Dinner is served from 5.30pm, Monday to Saturday.
Two courses €33; three courses €40; two courses with ice cream of the month €36.
cauliflower soup with shiitake, togarashi and a hijiki fritter
summer bean, tomato & purple potato salad in citrus-cumin dressing with dried olive, quail eggs & gazpacho
ravioli of cavolo nero with fennel puree, fried capers and roasted sungold tomatoes
ballyhoura mushrooms in cider cream with carrot gnocchi, salted walnuts and kale crunch
vegetable sushi with tempura of aubergine and summer squash, pickled ginger, wasabi
and a soy-ginger dipping sauce
cardamom & honey marinated aubergine with sesame-yoghurt sauce, broad beans, pistachio dukkah and orange & sultana pickles
beetroot & rocket risotto with lemon-thyme oil, grilled chicory, broad beans and fresh ardsallagh goat’s cheese
sweet chilli-glazed panfried tofu with pak choi, rice noodles, tamarind-coconut broth,
and gingered aduki bean wonton
deepfried summer squash flowers with ricotta-pea stuffing, basil sauce, smoked peperonata and green onion polenta cakes
spiced feta & pistachio couscous cake, smoky greens, lemon chickpeas, coriander yoghurt, zhoug oil and tomato-date jam
roast aubergine parcels of spinach & knockalara sheep’s cheese with miso gravy, braised beluga lentils, sugar snaps and crushed blue potato
chard leaf timbale of roast tomato, haloumi & puy lentils with saffron-hazelnut butter, new potatoes and cumin-roasted carrots
paradiso chips with truffled aioli €5
gortnanain salad leaves with raspberry hazelnut vinaigrette €5
courgettes with sungold tomatoes & basil €5
dark chocolate silk cake with Pedro Ximenez ice cream and almond brittle
vanilla pod ice cream with brutti ma buoni, espresso and a shot of frangelico
rosscarberry strawberries with apple balsamic and millyfilly
crozier blue and aged knockalara sheep’s milk cheeses, gooseberry chutney
This menu was posted on: 15 Aug 2014 All menu details are subject to change without notice.