Dinner is served at BANG Restaurant and 7 nights a week. Our menu is seasonal and varies with the best produce that is on offer.
| Snacks | |
|---|---|
| Luques olives | 4.00 |
| Nori tempura | 4.00 |
| Starter | |
|---|---|
| Cauliflower veloute, Castletownbere crab, wild garlic | 11.00 |
| Seared tuna, avocado mousse, black garlic emulsion, soy, caviar | 16.00 |
| Paleta Iberica Belota Reserva, celery & apple, parmesan | 15.00 |
| Charred slow cooked octopus, Iberican morcilla, carrot & miso dressing | 16.00 |
| Slow cooked egg, picada, lovage dressing, spring flowers | 12.00 |
| Char grilled hanger steak, cured scallop, avocado, ponzu (For 2) | 29.00 |
| Dooncastle Oysters 1/2 dozen | 15.00 |
| Main | |
|---|---|
| 24 oz Cote de Boeuf, flat cap mushroom, charred onion, café de Paris butter, chips For 2 sharing | 63.00 |
| Fresh pappardelle, summer black truffle & wild garlic flowers, walnut agresto | 24.00 |
| Roast Halibut, mussels & vadouvan, cauliflower, potato, sea beet, brown butter emulsion | 29.00 |
| Char grilled 10oz Sirloin, watercress, flat mushroom, café de Paris butter, chips | 33.00 |
| Slaney lamb rump, baby white turnip, black garlic and aubergine puree | 28.00 |
| Free range Challans duck breast, new season beetroot, honey & mustard seed | 29.00 |
| Charred Scallops, Wye valley asparagus & pine, pressed potato, shellfish foam | 29.00 |
| Corn fed chicken, black pudding, carrot puree, chicken jus | 24.00 |
| Sole on the bone, caper & brown butter, seaweed potatoes | 25.00 |
| Sides | |
|---|---|
| Triple cooked chips, roast garlic aioli | 4.95 |
| Baby new potatoes, confit garlic & smoked paprika | 3.95 |
| Roast spring carrots, gremolata | 3.95 |
| Asparagus and cucumber salad, feta & mint | 3.95 |