Quite simply a menu designed to support the very best of homegrown produce. The food is assembled in an uncomplicated way that relies on its freshness to shine through as the real hero. We are committed to bringing to the plate all that is great from the
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Beef tongue & carpaccio of scallop Thin raw slices of fresh Irish scallop marinated in chervil and lemon zest on hot truffle cheese flat bread with crispy beef tongue and celeriac puree. |
10.00 |
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Pork belly Roasted pork belly with lyonnaise, balsamic, crushed turnip, peppered bacon and crispy pork rillette. |
9.50 |
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Pickled carrot and tarragon salad Strips of pickled carrot, wild leaves, nasturtium, rocket, shallots and chives bound in fresh carrot juice dressing. |
8.00 |
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White pudding & cabbage soup White pudding with nutmeg potato puree, thin slices of duck liver and hot cabbage soup. |
8.50 |
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Oysters Natural oysters with chilled cured salmon cream, cucumber, lemon shallot dressing and seaweed. |
11.95 |
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Smoked salmon Smoked salmon layered on filo, baked with seaweed, crème fraîche and trout caviar. |
10.50 |
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Scallop Muirin studded with smoked salmon baton, bread crumbed with colcannon and egg butter mousse. |
9.00 |
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Duck liver mousse with white beans and smoked bacon Warm foie gras mousse with baby white beans, onion, smoked bacon, hint of truffle, slices of pink duck on crispy bread. |
11.50 |
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Sea trout Poached sea trout with pickled Thai shallots, crab and lemongrass sauce, edamame beans and cucumber. |
10.00 |
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Woodfired Here we’ve taken some familiar and European flavours and applied them to a range of flatbreads that can be eaten light or bulked out to a bigger meal for one or two. Try choosing a cut from the recommended charred section and you’re guaranteed a substanti |
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Tuna, Mozzarella and Rocket Thinly sliced raw tuna, truffle bechamel, mozzarella cheese, rocket leaves and fennel. |
22.00 |
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Pumpkin, pork & chestnut Pumpkin purée, fresh rosemary, parmesan, crispy pork belly, onion purée, Irish mozzarella, sliced chestnut, fried mushroom. |
18.00 |
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Lamb, fennel and olive Black olive béchamel, lamb mince, fennel purée, parmesan, deep fried anchovy, lemon confit, fennel powder, chopped black olives, cold dill and fennel salad. |
18.00 |
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Veal, onion and truffle Truffle béchamel, onion puree, veal mince, parmesan, onion lyonnaise, parsley, brie, truffle and langoustine mayonnaise. |
19.00 |
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Chorizo, tomato & squid Chorizo and tomato sauce, tomato petals, onion lyonnaise, pesto, fried chorizo, rosemary, black olives, red pepper slices, baby squid, red pepper hummus, chorizo oil, baby mozzarella, baba ghanoush, smoked paprika, torn basil/ coriander. |
18.00 |
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Beef & truffle Truffle béchamel, rosemary, Irish mozzarella, onion lyonnaise, onion purée, roasted beef and raw slices of fillet, aged parmesan and rocket. |
23.00 |
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Braised The classic stew is something we Irish have done for generations throughout our history. It more than likely started as a technique to deliver substantial and filling meals with cheaper cuts of meat for large families. We like to think this hearty choice |
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Lamb Classic Irish stew with spiced cream, drops of potato mousse and crispy balsamic fillet, scented with lovage and celery leaves. (Served with crusty bread and hazelnut butter). |
27.00 |
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Beef Rich beef and Guinness stew with parsley, oyster cream and parsnip puree. |
25.00 |
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Rabbit Braised rabbit leg with white wine, smoked bacon, tarragon and onion. |
24.00 |
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Charred & Smoked Cooking with charcoal and different woods to create smoky flavours is one the oldest cooking methods known to man.... without an overly complex cooking repertoire in our culture....We are sure this is a method that our ancestors used effectively in their |
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Pork Rare breed pork chop with rosemary and a little crispy crackling. |
24.00 |
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Lamb Rump of Wicklow lamb basted in thyme and barley. |
27.00 |
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Lamb T-Bone Lamb T-bone for two with crisp polenta, confit tomato, belly ravioli, black olive and rosemary. |
60.00 |
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Wexford sirloin Wexford sirloin with hazelnut beurre noisette and chervil. |
32.00 |
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Veal Veal chop for two with Dublin bay prawns, potato gnocchi and chervil. |
55.00 |
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Fillet beef With cep hollandaise, chervil and tarragon. |
34.00 |
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Salmon Salmon roasted with crab and lemongrass sauce. |
27.00 |
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Turbot Roasted Turbot with peas, smoked bacon and chervil sauce. |
32.00 |
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Trout Roasted trout with brown shrimp, tomato and smoked butter sauce. |
27.00 |
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Sauce on the side Rosemary jus / thyme and barley / bone marrow butter / hazelnut and chervil jus / hollandaise / cep béarnaise / crab, lemongrass and tomato / tomato smoked butter sauce / chervil sauce |
3.00 |
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On The Board These are our favourite meat cuts to share, be warned they sell out quickly. All prices per 100g of meat, portions are pre-cut to sizes written up on our chalkboard. |
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| Aged rib on the bone | 12.50 |
| Dexter | 17.00 |
| Chateaubriand | 15.95 |
| Wild Irish Boar | 13.50 |
| Tomahawk steak | 11.50 |
| Denver roll | 14.25 |
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Vegetables & Salad These dishes can be made big or small to cater for vegetarians, subject to produce being available from Irish farms that we trust. |
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Cold vegetable plate Seasonal vegetables from the garden with lemon dressing, baby leaves and potato gnocchi. |
8.00 | 16.00 |
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Mushroom open ravioli Open mushroom ravioli with truffle, parmesan and gremolata. |
8.50 | 17.00 |
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From the garden A take on peas and carrots. |
7.50 | 14.00 |
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Celeriac cabbage and apple Celeriac purée with sticky glazed cabbage, apple purée topped with potato mousse. |
7.00 | 14.00 |
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Pumpkin flatbread Pumpkin purée, fresh rosemary, parmesan, onion purée, Irish mozzarella, sliced chestnut, fried mushroom. |
10.00 | 18.00 |
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Bacon and egg salad Wild leaves with crispy bacon, slices of peppered ventreche bacon, thin slices of lardo, rocket, parmesan, soft poached hen’s egg and shallots. |
9.00 | 16.00 |
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Pickled carrot and tarragon salad Strips of pickled carrot, wild leaves, nasturtium, rocket, shallots and chives bound in fresh carrot juice dressing. |
8.00 | 15.00 |
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Side From The Farm One thing we do in Ireland very well, especially in today’s climate, is to embrace the farm and use its produce to its fullest potential. |
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Seasonal micro vegetables pulled from the ground (to share) Baby micro vegetable bound in butter, chervil, mint with pea purée. |
10.00 |
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Blackened cauliflower & hazelnut Cauliflower fondant roasted in nut brown butter with hazelnuts. |
5.00 |
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Seasonal cabbage Seasonal cabbage glazed with a layer of apple purée, celeriac and truffle. |
5.00 |
All Fade Street Social beef is 100% Irish