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Nibbles

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‘Cod chip’ 7.5

Boyne Valley cheese  beignets 9

Culatello and Taleggio croquettes 9

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Starters

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Heirloom tomato tart, Coolea sable, black garlic and basil ricotta  14

Cockles Portuguese 16
Mackerel ceviche, pressed cucumber, soy and orange 15

Strozzappretti, confit rabbit, broad beans and shiitake 16

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Mains

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Raviolo del u'ovo, ricotta, squash and artichoke barigoule  34

Market fish, courgette and Lambay lobster orzo  35
Winetavern farm pork loin, belly and ragu, sweetcorn, salsa verde and polenta 35
Higgins Family Butcher Cotes de Boeuf, crispy potatoes and bearnaise (for two) 84

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Sides

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Heirloom carrots, pomegranate, coriander and tahini 4.9
Chargrilled cabbage, ginger, peanut and smoked yoghurt 4.9
Crispy rosemary and garlic roast potatoes 4.9

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Sweet and Cheese

Plum and pistachio tart and ginger gelato 9
Howth honey tart, preserved lemon and sea salt ice cream 9

Market cheeses (2) , poached pear and nigella seed crackers 12

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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