Private Dining Menu
Ham hock terrine with pickled vegetables
Pan fried scallops with pear & watercress veloute & crispy guanciale
Pan fried lamb leg with pomegranate molasses & dill
Goats' cheese baked in a walnut pastry
Crispy pork belly with pear purée & gremolata
Roast cauliflower, melon & goats' cheese
Courgette flowers stuffed with lemon ricotta & fried in a tempura batter
Pan fried lamb leg with cremy orzo and gremolata
Slow braised lamb shoulder with cumin & chilli braised cannellini beans
Salt baked loin of venison with a wild berry sauce
Mackerel tartar, crispy beetroot & pickled apple and celery
Autumn / Winter 2025
A refined selection of seasonal dishes, thoughtfully crafted for intimate gatherings and tailored to reflect your personal taste and occasion.
Each course can be customised or serve as inspiration for a bespoke menu, created exclusively for your private dining experience.
Please choose one starter, one main and one dessert for your whole group.
All dietaries will be catered for if required.
€90 per head - Minimum numbers 10
Starters
Confit lamb breast with bitter leaves and anchovy dressing
Beef bon bon, cashel blue and mostarda
Mackerel tartar, crispy beetroot, pickled apple & celery
Jeruslaum artichoke & walnut valoute, roasted pear and crispy cavlo nero
Langoustine & cabbage dumpling with bisque, brioche croute
Caramelised shallot tart tatin, lemon & chive crème fraîche
Mains - all mains served with seasonal local vegatables
Loin of venison, celeriac puree & a port blackcurrant reduction
Pork chop with morels, cream & cider sauce
Corn fed chicken, with grapes & Gubbeen polenta
Cured cod with fennel, dill & anchovy sauce
Pan fried Goatsbridge’s trout with risotto milanese
Spinach & ricotta gnudi with sage & beurre noisette
Desserts
Chocolate nemesis, crème fraîche
Pecan tart with whiskey cream
Peanut butter semi freddo, chocolate sauce & cookies
Red wine poached pears, madeleines & soft whipped cream
Baked goats’ cheese in walnut pastry & quince jelly