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 18th Lunch and Dinner

Tuesday 19th CLOSED

Wednesday 20th Lunch and Dinner 

Thursday 21st Lunch and Dinner

Friday 22nd Lunch and Dinner

Saturday 23rd Lunch and Dinner 

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Closed Christmas Eve/Christmas Day

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Tuesday 26th Closed

Wednesday 27th Closed 

Thursday 28th Lunch and Dinner

Friday 29th Lunch and Dinner

Saturday 30th Lunch and Dinner

Sunday 31st Early/Late Lunch 

Early Dinner (last table 7.30) 

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Monday 1st Jan -Closed

Tuesday 2nd Jan- Closed 

Wednesday 3rd -Lunch and Dinner

Thursday 4th-Lunch and Dinner

Friday 5th- Lunch and Dinner

Saturday 6th-Lunch and Dinner

Sunday 7th Lunch and Dinner

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We will close for annual leave on January 8th -Tickets are now on sale for the residency of chef Tom Foster from Australia 

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SAMPLE A LA CARTE MENU

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Nibbles

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‘Cod chip’ 7.5

Ox tongue croquettes and tarragon aioli  9

Cantabrian anchovy toasts and preserved lemon 9 

Smoked ricotta and winter beet tartlette with agave molasses 9 

Culatello di Zibello, grissini and Boyne Valley cheese 18 

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Starters

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Celeriac, fresh burrata and hazelnut vinaigrette   14

Langoustine and scalllop ravioli, roast broth and preserved lemon 17
Black pollock crudo,  ponzu, crispy ginger and scallion 15.5

Strozzapretti, confit pheasant, red cabbage and pecorino 16

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Mains

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Autumn mushroom foglio, winter mushroom, Taleggio custard and bay aioli 34

Halibut, Lambay crab, buttered leeks and mussels   35
Thornhill duck en croute, hispi cabbage and bordelaise  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
Sprouts, Gruyere and panko 4.9
Crispy rosemary and garlic roast potatoes 4.9

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Sweets and Cheese

Spiced carrot cake, candied pecans and muscovado ice cream 9
Peanut sundae, honeycomb, candied peanuts and chantilly   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/ Flowers: Seagarden

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SAMPLE DECEMBER WEEKDAY LUNCH MENU

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​2 course €41, 3 courses €45

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To begin 

Tartlette of winter roots , smoked ricotta and agave glaze 

Organic sourdough bread and house butter 

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Choice of starters

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Celeriac, fresh burrata hazelnut vinaigrette and shallots 

Pheasant strozzapretti, oyster mushroom and pecorino 

Cockles Portuguese

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Choice of mains 

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Parmesan gnocchi, squash, crispy sage and winter mushroom 

Confit lemon black pollock, mussels, celeriac and coca de paimoil 

Game pithivier,  pearl onion and smoked pancetta jus 

Cotes de Boeuf and Fish for two available as supplements 

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Additional Sides 4.90

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Crispy rosemary and garlic potatoes 

Sprouts, Gruyere, bechamel and panko 

Heirloom carrots, tahini and pomegranate

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Choice of dessert or cheese 

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Spiced carrot cake, candied pecans and muscovado 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 and lobster 

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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