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

Pan-fried lobster with a chive lemon hollandaise sauce and trout caviar

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

Jerusalem artichoke & walnut valoute, roasted pear and crispy cavolo nero

Langoustine & cabbage dumpling on a langoustine bisque and a 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

Feasting Menu

Chicken and morels with trout and gremolata

Burnt aubergines with lebnah, mint and pomegranate

Spiced roast cauliflower and courgette with a pea mint puree

Heritage tomato, mozzerella and basil salad

Watermelon, feta, mint and pickled red onions

Grilled leeks with romesco, and toasted almonds

Cherry clafoutis with poached pears and whipped cream

Crispy roast potatoes with lemon and poppy seed crème fraîche

Calamari, grapefruit and green chilli salad

cheesey polenta and beef stew sharing board

Cod with romesco, grilled lemons and toasted almonds

Beef skirt madras with pickled cucumbers

Our feasting menu is based around a variety of sharing plates for an informal and communal dining experience. With plenty of options to suit all preferences, it’s designed for relaxed enjoyment.

Please choose:

Three bruschettas

Two meat/fish & one vegetarian dish from the mains

Two sides & one dessert

All dietaries will be catered for if required.

€70 Per head - minimum 15 guests

Toasted homemade sourdough bruschetta

served with mixed leaf salad and house dressing

Toppings....

Grilled chicken, tapenade, garlic aioli - Contains: wheat, eggs, fish

Grilled courgette, prawn & lemon aioli - Contains: Wheat, crustaceans, eggs

Grilled fresh sardines & chilli tomato salsa - Contains: Wheat, fish

Ricotta, grilled peach, basil & hot honey - Contains: Wheat, milk

Heritage tomato, basil , garlic & olive oil - Contains: Wheat

Pea, mint & pecorino - Contains: Wheat, milk

Wild mushrooms, garlic & parsley - Contains: Wheat, milk

Mains

Onglet steak & charmoula - Rare-cooked onglet steak with spicy coriander & chilli sauce

Pork belly & gremolata - Slow-roasted pork belly with crackling & parsley, garlic and lemon sauce

Chicken & anchovy lemon butter - Whole roast chicken smothered in a bold anchovy & lemon butter Contains: Fish, milk

Roast salmon & salsa verde - Crisp-skinned salmon with a punchy herb sauce Contains: Fish

Squid, romesco & scallion oil - Grilled squid with a almond and roast pepper sauce, finished with scallion oil Contains: Crustaceans, nuts

Tomato & oregano tart tatin with Macroom ricotta - Slow-roasted cherry tomatoes on puff pastry with fresh ricotta and oregano Contains: Wheat, milk

Polenta with wild mushrooms & taleggio - Creamy polenta topped with sautéed wild mushrooms & melted taleggio Contains: Milk, celery

Imam Bayildi - Rich Turkish aubergine stew topped with crumbled feta and pomegranate. Can be made vegan. Contains: Milk

Sides and salads

Burnt leek and cannellini bean gratin Contains: Wheat, milk

Roast baby potatoes with garlic and rosemary

Potato salad with cornichons, capers, & crème fraîche Contains: Milk, Sulphur dioxide

French beans with shallots and toasted hazelnuts Contains: Nuts

Heritage tomato panzanella Contains: Wheat, sulphur Dioxide

Fennel, orange and dill salad

Soft leaf salad with peach, basil and pecorino Contains: Milk

Tabbouleh (cous cous based salad) Contains: Wheat

Smashed cucumber and dill salad Contains: Sulphur dioxide

Desserts

Chocolate pot with salted caramel Contains: Milk

Cherry Clafoutis with chantilly cream Contains: Milk, wheat, eggs

Le profiteroles au chocolat Contains: Milk, wheat, eggs

Caramelised banana & toffee pavlova Contains: Milk, eggs

Sticky toffee pudding Contains: Milk, wheat, eggs

Sample Menu

Bruschettas

Grilled fresh sardines & chilli tomato salsa

Wild mushrooms, garlic & parsley

Grilled chicken, tapenade, garlic aioli

Mains

Squid, romesco & scallion oil

Pork belly & gremolata

Tomato & oregano tart tatin with Toonsbridge ricotta

Sides

Roast baby potatoes with garlic and rosemary

Fennel, orange and dill salad

Dessert

Cherry Clafoutis with chantilly cream