6 COURSE TASTING MENU,
A LA CARTE MENU
AND
EARLY MENU AVALIBLE
Early menu
5.00pm – 6.00pm (2 courses 35 €, 3 courses 39 €)
To begin…
Soup of the day
Dingle Goats Cheese Croquette's with Roasted Red Pepper Salsa and Romanesco Sauce
Skeagahanore Duck Liver and Port Pâte, with Red Onion Jam, Cherry Gel and Pickled Cherries
Salt Cured Monkfish, Chorizo Salsa, Katsuobushi Emulsion, Squid Ink Coral
To continue…
Aged Kerry Hereford Striploin Steak Pave, Served Pink with a Peppercorn and Brandy Sauce, Horseradish cream
Dingle Hake with fresh Samphire and Champagne sauce, Nasturtium Oil
Ardarl Pork Fillet, Honey, Mustard and Sour Apple
Miso Roasted Cauliflower, Yeasted Cauliflower Puree, Cauliflower and Cheddar Hash, Sauce Vierge
To finish...
Dingle Honey and Dingle whiskey mousse with Honeycomb and Sea Salt Ice Cream
Velvet Cloud Yogurt and Vanilla Crème brulée with a Rhubarb Sorbet
Dick Mack’s Stout Bar, Stout Cremeux, Malted Caramel Ganache, Crispy barley Base, Malted Milk Ice Cream
Selection of homemade Ice Cream
A LA CARTE MENU
Starters
Soup of the day
8 €
Glenbeigh Oysters with Yuzu Pearls and compressed Cucumber
3.50 € each
Dingle Goats Croquette’s with Roasted Red Pepper
Salsa, Romanesco Sauce
14 €
Skeagahanore Duck Liver and Port Pâte,
Red Onion Jam, Cherry Gel, Pickled Cherry’s
12 €
Dingle Bay Spider Crab Salad, Dill Compressed Apple, Lemon Gel
16 €
Salt Cured Monkfish, Chorizo Salsa, Katsuobushi Emulsion, Squid Ink Coral
14 €
All served with Homemade Irish Soda Bread
Main Courses
Aged Kerry Hereford Striploin Steak Pave, Served Pink with a Peppercorn and Brandy Sauce, Horseradish cream
32 €
Polenta with Pickled Wild Mushrooms, Truffle
and Beetroot Purée
24 €
Kerry Pork Fillet, Honey and Mustard Sauce, Crackling Puffs
29 €
Dingle Hake with fresh Samphire and a Champagne sauce
28 €
Kerry Lamb Rack with Rosemary and Garlic, Carrot purée and Mint gel
34 €
main courses are served with their vegetable garnish and potatoes
Sides
Hand cut chips 5 €
Selection of fresh greens 5 €
Mixed leaf salad 5 €
Desserts
Dingle Honey and Dingle whiskey mousse with Honeycomb and Sea Salt Ice Cream
10 €
Velvet Cloud Yogurt and Vanilla Crème brulée with a Rhubarb Sorbet
10 €
Dick Mack’s Stout Bar, Stout Cremeux, Malted Caramel Ganache, Crispy barley Base, Malted Milk Ice Cream
10 €
Selection of homemade Ice Cream
8.5 €
Selection of premium Irish cheeses
14 €
6 COURSE TASTING MENU
72 €
Connemara Dry Cured Ham with Tarragon Sauce
Salt Cured Monkfish, Chorizo Salsa, Katsuobushi Emulsion, Squid Ink Coral
Seared Scallops, Caramelised Apple Puree, Lemon Gel, Scallop Roe Bottarga
Apple and Dingle Vodka sorbet
Kerry Lamb Rack with Rosemary and Garlic, Carrot purée and Mint gel
Dingle Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
A LA CARTE MENU
AND
EARLY MENU AVALIBLE
Early menu
5.00pm – 6.00pm (2 courses 35 €, 3 courses 39 €)
To begin…
Soup of the day
Dingle Goats Cheese Croquette's with Roasted Red Pepper Salsa and Romanesco Sauce
Skeagahanore Duck Liver and Port Pâte, with Red Onion Jam, Cherry Gel and Pickled Cherries
Salt Cured Monkfish, Chorizo Salsa, Katsuobushi Emulsion, Squid Ink Coral
To continue…
Aged Kerry Hereford Striploin Steak Pave, Served Pink with a Peppercorn and Brandy Sauce, Horseradish cream
Dingle Hake with fresh Samphire and Champagne sauce, Nasturtium Oil
Ardarl Pork Fillet, Honey, Mustard and Sour Apple
Miso Roasted Cauliflower, Yeasted Cauliflower Puree, Cauliflower and Cheddar Hash, Sauce Vierge
To finish...
Dingle Honey and Dingle whiskey mousse with Honeycomb and Sea Salt Ice Cream
Velvet Cloud Yogurt and Vanilla Crème brulée with a Rhubarb Sorbet
Dick Mack’s Stout Bar, Stout Cremeux, Malted Caramel Ganache, Crispy barley Base, Malted Milk Ice Cream
Selection of homemade Ice Cream
A LA CARTE MENU
Starters
Soup of the day
8 €
Glenbeigh Oysters with Yuzu Pearls and compressed Cucumber
3.50 € each
Dingle Goats Croquette’s with Roasted Red Pepper
Salsa, Romanesco Sauce
14 €
Skeagahanore Duck Liver and Port Pâte,
Red Onion Jam, Cherry Gel, Pickled Cherry’s
12 €
Dingle Bay Spider Crab Salad, Dill Compressed Apple, Lemon Gel
16 €
Salt Cured Monkfish, Chorizo Salsa, Katsuobushi Emulsion, Squid Ink Coral
14 €
All served with Homemade Irish Soda Bread
Main Courses
Aged Kerry Hereford Striploin Steak Pave, Served Pink with a Peppercorn and Brandy Sauce, Horseradish cream
32 €
Polenta with Pickled Wild Mushrooms, Truffle
and Beetroot Purée
24 €
Kerry Pork Fillet, Honey and Mustard Sauce, Crackling Puffs
29 €
Dingle Hake with fresh Samphire and a Champagne sauce
28 €
Kerry Lamb Rack with Rosemary and Garlic, Carrot purée and Mint gel
34 €
main courses are served with their vegetable garnish and potatoes
Sides
Hand cut chips 5 €
Selection of fresh greens 5 €
Mixed leaf salad 5 €
Desserts
Dingle Honey and Dingle whiskey mousse with Honeycomb and Sea Salt Ice Cream
10 €
Velvet Cloud Yogurt and Vanilla Crème brulée with a Rhubarb Sorbet
10 €
Dick Mack’s Stout Bar, Stout Cremeux, Malted Caramel Ganache, Crispy barley Base, Malted Milk Ice Cream
10 €
Selection of homemade Ice Cream
8.5 €
Selection of premium Irish cheeses
14 €
6 COURSE TASTING MENU
72 €
Connemara Dry Cured Ham with Tarragon Sauce
Salt Cured Monkfish, Chorizo Salsa, Katsuobushi Emulsion, Squid Ink Coral
Seared Scallops, Caramelised Apple Puree, Lemon Gel, Scallop Roe Bottarga
Apple and Dingle Vodka sorbet
Kerry Lamb Rack with Rosemary and Garlic, Carrot purée and Mint gel
Dingle Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
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