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 potato & hegarty’s cheddar in sage butter with sweetcorn & broad bean succotash
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
risotto of cavolo nero & mature ardsallagh goat’s cheese with roasted sweetcorn broth, harissa, pinenut crumb and spiced beetroot
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, broad beans 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: 01 Sep 2014 All menu details are subject to change without notice.