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.

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

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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

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(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.

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