The sharing of food is the basis of social life
| Grill Charred | |
|---|---|
| Charcoal roasted great Irish sirloin with a parmesan, chestnut and mushroom tart | 15.00 |
| Slow roast half/whole baby chicken, onion layonnaise and peppered bacon | 12.00 |
| Patanegra Iberico pork poached with fennel powder with quince purée and coriander | 12.00 |
| Charred tuna loin with heirloom tomato, toast, aubergine and walnut purée | 10.50 |
| Thinly sliced Magret duck breast served pink with pickled kumquats, pain d’epice, scented shallot pu | 10.50 |
| Point end steak with rosemary and bone marrow butter | 11.00 |
| Braised | |
|---|---|
| Thinly sliced duck with foie gras, white beans, smoked bacon truffle and onion lyonnaise | 15.50 |
| Crispy salt cod brandade and squid with pickled red pepper, chick peas and chorizo | 9.50 |
| Chinese pork belly, slow cooked with Asian spices and crispy peanut brittle | 10.50 |
| Fillet of sole topped with crispy shallots dry ham, black olives, borlotti beans and rosemary | 11.00 |
| Carpaccio | |
|---|---|
| Chicken canapé, crisp chicken skin, baba ganoush, toasted walnut and dill | 8.95 |
| Beef Carpaccio with pickled mushroom, radish, wasabi mayonnaise and smoked oil | 11.00 |
| Tuna and tomato ravioli, shallot and tomato fondue with coriander, basil and lemon confit | 10.50 |
| Octopus rolled in herbs served with thin slice of Spanish ham brushed in pork fat scented with rosem | 10.50 |
| Cured leg of Iberico ham, with a reblochon custard and grissini bread sticks | 11.50 |
| Coated & Fried | |
|---|---|
| Whole soft shell crab in sesame spice flour with miso mayonnaise, crab and lemongrass dipping sauce | 11.50 |
| Prawn tempura on charred crusty bread with pesto, tomato, herbs, lemon purée and good olives | 9.50 |
| Floured crispy chiffon squid with light lobster mayonnaise and tarragon | 6.50 |
| Salted popcorn with crispy free- range chicken cooked in tapioca flour, rolled in sumac with truffle | 6.00 |
| Mini goats cheese logs wrapped in ham brushed with balsamic and truffle honey | 6.00 |
| Snacks | |
|---|---|
| Mini lobster hotdog, lobster meat bound in béarnaise and melted hazelnut butter, brioche roll | 11.95 |
| Baby crab toasties with melted cheese, duck egg hollandaise, skinny fries and truffle mayonnaise | 9.95 |
| Bacon and cabbage burger, fried pork belly in balsamic, smoked pudding, crispy cabbage, peppered bac | 7.50 |
| Cured salmon with truffle honey, yoghurt and lemon purée | 6.00 |
| Tapas From The Garden | |
|---|---|
| Wild Irish mushroom with celeriac and cep dressing | 6.50 |
| Truffle hen egg, potato and olive oil foam, toasted soldier with hollandaise and mushroom powder | 7.50 |
| Pumpkin macaroni with spring onion and parmesan | 8.00 |
| Truffle pasta with charred asparagus and parmesan | 10.00 |
| Chargrilled leeks with shaved Parmesan, duck egg and hazelnut mayonnaise | 6.75 |
| Sides & Extras | |
|---|---|
| Selection of sourdough bread with mushroom butter and chive crème fraîche | 5.00 |
| Crispy airbags stuffed with truffle cheese wrapped in dried ham | 4.95 |
| Skinny fries with grated Parmesan, smoked bacon and brown onion purée | 4.50 |
| Chickpea chips fried in semolina with warm garlic and pernod custard | 5.00 |
| Potatoes cooked in beef dripping topped with hollandaise & herbs | 4.50 |
| Fine green beans rolled in cep dressing with mushroom powder, lemon zest and chervil | 4.95 |
| Seasonal veg from the garden | 5.20 |
| To Share | |
|---|---|
| Charcoal roasted great Irish sirloin with a parmesan, chestnut and mushroom tart | 24.00 |
| Patanegra Iberico pork poached with fennel powder with quince purée and coriander | 20.00 |
| Charred tuna loin with heirloom tomato, toast, aubergine and walnut purée | 19.00 |
| Thinly sliced Magret duck breast served pink with pickled kumquats, pain d’epice, scented shallot pu | 17.00 |
| Point end steak with rosemary and bone marrow butter | 18.00 |
| Pastries | |
|---|---|
| Coconut two textures, black olive caramel, coconut tuiles | 8.00 |
| Baby banoffi, banana purée, caramel jelly, condensed milk caramel with banana sorbet and biscuit cru | 7.50 |
| Dark and white chocolate mousse, hazelnut and orange confit with a caramelized toasted brioche | 6.50 |
| Grapes poached in tarragon and star anise, caramel apple and marzipan ice cream | 6.50 |
| Blackberry pavlovas, white chocolate chantilly and iced red berry parfait | 8.50 |
| Praline doughnuts, tonka bean cream, white coffee ice cream | 8.00 |
| Apricot and Litchi soup, honey and macadamia nuts parfait, litchi ice cube | 7.50 |