Nibbles
Smoked almonds €4.50
House marinated gordal olives €4.50
Crispy Garryhinch garlic oyster mushroom, roast onion mayo €7.00
Aromatic spiced beef pancakes, sesame spring onion and cucumber €8.00
Starters
Young Buck blue cheese croquetas, spiced pumpkin, candied walnuts, sherry olives €11.00
Creamy Burren Smokehouse mackerel, lemon horseradish, toasted onion paratha, dill pickle beetroot €12.00
Warm salad of John Stone double fried chili beef, roast pineapple, little gem and soy €12.50
Crisp confit Irish lamb belly, caper and smoked onion aioli, tomato and raisin chutney €14.00
Garlic buttered wild pink prawns, toasted corn bread, coriander, lime sour cream €14.00
Mains
Tasting plate of seasonal Irish vegetables, Velvet Cloud honey mustard sheep’s yoghurt €24.00
Honey roast breast of Irish chicken, thyme and morteau sausage dauphine, savoy cabbage, wing jus €26.00
Cider brined Horan’s pork T-bone, Bramley apple, smoked jalapeno bacon butter €26.00
14 hour treacle braised John Stone beef cheek, buttered champ, parsnip, bordelaise jus €27.00
Pan fried fillet of seabream, crab, soy and ginger butter, pak choi, peanut rayu €27.00
John Stone steak special € Market Price
Carved John Stone dry aged chateaubriand, chestnut mushroom and roast red onion, garlic butter and horseradish aioli €75.00 for 2 to share / €100 for 3 to share
All main courses served with your choice of either seasonal potatoes, French fries or vegetables
Extra Sides €4.95 each
Buttered champ / hand cut French fries / honey roast vegetables and seasonal greens
In our kitchen, we use all 14 allergens, if you have an allergy, please consult with your server
Service charge of 10% on tables of 6 or more – please note, staff receive 100% of tips and service charge
SOME OF OUR SUPPLIERS:
John Stone beef and lamb, Horan’s Pork Shop, Garryhinch Wood mushrooms, Millhouse Farm, Ballymakenny Farm, Iona Farm, Greene’s farm eggs, Nick’s Fish, Burren Balsamics, La Rousse foods, Wooded Pig charcuterie, Burren Smokehouse, Eat Unique
Chef patron: Feargal O’Donnell
