Chapter One

Chapter One, 18-19 Parnell Square, Dublin 1

Chef's Table Tasting

KITCHEN (Chef’s) TABLE (Sample Menu- Minimum of 4, max of 6 people)

Menu
Japanese pearl tapioca with St Tola goat’s cheese, organic spinach, mushroom juice and Irish shiitak
Laurent Perrier, Brut NV
Charred cured mackerel and poached Carlingford oysters with apple and lovage dressing and oyster cre
Heinz W, Gruner Veltliner, Kamptal 2015
Wood pigeon terrine with pickled damsons and mirabelles, foie gras parfait and warm brioche
Maretti, Langhe Rosso, Barbera/Nebbiolo DOC 2013
Mulloy’s smoked haddock with fermented horseradish and cauliflower, lindi black pepper, pickled red
Oremus ‘Mandolas’ Dry Tokaji 2012
Pig’s tail stuffed with Fingal Ferguson’s bacon and lobster, basil purée and mustard fruits
Muhr van der Niepoort, Cuvee Vom Berg, Carnuntum 2013
Sika venison with salt baked parsnip and poached quince, elderberries and chocolate
Condado de Haza, Ribera del Duero Crianza 2012
Warm 64% felcor chocolate with malted stout ice cream, bourbon and charcoal crumb.
Mouchão, Vinho Licoroso, Alentejo 2009
Tea/Coffee – Petit Fours

Menu €100.00, Matching wines €50/Reserve Cellar selection €75.00

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