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Nibbles

‘Cod chip’ 7.5

Pickled herring toasts with preserved lemon 8

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Starters

Fresh burrata, roast celeriac, hazelnut vinaigrette and shallots 13
Aged Parmesan gnocchi, shiitake and roast mushroom broth 14
Irish sea blue fin tuna, crispy ginger and ponzu 16.5
Balscaddan lobster linguine, broth and esplette 18.5

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Mains

Roast celeriac, trompettes, spelt and Winter truffle 27
Wild cod, Lambay crab, spiced carrot and crab rice 35
Dry aged Venison loin, pithivier, Jerusalem artichoke and rainbow chard 37
HigginsFamily Cotes de Boeuf, crispy potatoes and bearnaise 78 (for two)

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Sides

Roast carrots, pomegranate and tahini 4.9
Chargrilled broccoli, smoked yogurt and spiced almonds 4.9
Crispy rosemary and garlic roast potatoes 4.9

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Sweets and Cheese

Howth honey cremé, Armangnac prunes and warm madeleines 8.5

Dark chocolate tart and hazelnut gelato 8.5
Market cheese, poached pear and nigella seed crackers 9

Meat: Higgins Butcher/ Irish Sea Fish:Kish/Organic Veg: McNally’s/
Lobster: Steven Farren/Howth Honey: Mary Gillick

Sustainability is at our core.

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