OUR MENUS

Our approach is simple: Irish first, responsibly sourced always.

Appetisers

Scallops

Chili & anchovy butter, parmesan & brioche crumble, watercress

Rope Mussels

West Cork mussels steamed A La Crème: white wine, garlic, cream, flat leaf

Tiger Prawn Cocktail

Marie Rose, a European-style cocktail sauce

American style, Tomato, horseradish, lemon & vodka

Crab Claws

Dingle Brown Crab Claws, lemon beurre blanc, garlic, samphire

Guinness Smoked Salmon

Red onion, crisp capers, chive crème fraîche, brown soda bread

Oyster Selection

1/2 Doz Kelly’s Sourced from our coastal waters, served with raspberry and shallot vinaigrette, lemon, Tabasco

Caesar Salad

Cos, parmesan, crisp bacon, Cajun chicken

Burrata

Roast spiced squash puree, pumpkin seeds, Focaccia crostini, watercress leaves, Finca olive oil

Seafood Chowder

Irish fish and shellfish, creamed broth

Celeriac & Butter Bean Soup V

Toasted hazelnuts, crisp sage, truffle oil

Seafood Tower

Served over crushed ice: Howth smoked Irish organic salmon, prawn cocktail, rock oysters, traditional accompaniments.

(€12 supp per person, based on four sharing)

Served steaming hot: Chargrilled tiger prawn, pan-roast Irish brown crab claws, steamed West Cork mussels, white wine, garlic cream.

(€12 supp per person, based on four sharing)

Entrées

Sole Meunière

Whole Dover sole, lemon butter, choice of side

€10 supp

Halibut

Baked fillet, Gruyère cheese crumb, leek, fondue Chateau potatoes, parsley cream

Sea Bass

Pan seared fillet, fried potatoes, fine capers & red onion Sherry vinegar & roast jus vinagrette, wilted samphire

Monkfish & Chorizo

Chargrilled skewered monkfish fillet & Chorizo, chorizo & fine herb risotto arancini, lemon beurre blanc

Fish ‘n’ Chips

Beer battered cod, minted pea purée, tartar sauce

Grilled Whole Irish Lobster

500g – 600g, when available, served with herb butter baby potatoes. Thermidor sauce (with or without Gruyere cheese) or garlic & herb butter, herb butter baby potatoes

€35 Supp

Coquilles St. Jacques

King scallops, Gruyère cream & mash, samphire

8oz Fillet Steak

Peter Hannan’s Salt Aged Beef, chargrilled centre cut fillet

€5 Supp

10oz Rib Eye Steak

Peter Hannan’s Salt Aged Beef

Venison

Roast rack of red deer, blackberry and fig reduction, sweet potato gratin, honey roast baby roots

Risotto V

Fine herb & Italian cheese arborio, sautéed kale, wild mushrooms, beetroot gel

Captain’s Seafood Tower

Served over crushed ice: Howth smoked Irish organic salmon, Dublin Bay prawn cocktail, Rock oysters, traditional accompaniments.

€20 supp per person, based on two sharing

Served steaming hot: Grilled Irish lobster, pan-roast Irish brown crab claws, steamed West Cork mussels, white wine, garlic cream. Served with fries.

€10 supp per person, based on two sharing

Desserts

Guinness and Brandy Christmas Pudding

Gingerbread ice cream & DWD whiskey crème anglaise

Hazelnut & Chocolate Yule Log

Milk chocolate mousse, caramel, genoise sponge, Ferrero Rocher ice cream

Rhubarb Slice

Rhubarb & vanilla compote, White Chocolate mousse, pistachio ice cream

Pear Mousse

Pear mousse & gel, vanilla crumble, bitter chocolate sauce

Selection of Wexford Ice Cream V

Vanilla and chocolate tuile

Irish Cheese Board (€7 Supp)

Cranberry & hazelnut crackers, Irish black apple butter.

Velvet Cloud Cloonbrook

Hard cow’s milk cheese with a similar texture to parmesan. Co. Mayo.

Ballylisk Triple Cream Smoked Brie

Lightly smoked in beechwood from a Friesian herd. Co Armagh.

Farmview Kearney Blue

Salty, strong blue cheese aged to 8 weeks. Co. Down.

Boyne Valley Rathkenny

Manchego style, 6 month matured. Co Meath.