Our Menu

Silky scrambled Wicklow free-range eggs, Burren Smokehouse Atlantic salmon, crème fraîche, fresh chives, sourdough toast. A Dublin brunch classic.

Sourdough toast, lemon and chilli smashed avocado, two perfectly poached free-range eggs, dukkah, pomegranate seeds, and a drizzle of cold-pressed Irish rapeseed oil.

Sautéed Wicklow wild mushrooms, Knockalara goat's cheese, fresh thyme, poached egg, toasted sourdough, and a balsamic glaze.

Overnight rolled oats soaked in apple juice, seasonal Irish berries, Wicklow honey, toasted seeds, and a dollop of natural yoghurt. Light and nourishing.

Three fluffy buttermilk pancakes, crispy streaky bacon, seasonal berry compote, and a generous drizzle of Canadian maple syrup. Pure weekend joy.

Smooth free-range chicken liver pâté with Teeling single malt, Wicklow honey, toasted sourdough, cornichons, and a seasonal chutney. Classic Irish flavours reimagined.

Slow-roasted Wexford vine tomatoes blended with fresh basil and a touch of cream. Served with handmade brown soda bread and Irish butter.

Sustainably caught Wild Atlantic halibut, herb butter, marsh samphire, potato galette, compressed cucumber, and a rich Dingle Bay shellfish bisque.

8oz 28-day dry-aged Irish grass-fed rib-eye, hand-cut chips, watercress and tomato salad, and your choice of peppercorn sauce, garlic butter, or Cashel Blue cream.

Free-range Irish chicken supreme stuffed with Cashel Blue cheese and spinach, wrapped in smoked bacon, crushed new season potatoes, tenderstem broccoli, and a rich thyme jus.

Arborio rice, sautéed wild Irish mushrooms, roasted Wicklow celeriac, aged Parmesan, truffle oil, fresh thyme, and crispy sage. Hearty and deeply satisfying.

Slow-cooked Skeaghanore West Cork duck leg, puy lentils, roasted butternut squash, crispy duck skin crackling, and a port and cherry reduction. Autumn on a plate.