Food takes centre stage across the three upstairs floors, with a menu led by quality, seasonal ingredients. Head Chef Stephen Ryan celebrates Irish fare with a modern twist.
Open from 5pm seven nights a week. Book in advance, or just walk in.
Starters | ||
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Steamed Mussels, Pancetta, Peas & Orzo, Grilled Sourdough | 10.00 | 18.00 |
Wild Mushroom Risotto, Aged Parmesan | 10.00 | |
Lamb Breast Kiev, Roast Carrot Hummus, Young Leaves | 9.00 | |
Heirloom Tomatoes, Crispy Brie, Olive Tapenade, Basil | 9.00 | |
Chicken Liver Pâté, Toasted Brioche, Onion Jam | 8.00 |
Mains | |
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Grilled Pork Chop, Italian Sausage & Butter Bean Casserole | 23.00 |
10oz Dry Aged Angus Sirloin, Mushroom Pesto, French Beans | 28.00 |
Free Range Chicken Breast, Mozzarella, Romesco, Baby Spinach, Gnocchi | 20.00 |
Seared Salmon, Palourde Clam Chowder, Herb Potatoes | 20.00 |
Aubergine Parmigiana, Confit Tomatoes, Roast Courgette & Chilli | 18.00 |
Sides | |
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Cauliflower & Cheese | 5.00 |
Parmesan Fries | 5.00 |
Steamed Baby Potatoes, Salsa Verde | 5.00 |
Buttery Mash | 5.00 |
Tempura Courgette, Herb Aioli | 5.00 |
Desserts | |
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Valrhona Chocolate Ganache, Hazelnut Crunch, Salted Caramel Ice Cream | 8.00 |
Lime & Coconut Financier, Anglaise, Coconut Sorbet | 8.00 |
Orange Cheesecake, Mascarpone Ice Cream | 8.00 |
Irish Cheese Board, Quince, Crisp Breads, Grapes | 12.00 |
Small Plates | |
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Olives | 4.00 |
Homemade Spiced Nuts | 4.00 |
Parmesan Fries | 5.00 |
Brie & Wild Mushroom Arancini, Bell Pepper Fondue | 7.00 |
Duck Scotch Egg, Beetroot Slaw | 8.00 |
Spicy Buttermilk Tenders, Ranch Dressing | 8.00 |
Chicken Liver Pâté, Toasted Brioche, Onion Jam | 8.00 |
Irish Cheese Plate, Quince, Crisp Breads, Grapes | 12.00 |
Antipasti Board, Toasted Sourdough, Olive Tapenade, Onion Jam | 15.00 |
Lunch Toasties | |
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Ham & Red Cheddar | 6.00 |
Grilled Mediterranean Vegetable & Brie | 6.00 |
Roast Beef & Red Onion Jam | 6.00 |
Soup of the Day | 4.00 |
Chicken & Streaky Bacon | 6.00 |
Soup & Toastie Combo | 9.50 |
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