KITCHEN (Chef’s) TABLE (Sample Menu- Minimum of 4, max of 6 people)
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Japanese pearl tapioca with St Tola goat’s cheese, organic spinach, mushroom juice and Irish shiitak Laurent Perrier, Brut NV |
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Charred cured mackerel and poached Carlingford oysters with apple and lovage dressing and oyster cre Heinz W, Gruner Veltliner, Kamptal 2015 |
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Wood pigeon terrine with pickled damsons and mirabelles, foie gras parfait and warm brioche Maretti, Langhe Rosso, Barbera/Nebbiolo DOC 2013 |
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Mulloy’s smoked haddock with fermented horseradish and cauliflower, lindi black pepper, pickled red Oremus ‘Mandolas’ Dry Tokaji 2012 |
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Pig’s tail stuffed with Fingal Ferguson’s bacon and lobster, basil purée and mustard fruits Muhr van der Niepoort, Cuvee Vom Berg, Carnuntum 2013 |
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Sika venison with salt baked parsnip and poached quince, elderberries and chocolate Condado de Haza, Ribera del Duero Crianza 2012 |
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Warm 64% felcor chocolate with malted stout ice cream, bourbon and charcoal crumb. Mouchão, Vinho Licoroso, Alentejo 2009 |
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| Tea/Coffee – Petit Fours | |
Menu €100.00, Matching wines €50/Reserve Cellar selection €75.00
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