€75 per person
| To Begin | |
|---|---|
| Rehydrated crapaudine beetroot, bonito vinegar, onion soubise | |
| Ballyhoura mushroom and fennel | |
| Soup of cauliflower, fermented horseradish, lindi pepper, dill | |
| Starters | |
|---|---|
| Cured duck, marinated foie gras, salt baked celeriac, golden raisin puree | |
| Roasted jumbo asparagus, Cuinneog butter, pearl tapioca, St Tola goat’s cheese | |
| Cured sea trout, smoked haddock, sea lettuce, mackerel vinaigrette | |
| Tartare of veal and mushroom, black truffle | |
| Grilled lasagne of scallop and Atlantic crab, pickled seaweed butter, red dulse | |
| Main Course | |
|---|---|
| Striploin of Hereford Irish beef, beluga lentils, celeriac, bay leaf | |
| Wild turbot, cucumber gazpacho, langoustine dumpling, white asparagus | |
| Black leg chicken, mushroom tart, braised barley | |
| John dory, broccoli, bonito vinegar, mussel | |
| Salt marsh duck, bonito sesame seeds, blood orange, smoked sweet potato | |
| Dessert | |
|---|---|
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Puff pastry, pinhead oat, pickled raspberries, vanilla Innocent Bystander, Pink Moscato, Victoria 2015: €8.00 |
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Irish gur and treacle tart, black tea ice cream, candied ginger Donnafugata ‘Ben Ryé’ Passito Di Pantelleria 2014: €19.00 |
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Strawberries, set whey cream, hay dandelion ice cream, basil Chateau Dereszla, Tokaji Aszu 5 Puttonyos 2009: €11.00 |
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Flavours and textures of Irish milk and honey Fernando de Castilla, ‘Antique’ Pedro Ximinez: €11.00 |
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Selection of four cheeses – supplement Fonseca, Guimareans Port 1996: €13.00 |
7.50 |
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Tea, Coffee Petit Fours |
4.00 |
| Additional Cheese Course | 14.00 |
| Assiette to include all cheeses (suitable for 4-6 people) | 35.00 |