Summer Menu 2018

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To start

Homemade bread and local butter

Local cheese samosas, cucumber, papaya, tomato, chilli, lime and coriander

Fresh sardines on toasted sourdough with chilli and lemon

Fresh local crab, homemade lemon mayonnaise, Irish soda bread

Salad of spiced crispy baby squid, tomato essence, black garlic aioli

Poached egg, grilled sourdough, avocado, guanciale

Torched mackerel, buttermilk and chive dressing, dehydrated kale crisp, grilled gem

Panko crusted scallops, dehydrated blood orange, powdered and candied zest, hollandaise, mizuna

Duck rillette, spring water vinaigrette, kumquat marmalade

3 cheese toast, tartare of prime beef fillet, crispy shallot, capers

Our ‘Signature’ Mozzarella vine tomatoes, homemade pesto, soil and cress

Textures of summer vegetables, pancetta, pecorino and lemon

Intermediate (optional extra)

Electric palate cleanser !

Gin and tonic granita, blue curaçao, dry ice

Sorbet selection

To follow

Chargrilled Flat iron steak, Teriyaki glazed lobster tail, hollandaise, green salad

Fish pie, locally caught fish in a champagne sauce, cave aged cheddar mash, lemon, parsley crumb

Whole pan fried Dover Sole, lemon, caper and seaweed butter, sea asparagus

Slow cooked shoulder of hogget, Tuscan summer vegetable stew, wild garlic

Fava bean, sweet potato and spinach curry, buttermilk flatbread, braised fragrant rice

Tandoori spiced monkfish brochette, roti, spiced salsa, minted yoghurt, coriander

Roasted loin of pork, caramelised apple and calvados sauce, crackling, apple,

Polenta with ratatouille, vegetarian parmesan and fresh herbs, walnut hollandaise slaw

Panko crumbed Sweet potato, wild mushroom and fresh herb cake, sour cream, dressed
leaves

All main courses come with a seasonal vegetable selection to share and new potatoes

To finish

Chocolate cremeaux, Guinness cake , fresh mango, honeycomb

Strawberry, lime, cardamon, meringue 2 ways

White peach Bavarian cream, poached nectarine, white chocolate rocks

Fresh cherry and kirsch pancakes, sweetened mascarpone

Seasonal fruits, sweet wine sabayon, torched

Local Artisan cheese, crackers, butter, fruit and chutney

Coffee and homemade treats

Staffing is charged extra for the evening and based on 12 guests, for a private chef and waiting staff to serve, should you have more guests we would advise to increase staffing.

Please contact us for further details.

Supplemented dishes are there to bring you something a little different from the best local ingredients

I would ask that parties of 10 choose the same for each course, parties over 10 guests may choose 2 items from each course.

All dietary needs are catered for, so please inform us when booking.

This is a bespoke service to impress you and your guests, utilising local ingredients and suppliers, however allowing ourselves the freedom to source further afield to bring you something a little different.

A tasting menu is available if you wish and a wine flight option on all menus.

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