dairy, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites.