Smoked almonds €4.50
Gordal olives, rosemary, orange, garlic €4.50
Starters
Creamy burrata, hot honey, toasted sourdough, Burren balsamics €12.95
Birgitta’s smokehouse mackerel, lemon horseradish aioli, toasted paratha, pickled beets €12.95
Wooded Pig Irish coppa, blackberry and thyme, Millhouse land cress, parmesan crisp, green olive €12.95
Crispy wild pink prawn wontons, peanut and lemongrass satay, charred pineapple €14.00
John Stone double fried chilli beef, spring onion pancake, little gem, fresh mango €14.00
Mains
Tasting plate of Millhouse winter vegetables, spiced couscous, blood orange and toasted pine nuts €24.00
Honey roast breast of Irish chicken, nduja hashed potatoes, kale, romesco sauce €26.00
Cider brined Horan’s pork T-bone, chorizo potato dauphine, butternut squash, smoked bramley apple €26.00
14 hour treacle braised John Stone beef cheek, champ, Iona Farm carrot, pearl onion and pancetta €27.00
Pan roasted fillet of seabream, crab, ginger and lime aioli, winter greens, chilli peanut rayu €28.00
John Stone steak special € Market Price
Carved John Stone dry aged chateaubriand, chestnut crispy buttermilk mushrooms, hand cut chips, horseradish aioli and cracked pepper jus €75.00 for 2 to share
Extras €4.95 each
Buttered champ / hand cut chips / tenderstem broccoli, anchovy, lemon and toasted hazelnut / buttermilk mushrooms, chive and sour cream
Service charge of 10% on tables of 6 or more – please note, all tips, gratuities and service charges are managed by the employees on a basis agreed with all employees
SOME OF OUR SUPPLIERS:
John Stone beef and lamb, Horan’s Pork Shop, Garryhinch Wood mushrooms, Birgitta Hedin Curtin – Burren Smokehouse, Millhouse Farm, Ballymakenny Farm, Iona Farm, Greene’s farm eggs, Nick’s Fish, Burren Balsamics, La Rousse foods, Wooded Pig charcuterie
GROUP MENUS
For groups of 8 or more, we have a set menu – please call the restaurant to discuss 0906433371.
Kitchen team: – Feargal, Milita, Fabricio and Luciano
In our kitchen, we use all 14 allergens, if you have an allergy, please consult with your server, and please advise us when making your reservation.
