Chapter One

Chapter One, 18-19 Parnell Square, Dublin 1

Four Course Dinner

€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
Puff pastry, pinhead oat, pickled raspberries, vanilla
Innocent Bystander, Pink Moscato, Victoria 2015: €8.00
Irish gur and treacle tart, black tea ice cream, candied ginger
Donnafugata ‘Ben Ryé’ Passito Di Pantelleria 2014: €19.00
Strawberries, set whey cream, hay dandelion ice cream, basil
Chateau Dereszla, Tokaji Aszu 5 Puttonyos 2009: €11.00
Flavours and textures of Irish milk and honey
Fernando de Castilla, ‘Antique’ Pedro Ximinez: €11.00
Selection of four cheeses – supplement
Fonseca, Guimareans Port 1996: €13.00
7.50
Tea, Coffee
Petit Fours
4.00
Additional Cheese Course 14.00
Assiette to include all cheeses (suitable for 4-6 people) 35.00
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