MAMÓ HOWTH​​ 

Presents

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CHEF KYLE VAUGHAN

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Event details and booking info​ here

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Working Menu

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Sourdough bread and sourdough miso butter 4.5

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Snacks

Haggis tsukune 9     

Chicken liver parfait and pine mugolio 10  

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Starters

Hot and numbing beef tartar 17

Brown crab, macadamia, finger lime and nori 18

Sea bass crudo, rhubarb and blackcurrant leaf 17

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Mains

Beef short rib with sauce Reform 34

Market fish, langoustine and lemon myrtle Allemande 36 

Dry-aged hogget, wattleseed pastrami and fermented mustard 35

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Sides

Pommes aligot, salted kombu 7

Roast sprouts, almond and speck 7

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Desserts

Kumquat meringue tart 13

Delicia pumpkin, chestnut and whey 13

Hojicha and roast soybean tiramisu 13

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 Butcher: Higgins ~Fish: Kish ~ Crab: Lambay Crab and Lobster

Organic Veg: McNally’s ~ Howth Honey: Mary Gillick ~ Flowers: Seagarden

Sustainability is at our core. 

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