Chapter One Restaurant

Spiced pumpkin soup

with spinach and ricotta dumpling, sage, smoked onion oil

Slow cooked leeks

with herbs and rapeseed oil, Pommery mustard, shallot and roasted hazelnuts, Autumn truffle

Melted onions

flavoured with lovage, potato and Durrus mousse, burnt spring onion

Brendan Guinan’s

organic beetroot, preserved lemon, St Tola goats cheese, shallot and smoked almond crumb

Pig’s tail

stuffed with Fingal Ferguson’s bacon and Dublin bay prawn, basil purée and citrus mustard fruit

Atlantic crab salad

with cucumber and pickled seaweed

Smoked venison

with onion jelly, marinated foie gras, smoked bacon and chestnut fritters, pickled shallots and Sauternes gel and watercress

David Byrnes sweetcorn royale

with mixed seed crumb, mushroom and black truffle syrup, Knockdrinna ewe’s milk cheese

Game terrine

with smoked quince and mustard cream, slow roast shallot and aged pickled damsons

Roast salt marsh duck breast

with salted Muscat grape, stuffed carrot with a ginger crust, caramelised bonito sesame seeds and roast pumpkin

Halibut

cooked in aromatic oil with Castletownbere shrimp, roast broccoli, pickled anchovy and shallot dressing

Loin of venison

with roasted parsnips, spiced bread sauce, elderberries and creamed potatoes flavoured with yeast

Turbot

cooked over charcoal with a fricasse of rope mussels and fermented horseradish, fried courgettes and chanterelle mushroom

Fillet of Irish Hereford beef

with roasted cauliflower, burnt onions, cep casserole and fried bone marrow

Flavours of carrot cake

with spiced cheese mousse, carrot sorbet with soda bread tuile, maple syrup and pecan crumb

Chestnut ice cream

with milk chocolate ganache, mace parfait, crumbed chestnut and orange blossom honey

Chocolate and condensed buttermilk cream

caramel crunch, rape seed oil aeros and barley ice cream

Fresh figs

with spiced red wine, set meadow sweet cream and almond crunch

Selection of four cheeses

from our cheese menu – supplement €5.00