Bookings for the Dine in Dublin tasting menu can be made for dinner from the 27th February to the 5th March all night Sunday to Thursday and after 8pm on Fridays and Saturdays.
Aperol Spritz, char-grilled artichokes, marinated olives, crostini
Parma ham, wild honey, white truffle oil balsamic, rocket & fig
2014 Ballade Printaniere, Sauvignon de Touraine, Domaine Sinson France. Elegant, refined & refreshing, ripe lime & grapefruit characters.
Crab raviolo, gamberi, white wine, chilli & garlic
2015 Picpoul de Pinet, Domaine Font-Mars, France. Very crisp & zesty, subtle hints of fruit.
Rack of Irish Lamb “Scottadito”, salsa verde, chantaneys, confit garlic & rosemary salt
2015 Heartwood Old Vine, Organic Zinfandel, Puglia, Italy. Complex red fruit with an earthiness & spice on the palate matched by a long finish.
Young Buck, Brewer’s Gold, 15 fields cheddar
Graham’s 10 Year Old Tawny Port, Portugal
First of spring rhubarb, crystallised ginger, vanilla & mascarpone whipped cream, pistachio
2011 Château Sainte Helene, Sauternes A/C, France
Gamberi: Irish shrimps
Lamb: Low land Irish lamb from Co. Waterford
Scottadito: literally “scorched fingers” comes from the idea that the lamb is so tasty you can’t avoid picking it up and eating it while still piping hot and thus burning your fingers.
Young Buck: internationally award winning raw-milk blue cheese from Co. Down
Brewer’s Gold: semi-soft rind-washed cheese which is made using Organic cow’s milk and hand washing the rind in Irish Craft Beer
15 Fields Cheddar: aged organic cheddar from just 15 selected pastures around Knockanore.