CHRISTMAS

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DECEMBER SAMPLE MENUS ARE BELOW  

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OPENING HOURS 

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In the days around Christmas our opening hours will be as follows:

 

Monday 16th Lunch and Dinner

Tuesday 17th CLOSED

Wednesday 18th Dinner 

Thursday 19th Lunch and Dinner

Friday 20th Lunch and Dinner

Saturday 21st  Lunch and Dinner 

Sunday 22nd Lunch/Late Lunch/Early dinner 

Monday 23rd Early Lunch/Late Lunch/Early dinner 

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Closed Christmas Eve/Christmas Day/Stephen's Day

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Friday 27th Dinner

Saturday 28th Lunch and Dinner

Sunday 29th Early/Late Lunch /Early dinner 

Monday 30th Lunch and Dinner 

Tuesday 31st Early Lunch/Late Lunch/Early Dinner 

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Wednesday 1st Jan -Closed

Thursday 2nd Jan- Closed 

Friday 3rd -Lunch and Dinner

Saturday 4th-Lunch and Dinner

Sunday 5th- Lunch/ Late Lunch and Early Dinner

Monday 6th-Thurday 9th-closed

Mostly back to normal from Friday 10th Jan

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​We don't have a guest chef in January this year - we will be open

for business as usual. ​

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​A LA CARTE MENU SAMPLE

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Nibbles

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‘Cod chip’ 8

Cantabrian anchovy toasts and preserved lemon mayo 9 

Boyne valley cheese beignets 9 

Culatello di Zibello 22

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Starters

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Fresh burrata, squash, hazelnut and pickled black trompette 15

Cockles Portuguese 15.5 

Langoustine ravioli, roast broth, esplette pepper and preserved lemon 17

Venison tartare, smoked egg yolk, beets and horseradish creme fraiche 

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Mains

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Winter mushroom foglio, Coolea custard, Roscoff onion and bay aioli 34

Market fish, Lambay crab ravioli, nduja and sweetcorn 36
Thornhill duck en croute, maitake and bordelaise  37
Higgins Family Butcher Cotes de Boeuf, crispy potatoes and bearnaise (for two) 90

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Sides

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Rainbow carrots, pomegranate and tahini ​6
Hispi cabbage, smoked yoghurt, miso and peanuts 6
Crispy rosemary and garlic roast potatoes 5.5

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Sweets and Cheese

The Tart 12
Peanut sundae, honeycomb, candied peanuts and chantilly   12

Market cheeses (2) , poached pear and nigella seed crackers 14

Meat: Higgins Butcher/ Irish Sea Fish:Kish/Organic Veg: McNally’s/
Crab: Derek at Lambay crab/ Howth Honey: Mary Gillick/ Flowers: Seagarden

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SAMPLE DECEMBER WEEKDAY LUNCH MENU

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​2 course €43, 3 courses €48

All the snacks are available from the A la carte menu too. 

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To begin  

Organic sourdough bread and house butter

Ox tongue and Talleggio croquette  

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Choice of starters​

Squash, fresh burrata, hazelnut vinaigrette and trompettes 

Pheasant strozzapretti, oyster mushroom and red cabbage 

Market fish crudo, winter citrus and pickled chilli 

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Choice of mains 

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Winter mushroom foglio, Roscoff onion, Coolea custard, bay aioli 

Confit lemon cod, Lambay crab ravioli and nduja 

Game pithivier,  sauce forestiere, pearl onion and pancetta 

Cotes de Boeuf and Fish for two are available as supplements 

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Additional Sides

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Crispy rosemary and garlic potatoes 5.5 

Hispi cabbage, miso, smoked yoghurt and peanuts  

Heirloom carrots, tahini and pomegranate

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Choice of dessert or cheese 

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Howth honey parfait, honeycomb, crystallised ginger and pear ice cream  

Market cheese, poached pear and nigella seed crackers (4 supplement) 

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Suppliers 

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Kish Fish,Higgins Family Butcher, Lambay crab, Mary Gillick honey  

Organic Veg: McNally's, Flowers: Seagarden 

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Sustainability is at our core 

A discretionary service charge of 12.5 % is added to our lunch menu

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