Open Everyday from 5 - 9.30
Early menu
5.00pm – 6.30pm
(2 courses 27 €, 3 courses 32 €)
To begin…
Seafood Appetiser plate; Fresh Dingle Crab, Home-smoked Dingle Mackerel and Glenbeigh Mussels and Oyster
Fresh Soup with Homemade Irish Soda Bread
Dingle Goats Cheese Spring rolls with sesame and Dingle Honey dressing, beetroot and dandelion
Warm Crubeen and Ham hock terrine, breaded with crackling, friseé salad , confit red onion, sumac and espelette chilli sauce
Dingle Crab Bisque, served with Homemade Irish Soda Bread
To continue…
Aged Irish Hereford Striploin steak with a Cashel Blue mousse, pickled shallots and Chicory
Dingle Monkfish Medallions with Fresh Samphire and a roasted Red pepper sauce
Irish Corn-fed Chicken stuffed with Sherry and Truffles, Foie Gras sauce and Baby Spinach
Home-made Sedani Rigati Pasta, Crispy Dingle Duck egg, Aged Cratloe Cheese sauce, caramelised Pearl Onions and Pine nuts
Trimmed Crowe farm Pork cheeks slow cooked in Cronin’s cider with sprouting broccoli and crackling
To finish…
Dingle Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
Banana and Peanut Parfait with Peanuts caramelised in Red Lemonade
Chocolate Fondant with Vanilla ice cream
Selection of homemade ice cream, including our Dick Mack’s Coffee Porter ice cream
Selection of premium Irish cheeses
A la carte
Starters
Dingle Crab Bisque
8 €
Seafood Appetiser plate; Fresh Dingle Crab, Home-smoked Dingle Mackerel and Glenbeigh Mussels and Oyster
14 €
Warm Crubeen and Ham hock terrine, breaded with crackling, Frisée salad , confit red onion, sumac and espelette chilli sauce
10 €
Dingle Crab salad with Basil oil
14 €
6 Glenbeigh Oysters served in the half shell with shallot vinegar
14 €
Dingle Goats Cheese Spring rolls with sesame and Dingle Honey dressing, beetroot and dandelion
10 €
Seared Scallops, Salad, Saffron Aioli and Squid ink tuile
15 €
All served with Homemade Irish Soda Bread
A la carte
Main courses
Irish Corn-fed Chicken stuffed with Sherry and Truffles, Foie Gras sauce and Baby Spinach
24 €
Turbot landed in Dingle with Hollandaise, Asparagus and Baeri Caviar
32 €
14oz Aged Irish Hereford T-Bone steak with a Cashel Blue mousse, pickled shallots and Chicory
29 €
Home-made Sedani Rigati Pasta, Crispy Dingle Duck egg, Aged Cratloe Cheese sauce, caramelised Pearl Onions and Pine nuts
23 €
Trimmed Crowe farm Pork cheeks, cooked in Cronin’s cider with sprouting broccoli and crackling
24 €
Dingle Monkfish medallions with Fresh Samphire and a roasted red pepper sauce
27 €
Kerry Lamb Rump with rosemary and garlic, carrot purée and mint gel
28 €
A la carte
Desserts
Dingle Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
8 €
Banana and Peanut Parfait with Peanuts caramelised in Red Lemonade
8 €
Chocolate Fondant with Vanilla ice cream
8 €
Selection of homemade ice cream, including our Dick Mack’s Coffee Porter ice cream
7 €
Selection of premium Irish cheeses
8 €
A la carte
Sides
Lemon pepper roasted baby potatoes
4
Hand cut maris piper chips
4
Selection of fresh greens
4
Mixed leaf salad
4
6 course tasting menu
54
Scallops, Saffron Aioli and Squid ink tuile
Kerry Escargot croquettes with wild garlic
Dingle bay Lobster ravioli with Bisque sauce
Cranberry and Dingle Gin sorbet
Pork cheeks cooked in Cronin’s cider, sprouting broccoli and crackling
Dingle Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
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