OUR FOOD PHILOSOPHY
Chef Patron Stevie Lane uses his fine dining background to present modern, elegant food in a relaxed casual atmosphere. He works closely with local suppliers and producers to offer the best in local produce.
Ham Hock Terrine, Pickled Walnut, Remoulade 10
Salt Baked Celeriac, Cashel Blue Cheese, Waldorf 10
Castletownbere Crab, Carrot, Blood Orange 11
Duck Leg Croquette, Smoked Pear, Swede 10.5
Chef's Seasonal Soup 5.5
Pan Roast Chicken, Sprouting Broccoli, Gnocchi 22
Castlemine Farm Pork Belly, Squash, Kale 23
Beef Cheek, Mushroom Duxelle, Parsnip 24
Hake, Spiced Cauliflower, Pomegranate 23
Gnocchi, Sprouting Broccoli, Jerusalem Artichoke 18
Beef Dripping Hand Cut Chips 4
Leahy Honey Glazed Sprouts, Toasted Almonds 4
Confit Garlic Pressed Potatoes 4
Salted Caramel Choux Buns 6.5
New Season Rhubarb, Custard, Pecan Crumble 6.5
Irish Cheeses, Sourdough Crackers 10
The above is a sample of the dishes available on our menu.
The menu will change on a regular basis to reflect seasonality and creativity.
Please note all 14 allergens are openly used throughout our kitchen. Trace amounts may be present at all stages of cooking.
The food allergens used in the preparation of our food can be viewed on a separate menu available in the bar or can be emailed upon request. Please ask us if you would like to view this menu or if you need additional information on our food allergens