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Nibbles

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‘Cod chip’ 8

Cantabrian anchovy toasts and preserved lemon ricotta  9

Whipped chicken liver cannoli and nigella seed crumb 9

Lambay crab, chilli tempura and ponzu 12

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Starters

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Rapeseed confit spring carrots, ricotta, crispy egg and hazelnuts 13.5

Seabass, blood orange, pickled chilli and coriander 16

Pale leeks, Lough Neagh smoked eel and pressed granny smith 15.5

Rabbit strozzapretti, broad beans, Pecorino and shiitake 15.5  

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Mains

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Celeriac, Spring mushroom , barley, onion consommé and truffle 35

Halibut, sprouting purple brocolli, gnocchi, scallop and langoustine butter 36
Higgins dry aged hogget: loin, shoulder, belly, navets and leeks  35
Higgins Family Butcher Cotes de Boeuf, crispy potatoes and bearnaise (for two) 90

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Sides

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Dressed leaves, pickled kohlrabi and sheeps milk dressing 5.5

Chargrilled brocolli, smoked yoghurt and spiced cashews 5.5 
Crispy rosemary and garlic roast potatoes 5.5

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Sweet and Cheese

Champagne rhubarb feuille, candied pistachio and rhubarb ripple ice cream 12
Muscovado custard tart and creme fraiche ice cream 11

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

 Higgins Butcher/ Fish:Kish/Organic Veg: McNally’s/ Wild Irish Game
Lambay Crab /Howth Honey: Mary Gillick/ Flowers: Seagarden

Sustainainability is at our core. 

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