5:00pm To 6:00pm

2 Courses 42.50/ 3 Courses 48.50

—STARTERS—

SOUP DU JOUR, guinness & black treacle bread
ARDSALLAGH GOAT’S CHEESE, grilled plum, honey, cacao nibs, pomegranate, radicchio
CHICKEN LIVER PARFAIT, rhubarb chutney, chicory, toasted brioche

—MAIN COURSE—

SLOW COOKED SHORT RIB OF BEEF, pomme mousseline, mushrooms, bourguignon sauce, truffle dressing   
PAN-FRIED ATLANTIC COD, confit potato, peas, wakame, white wine cream
CACIO E PEPE TORTELLONI, jerusalem artichoke, spring onion, pecorino 

—SIDES—

IONA FARM BEETROOT,   honey, cashew nuts 7     
BABY LEAF SALAD, jalapeño & citrus dressing 6.50
SKINNY CHIPS, 6.50
DUCK FAT ROAST POTATO, rosemary salt 7.50
CAULIFLOWER CHEESE, black truffle 7
TRUFFLE FRIES, aged parmesan, chives 7.50

—DESSERTS— 

WHITE CHOCOLATE PANNACOTTA, blueberry compote, shortbread
RHUBARB TARTLET, set custard, orange, rhubarb sorbet
SELECTION OF SCÚP GELATO, changes daily, please ask your sever

A discretionary gratuity of 12.5% will be added to tables of 6 or more
100% of all tips and gratuities, regardless of form of payment, are fully distributed to staff in line with the Payment of Wages Act (Tips & Gratuities) (Amendment) Act 2022