The menu is available Tuesday - Sunday from 6pm. Please note that we are closed every alternate Saturday & Sunday.


We are not turning tables - you will have the table for the whole evening.

This menu has to be booked by all guests at the table, we are not combining it with the short tasting menu.

Bookings can be made through ResDiary only, we are not taking bookings over the phone or social media. If you would like to book a table for more than 4 people - please contact us directly through email -

Menu is subject to change.

10 course dinner /  winter menu

90e per person

40e or 50e optional wine pairing

wild Irish venison tartare

caper berries, horseradish

pickled celeriac, hazelnut, pear




halibut, parsnip

chestnut cream

garlic scape


steamed bun

mushroom, red onion

dill, beetroot, plum


Hegarty’s cheddar & herbs scone

lovage butter


oxtail and sour red cabbage soup



chicken gizzard croquette, parsley

parsnip, sundried tomato


guinea fowl

smoked lard, cider jus

blueberry, leek, tarragon




black risotto

squid, barley

Cratloe Hills sheep’s cheese




Rockfield sheep’s cheese, Crozier blue

blackcurrant chutney, hazelnut crackers

red wine poached pear


“wishing for snow”

chestnut, mascarpone, rum

white chocolate powder, meringue




pumpkin seed oil ice cream

blackcurrant sorbet, yuzu miso caramel

Valrhona Kalingo 65% chocolate




Marco Cocoa chocolate bonbon

rhubarb & rose lamington

caramel and pistachio fudge

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.

Menu is subject to change.

The menu contains all 14 allergens, some in traces.