group bookings
Hugo’s caters for all types of groups – friends, family and business – up to 100 people.
Our private room can cater for up to 25 people.
SAMPLE SET LUNCH MENU
—STARTERS—
SOUP OF THE DAY, guinness & black treacle bread, cultured butter
DUCK LIVER PARFAIT, irish sour cherry, chicory, toasted brioche
DUBLIN HILLS GOAT’S CHEESE, heritage tomato’s, pickled blackberry, hazelnut, ciabatta crouton
—MAIN PLATES—
SLOW COOKED IRIS SHORTRIB OF IRISH BEEF, pomme mousseline, mushroom, bourguignon sauce, truffle dressing
PAN-FRIED ATLANTIC COD, gnocchi fritti, wakame, wild garlic, petit pois
WILD MUSHROOM ORZO, ricotta, pecorino, rocket
—DESSERTS—
MINT PANNACOTTA, blueberry, granola, lemon ice cream
55% CHOCOLATE & PEANUT MOUSSE, chocolate sable biscuit, peanut crumb, roast banana ice cream
SELECTION OF SCÚP GELATO, ask your server
€46 per person
SAMPLE SET DINNER MENU
—STARTERS—
SOUP OF THE DAY, guinness & black treacle bread, cultured butter
THREE OYSTERS, mignonette, apple, leek oil
DUCK LIVER PARFAIT, irish sour cherry, chicory, toasted brioche
DUBLIN HILLS GOAT’S CHEESE, heritage tomato’s, pickled blackberry, hazelnut, ciabatta crouton
—MAIN PLATES—
10 oz IRISH HEREFORD PRIME BEEF STRIPLION, potato gratin, roscoff onion, confit & garlic butter, pink peppercorn sauce (€5 supplement)
PAN-FRIED ATLANTIC COD, gnocchi fritti, wakame, wild garlic, petit pois
MCCARREN FARM BACON RACK, lyonaise onion, pommery mustard, grilled courgette, crispy onion, red wine jus
CACIO E PEPE TORTELLONI, jerusalem artichoke, spring onion, truffle dressing, pecorino
—DESSERTS—
MINT PANNACOTTA, blueberry, granola, lemon ice cream
55% CHOCOLATE & PEANUT MOUSSE, chocolate sable biscuit, peanut crumb, roast banana ice cream
ELDERFLOWER & APRICOT SLICE, almond frangipane, apricot & whiskey jam, chantilly cream, elderflower sorbet
IRISH ARTISAN CHEESE PLATE, coolattin mature cheddar, young buck, milleen, lavosh crackers, candied walnuts, grapes, home preserves (€3.50 supplement)
€70 per person
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
Book your table
Lunch: Monday - Friday, 12pm - 3:30pm
Dinner : Monday - Thursday, 5pm - 9:30pm
Friday - Saturday, 5pm - 10pm
Last booking for the early evening menu is 5:45pm