2 Courses €32.00 / 3 Courses €39.00 Tuesday to Friday; Pre-Theatre – Early Bird menu bookings are accepted between 6pm and 6:45pm Tuesday to Friday; tables must be fully vacated by 8pm sharp.
| Starters | |
|---|---|
| Mushroom and Truffle Soup | |
| Almond and Brioche Crumbed Goat Cheese, Beetroot Textures, Red Chard | |
| Dax Irish Beef Tartar (Winston Byrne Farm, Co Kildare) | |
| Sautéed Shrimps, Chorizo, Celery, Pastis Bisque (€3.00 Suppl) | |
| Main Courses | |
|---|---|
| "Fish of the Day", Red Piquillo, Chickpea, Cauliflower, Parsley & Lemon Oil | |
| Braised Irish Pork (Dunlavin, Co Wicklow), Roasted Parsnip with Maple Syrup | |
| Roasted Irish Rump of Lamb (Hugh Fitzpatrick, Ballycullane, Co Carlow) Yellow Beans Sundried Tomato | |
| Ricotta and Potato Gnocchi, Tarragon Butter, Parmesan | |
|
Desserts All our Desserts, Ice Cream, Sorbet and Bread are made in the Restaurant by our Pastry Chef |
|
|---|---|
| "Abinao" Valrhona Chocolate Fondant, Caramel Ice Cream | |
| Grand Marnier Soufflé, Irish Rhubarb Sauce | |
| Maple Syrup Crème Brulée, Poached Pear, Pecan Tuile | |
| Ginger Beer Cake, Banana and Cardamom Ice Cream | |
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